Amish O Niramish Ahar 2

Author: Pragyasundari Devi (প্রজ্ঞাসুন্দরী দেবী)

Genre: Ranna - Grihasajja (রান্না - গৃহসজ্জা)

Cover : Hardcover

ISBN: 9788172154516

Pages: 480

Weight: 568 gram

Description:
Amish O Niramish Ahar 2 is the second volume in Pragyasundari Devi's legendary culinary series that redefined Bengali cooking books. This volume focuses on non-vegetarian dishes, providing a comprehensive and rich collection of recipes for meat, fish, eggs, and more. Whether you are preparing mutton curry, fish kalia, chicken kebabs, or even more exotic recipes like duck, rabbit, or pork, this book leaves no stone unturned.

In this second volume, Pragyasundari Devi delves deep into the variety and diversity of meat dishes, covering everything from stews, soup, grills, and pulao, to the more intricate dholma and kofta recipes. The book is meticulously crafted to include both the traditional methods of preparation and the innovations she introduced, making it a treasure trove for modern-day culinary enthusiasts while retaining the essence of classical Bengali cooking.

As with the first volume, the author’s signature style shines through—her recipes are presented with clear, easy-to-follow instructions. To make the work even more relevant for today’s readers, annotations and alphabetical listings of the recipes are included for ease of reference.

This volume, like the first, serves not only as a cookbook but also as a cultural artifact, preserving the culinary legacy of Bengal while adapting it for contemporary kitchens. It’s a perfect resource for those looking to bring the rich traditions of Bengali meat dishes into their homes.

About the Author:
Pragyasundari Devi was born in 1870 (approximately) into the renowned Thakur family. She was the daughter of Hemendranath Thakur, the third son of Maharshi Devendranath Thakur, and married to the prominent Assamese literary figure Lakshminath Bezbaroa. From a young age, Pragyasundari was encouraged by her father to take an interest in cooking, which he believed was as much a fine art as music or literature.

Her most notable work, Amish O Niramish Ahar, is a six-volume compilation of Bengali recipes, and it remains a cornerstone of Bengali culinary tradition. Written over a century ago, it was groundbreaking at the time as Bengali cookbooks were rare. Her work not only presents detailed recipes but also includes the cultural significance of food and its preparation in Bengali households.

Pragyasundari’s legacy is not only found in her recipes but also in the way she revolutionized the idea of home cooking. Her books were passed down through generations of Bengali families and have been used as a guide for countless households. She passed away in 1950, leaving behind a monumental contribution to the culinary world.