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Calcutta has always been Bengal’s kitchen. This is the city where the distinctive and subtle cuisine of Bengal has met and danced with culinary influences fro
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“What you’ve got to remember about us Bengalis,” a good friend once told Simon Parkes, “is that we’re only really interested in three things: educatin
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The elaborate Sunday morning breakfasts, the seasonal delicacies, the preserves that made available non-seasonal flavours - this is the stuff of childhood memor
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