Henshel Darpan by Jayanta Sengupta [Hardcover]

Even within the expansive literary and social history of the Bengalis, one has to delve quite deep to trace the footprints of food habits and culinary tastes. This is more or less applicable to the history of food across the world. No matter how mundane cooking and eating may seem, their essence remains somewhat elusive to historians. Yet, in essence, the history of food is the history of connections and exchanges. In terms of food habits, Indian culture has readily and indiscriminately adopted its cuisine and cooking styles from various parts of the world. This debt is truly expansive and unpayable. The urge to highlight this aspect of connection and exchange has given rise to this book.

It includes various accounts of the Bengali kitchen, the social history of the evolution of vegetarian and non-vegetarian culinary styles, and the immense diversity of sweet culture. It also covers the kitchen battles between the Ghoti and Bangal communities, dining in train compartments or abroad, and a colorful portrayal of the evolution of restaurant culture in Bengal. Additionally, it delves into the eating habits of marginalized lower classes and Bengali food philosophy in the era of global warming. All in all, it presents a delightful, yet previously untasted, history to savor.