Taste of Eastern India: Delicious, Authentic Bengali Meals You Need to Try

it's not a traditional authentic bengali recipe book. i am a bengali girl and my ma and grandma are fine cook, i have learnt cooking from them. and trust me I cook well, cooking is my passion now. so i know what bengali cuisine has to offer..first of all this book is not authentic bengali recipe book because authentic means no modern techniques, and no fusion of recipes..let me start with our iconic dish "mishti doi".. it uses heavy cream and condensed milk. and moreover its baked. really? is it traditional? we never bake it. we either steam it or keep it to set overnight like yogurt, and also we don't use fresh cream or condensed milk.what is "zucchini aloo posto"? if I say this name in front of my ma or grandma it will sound to them like alien thing.traditional is only "aloo posto", nothing else..my grandma doesn't even know what heavy cream, condensed milk or zucchini etc is..it also uses heavy cream in payesh (bengali rice kheer), we traditionally never use this instead we use full fat milk. full fat means more creamy kheer. we don't additionally need any heavy cream.most of the fish preparation doesn't use ginger onion garlic. we never cook any non-veg item without ginger, onion and garlic.the worst thing i have found in this book is the method of steaming rice. we traditionally don't use pressure cooker, instead we use handi. and always drain the water when the rice is done. because the water contains the starch of rice. if we keep that starchy water then it will make the rice very very sticky. in this book the author doesn't go for draining method not even for biryani rice. in biryani recipe too the rice absorbs all the water and we don't need to drain it. are you serious? whenever the rice have to soak all the water it demands a perfect ratio of rice and water.. but its not a healthy option too as it keeps all the starch from the rice.Just like a biryani recipe book is impossible to think without Hyderabadi biryani, a Bengali recipe book is also incomplete without recipe of "niramish alur Dom" (Bengali dum aloo) and patishapta pitha (our winter special dessert)..overall the book is not worth rs.1200 for the quality of recipes it shares. I know better versions of all the recipes of the book, i learnt it from my ma and grandma.. so i returned it. if you are searching for a traditional authentic bengali recipe book then don't go for it. otherwise if you are ok with fusion recipes then its ok.

Super book...yummy recipes and awesome photos of food. All recipes are written in a very clear steps and easy to prepare. Start with the basics of cooking and continue with yummy recipes.

This book is not just any other cooking book but it talks about whole Bengali/ East Indian culture. In the early pages, you get to know how to make different spice mixes of your own. You might not find some ingredients very easily and some you might need to make it from scratch. But overall a great book I have tried making the cauliflower with a lot of gravy. will try others soon and update with a better picture.

.Das Kochbuch hat sehr gut die Bengalische Küche Original getreu an die Leser gebracht. Man kann das sehen, es ist doch etwas anderes als übrigen indische Küche. Bengalen hat die lange namenhafte Tradition in der indischen Geschichte in der Vergangenheit und in der Gegenwart. Wenn man Indien reist , sollte man unbedingt die Unterschiede übrigen indische Küche auskosten.

The book had some good recipes in it with a mixture of meat fish & vegetarian dishes.I only wish there were more vegetarian recipes.