Monday, September 24, 2012

Learning to cook home food in a faraway place

When I think about how I learnt to cook Bengal's food, my journey is amazing and ironic. True, the seeds of cooking were sown early in me during adolescence in India, but it was not until my stay in America, 10,000 miles away, as a graduate student that I really learnt to cook.

Books and mandatory cooking turns in a house shared by room mates did the trick. It was by chance that I found a book in the library where I worked part time. The book, a yellow hardcover, was written by an author from -- of all places -- Texas. That book taught me a lot about how to cook Bengali dishes. I learned to cook alu dum, and potato and cauliflower curry, which my room mates and friends adored. Thanks to that book and my deep interest in cooking, I developed a reputation and found fulfilment in a foreign land.


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