Preface Acknowledgments Ingredients and Cooking Methods Note on Source Ingredients 1. The Bengali Kitchen 2. The Jewish Kitchen 3. The Anglo-Indian Kitchen 4. The Parsi Kitchen 5. The Hindu and Muslim Kitchens of Kashmir 6. The Tibetan Kitchen of Darjeeling Bibliography Index
Those who know Marks's previous cookbookson Guatemalan, Mayan and Indonesian cuisineswon't be surprised by his consuming passion to seek out and understand culinary origins. In a departure from the trodden paths of what the West thinks of as Indian delicacies, he probes for the marginal ethnic fare in and near Calcutta generally ignored by Indian restaurants and cookbooks, such unexpected departures as Parsi, Anglo-Indian, Bengali, Tibetan, Kashmiri and the cookery of the dwindling community of Calcutta Jews. Here is a cook who seems ready to go to the ends of the earth for a really splendid brain curry, stretched dough soup, stuffed squash in coconut milk, fish pancake or Jewish plaited cheese, to mention just a few of the rich profusion of dishes with which the book is bursting. (May 6)
"A stunning collection of exotic recipes from the less known areas of India..." -- Gavari Gujarat, June 2002.