A culinary information from India’s Jap hills
A taste for local cuisine in the northeastern hills of India combined with an early interest in cooking nurtured by her mother and uncle led to various experiments in the kitchen.
New Delhi: “Seasoned, Smoked, Pickled, Preserved: Recipes and Memories from India’s Eastern Hills”, a new book by Indranee Ghosh, is a delicious collection of stories with over 75 recipes to enjoy from India’s eastern hills, including North Bengal, Gangtok and Shillong.
The 248-page book published by Hachette India brings together charming vignettes from her youth in the thickly forested Khasi Hills and then the plains of Bengal with a delicious selection of family recipes passed down through three generations to create an extremely exciting one Create narrative.
Ghosh was born in Shillong, the capital of Meghalaya and the former capital of Assam. A taste for local cuisine in the northeastern hills of India combined with an early interest in cooking nurtured by her mother and uncle led to various experiments in the kitchen. The recipes in the book contain some examples of this, says the publisher.
Stories of eccentric children and relatives, WWII family folklore and memories of Partition jostle with stories of kitchen adventures, memories of cherished gatherings where food was always the focus, and intriguing nuggets of hard-learned culinary techniques.
With over 75 recipes that blend Bengali, Khazi, and Nepalese cuisines, this collection offers readers a variety of exciting dishes, from essential spice mixes to forgotten dishes that have been reinvented over time. from fermented delicacies like shidol in pumpkin leaves to the sizzling taste of a pan-roasted telapiya; from hearty fish stew to delicious pork in plum sauce; and from the sweet and sour magic of the fish roe Ambal to a delicious tangerine payesh.
Whether you’re a fearless food lover ready to take your kitchen adventure a little further, or a convenience food lover looking for a bowl of goodness or just wanting to tickle your taste buds with a fresh taste, this treasure trove of goodies is a treasure Must be a culinary guide.
The author’s translations of selected poems by the Bengali poet Joy Goswami have been published by Worldview Books in India and Whale and Star in the US. She has also translated the memoirs of Kanan Devi, one of the earliest Bengali film actresses, which were released as My Homage to All.