'[A] brilliant book, full of fascinating details about eating establishments, from early inns and taverns to modern Bengali restaurants... and the many ethnic and foreign influences on Calcutta cuisine... [It] can almost be read as a history of the cuisine of India itself.' - Collen Taylor Sen, Author of Feasts and Fasts: A History of Food in India
These buns are made with milk and organic honey lending them a beautifully soft and fluffy texture. Slathered with a generous helping of slightly salted butter.
