The Bengali Five Spice Chronicles
Bengalis are one of the most food and culture obsessed people in India. They are commonly compared to the French in that regard, as dining and entertaining are such an integral part of their culture. What makes Bengali cuisine so unique are the variations and complexities that are a result of practice and delicate subtlety. In The Bengali Five Spice Chronicle, author Rinku Bhattacharya explains the food and culture of her native homeland in Eastern India and showcases the recipes that are at the heart of Bengali life
At the heart of this book is the five-spice blend Bengalis call panch phoron. This spice blend consists of five whole spices in equal proportions: cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds and is at the heart of Bengali cooking.
The recipes, the history, the tips, all form a tapestry that envelope the reader and allow them to experience the culture first hand.