International Research Journal of Commerce, Arts and Science Issn 2319 – 9202

Total Page:16

File Type:pdf, Size:1020Kb

International Research Journal of Commerce, Arts and Science Issn 2319 – 9202 INTERNATIONAL RESEARCH JOURNAL OF COMMERCE, ARTS AND SCIENCE ISSN 2319 – 9202 An Internationally Indexed Peer Reviewed & Refereed Journal Shri Param Hans Education & Research Foundation Trust WWW.CASIRJ.COM www.SPHERT.org Published by iSaRa Solutions CASIRJ Volume 6 Issue 5 [Year - 2015] ISSN 2319 – 9202 THE CHANGING IDENTITY OF BENGALI CUISINE IN THE ERA OF GLOBALISATION Afrida Aainun Murshida M.A English Literature Calcutta, West Bengal, India. Bengal: A brief history Bengal comprised of Bangladesh, West Bengal along with the states of Bihar, Orissa and the Chotanagpur area previously which was partitioned into two provinces under the British colonial rule in October 1905. The resulting provinces consisted of East Bengal with the majority of Muslim population and the western part with the majority of Hindu population. This partition further sowed the seed of the partition of India in 1947 when the eastern part of Bengal joined Pakistan and the western part of Bengal joined India as West Bengal. ‘East Bengal ’, was renamed as ‘East Pakistan’ in 1954, which again gained independence from Pakistan and was called Bangladesh in 1971. Calcutta the capital the West Bengal is located along the bank of the river Bhagirathi-Hooghly, distributaries of the river Ganga. The origin of the city can be traced back almost about 300 years when the three settlements of Sutaniti, Gobindopur and Kalikata were combined by Job Charnock, of the east India Company. Dhaka ‘the city of thousand mosques ’and the capital of Bangladesh is far older than Calcutta. Dhaka was a small town in the 4th century which became an important Mughal commercial and provincial capital till 1704 and then became the British district headquarters in the 18th century, the subsidiary capital of East Pakistan and then finally the capital of Bangladesh in 1971. Bengali cuisine before the European invasion: The staple of Bengali food was locally grown rice and it is till today. A European traveler wrote, ‘ The rice here is better than the European one, especially the scented variety, for besides being very fine and of a most agreeable flavor, it has after being cooked a nice smell which one would think a blending of several scents.’ Wheat, fruits, vegetables, milk and milk products such as yoghurt and clarified butter (ghee) were among the other food consumed by the Bengalis. Fish and some kinds of meat formed a very important part of the Bengali diet, eaten by the Brahmins as well though strictly vegetarian in other parts of India. The Brahmins avoided many kinds of meat and fish varieties as those were prohibited to the Orthodox Hindus all over India. International Research Journal of Commerce Arts and Science http://www.casirj.com Page 63 CASIRJ Volume 6 Issue 5 [Year - 2015] ISSN 2319 – 9202 Snails, crabs, fowls, domestic and wild, cranes, ducks, camels, boars, beef were prohibited to the Brahmins. There were 40 varieties of rice, 60 kinds of fruits and more than 120 kinds of vegetables available in Bengal during the 9th and 10th century. Bengali spices included turmeric, ginger, mustard seed, long pepper, poppy seeds, asafetida, and sour lemon. Cooking medium included mustard oil (still used widely today), sesame oil and ghee by the affluent people. Sweets have always been popular in Bengal since the Middle Ages whereas sugar has been grown in Bengal. The Sanskrit name for sugar is ‘sharkara’ which passed into other languages but in Bengali it is known as ‘chini’ derived from the word China. Most sweets were made of milk, milk products, thickened milk and milk solids. Bengali cuisine after the European invasion with new ingredients and new world techniques: The Bengali cuisine today is almost incomplete without the inclusion of potatoes, tomatoes, chilies which were actually introduced by the Europeans. As quoted by a writer, “Next to the Irish, Bengalis are probably the largest potato-eaters in the world.” Other inclusions were okra, eggplant, guava, papaya, sweet potato, cashew, pineapple, peanut, custard apple, tobacco, corn or maize, sapodilla, and litchi. The incorporation of these ingredients in the Bengali meal introduced new recipes, for example ‘shukto’, a bitter dish served as appetizer. It is a mixture of various vegetables diced and then sautéed in ginger, mustard and cumin seeds, and cooked in milk and water, potatoes being a very important essential ingredient. ‘Poshto aloo’ is a dish made with potatoes and poppy seeds. Another dish called ‘Chheshki’ is mad with root vegetables, potatoes, mustard and cumin seeds. Fish and meat are normally cooked in gravy called ‘macher jhol’. Some non-vegetarian popular Bengali dishes include ‘lau chingri’ made of prawns and gourds originated from Europe. ‘Malai curry’ is another popular Bengali dish made coconut milk accompanied by plain rice or the Bengali ‘luchi’ made of white wheat flour. Another dish called ‘Bawra’ is anything mashed and formed into round shapes and deep fried generally in mustard oil. It has many kinds among which the one made with potatoes, chick pea and flour batter is also called ‘Faluri’. Fish and vegetables steamed with spices is generally called ‘Bhapa’. Bengalis love boiled vegetables mashed with mustard oil or ghee and seasoned with chilies and spices called ‘Bhorta’. Different vegetable finely chopped and mixed with spices is cooked in gravy or dry called ‘Ghonto’. A very rich preparation of meat using a lot of oil or ghee and spices with ground ginger and tempered with ‘gorom moshla’ is known as ‘Kalia.’ Ground meat croquettes bound by spices and eggs served in savory gravy is another Bengali favorite called ‘Kofta.’ Meat cooked in yoghurt, ghee and poppy seed paste, generally cooked with coconut milk in the southern part of Bangladesh is called ‘Korma’. Another popular dish of oily fish sliced and wrapped in banana leaves with a bit of mustard paste, mustard oil, chili, turmeric and salt is called ‘Paturi’, is International Research Journal of Commerce Arts and Science http://www.casirj.com Page 64 CASIRJ Volume 6 Issue 5 [Year - 2015] ISSN 2319 – 9202 equally popular in both the provinces of Bengal across the borders. The Bengali version of curry is termed ‘Torkari.’ The sweet and sour ‘Chutneys’ and ‘achar’ pickles made with fruits is the equivalent of sorbet in European dishes followed by the dessert. Sweets are the Bengalis favorites and they are addicted to various kinds of sweet dishes made with a variety of ingredients. Bengalis are also equally addicted to tea and keep snacking now and then with a sip of tea. Snacks include deep fried ‘pakora’, ‘samosa’, or the sweet ‘jilapi’, ‘emarti’ or western styled cakes and sandwiches. The Bengali sweets consisted mainly of milk and sugar. Thickened milk ‘khoa’, yoghurt, and cottage cheese ‘channa’ were used for various recipes of sweets and its varieties. The extensive use of ‘channa’ by the sweet makers began in the mid 19th century when new varieties were made with fanciful names. Some the famous sweets are ‘rasogolla’, a white ball of ‘channa’ served in sugar syrup, ‘Sandesh’, is ‘channa’ mixed in sugar fried in clarified butter ‘ghee’, ‘cham-cham’, ‘pantua’, ‘ledikeni’, and ‘ras malai’ are some other delicacies. Recipes as a result of the cultural influences: The Bengali cuisine has been open to foreign influences and Bengalis have readily welcomed these new dishes. Calcutta was always a cosmopolitan city with many communities residing together with peace and harmony, until 1911 Calcutta was also the capital of the Indian Empire under the British rule. During the mid 19th century a new westernized Bengali society emerged who studied under the British universities adopted western political ideas and also explored new cuisine. Cakes, halwa, custard puddings, marmalades, toffees, ice creams, bread and biscuits became very popular inclusions in the Bengali diets. British dishes that became a part of the Bengali cuisine were tongue stew, roast fowls, Irish stew, sardines, mutton baked, vegetarian and non vegetarian soups, sausages, rolls, pie and puddings. Bengali cuisine and its global context: The ideas of health and nutrition have given a new dimension to not just Bengali cuisine but also all other authentic dishes traditionally made throughout the world. Food now is supposed to be the solution of health issues and is thus prescribed and eaten as remedy so that various cardiovascular and oncological issues can be taken care of. This social awareness resulted in the discrimination between healthy and unhealthy foods which thus have resulted in the modification of many traditionally made ethnic cooking. The globalizations on the other hand have own affects. Food is now reordered and formalized in all countries according to the needs. As a result a new group of expertise has emerged giving professional help to people so that not only they globalize ethnic cuisine but also lay stress on the International Research Journal of Commerce Arts and Science http://www.casirj.com Page 65 CASIRJ Volume 6 Issue 5 [Year - 2015] ISSN 2319 – 9202 nutritional value. The ideas of authenticity have now changed its meaning. Authenticity has to compromise with the taste of those who do not belong to the ethnic community and for commercial reasons. The unavailability of the ingredients is also another reason. This new global identity has created a new tension as to how much this new dishes are authentic. The originality of the dishes has been compromised to blend it to the global taste and meet the standardized nutritional value. Although there seems to be a conscious effort to resist influences and cling to an identity corresponding to the homeland but it is unable to resist. This tug of war has given birth to the new hybrid identity to the Bengali cuisine making it globally acceptable. Now whether this new identity harmed the authenticity or whether it is for the good is still a question mark, but the fact is that this lead to gain in the material wealth no doubt losing the ethnic quality of local flavor.
