The Calcutta Cookbook: A Treasury of Recipes From Pavement to Place

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9780140469721: The Calcutta Cookbook: A Treasury of Recipes From Pavement to Place
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The Calcutta Cookbook is more than a cookbook. It is a culinary chronicle of travellers and traders, many of whom whilt the city of Calcutta and its distinctive cuisines. For the first time, recipes from the Bay of Biscay to the China Sea and from Central Asia and Tibet to Sri Lanka, have been tasted, tried and collected in a golden treasury for the cook and the collector.

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Meenakshi Das Gupta; Bunny Gupta; Jaya Chaliha; et al
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Book Description Penguin, New Delhi, India, 1995. Paperback. Condition: New. Utpal Basu (illustrator). First Edition. The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of 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 on to the steps of a muddy ghat. The river was Hooghly and the place 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 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. Printed Pages: 424. Size: 14 Cms x 22 Cms. Seller Inventory # 032934

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Book Description Penguin, New Delhi, India, 1995. Paperback. Condition: New. Utpal Basu (illustrator). First Edition. The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of 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 on to the steps of a muddy ghat. The river was Hooghly and the place 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 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. Printed Pages: 424. Size: 14 Cms x 22 Cms. Seller Inventory # 032934

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Book Description Penguin Books India, 2000. Softcover. Condition: New. The Calcutta Cookbook is much more than a cookery book?it is a culinary chronicle of 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 on to the steps of a muddy ghat. The river was Hooghly and the place 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 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. Printed Pages: 424. Seller Inventory # 23169

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Book Description Penguin Books India, 2000. Softcover. Condition: New. The Calcutta Cookbook is much more than a cookery bookâ€"it is a culinary chronicle of 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 on to the steps of a muddy ghat. The river was Hooghly and the place Sutanati… The story of Calcutta is told by three food loversâ€"the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliahâ€"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 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. Printed Pages: 424. Seller Inventory # 23169

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