Chillies Chhana & Rasa - Heritage Foods of Bengal

Immerse yourself in the world of Bengali cooking with award-winning food writer Nina Mukerjee Furstenau as she cooks up Bengal’s most-loved dishes. Travel to Jharkhand in search of the perfect green mango; sail across the seas to the ports of Portugal and unravel the mystery of the ubiquitous chilli; then come home to the aromatic gondhoraj lemon discovering mouth-watering dishes along the way—some classics others lesser-known delights—such as Lote Maacher Jhaal Kosha Mangsho Pitha Patishapta Narcole Gura Hilbeh and many many more. These delicious recipes perfectly spiced with heart-warming accounts from the author’s life will nourish the mind and body alike.Chillies Channa and Rasa takes a deep dive into Bengal’s food history and cooks up some classic and other more unusual recipes from the region.Expertly researched and written the book is peppered with photographs and illustrations from the author’s journey through West Bengal and beyond.The delicious recipes included are foolproof with the author providing notes and ingredient substitutions where necessary for the reader’s convenience.Nina Mukerjee Furstenau is an award-winning journalist and writer having won the prestigious M. F. K. Fisher Book Award and the Les Dames d’Escoffier International Grand Prize.