Taste of Eastern India : Delicious, Authentic Bengali Meals You Need to Try
If you're looking for a meal to satisfy body and soul, try one of Saxena's must-have dishes like drool-worthy egg plant fritters (beguni) or fried puffed bread (luchi) as well as sweet tastes like spongy cottage cheese in sugar syrup (roshogolla) or lentil and rice flour cakes (daler pitha). Each bite is rich and delicious, and every recipe is as fun to make as it is to eat.
Saxena has garnered a strong social following, having 52,000 Instagram followers, with recipes created for her husband, son and friends. She takes her own beautiful food photos and her blog has grabbed the attention of Plated, SAVEUR and Huffpost. This book will have 75 recipes and 75 photos.
- Paperback | 192 pages
- 206 x 228 x 13mm | 638g
- 18 Sep 2018
- Page Street Publishing Co.
- Essex, United States
- 75 photos
Other books in this series
15 May 2018
--Eva Kosmas Flores, author of First We Eat and creator of Adventures In Cooking
"Kankana's gorgeous recipes and mouthwatering photography have long leaped out at me. What a thrill to have them packaged in this beautiful and thoroughly modern Bengali cookbook."
--Mallika Basu, columnist for the London Evening Standard, author of Miss Masala
"Taste of Eastern India is a beautiful introduction to Bengali cuisine through a fresh and modern lens."
--Chitra Agrawal, owner of Brooklyn Delhi, author of Vibrant India
"I, for one, would very much like to get my hands on this book so I can widen my own knowledge of food across India. Thank you, Kankana, for helping us widen our appreciation of this amazing land of food and culture." --Chef Cyrus Todiwala, OBE DL
"There's as much texture, depth and life in Kankana's photography as there is in her food. Her dishes spring from the page with a vibrant medley of colors. Each one is layered with an intensity of flavor that is synonymous with India."--Mira Manek, author of Saffron Soul
"This amazing book has got a bit of everything from sweet foods, authentic Bengali dishes, some classics and, of course, a subtle fusion for the experimental food lovers. It's a gastronomic journey not worth missing out on."--Ashok Nageshwar, creator of Food Raconteur, chef, food critic
About Kankana Saxena