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Bosha Bhat to Biryani: The Legacy of Bangladeshi Cuisine
BOOK DETAIL
Hardcover: 217 pages Publisher: University Press Ltd ,Bangladesh (November 1, 2013) Language: English
ISBN-10: 9845060331 ISBN-13: 978-9845060332 Package Dimensions: 9.8 x 8.1 x 1.8 inches Shipping
Weight: 14.4 ounces Customer Reviews: 5.0 out of 5 stars2 customer ratings
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Book Description
More than just a book of recipes, Bosha Bhat to Biryani, traces the many culinary strands that
have gone into the making of what is Bangladeshi cuisine today. From the indigenous bosha bhat
to the rich biryani, from the humble kechki fish cooked in banana leaf to the hilsa musallam, from
the Portuguese vindaloo to the English caramel custard, the book provides a variety of everyday
dishes as well as special dishes for special occasions. It also provides recipes for a number of
Dhaka culinary delights including murgh polao and bashan pudding. The book includes detailed
recipes for making varieties of pithas as well as guava jelly and tangerine marmalade. The
Introduction and the prefatory notes to the dishes put the cuisine in a historical and cultural
context. But, Bosha Bhat to Biryani is also a personal testament to the joy the writer has found in
cooking and a tribute to all the cooks, paid or unpaid, who enriched her culinary repertoire.

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