Bengali cuisine is much more than its popular dishes like Macher Jhol and Kosha Mangsho. Food historian and chef Pritha Sen dives deep into the rich, diverse, and lesser-known aspects of Bengali food.

It was a calling from my Bengali ancestors, signalling my body to settle into a blissful afternoon siesta, or as they would say, bhaat-ghoom (literally, rice-sleep). Who was I to resist the inevitable ...