Amar Thakuma Didimar Ranna by Shatarupa Bandyopadhyay [Hardcover]

The title of this book reflects its dedication to preserving traditions and heritage. Many aspects of bygone eras, including culinary arts, have faded away over time. The author has lovingly compiled recipes from those lost days, showcasing dishes cooked by Bengali women using coal or wood fires. These include delicacies such as Chirer Malaikari (flattened rice with cream and spices), Koi Macher Kalia with orange, and Ilish Macher Ambol with mango mustard. Other unique dishes include sweetened khoya meat and watermelon curry.

The book captures a vast culinary landscape, blending colonial Delhi-Shimla's sophistication, Lucknow's Nawabi grandeur, and Bengal's traditional flavors. Adapted for today’s health-conscious readers and modern kitchen constraints, the author provides detailed instructions for each recipe.

The collection features around 200 dishes, spanning pulao, biryani, luchi, paratha, fish, meat, vegetarian, snacks, and sweets—making it a treasure trove for modern cooking enthusiasts.