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Bengalis and a love affair with vegetables

DNMUM421969 | 9/9/2018 | Author : Pooja Bhula | WC :722

Here’s decoding the well-kept secret covered up by the community’s carnivorous image
JUST BEFORE MONDAY
Bengal Ghorowa Niramish Thala (heritage Bengali platter), Taka Luchi aur Dum (cocktail luchi bites), Kaanchkolar Shammi Kabab (green banana kebab)…as I leafed through the menu at Mustard (Mumbai), I was shocked to see as many vegetarian dishes as meat-based ones in their Bengali section. Cuisines come to India and get Indianised, and often, in Mumbai, vegetarianised. I couldn’t help asking Pritha (Sen), the culinary historian and heritage food specialist who has curated this menu, whether that was the case here. But she said, “85 per cent of our repertoire is vegetarian”.
A rich vegetarian repertoire is integral to the dining traditions of the sweet-toothed Ghotis (West Bengalis) as well as the spice-loving Bangals (East Bengali
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