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Spiced, Smoked, Pickled, Preserved

 | Book Awards 2022 | English Non-fiction

Spiced, Smoked, Pickled, Preserved

In Spiced, Smoked, Pickled, Preserved, Indranee Ghosh brings together charming vignettes from her youth in the densely forested Khasi Hills and then in Bengal’s plains with a delectable selection of family recipes passed down over three generations to weave an utterly engaging narrative. Featuring over 70 recipes that represent a mix of Bengali, Khasi and Nepali cuisine, this book will introduce you to a host of exciting fare – from essential spice mixes to forgotten dishes reinvented over time; from fermented delicacies like shidol in pumpkin leaves to the sizzling flavour of a pan-roasted telapiya; from hearty fish stew to mouth-watering pork in plum sauce; and from the sweet-and-sour magic of fish roe ambal to a delicious tangerine payesh. Whether you are an intrepid food-lover willing to take your kitchen adventure just that bit further, or a comfort-food enthusiast looking for a bowl of goodness, this treasure trove of treats is your must-have culinary guide.

Full Title: Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences from India’s Eastern Hills

Author: Indranee Ghosh
Publisher: Hachette India

Award Category: English Non-fiction
About the Book: 

In Spiced, Smoked, Pickled, Preserved, Indranee Ghosh brings together charming vignettes from her youth in the densely forested Khasi Hills and then in Bengal’s plains with a delectable selection of family recipes passed down over three generations to weave an utterly engaging narrative. Tales of eccentric kith and kin, family folklore from the time of the Second World War and memories of Partition jostle with stories of kitchen adventures, reminiscences of cherished gatherings where food always took centre stage and fascinating nuggets on hard-learnt culinary techniques.

Featuring over 70 recipes that represent a mix of Bengali, Khasi and Nepali cuisine, this collection will introduce you to host of exciting fare – from essential spice mixes to forgotten dishes reinvented over time; from fermented delicacies like shidol in pumpkin leaves to the sizzling flavour of a pan-roasted telapiya; from hearty fish stew to mouth-watering pork in plum sauce; and from the sweet-and-sour magic of fish roe ambal to a delicious tangerine payesh.

Whether you are an intrepid food-lover willing to take your kitchen adventure just that bit further, or a comfort-food enthusiast looking for a bowl of goodness, or simply want to tickle your tastebuds with a fresh flavour – this treasure trove of treats is your must-have culinary guide.


About the Author: 

Indranee Ghosh was born in Shillong, the capital of Meghalaya and the erstwhile capital of Assam. She left her hometown soon after the formation of the hill state in 1972 to settle in Calcutta (now Kolkata) with her parents and continue her studies there. Her translations of selected poems by the Bengali poet Joy Goswami have been published by Worldview Books in India, and Whale and Star in the US. She has also translated the memoirs of Kanan Devi, one of the earliest Bengali film actresses, published as My Homage to All. A taste for local cuisine in the Northeastern hills of India combined with an early interest in cooking, nurtured by her mother and uncle, led to various experiments in the kitchen. The recipes in the book contain some instances of this.

Indranee has two children, Bikram and Rohinee, and divides her time between Kolkata and her country home in Birbhum.


Excerpt: 

In Spiced, Smoked, Pickled, Preserved, Indranee Ghosh brings together charming vignettes from her youth in the densely forested Khasi Hills and then in Bengal’s plains with a delectable selection of family recipes passed down over three generations to weave an utterly engaging narrative. Tales of eccentric kith and kin, family folklore from the time of the Second World War and memories of Partition jostle with stories of kitchen adventures, reminiscences of cherished gatherings where food always took centre stage and fascinating nuggets on hard-learnt culinary techniques.

Featuring over 70 recipes that represent a mix of Bengali, Khasi and Nepali cuisine, this collection will introduce you to host of exciting fare – from essential spice mixes to forgotten dishes reinvented over time; from fermented delicacies like shidol in pumpkin leaves to the sizzling flavour of a pan-roasted telapiya; from hearty fish stew to mouth-watering pork in plum sauce; and from the sweet-and-sour magic of fish roe ambal to a delicious tangerine payesh.

Whether you are an intrepid food-lover willing to take your kitchen adventure just that bit further, or a comfort-food enthusiast looking for a bowl of goodness, or simply want to tickle your tastebuds with a fresh flavour – this treasure trove of treats is your must-have culinary guide.


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