The first episode of a wonderful class was last week; Bengali region style cooking. There are 10 participants, all of us receiving gifts of hands-on instruction, as well as an introduction into the history and culture of the region. All thanks to a lovely lady named Sangita, who has her degree in Nutrition Science from Calcutta University. Her charming assistant is her husband, a professor at the Naval Postgraduate School. The photo can not convey the delicious aromas produced in those three hours, nor the wonderful soul-warming flavors and satiety in the meal itself.
Yesterday I made the foray to the closest grocery store stocking Indian provender and bought some wonderful spices, green cardamom, onion seeds, dal and fresh coconut. I'm hoping to come close, well, at least something edible for tonight's meal. The next class is in ten days, so I can practice till I get it right. The cats may have to develop a liking for Bengali cuisine.
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