Join CSAS on 31 January 2023, Tuesday at noon HST for a virtual book talk on “Calcutta on Your Plate” by Nilosree Biswas
Zoom Meeting ID: 915 2148 6770
Passcode: 905586
Stay updated: https://fb.me/e/4N1IGJYDz
Book Blurb:
What is known as Kolkata’s food today has its backstory embedded in 250 years of political, social and cultural history—a fascinating testimony of self-fashioned Bengali baboos, whose aspirations pushed the boundaries of Bengal’s traditional gastronomy, resulting in a new food universe.
From the private kitchens of an exiled king and the homes of a handful of upper-class Bengalis, how some dishes became so popular is a thrilling story of taste, smell and savouring. To think that some of today’s signature dishes such as dum biriyani, kebabs, fish chops, kabirajis, cutlets, kathi rolls and Moghlai paratha were once exclusive to those who had access to the ingredients or for whom it was their’ home food’, is perhaps overwhelming at some level. With influences of mostly two cooking styles—the English and the Mughlai-Awadhi, aided by contributions of the Portuguese, and a pre-existing food habit from the medieval times, Calcutta’s foodscape underwent a sea change, impacting people’s lives, food habits, food procurement and the ways of social engagement. Calcutta on Your Plate touches upon this incredible journey of tastes, innovations, acceptance, indulgences and celebrations.
About the author:
As a storyteller of Asian origin: author, columnist and a documentary filmmaker, Nilosree have been working on stories from the region reflective of complex historical, social, cultural fabric of the continent but more often from South Asia. Subjects of her writings include colonial and premodern history, art history, culture, food, and cinema of South Asia and Asia at large. In their demeanor of books and editorial features, they base themselves at the heart of Asian experiences and historical timeline, often scrutinizing, deconstructing the more conventional understanding of the subject.
Leveraging on my practice of analyzing and deconstructing society and culture, a craft she learnt while being trained in Comparative Literature and together with an incisive eye to find experiential, soul touching stories, happenings, She has been able to successfully reach a wider audience/ readers in places where South Asian/Asian content are less represented.
Nilosree started 28 years ago as a freelance journalist, moved on to being a documentary producer – director. Later on expanded to a variant skill of authoring nonfiction books, and also returning to being a columnist. At no point of her multidimensional work, She has never moved away from experiential, realistic, people centric writing.
Nilosree has authored five books (one unrealized). ‘Calcutta on Your Plate’, (November 2022) is the newest. They have been acquired by premier libraries like The British Library, London School of Oriental and African Studies (SOAS), University of London, National Library of Scotland Library of Congress, UPenn Library (University of Pennsylvania), Parliament Library, India, New York Public Library, Harvard University Library, Columbia University Library and others in US and Canada.
Earlier publications are:
‘Banaras Of Gods Humans And Stories’, July 2021
‘ Seeds of Pomegranate’,
‘Alluring Kashmir – The Inner Spirit’ (co-authored), December 2016
Some reviews of my newest books – “Calcutta on Your Plate” and “Banaras Of Gods Humans and Stories”
In the role of a cultural journalist and columnist, she writes across a range of print media entities in India, UAE, Hong Kong, London and the US. She is also a regular contributor to the area studies journal of Centre for Advanced Studies of India(CASI), University of Pennsylvania, United States
Image descriptions:
1. A quintessential mishtir dokan or sweetshop in Kolkata. Similar innumerable outlets dot the city and have been crucial in retaining the culture of sweetmeat that Kolkata is famed for.
2. The signature Bengali meal platter – of rice and fish curry. Fish is cooked in various styles in Kolkata but a light stew is consumed on an everyday basis.
3. Kalkataa Shahi Biriyani; perhaps the most cherished and satisfying meal that has made a place for itself in the rice loving city. Anyone with a Kolkata connect will vouch for this dish voting for the creamy chunky potato that is its signature. The back story to the introduction of the potato in biriyani is now a part of Kolkata food lore. On the side is a small serving of Shahi Borhani, a traditional yogurt drink, considered as digestive, post a heavy meal.
4. Delectable Rashogolla – Kolkata`s pride and passion invented by Nabin Chandra Das.
5. A dry mutton gravy that all of Kolkata loves – Kasha Mangsho, a perfect combo with steamed rice.
6. An innovation of jalbhora or center filled Sandesh, invented by Bhim Nag and later continued by other confectioners. These elephant shaped ones are contemporary versions that contain molasses in liquid form.