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WINNER of 2013 GOURMAND COOKBOOK AWARD for \"Greatest Indian Cuisine Cookbook\" in the USA!Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are this kind of an integral element of the culture. The guide starts with a thorough introduction to Bengali culture and cooking, such as sections on spices, components, and equipment. Following are recipe chapters (incorporating a balance of classic and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts. Includes 180 effortless-to-adhere to recipes, plus sections on spice pastes, spice blends, and crucial equipment, and sidebars with family members anecdotes and historical and cultural data.
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