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The Calcutta cookbook : a treasury of over 200 recipes from pavement to palace / Minakshie Das Gupta, Bunny Gupta, Jaya Chaliha.

By: Contributor(s): Material type: TextTextPublication details: New Delhi, India ; Penguin Books, 1995.Description: xiv, 403 p. : ill. ; 21 cmISBN:
  • 9780140469721
Other title:
  • Calcutta cook book [Cover title]
Subject(s): LOC classification:
  • TX724.5 .I4 C377 1995
Summary: The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of the travellers and traders who built the city that Job Charnock founded. Calcutta's chronicle began on a hot, wet August afternoon in 1690, when a hungry Charnock climbed off his ship onto the steps of a muddy ghat. The river was the Hooghly, and the place was Sutanati. The story of Calcutta is told by three food lovers—the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese, and Tibetan dishes with a distinct Calcutta flavour. Through over two hundred tried-and-tested recipes, ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo, and Sorpotel of Goa, Calcutta unfolds as a gourmet's paradise.
Holdings
Item type Current library Collection Shelving location Call number Copy number Status Date due Barcode Item holds
Books Asian University for Women Library Non-fiction Science and Technology TX724.5 .I4 C377 1995 (Browse shelf(Opens below)) 01 Available 033358
Total holds: 0

Includes index.

The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of the travellers and traders who built the city that Job Charnock founded.

Calcutta's chronicle began on a hot, wet August afternoon in 1690, when a hungry Charnock climbed off his ship onto the steps of a muddy ghat. The river was the Hooghly, and the place was Sutanati.

The story of Calcutta is told by three food lovers—the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese, and Tibetan dishes with a distinct Calcutta flavour.

Through over two hundred tried-and-tested recipes, ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo, and Sorpotel of Goa, Calcutta unfolds as a gourmet's paradise.

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