Author: Sadhana Mukhopadhyay (সাধনা মুখোপাধ্যায়)
Genre: Ranna - Grihasajja (রান্না - গৃহসজ্জা)
Cover: Hardcover
ISBN: 9788170666394
Pages: 92
Weight: 148 gram
Description
Cooking is an art, and Sadhana Mukhopadhyay beautifully showcases how vegetarian food can be both exciting and delicious in her book "Niramish Ranna". This book features a variety of flavorful vegetarian dishes, all of which are 100% vegetarian—without onion and garlic. Unlike traditional vegetarian cookbooks that focus on basic dishes like shukto, dal, chorchori, or ghonto, this book introduces unique, regional, and flavorful alternatives that even rival some non-vegetarian dishes in taste and richness.
The recipes range from elaborate pulao and biryani variations to different types of dal, exotic khichuri recipes, dahi-based dishes, and a variety of chop, tikia, kofta, kabab, bora, chutney, kachori, and cutlets. The book also features innovative Bengali classics like Patoler Dolma (stuffed pointed gourd), Jhinger Paturi (ridge gourd in mustard wrap), and Doi-Patoler Dolma (pointed gourd in yogurt sauce).
This book proves that vegetarian food doesn’t have to be plain or monotonous—it can be just as rich, diverse, and satisfying as any other cuisine.
Key Features
✅ 100% Pure Vegetarian Recipes – No onion, no garlic, yet full of flavors!
✅ Diverse Range of Dishes – Pulao, Biryani, Dals, Khichuri, Chutneys, Cutlets, and more!
✅ Regional & Traditional Specialties – A mix of classic Bengali dishes and lesser-known delicacies from different states.
✅ Perfect for Festivities & Special Occasions – Ideal for pujas, vrats, and family feasts.
✅ Easy-to-Follow & Practical – Simple instructions, realistic ingredients, and achievable results for home cooks.
Noteworthy Recipes
🔸 Pulao & Biryani Varieties
🔸 Different Dal Preparations
🔸 Unique Khichuri Recipes
🔸 Dahi-based Curries
🔸 Stuffed & Masala Vegetables (Patoler Dolma, Jhinger Paturi, etc.)
🔸 Traditional Bengali Favorites
🔸 Vegetarian Chops, Tikia, Kofta, Kebab, Cutlets
About the Author
Sadhana Mukhopadhyay was born on December 6, 1934, in Allahabad. She completed her M.A. in Geography and later obtained a B.T. degree from the University of Calcutta. She worked as a teacher for a long time and is currently associated with the Anandamela magazine.
Apart from her culinary expertise, she is also an acclaimed writer. Her first poetry collection, "Akashkonya", was widely appreciated, followed by several other poetry books. She has written geographical essays under the pen name "Didimoni", published in Anandamela, later compiled into the book "Jana-Ojana". She also wrote "Prithibi Ghurche", based on her travel experiences published in the Anandabazar Patrika Sunday edition.
She has received multiple awards for her contributions to literature, including the Protishruti Award for poetry.
Why You Should Read This Book
If you're looking for a vegetarian cookbook that goes beyond the basics, "Niramish Ranna" is a must-have. Whether you're a vegetarian or just exploring meat-free meal options, this book offers a wide range of creative and delicious dishes that are both simple and flavorful. The recipes are perfect for daily meals, festivals, and special occasions, proving that vegetarian cooking can be exciting, diverse, and gourmet-quality.
