Former journalist Pritha Sen is a Gurgaon-based development consultant who wandered accidentally into food. She enjoys delving into the history of regional cuisines, and the cuisine of Bengal is her forte. She believes that there is no such thing as a lost recipe, you just have to find it.
Curiosity is high about the real India and the food we actually eat — not sell. It’s been a rather complex cauldron for the uninitiated to dip into, both at home and abroad.
On the Bengali polymath's 155th birth anniversary, we wrack our brains to put together a menu worthy of his whimsical tastes. Hint: garlic vadas, Bengal goat curry, Horlicks, and "sandesh and pantua prepared by lovely hands" would work.
