Table of Contents
This book explores recipes that started with the Nawabs of Bengal, evolved in Zamindari kitchens during British colonial rule, became refined and sophisticated with the arrival of exiled Awadhi ruler Wajid Ali Shah, and spawned a million home chefs in the prosperity of modern India.
The Vegetables
Chandannagar Asparagus – Steamed Asparagus Franco-Indi Style
Janbazar Scalloped Potol – Brined Pointed Gourd Lightly Frie
Bengali Potato Balls – Mashed Potatoes with Mustard Oil and Onions
Dhaba Style Shelgum Subzi – Fried Turnips in a Pepper Sauce
Rabibar Dum Allo – Rich Homely Style Potatoes Cooked in Kashmiri Mirch
Dover Lane Methi Baingan – Punjabi Style Eggplant with Fenugreek Leaves
Nizam’s Burnt Baingan – Fire Roasted Eggplant with a Tomato-Onion Relish
Marble Palace Subzi Tart – Roasted Root Vegetables in a Tarte Tatin
Rajbari Lasooni Paneer – Fried Indian Cottage Cheese in a Garlicky Tomato Curry
Bhapa Malai Mattar Paneer – Steamed Indian Cottage Cheese in a Mustard Sauce
Charu’s Gobi Pepper Fry – Three Peppers and Fennel Cauliflower
Gajjar and Gajjar – Caraway Flavored Root Vegetables
Suruchi Jackfruit Kofta – Jackfruit Croquets in a Yogurt Curry Sauce
The Eggs
Happy Happy Egg Curry – Turmeric Boiled Eggs in a Coconut Curry Sauce
Anglo-Indian Omelet Curry – Classical Omelet in a Tomato-Onion Curry
The Fishes
Drums Of Bengal – Wonton Wrapped Large Shrimp with a Spicy Fish Stuffing
Rani Rashmoni Chingri Echor – Shredded Jackfruit Pan Roasted with Shrimps
Port Blair Andaman Shrimp – Shrimp Fritters in a Coconut Curry Sauce Topped with Lotus Root
Madan’s Doi Maach – Fish Fillets in a Lightly Spiced Yogurt Curry
Bank Officers Backwater Curry – Large Head-on Shrimp Cooked in a Fresh Curry Paste
Ganges Walk Fish Paturi – Fish Fillets Steamed in a Banana Leaf Wrapper
Aam Papad Barramundi – Steamed Fish in a Double Mango Sauce
Bhetki Rani Victoria – Grilled Fish in a Sweet & Sour Mango Sauce
The Meats
Galouti 21 Kebab – Melt in your Mouth Chicken Kebabs with 21 Spices
Tangra Spicy Wontons – Szechuan Spiced Ground Chicken Stuffed in a Crispy Wrapper
Park Circus Chicken Chaap – Pan Fried Chicken Cooked in a Double Marinade
Murgh a La Binodini – Black Cardamom Chicken – Garlic and Onion Free
Murgh Wajid Ali – Chicken Rollatini with Cheese Stuffing and Onion Korma
Bow Barracks Pork Vindaloo – Anglo-Indian Style Pork in a Spicy Sour Sauce
Chandni Chowk Murgh Rezala – Stewed Chicken in a Delicately Spiced Gravy
Parsi Salli Murgh – Parsi Style Chicken with Potato Fries
Karim Bux Murgh Dopiaza – Mildly Spiced Double Onion Chicken Stew
Gayatri Devi Murgh Kalli Mirch – Black Pepper Chicken Curry
Rajabazar Meter Jhal – Spicy Goat Liver Curry
MM Angrezi Kofta Curry – Hearty Meatballs in a Lightly Spiced Tomato Curry
Noble Goat Curry – Homely Style Goat Meat Curry
The Accompaniments
Baisakhi Aam Chutney – Springtime Green Mango Sweet Relish
Tajik Style Jeera Rice – Indo-Persian Fried Rice
