Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills


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Author: Indranee Ghosh

9789389253931 | PB | pp. 248 | 2021 | Hachette

Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills by Indranee Ghosh provides tasty recipes representing a mix of Bengali, Khasi and Nepali cuisine. Go tickle your taste-buds.

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Spiced, Smoked, Pickled, Preserved is a delicious selection of over 70 recipes that represent a mix of Bengali, Khasi and Nepapli cuisines. Discover essential spice mixes, long forgotten dishes which evolved over time; from fermented delicacies like shidol in pumpkin leaves to the sizzling flavour of a pan-roasted telapiya; from hearty fish stew to mouth-watering pork in plum sauce; and from the sweet-and-sour magic of fish roe ambal to a delicious tangerine payesh — every dish is this selection has been thoroughly tested and practised to perfection.


Indranee Ghosh







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Country of Origin:


About the Author

The author was born in Shillong, the capital of Meghalaya and the erstwhile capital of Assam. She left her home-town soon after the formation of the hill state in 1972 to settle in Calcutta (now Kolkata) with her parents and continue her studies there. Her translations of selected poems by the Bengali poet Joy Goswami have been published by Worldview Books in India, and Whale and Star in the US. She has also translated the memoirs of Kanan Devi, one of the earliest Bengali film actresses, published as My Homage to All. A taste for local cuisine in the Northeastern hills of India combined with an early interest in cooking, nurtured by her mother and uncle, led to various experiments in the kitchen. The recipes in the book contain some instances of this. She has two children, Bikram and Rohinee, and divides her time between Kolkata and her country home in Birbhum.


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