Ranna

tomato-curry-pata-dal

Which means cooking. The best way I know to decompress. I’m being my father’s daughter. He loved to eat, loved to cook, loved to have people over and feed them, and perhaps most of all, loved to have my sister and me around as he pottered about in the kitchen concocting wonderful things. Later, when he became ill, I used to cook for him.

Today, the kitchen is one of my favourite places. Every once in a while, I even take work over and write at the counter. As a dal boils peacefully on the stovetop, for instance.

Two friends, Insiya and Saptarshi, have recently undertaken a labour of love. Excellent at both the exercises of food and photography–the photograph at the top of this post is from their collection–they have started a documentation of the cooking of Calcutta. This post is to celebrate their efforts and their (delicious) achievements. Here is their YouTube channel Bong Eats. You can also follow along on Google+. And read full accounts on their website. If you don’t yet know of the wonders of Bengali cuisine, prepare for a treat.

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