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Immerse 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.

Chillies, Channa, and Rasa: Heritage Foods of Bengal by Nina Mukerjee Furstenau

  • Estimated delivery 2-3 weeks

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