Provenance · Volume VI
The Indian Canon
Three hundred and sixteen entries
Contents
Iopening
IIopening
III16
IV106
V193
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes
East Indian, Bengali & Odia
Fourteen entries
Assamese Khar — Alkaline Banana Ash Cooking (কাৰ)Pakhala — Fermented Water Rice (ପଖାଳ)Rasgulla — Sponge Chhena Balls in Sugar Syrup (রসগোল্লা)Machher Jhol — Bengali Fish Curry with Mustard Paste (মাছের ঝোল)Shorshe Ilish — Hilsa in Mustard Sauce (সর্ষে ইলিশ)Chingri Malaikari — Prawns in Coconut Milk (চিংড়ি মালাইকারি)Chingri Malai Curry — Bengali Royal Prawn in Coconut Milk (চিংড়ি মালাইকারি)Dalma — Odia Lentil and Vegetable (ଡାଲ୍ମା)Aloo Posto — Potato in Poppy Seed Paste (আলু পোস্তো)Masor Tenga — Assamese Sour Fish Curry (মাছৰ টেঙা)Chhena Poda — Baked Fresh Cheese (ছেনা পোড়া)Sandesh — Fresh Chhena Bengali Confection (সন্দেশ)Mishti Doi — Bengali Set Sweet Yoghurt (মিষ্টি দই)Rasmalai — Chhena Discs in Cardamom-Saffron Cream (রসমালাই)
V · The Canonical Dishes · 2 of 13Next chapter → Goa & West Coast
East Indian, Bengali & Odia
14 entries
Assamese Khar — Alkaline Banana Ash Cooking (কাৰ)Pakhala — Fermented Water Rice (ପଖାଳ)Rasgulla — Sponge Chhena Balls in Sugar Syrup (রসগোল্লা)Machher Jhol — Bengali Fish Curry with Mustard Paste (মাছের ঝোল)Shorshe Ilish — Hilsa in Mustard Sauce (সর্ষে ইলিশ)Chingri Malaikari — Prawns in Coconut Milk (চিংড়ি মালাইকারি)Chingri Malai Curry — Bengali Royal Prawn in Coconut Milk (চিংড়ি মালাইকারি)Dalma — Odia Lentil and Vegetable (ଡାଲ୍ମା)Aloo Posto — Potato in Poppy Seed Paste (আলু পোস্তো)Masor Tenga — Assamese Sour Fish Curry (মাছৰ টেঙা)Chhena Poda — Baked Fresh Cheese (ছেনা পোড়া)Sandesh — Fresh Chhena Bengali Confection (সন্দেশ)Mishti Doi — Bengali Set Sweet Yoghurt (মিষ্টি দই)Rasmalai — Chhena Discs in Cardamom-Saffron Cream (রসমালাই)