"Calcutta Kitchen round up recipes for dishes bequeathed to
Calcutta (now Kalkata) by its many rulers...The authentic, inviting
and unintimidating recipe, excellent commentary and photography
reminiscent of movie stills helped me finally get my hands around
what hitherto seemed an enigmatic and formal cuisine...Calcutta
Kitchen brings out the hallmarks of Bengali dining--the use of
mustard, a thorough preoccupation with freshness, a
course-by-course approach to the meal (alone among Indian cuisines)
and, most of all, a love of fish."
"Mr. Parkes explores the city and its food with 10 witty, eccentric, thoughtful essays. His angles include the local passion for freshwater fish rushed to markets from an extraordinary wetlands system, declining ex-outposts of the British Raj like the Tollygunge Club and the many ethnic presences that enliven the flavor of Calcutta... His lively summings-up are magnificently reinforced by the photographs of Jason Lowe, whose chronicling of faded beauties, brash incongruities and glory-amid-grime cooking is alone worth the price."
?Calcutta Kitchen rounds up recipes for dishes bequeathed to Calcutta (now Kolkata) by its many rulers. Despite forays into the city's British Raj (Anglo Indian), Muslim, and Sino-Tibetan kitchens, the book works best as an introduction to Bengali cuisine. The authentic, inviting, and unintimidating recipes, excellent commentary and photography rem