It amazing how reading a well researched piece helps us organize our thoughts into a coherent chain. I say this because fresh on my mind is Rushina’s post about use of spices in Indian cooking. Bengalis are legendary for their shorshe bata (wet ground mustard) but it is as prevalent in Odia cooking and fairly…
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Continue ReadingThe Social Tables Mini had as auspicious and fun a start as we could have ever hoped for. We brought together people around the tradition of making kasundi – the famous Bengali mustard condiment. Kasundi has always been shrouded in intrigue, bonding and a lot of love. We wanted to bring back all of that…