Paperback: 287 pages
Publisher: Hippocrene Books; English edition (November 15, 2012)
Product Dimensions: 5.9 x 1 x 8.9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (27 customer reviews)
Best Sellers Rank: #995,482 in Books (See Top 100 in Books) #337 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #9360 in Books > Cookbooks, Food & Wine > Regional & International
I have fond memories of dal (lentil) soup from a time when my family lived in Bangladesh so I was most anxious to try some of the dal soup recipes. I wasn't disappointed. I made the The Orange Split Lentils with Tomatoes and Cilantro, along with Mashed Smoked Eggplant, and Shrimp in a Spicy Caramelized Onion and Tomato Sauce for a meal and all the dishes worked together beautifully, with varying tastes and textures. Overall I found the dishes to be milder than typical Indian fare, with subtle, complex flavors. My husband, who has never had Bengali food before, loved all the dishes. Later I made Yellow Split Lentils and we both enjoyed the vibrant spices in this soup.I appreciated the extensive prose that preceded every chapter and the descriptive paragraph accompanying every recipe. Bengali cuisine will not be familiar to many home cooks and the author's descriptions of life in India, anecdotes and comments about how she has adapted dishes to U.S. ingredients and current cooking trends are a nice bridge between cultures. She also delivers a concise history of the region and her background in the Introduction and Preface.There are 25 color photographs clustered together in the middle of the book and it would have been nice to have more, but it was probably cost-prohibitive. Especially when cooking dishes that are likely to be unfamiliar it's nice to have a photograph as a guide to what the end product should look like.The Bengali Five Spices, Panch Phoron, that are profiled in the beginning actually do not appear together in many of the recipes.
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