The Flavors of India: 150 Naturally Healthy, Savory and Authentic Recipes from the Bengal Region

by Bharti Kirchner

An introduction to the unusual flavors of Bengali cooking includes such delights as Murgi Jhalsano--Roasted Chicken with Fragrant Spices and Maacher Dom--Fancy Fish in Cashew-Pistachio Sauce, plus sumptuous sauces and side dishes.

Hardcover

First published May 1, 1995

About the author

Bharti Kirchner is the author of eleven books—seven critically acclaimed novels and four cookbooks and hundreds of short pieces for magazines and newspapers. A recent novel, Goddess of Fire, was shortlisted for the Nancy Pearl Award.

Her earlier novels include Tulip Season, Pastries: A Novel of Desserts and Discoveries, Darjeeling, Sharmila’s Book, and Shiva Dancing.

Bharti has written for Food & Wine, Vegetarian Times, Writer’s Digest, The Writer, Fitness Plus, Northwest Travel, and The Seattle Times. Her essays have appeared in eleven anthologies.

Bharti has won a VCCA (Virginia Center for Creative Arts) Fellowship, a City Artist’s Project award, two Seattle Arts Commission literature grants, two Artist Trust literature grants, two 4Culture grants and has twice been a Fellow of Jack Straw Productions. She has been honored as a Living Pioneer Asian American Author. She is a popular speaker at writer’s conferences nationwide.