The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to PalacePenguin Books India, 1995 - 403 Seiten The Calcutta Cookbook is much more than a cookery book it is a culinary chronicle of travelers 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 flavor. 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." |
Inhalt
A History and Philosophy of Food | 1 |
Bangla Ranna | 26 |
Dastar Khwan | 97 |
Firinghee Flavours | 147 |
Bawarcheekhana | 197 |
Oodles of Noodles | 261 |
A Cosmopolitan Jigsaw | 290 |
Tables Turn | 343 |
Table of Foods | 376 |
Glossary | 383 |
| 395 | |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
1-inch piece ginger asafoetida baking bay leaves beans Bengali black pepper boil bread brinjal brown butter Calcutta charchari chicken chilli powder chutney cinnamon cloves cloves garlic coconut coriander coriander powder cumin cumin seeds cups water dish dough dried dry red chillies eggs fenugreek fire fish flavour flour fried garam masala garlic ghee ginger paste gram green cardamoms green chillies green coriander ground Heat the ghee Heat the oil hilsa Indian kebab kitchen koftas lentils mango meat minced minutes mixture moong mustard oil mutton oil to smoking onions panch phoron paratha peas Peel potatoes prawns raisins recipe Reduce heat rice roasted saag salt to taste sauce Serves 6 Ingredients simmer sliced soaked soup spices Stir fry sweet tablespoons taste Method tbsp ghee tbsp ginger tbsp oil teaspoon tomato tsp chilli powder tsp cumin tsp salt tsp sugar tsp turmeric turmeric vegetables vinegar wax gourd yoghurt