Today is Pahela Baishakh – Bengali New Year, and to help our readers celebrate here are two delicious recipes from Chitrita Banerji’s Bengali Cooking: Seasons and Festivals.
Continue reading “Celebrate Bengali New Year with Chitrita Banerji”
Earlier this month Tiffin published the following interview with author of Bengali Cooking, Chitrita Banerji:
I met Chitrita Banerji the week before Thanksgiving at her Cambridge home, where we shared a pot of fine tea and she plied me with homemade Bengali snacks—sandesh, the milk sweet so popular in Banerji’s native Kolkata, and postor bora, fried croquettes made out of white poppy seeds and rice flour. The bricked-in alleys and mews outside were deserted from the piercing cold and it was a delight to speak with Banerji about everything from Satyajit Ray (whose Feluda stories she has translated) to the history of chhana, the milk solids that famously form the basis of a wide variety of Bengali sweets (sandesh included).
Continue reading “The Hour of The Goddess: An Interview With Chitrita Banerji”