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The Vibrant Flavors of Bengali Cuisine Brought to Your Home Kitchen
Bengali native Kankana Saxena captures the wealth of intoxicating dishes and depths of favor that are fundamental to the Bengali community with savory stews, fragrant rice dishes, zesty spice blends and iconic street foods.
Each recipe preserves the authenticity of traditional Indian cuisine but with a modern approach specific to the Eastern region—such as Chicken Shingara, which is similar to an Indian samosa but in Kolkata they’re smaller, spicier and deep-fried. There’s Chaana Kaju Torkari, which features paneer (Indian cottage cheese) that is rolled into dumplings for a hearty stew. Meanwhile, Fulkobi Aachaar reinvents Indian spiced cauliflower as a show-stopping pickled condiment.
Brimming with culinary tradition and adventure, this rich collection of recipes transports you to the bustling streets of Kolkata, where the food is as fun to make as it is to eat.
“Kankana has brought the world of Bengali favors, spices and dishes into the home of the everyman with this new classic cookbook. She has truly created a masterpiece of cultural cuisine.”
—Eva Kosmas Flores, author of First We Eat and creator of Adventures In Cooking
“Kankana’s gorgeous recipes and mouthwatering photography have long leaped out at me. What a thrill to have them packaged in this beautiful and thoroughly modern Bengali cookbook.”
—Mallika Basu, columnist for the London Evening Standard, author of Miss Masala
“Taste of Eastern India is a beautiful introduction to Bengali cuisine through a fresh and modern lens.”
—Chitra Agrawal, owner of Brooklyn Delhi, author of Vibrant India
"I, for one, would very much like to get my hands on this book so I can widen my own knowledge of food across India. Thank you, Kankana, for helping us widen our appreciation of this amazing land of food and culture." —Chef Cyrus Todiwala, OBE DL
"There's as much texture, depth and life in Kankana's photography as there is in her food. Her dishes spring from the page with a vibrant medley of colors. Each one is layered with an intensity of flavor that is synonymous with India."—Mira Manek, author of Saffron Soul
"This amazing book has got a bit of everything from sweet foods, authentic Bengali dishes, some classics and, of course, a subtle fusion for the experimental food lovers. It's a gastronomic journey not worth missing out on."—Ashok Nageshwar, creator of Food Raconteur, chef, food critic
