Chillies Chhana & Rasa: Heritage Foods of Bengal – Nina Mukherjee Furstenau

mmerse yourself in the world of Bengali cooking with award-winning food writer Nina Mukerjee Furstenau as she cooks up Bengal’s most-loved dishes. Travel to Jharkhand in search of the perfect green mango; sail across the seas to the ports of Portugal and unravel the mystery of the ubiquitous chilli; then come home to the aromatic gondhoraj lemon, discovering mouth-watering dishes along the way—some classics, others lesser-known delights—such as Lote Maacher Jhaal, Kosha Mangsho, Pitha Patishapta Narcole Gura, Hilbeh, and many, many more. These delicious recipes, perfectly spiced with heart-warming accounts from the author’s life, will nourish the mind and body alike.

About the Author

Nina Mukerjee Furstenau is a journalist and author with a special interest in food and identity. She won the 2014 M. F. K. Fisher Book Award for her food memoir, Biting Through the Skin: An Indian Kitchen in America’s Heartland, as well as the Les Dames d’Escoffier International Grand Prize for culinary literature. She has also written Tasty! Mozambique, Savor Missouri: River Hills Country Food & Wine, and been published in the Atlanta Journal-Constitution, Feast, Sauce, Ploughshares, Painted Bride Quarterly, and the anthology Pie & Whiskey. She retired from the University of Missouri Science and Agricultural Journalism programme where she was the director of food systems communication. She is currently the editor of the FoodStory book series for the University of Iowa Press.