This book contains over 100 authentic and delicious Bengali recipes shared by the author, including various meat, fish, egg and vegetable curries, dopiaza, kalia, stir fries, kofta, kebabs, cutlets, patties, chops, and many other types of dishes, daals, roasts, breads and beverages.
The author of this book was born in Varanasi, India, where he was raised as one of several offspring in a fairly humble home. He belongs to the Bengali community originally from the state of Bengal in eastern India. The land is ideal for paddy cultivation and is situated on the coast of the Bay of Bengal; hence the chief diet of the Bengalis is rice and fish. The recipes compiled by the author have been handed down through the generations and many have origins more than a thousand years old. He feels that sharing them would be an enriching experience for him and for those that love to cook and experiment with out of the ordinary dishes. He wishes the readers good luck and hopes that they enjoy the authentic Bengali food.