Calcutta Kitchen round up recipes for dishes bequeathed to Calcutta (now Kalkata) by its many rulers...The authentic, inviting and unintimidating recipe, excellent commentary and photography reminiscent of movie stills helped me finally get my hands around what hitherto seemed an enigmatic and formal cuisine...Calcutta Kitchen brings out the hallmarks of Bengali dining--the use of mustard, a thorough preoccupation with freshness, a course-by-course approach to the meal (alone among Indian cuisines) and, most of all, a love of fish.
About the Author
UDIT SARKHEL owns 4 London restaurants: Calcutta Notebook, Sarkhels Indian Cuisine (awarded a Bib Gourmand by Michelin and listed as among the best restaurants in Europe in America's Hardens and Zagat guides), Sarkhels of East Sheen and Dalchini. He consults for The Curry Club in Ibitha. He was recently classed one of the top 5 chefs in Britain by Waitrose Food Monthly. SIMON PARKES presents The Food Programme on BBC Radio 4, won the Glenfiddich Award for Radio 2004 for his programme Bombay Lunchboxes, writes for Waitrose Food Monthly and The Calcutta Telegraph, has regularly reviewed restaurants for Vogue, and is a former Michelin inspector JASON LOWE is an award-winning food photographer with a passion for India.