Calcutta cook book, 1995, 403 pages, Minakshie Dasgupta, Bunny Gupta, JayaChaliha, Penguin Books, 1995DOWNLOAD http://bit.ly/1gxPB1B http://goo.gl/RLEek http://www.amazon.com/s/?url=search-alias=stripbooks&field-keywords=Calcutta+cook+book

The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle OfTravellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S ChronicleBegan On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship OnTo The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The StoryOf Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of BanglaRanna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who HaveCollected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans WhoHave Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With DistinctCalcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From TheDelicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And TheTemperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise.

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Rannaghor , Roopa Sharma, Jan 1, 2006, , 80 pages. Designed as the busy woman's daily guide toBengali cooking, the book contains some exotic and elaborate, and some simple, but definitely verytraditional Bengali recipes..

Spice Kitchen Authentic Regional Indian Recipes to Reacreate At Home, Ragini Dey, May 1, 2013,Cooking, 256 pages. Delve into the decadent world of Spice Kitchen, a beautifully crafted cookbookcontaining fresh and simple regional recipes from India. These recipes celebrate the traditional.

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An Invitation to Indian Cooking , Madhur Jaffrey, May 10, 2011, Cooking, 320 pages. Writtenespecially for Americans, this book demonstrates how varied, exciting, and inexpensive Indiancooking can be, and how easily you can produce authentic dishes at home.

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