Between 1965 and 1992, Satyajit Ray wrote a total of 335 Feluda stories, featuring the master sleuth Pradosh C. Mitter. The plots involve murder, intrigue and adventure, narrated in a racy, humorous style. All of this makes for enormously entertaining fare - and it is no wonder that each Feluda book has been a best-seller. All the stories are now available together in this two volume omnibus. For the first time ever, the stories are arranged in chronological order of composition, and one can note Feulda's development from an unknown amateur detective to a famous investigator. This first volume contains some of the best Feluda stories ever written.

Complete Adventures of Feluda Volume 1

Ray, Satyajit

Banerji, Chitrita

Penguin Books Australia

Food constitutes an integral aspect of the intellectual and cultural milieu of Bengal, and rituals, social customs and day-to-day routine are closely intertwined with the preparation of traditional dishes by the women of the household.The quintessential Bengali emphasis on food was brilliantly encapsulated by Chitrita Banerji in Life and Food in Bengal. In The Hour of the Goddess, she returns with an unbeatable combination of cultural insight, personal anecdote and mouthwatering recipes. Intimate yet objective, it examines the complex connection between gender and food preparation, and the intricate relationship between food, ritual and art in Bengal. Written in her inimitable style, the book takes the reader on a journey that spans Banerji’s personal growth from girlhood to womanhood in Calcutta. Gastronomy and social commentary combine to form a lucid, thoroughly enjoyable book that covers, among other things, offerings made to gods, restrictions imposed on widows, cooking tools, the role played by maidservants in Bengali households, and customs associated with eating.Beautifully written and meticulously researched, The Hour of the Goddess is a finely crafted masterpiece that is at once memoir, food guide and cultural history.

The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal

Biographies & Memoirs

Community & Culture

Penguin Global

In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering prose, she explores how each wave of newcomers brought innovative new ways to combine the subcontinent's rich native spices, poppy seeds, saffron and mustard with the vegetables, fish, grains and pulses that are the staples of the Indian kitchen. Along the way, she visits traditional weddings, tiffin rooms, city markets, roadside cafes and tribal villages, to find out how India's turbulent history has shaped its people and its cuisine. Beautifully illustrated throughout, Eating India will stand as an authority on Indian food for years to come.

Eating India

Travel

Bloomsbury Paperbacks

Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity. 
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"Skillfully moving backward and forward in time, Banerji, a culinary historian based in the U.S. whose previous books have explored the cookery of her native Bengal (Life and Food in Bengal), regards India with the intimacy of a native, the curiosity of an outsider and the broad vantage of an expatriate. In the course of her culinary tours across the subcontinent, she poses compelling questions about the nature of authenticity in a time of great flux, the mutability of tradition and the place of food in secular life and religious culture. For answers, she looks not only to the past but to the present as it unfolds in roadside shacks, sweet shops or a temple canteen, describing how outside influences such as colonialism and immigration have shaped India's regional cuisines. Early in this engaging work, Banerji recounts how whenever she invites Americans to her home for an elaborate meal, rather than sampling each dish in sequence-the better to appreciate its subtle flavors-her guests heap together meat, rice and

Eating India: An Odyssey into the Food and Culture of the Land of Spices

Cookbooks, Food & Wine

Regional & International

Bloomsbury USA

Chitrita Banerji presents recipes from Bangladesh and West Bengal in India.

Bengali Cooking: Seasons and Festivals

Serif

A culture as ancient as India´s, as layered and as plural, inevitably rejoices in a fascinatingly rich history of food, feeding and eating. The most ancient scriptures prescribe and proscribe on the subject, life cycle rituals are intricately bound up with it, and the symbolism of food is part of everyday life. Land of Milk and Honey tells the stories of India´s food. Rich in detail and discovery, the essays included here range from the rituals of propitiatory meals - from feeding the gods, the priest, the son-in-law or the dead - to the historic symbolism of milk, and from the probable 15th Century Portuguese origins of the traditional sweets of Bengal to the intricate variety of art connected with food and ritual.

Land of Milk and Honey: Travels in the History of Indian Food

Seagull Books

This unusual book weaves a warm, evocative tapestry out of memories of food, ritual and women's lives in Bengal. In the skilful hands of the author, who writes of growing up from girlhood to womanhood in her native land, food and ritual become intimate experiences. As memories of food preparation take shape, recalling associations of taste, smell and texture, a parallel thread of social commentary calls forth sharp observations; for example, how certain foods are 'forbidden' and what Bengali widows cannot eat. Eminently readable, this volume combines rigorous research into food and cultural history, social critique, and the immediacy and intimacy of memoir.

Hour of the Goddess: Memories of Women, Food and Ritual in Bengal

Politics & Social Sciences

Social Sciences

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Books by Banerji, Chitrita