From the Book - Expanded edition
Panch phoron: Bengali five spice blend
Chapter one: Ingredients, techniques and tools
Chapter two. The Bengali meal
Chapter three: rice and breads (bhaat ar ruti)
Chapter four: lentils (dal)
Chapter six: vegetarian first courses (sheddo, pora, ar chorchori)
Chapter seven: vegetarian entrees (nirammesh)
Chapter eight: eggs (dim)
Chapter nine: fish (maach)
Chapter ten: poultry (moorgi)
Chapter eleven: meat dishes (mangsho)
Chapter twelve: chutneys, relishes and bhortas (chaatney, tauk, ar bhortas)
Chapter thirteen: drinks & snacks (jol pan & jol khabaar)
Chapter fourteen: sweets (mishti)
Chapter fifteen: Global flavors in Bengali cuisine
