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Bengali Cooking: Seasons and Festivals
This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and festivals which have shaped the region's cooking. Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking rather than the standard fare of Indian restaurants. it is a vivid and deeply-felt introduction to the life, landscape and culture of the Bengali people.
201 pages, Paperback
First published January 1, 1997
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Displaying 1 - 6 of 6 reviews
June 18, 2025
A nice book which made me think about the cuisines of my culture in a new light. Having had many of these dishes as a part of household, taking them for granted, I've never paused to think what was the origin and history of the dishes I'm consuming. It also made me want to cook (and master) Bengali dishes more!
June 15, 2023
খুব চমৎকার একটা বই। বাঙালি রান্না নিয়ে এমন মিষ্টি করে লেখা বই আগে পড়িনি।
November 14, 2022
This made me homesick, but in a good way :)
April 29, 2012
Many people have a problem differentiating between the different countries whose foods can be categorised as Asian or South-East Asian cuisine, so Vietnamese, Chinese, Indian and Nepali food can be effectively combined, save for a few noticeable differences like “curry” versus “sweet and sour sauce”. Yet even those who can differentiate between Chinese and Indian dishes often forget that there are tremendous differences between the various regions and near-lying countries.
This book can help change some misconceptions for Indian foods, by helping to highlight typical Bengal dishes, their seasons, festivals and traditions. Confusion can also arise with what and where Bengal is as many people will just assume it is part of India, yet they do not appreciate that it is an area mainly divided between the People’s Republic of Bangladesh (previously East Bengal/East Pakistan) and the Indian state of West Bengal. And even within this region there can be a number of differences!
Whilst this is not a recipe book per se, it does contain some recipes that form part of the overall meaning of the book. This is more of a deeper appreciation of Bengali cooking through the wider eyes of culture and tradition. The book is broken down into the different seasons and one can see how, whilst foodstuffs can remain constant, there can be seasonal varieties and, of course, many special holidays and important days in the Bengali calendar.
The book is packed full of information written in a narrative style. You have to keep your eyes open and brain engaged otherwise a lot of information will just swoosh by — you will be culturally richer by focussing on the information and it will help correct many misunderstandings and educate you on things you might have vaguely heard of or names of things that you recognise from other contexts.
This is no dry educational tome either, despite it providing much educational material. It is a pleasurable, if not intense read, on a very interesting style or type of cuisine in an area that is often overshadowed by greater India. Despite that… many people think they are eating “Indian” food whilst at an Indian restaurant when, in fact, it is more Bengali in style and origin and often cooked by people from Bangladesh.
An enjoyable read and something that will form a part of many reference shelves.
Bengali Cooking: Seasons and Festivals, written by Chitrita Banerji and published by Serif. ISBN 1897959508, 208 pages. Typical price: GBP10.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
This book can help change some misconceptions for Indian foods, by helping to highlight typical Bengal dishes, their seasons, festivals and traditions. Confusion can also arise with what and where Bengal is as many people will just assume it is part of India, yet they do not appreciate that it is an area mainly divided between the People’s Republic of Bangladesh (previously East Bengal/East Pakistan) and the Indian state of West Bengal. And even within this region there can be a number of differences!
Whilst this is not a recipe book per se, it does contain some recipes that form part of the overall meaning of the book. This is more of a deeper appreciation of Bengali cooking through the wider eyes of culture and tradition. The book is broken down into the different seasons and one can see how, whilst foodstuffs can remain constant, there can be seasonal varieties and, of course, many special holidays and important days in the Bengali calendar.
The book is packed full of information written in a narrative style. You have to keep your eyes open and brain engaged otherwise a lot of information will just swoosh by — you will be culturally richer by focussing on the information and it will help correct many misunderstandings and educate you on things you might have vaguely heard of or names of things that you recognise from other contexts.
This is no dry educational tome either, despite it providing much educational material. It is a pleasurable, if not intense read, on a very interesting style or type of cuisine in an area that is often overshadowed by greater India. Despite that… many people think they are eating “Indian” food whilst at an Indian restaurant when, in fact, it is more Bengali in style and origin and often cooked by people from Bangladesh.
An enjoyable read and something that will form a part of many reference shelves.
Bengali Cooking: Seasons and Festivals, written by Chitrita Banerji and published by Serif. ISBN 1897959508, 208 pages. Typical price: GBP10.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
December 6, 2014
This book exudes a feeling of home. The author takes you on a journey through her memories of Bengal life. Her smiles shine from the page when she gets a chance, for example, to describe her grandmother's unique touches on these recipes.
This is far from a traditional cookbook. Sure, you'll find recipes. But not before you learn about the season, the festival, a bit about her family, and what crops are available at that time of year.
While she makes the attempt to offer a window both into Hindu and Muslim world, the book flows more natural when she's discussing her own Hindu past. She is careful to describe "East Bengal" (Bangladesh) Muslim traditions as well, but sometimes it feels like it's just dropped in for completeness.
I'll have to allow that this is not the easiest recipe book you'll find. Sometimes the recipes leave a bit of room for interpretation.
That doesn't take away from the wonder of this book. It's a celebration of life in the Bengal states. The traditions. The family. And, oh yes, the food.
This is far from a traditional cookbook. Sure, you'll find recipes. But not before you learn about the season, the festival, a bit about her family, and what crops are available at that time of year.
While she makes the attempt to offer a window both into Hindu and Muslim world, the book flows more natural when she's discussing her own Hindu past. She is careful to describe "East Bengal" (Bangladesh) Muslim traditions as well, but sometimes it feels like it's just dropped in for completeness.
I'll have to allow that this is not the easiest recipe book you'll find. Sometimes the recipes leave a bit of room for interpretation.
That doesn't take away from the wonder of this book. It's a celebration of life in the Bengal states. The traditions. The family. And, oh yes, the food.
December 10, 2014
This book exudes a feeling of home. The author takes you on a journey through her memories of Bengal life. Her smiles shine from the page when she gets a chance, for example, to describe her grandmother's unique touches on these recipes.
This is far from a traditional cookbook. Sure, you'll find recipes. But not before you learn about the season, the festival, a bit about her family, and what crops are available at that time of year.
While she makes the attempt to offer a window both into Hindu and Muslim world, the book flows more natural when she's discussing her own Hindu past. She is careful to describe "East Bengal" (Bangladesh) Muslim traditions as well, but sometimes it feels like it's just dropped in for completeness.
I'll have to allow that this is not the easiest recipe book you'll find. Sometimes the recipes leave a bit of room for interpretation.
That doesn't take away from the wonder of this book. It's a celebration of life in the Bengal states. The traditions. The family. And, oh yes, the food.
This is far from a traditional cookbook. Sure, you'll find recipes. But not before you learn about the season, the festival, a bit about her family, and what crops are available at that time of year.
While she makes the attempt to offer a window both into Hindu and Muslim world, the book flows more natural when she's discussing her own Hindu past. She is careful to describe "East Bengal" (Bangladesh) Muslim traditions as well, but sometimes it feels like it's just dropped in for completeness.
I'll have to allow that this is not the easiest recipe book you'll find. Sometimes the recipes leave a bit of room for interpretation.
That doesn't take away from the wonder of this book. It's a celebration of life in the Bengal states. The traditions. The family. And, oh yes, the food.
Displaying 1 - 6 of 6 reviews