Recommended publications
  • Food & Nutrition Journal
    Food & Nutrition Journal Rao KJ and Pagote CN Food Nutr J: FDNJ-177. Review Article DOI: 10.29011/2575-7091. 100077 Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ K. Jayaraj Rao*, C. N. Pagote Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India *Corresponding author: K. Jayaraj Rao, Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India. Tel: +919448969576; Email: [email protected] Citation: Rao KJ, Pagote CN (2018) Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ. Food Nutr J: FDNJ-177. DOI: 10.29011/2575-7091. 100077 Received Date: 25 April, 2018; Accepted Date: 10 May, 2018; Published Date: 18 May, 2018 Abstract Artificial sweeteners possess high degree of sweetness and little calorific value. Their use in food products started ever since saccharin was discovered more than a century ago. In spite of some apprehensions about impact on health, they are being widely sold in market and even find legal sanction for use of some of them for edible purposes. Now, they are being tried in almost all the sweet products to replace sugar as sweetener. In some products such replacement is successful, while in some it is not because of flavor and stability related problems. Some workers are trying to promote the use of sweeteners by eliciting the synergistic action among the sweeteners. Milk based sweets are extremely popular in India and several efforts are being made to produce the sweets using artificial sweeteners in place of sugar. However, sugar replacement is definitely a disadvantage in many milk sweets prepared by heat desiccation, yet a consolation for those seeking low calorie foods or sugar free foods to satisfy their sweet palate.
    [Show full text]
  • Exploration of Portuguese-Bengal Cultural Heritage Through Museological Studies
    Exploration of Portuguese-Bengal Cultural Heritage through Museological Studies Dr. Dhriti Ray Department of Museology, University of Calcutta, Kolkata, West Bengal, India Line of Presentation Part I • Brief history of Portuguese in Bengal • Portuguese-Bengal cultural interactions • Present day continuity • A Gap Part II • University of Calcutta • Department of Museology • Museological Studies/Researches • Way Forwards Portuguese and Bengal Brief History • The Portuguese as first European explorer to visit in Bengal was Joao da Silveira in 1518 , couple of decades later of the arrival of Vasco Da Gama at Calicut in 1498. • Bengal was the important area for sugar, saltpeter, indigo and cotton textiles •Portuguese traders began to frequent Bengal for trading and to aid the reigning Nawab of Bengal against an invader, Sher Khan. • A Portuguese captain Tavarez received by Akbar, and granted permission to choose any spot in Bengal to establish trading post. Portuguese settlements in Bengal In Bengal Portuguese had three main trade points • Saptagram: Porto Pequeno or Little Haven • Chittagong: Porto Grande or Great Haven. • Hooghly or Bandel: In 1599 Portuguese constructed a Church of the Basilica of the Holy Rosary, commonly known as Bandel Church. Till today it stands as a memorial to the Portuguese settlement in Bengal. The Moghuls eventually subdued the Portuguese and conquered Chittagong and Hooghly. By the 18th century the Portuguese presence had almost disappeared from Bengal. Portuguese settlements in Bengal Portuguese remains in Bengal • Now, in Bengal there are only a few physical vestiges of the Portuguese presence, a few churches and some ruins. But the Portuguese influence lives on Bengal in other ways— • Few descendents of Luso-Indians (descendants of the offspring of mixed unions between Portuguese and local women) and descendants of Christian converts are living in present Bengal.
