If you have not been to the two Bengals (east and west), one in India and the other in Bangladesh, Chitrita Banerji’s Bengali Cooking is a delight. If you have, the book is still a delight.
Having lived the first 20 years of my life in West Bengal, mostly in rural areas, the book takes me back to places that seem to have fallen into the deep recesses of my mind. It is, unusually, divided in chapters woven around seasons, festivals that fall during the seasons, and the food prepared during those times.
Ours was not. . .