About me

Prasadam Prasadam



Indian food cooking - Bangla Rannar Pala O Parbon photo of  Barnali Dutta

by Date published:

 Kolkata , WB , 700078 India

 

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My name is Barnali Dutta, but people call me Kathakoli.

I live in Kolkata, WB and work as a proprietor of PRASADAM.


I would love to introduce myself as a food ideologist; discovering food antiquities going through the history, geography, chemistry, and folk - literature.

 

I had been fascinated by computer along with literature and cooking when I was growing up, enjoying C++, DBase, COBOL, and cooking, not much in trouble with literature because I am always in love with books – a bookaholic, novels, poetries, articles, letters from newspaper cuttings, small cheatsheet on grocery shopping packets we called "thonga - ঠোঙ্গা" in Bengali like a bookeater and went to various types of data management companies to work with. It wasn’t until after I’d changed directions and moved on to Bengali literature and had begun to cook seriously then I first heard of food science. My parents were always very sincere about food, I could not identify them as a ritualistic person ever, but they always supervised the good and natural foods in a scientific way. I can still remember how my father used to buy beet roots in winter and encourage my mother to color the dishes. I can still remember how my mother used to bring some kanchagolla sweets from Dalhousie Square packed in shaal leaf after office in her lunch box, too much worried about newspaper packets or plastics to avoid the printing ink poison and/or plastic chemical effect.

 

    I would like to share the essence of life and culture of Bengal with the world and keep my parent's journey of Faith, Hope, and Love towards us alive, also sharing the memory of soulful and vibrant color of Bangladesh, which our parent left behind and a thoughtful study of Indian culture and history growing with modern India. Now the big journey has begun with this small step.

 

I have started this food blog. My twin daughters and son all are crossing their teen day by day, followed my dreams in every aspect of living, but their taste buds demanding now more international than local foods. Their opinion regarding 'fast food' seems a food which they can prepare without help, the knowledge is easily available due to electronics media, color and smell is so attractive and aromatic yet availability of ingredients for a perfect dish is so easy they need not to worry about self cooking and taste of the finish products. So they are much more confident in the kitchen in that way. For Bengali food cooking they shall sweetly surrender as "Mummy's special" or "Dida's special" etc. They love those dishes as it reminds them their childhood as a food is an expression of very special touch with affection.

 

    I found gaps become so huge day by day in every meaning - Bengali - "only mother tongue", Bengali food a "Desi food", Bengali literature "words are not familiar", I should try to collect the basic and classic easy food recipes. Whenever I tried to convince them that, look at this season or know the days you should eat this, we generally need four foods a day, try these a good portion with your choice, they felt it is meaningless and of course to them "fast food" means which can be cooked fast and are tasty.

 

    I was amazed, when they will become enough mature, parenting their tiny tots, will they be able to  find the information? so I started to collect all things in a digital way, if they can make their "Desi food" as they can make now their "fast" and "easy" and use the electronics media in international way. For that I thought I would browse in some food books of bygone days. I wandered, I flipped through a few volumes of old literatures and among all I found hints of answers to their questions why we should eat mostly what we eat grown within 100 miles of our home (locavore).

 

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It was great fun to make and share and I began to think that many people interested in Bengali food as they would share our table as we are enjoying them. Eventually, I found time to immerse myself in food literature and history and food science, and cook, and write.

 

 
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