The diversity represented by Indian cuisine is undoubtedly unmatched. From north to south, and across various parts of the country, the veracity in local dishes, innovation in the use of spices, and variations even in common menus are truly a wonder to behold. The Bloomsbury Handbook of Indian Cuisine paints a comprehensive picture of the nation’s foodscape, from its origins to its contemporary forms. At a recent evening at The Park Kolkata, co-editors Sourish Bhattacharya and Colleen Taylor Sen spoke on the book with Boria Majumdar, to celebrate its success.
The session began with a poignant question that when it comes to its diverse cuisine, “Is there an India?” Both co-editors acknowledged the vast diversity of the food found in the nation and stated that it is through these very differences and in its quest for flavours that India remains united. Filled with anecdotes, mysterious tales of origins and a lively audience, the session was fun, interesting, and thoroughly enjoyable. Colleen Taylor Sen joined in virtually, to speak of her experience in editing the book, which had been in the making for almost three years.
The conversation was followed by a delectable selection of dishes curated by The Park Kolkata and named 'The Great Kolkata Table'. “The thought behind curating the menu for the evening was to bring together all the quintessential dishes of Calcutta. The menu consists of a variety of traditional and nostalgic flavours. I hope this is also an opportunity for everyone to taste these famous and age-old dishes of the city,” said Kuntal Das, senior sous chef, The Park Kolkata.
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Chef Shaun Kenworthy, Actress Koneenica Banerjee, Thai consul general in Calcutta, Acharapan Yavaprapas
The Bloomsbury Handbook of Indian Cuisine
The conversation was followed by a delectable selection of dishes curated by The Park Kolkata and named 'The Great Kolkata Table'. “The thought behind curating the menu for the evening was to bring together all the quintessential dishes of Calcutta. The menu consists of a variety of traditional and nostalgic flavours. I hope this is also an opportunity for everyone to taste these famous and age-old dishes of the city,” said Kuntal Das, senior sous chef, The Park Kolkata.
Nom Nom
