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Simply Bengali recipes for GenNext

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Babli Mukerji and Shaun Kenworthy at the book launch. (Arnab Mondal)

Minimum fuss for maximum flavour, is her motto and the recipes in Babli Mukerji’s 101 Bengali Recipes — Traditional Fare for the Modern Cook are true to her words.

The book, launched by celebrity chef Shaun Kenworthy at Oxford Bookstore recently, comprises recipes handed down to the author by her mother and grandmother and simplified to suit the present generation.

“I wrote it for our kids living abroad and also for the ones here busy with their jobs and hectic schedule,” said Mukerji. “Time constraint is a huge factor for them, hence these simple recipes. They can all make their favourite Bengali dishes now without any problem.”

The book features traditional recipes like dhokar dalna, paturi, mutton kasha, luchi, notun gurer payesh and more. “Nowadays ingredients are available easily. And packaged pastes and purees have made cooking easy,” the author said.

Kenworthy confessed to be in love with mishti doi. “When I came to India I didn’t know much about Bengali food. I think, Kewpie’s is where I tried Bengali food for the first time. The first memory of Bengali food I have has to be the sting of mustard and also the green chilli. I have been in love with mishti doi since the first time I had it,” the chef said.