A Muslim-inspired Holiday Meal

 

I love Indian food! So I was very excited when I received a copy of the Bengali Five Spice Chronicles to review recently. This would make a great stocking stuffer or gift for the gourmet chef on your list. I didn’t know this, but apparently Bengalis are one of the most food and culture obsessed people in India. They are commonly compared to the French in that regard, as dining and entertaining are such an integral part of their culture.  What makes Bengali cuisine so unique are the variations and complexities that are a result of practice and delicate subtlety.  In The Bengali Five Spice Chronicle, author Rinku Bhattacharya explains the food and culture of her native homeland in Eastern India and showcases the recipes that are at the heart of Bengali life.

The book gets its title from the five-spice blend Bengalis call panch phoron. This spice blend consists of five whole spices in equal proportions: cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds and is at the heart of Bengali flavors and the individual spices form the basis of the Bengali pantry.

Being new to this cuisine, one of my favorite aspects of the cookbook were the menus for different occasions. I want to share with you today, three recipes from the Muslim-inspired holiday meal. If you are looking to add some new flavors and spice to your holidays, try these recipes for yourself.