Bøger af Nilosree Biswas

What is known as Kolkata's food today has its backstory embedded in 250 years of political, socialand cultural history-a fascinating testimony of self-fashioned Bengali baboos, whose aspirationspushed the boundaries of Bengal's traditional gastronomy, resulting in a new food universe.From the private kitchens of an exiled king and the homes of a handful of upper-class Bengalis, howsome dishes became so popular is a thrilling story of taste, smell and savouring. To think that someof today's signature dishes such as dum biriyani, kebabs, fish chops, kabirajis, cutlets, kathi rolls andMughlai paratha were once exclusive to those who had access to the ingredients or for whom it wastheir 'home food', is perhaps overwhelming at some level.With influences of mostly two cooking styles-the English and the Mughlai-Awadhi, aided bycontributions of the Portuguese and a pre-existing food habit from the medieval times, Calcutta'sfoodscape underwent a sea change, impacting people's lives, food habits, food procurement and theways of social engagement. Calcutta on Your Plate touches upon this incredible journey of tastes,innovations, acceptance, indulgences and celebrations.