Debi Chaudhurani, Renuka. (March 2007 3rd ed). Rakamari Amish Ranna. Kolkata: Ananda Publishers Private Limited (Ed. Sheela Lahiri Chaudhuri).
Sheela Lahiri Chaudhuri’s brilliant attempt to bring to the forefront the non-vegetarian culinary delights of Renuka Debi Chaudhurani must have been exhausting and she does a commendable job by introducing the readers to the book in the introduction she pens down about her mother-in-law. In the introduction Sheela mentions that Renuka Debi Chaudhurani could not complete the manuscript before her demise in 1985. The editor also apologises for the missing gaps in the cooking methods and procedure in some recipes. Well, the book has been divided across 60 sections. Each section has a minimum of 5 recipes. The book will help you sail through 365 days of cooking non-vegetarian meals. The recipes collected from Renuka Debi Chaudhurani’s cookbooks reveal the galaxy of cooks from whom she had learned to cook. There are three sections which mention that the recipes are inspired and cooked the way Bawarchis usually do. In fact the most interesting section to my mind is the section on Meat Stews. While Stews on one hand had entered the Bengali palette during colonial times, and it was being cooked in Bengali households also indicate that the everyday cooking in Bengali upper middle class households might have colonial influence. This is particularly evident in the variety of non-Bengali Chicken/ Mutton recipes that Renuka Debi Chaudhuri pens down for us.
Her East-Bengali lineage is evident in the Hilsa preparations and other fish preparations particularly the section on Fish Shukto. Infact the editor also draws attention to the culinary delicacies that Renuka Debi Chaudharni must have been drawn to considering she spent a considerable time in the then East Bengal. This collection moves beyond Bengal and actually gives us a glimpse of the recipes from North to South India which makes this an interesting read. Though I did try out some recipes from the section on prawns I am yet to enter my kitchen with this book. What I seriously miss are the cooking tips or the list of tips in kitchen which is there in the former book. Nevertheless the personalised introduction of Sheela Ray Chaudhury makes up for the missing anecdotes, and wit of our author Renuka Debi Chaudhurani.
As I browse through the pages, and make a list of things to buy for a recipe I will cook for our Sunday meal, you take a pause and dawn on your chef’s act to get your act together.
Choose from Fish to Mutton to Chicken to anything that catches your fancy and plan for that Sunday meal. Till then a glimpse from the cover page….