Bengal is home to both Hindus and Muslims who farm the fertile Ganges delta for rice and vegetables as well as fishing the region’s myriad rivers. As recipes for Chicken with Poppy Seeds, Aubergine with Tamarind, Duck with Coconut Milk and the many other delights inBengali Cookingtestify, Bengal has given the world some of its most delicious dishes.This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and religious and other festivals that shape the region’s cooking. Chitrita Banerji offers her readers authentic Bengali home-cookingdals, fish, vegetables and kedgereesrather than the standard fare of Indian restaurants. Hers is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal’s diverse cultures and landscapes.Banerji weaves a broad canvas of delightsNew Age (Bangladesh)A cookery book with a huge difference … highly originalEastern EyeDivineThe Spice ScribeChitrita Banerji, who was born and brought up in Calcutta, lived in Bangladesh for seven years before moving to the United States, where she now lives. She has contributed toGranta,Gastronomicaand a variety of other publications. Her books includeEating IndiaandFeeding the Gods: Memories of Food and Culture in Bengal.Deborah Madisonfounded Greens, the legendary Bay Area restaurant, and is author of the bestsellingThe Greens Cookbook: Exquisite Vegetarian Cuisine.Narkel Chingri2 tbsp black mustard seeds500 g / 1 lb tiger prawnsJuice of 1 lemon60 ml / 2 fl oz + 2 tsp mustard oil1 tsp turmeric powder large coconut, ground5-6 slit green chilliesSaltTo makeNarkel chingriit is essential to have the pungent black mustard seeds we use in Bengal, not the white or brown variety. Grind them on a stone or in a blender with a touch of salt and green chilli. The finer the paste, the better. Rinse the prawns carefully in water after shelling and deveining them, discarding the heads if you so wish. Squeeze the lemon juice over the prawns, leave for ten minutes and rinse again in cold water. Heat the mustard oil in your pot and throw in the prawns dusted with turmeric. After a minute or so add the ground coconut, the slit green chillies, ground mustard and salt to taste. Stir briskly and keep covered over a low flame, until the prawns are tender and all the flavours have mingled. Uncover, stir over a high heat until any excess moisture has evaporated and remove from the flame. Add 2 teaspoons of fresh mustard oil and keep covered until it is time to serve. This is best with plain boiled rice.Copyright Chitrita Banerji, 2007Cauliflower Bhaji1 medium cauliflower120 g / 4 oz green peas2-3 medium potatoes or 7-8 new potatoes1 finely chopped medium onion3-4 finely chopped spring onions2 tbsp mustard oil3-4 dry red chillies1 tsp whole cumin seeds2 bay leavesSaltTake a medium-sized cauliflower and chop it into very small florets; the hard stem at the bottom should be cut into tiny pieces. Cook the green peas and drain them, then peel the potatoes and cut them into small cubes. Heat some mustard oil (start with 2 tablespoons, and add more later if need) and fry the potatoes golden brown. Remove and set aside. Throw the dry red chillies, whole cumin seeds and bay leaves into the same oil and, after a couple of minutes, add the onions, fry till golden brown and throw in the cauliflower. Stir once or twice, add a little salt and reduce to a medium heat. Saut gently for three to four minutes, add the peas and fried potatoes and simmer covered over a low heat until the florets are tender. Uncover, check for salt, turn the heat to high and stir until the vegetables are browned. Just before removing, add the spring onions. Despite being dry, it tastes good with both rice andluchi.Copyright Chitrita Banerji, 2007Duck BhunaA duck weighing approx 1 kg / 3 lb120 g / 4 oz onion paste1 tbsp ground ginger2 tsp each ground garlic, chilli, turmeric, cumin, coriander tsp ground black pepper2 bay leaves3 pieces of cinnamon, 2.5 cm / 1 inch long120 ml / 4 fl oz mustard oil120 ml / 4 fl oz water2 finely chopped small onions6-7 large cloves finely chopped garlic2 tbspghee10-12 whole peppercornsSaltFor duck bhuna you need a nice plump bird, skinned, cleaned and cut into a dozen or so portions 2 drumsticks, 2 thighs, 2 wings, 4 breast pieces and 3-4 assorted pieces from the rest of the bird. Make sure you discard the giblets, including the stomach and liver. Combine the duck with the pasted onion, ginger, garlic, chilli, turmeric, cumin, coriander, ground black pepper, bay leaves, cinnamon, mustard oil, water and some salt in a large, heavy-bottomed pot. Mix thoroughly and leave tightly covered on a low heat until the meat is absolutely tender. Stirring is not required, but you should shake the covered pot gently from time to time. Remove from the fire and set aside. Heat thegheein another pan, add the whole peppercorns and the chopped onion and garlic. Fry until golden brown, add the duck, stir for 4 to 5 minutes until no moisture is left and the sheen of oil is visible. Check for salt and remove. Since this is a dry preparation without much gravy, it is best to serve it withkhichuriorparotas, together with a tomato, spring onion and chopped coriander salad.Copyright Chitrita Banerji, 2007