Review

?Calcutta Kitchen rounds up recipes for dishes bequeathed to Calcutta (now Kolkata) by its many rulers. Despite forays into the city's British Raj (Anglo Indian), Muslim, and Sino-Tibetan kitchens, the book works best as an introduction to Bengali cuisine. The authentic, inviting, and unintimidating recipes, excellent commentary and photography rem

About the Author

Udit Sarkhel has four London restaurants: Calcutta Notebook, Sarkhel's Indian Cuisine (awarded a Bib Gourmand by Michelin), Sarkhels of East Sheen, and Dalchini. He has been classed as one of the top five chefs in Britain by Waitrose Food Monthly.