    [Show full text]
  • Storage Study of Filled Milk Chhana Spread
    Journal of Pharmacognosy and Phytochemistry 2019; 8(5): 1567-1571 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(5): 1567-1571 Storage study of filled milk chhana spread Received: 19-07-2019 Accepted: 23-08-2019 Vaibhav Kumar Mishra, John David, Rekha Rani, Binod Kumar Bharti Vaibhav Kumar Mishra and Neeraj Kumar Dixit M.Sc. (Dairy Technology), Warner College of Dairy Technology, Sam Higginbottom Abstract University of Agriculture, The present study was conducted on storage study of filled milk chhana spread in different temperature Technology and Sciences, for one month i.e. T1(A) refrigerator temperature with preservative, T1(B) refrigerator temperature Prayagraj, Uttar Pradesh, India without preservative, T2(A) Room temperature with preservative and T2(B) Room temperature without preservative. Filled milk chhana spread was evaluated for physico-chemical, microbial and sensory John David quality parameters of different storage temperature. Sensory evaluation at every three days interval and Dean, Warner College of Dairy chemical and microbial evaluation at seven days interval. Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Keywords: Filled milk, chhana, physico- chemical, microbial, sensory parameters Prayagraj, Uttar Pradesh, India Introduction Rekha Rani Table spread is water-in-oil type emulsion, normally having lower level of fat. These soft Assistant Professor, Warner spreadable products rich in poly-unsaturated fatty acid are perceived to have better nutritional College of Dairy Technology, Sam Higginbottom University of profile. Spread is added to food in order to enhance the flavour or texture of the food. Butter Agriculture, Technology and and soft cheese are typically spreading. Evolution of fat spread has continued along the lines of Sciences, Prayagraj, Uttar achieving lower and lower fat levels without losing the sensory appeal of the high fat product Pradesh, India viz., conventional table butter margarine, etc.
    [Show full text]
  • Gastronomy and Its Impact on Tourism: a Case Study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr
    International Journal of Research in Social Sciences Vol. 7 Issue 6, June 2017, ISSN: 2249-2496 Impact Factor: 7.081 Journal Homepage: http://www.ijmra.us, Email: [email protected] Double-Blind Peer Reviewed Refereed Open Access International Journal - Included in the International Serial Directories Indexed & Listed at: Ulrich's Periodicals Directory ©, U.S.A., Open J-Gage as well as in Cabell‟s Directories of Publishing Opportunities, U.S.A Gastronomy and its impact on Tourism: A Case study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr. Soumendra Nath Biswas** ABSTRACT: Effort has been made in this study to understand the impact of Gastronomy on Tourism development. Gastronomy is the art and science of cooking and serving food to satisfy the consumer of all ages in all situations. It is an integral part of any celebration whether it is a joy or death. It has great impact on Tourism Promotion because no tour is complete without good food. Food is well related with the culture of any civilization. Authentic food is compulsory with celebration of ethnic culture. Local cuisine is one of the most important products of Special interest Tourism in India. To get experience of local culture tourists must taste the local food. In ancient time Cooking was mainly done to fill up the stomach and to digest food outside the stomach, now a days it is most difficult study or science. Not only cooking food, its garnish, accompaniments, texture, temperature, decoration and nutrient contents are all equally important. Food, through the choice of dishes and preparation, forms an integral part of life and remains the natural expression of hospitality.
    [Show full text]
  • Khoa Processing Introduction
    KHOA PROCESSING INTRODUCTION Indian traditional sweetmeats (sweets / mithai) are very popular in our country and worldwide. Around 50% milk produced in India is converted to traditional Indian dairy products. Mostly, khoa and channa are used for the preparation of sweets. Khoa based sweets are product, burfi, kalakand, milk cake etc. Khoa is also used in the preparation of Gulab jamun, Gajar ka halwa, Kheer, Paysam etc 2 INTRODUCTION As per Food Safety and Standards Regulations (FSSR), 2011 Khoa by whatever name it is sold such as Khoa or Mawa or any other region-specific popular name means the product obtained by partial removal of water from any variant of milk with or without added milk solids by heating under controlled conditions. Khoa is a heat desiccated products and is the base material for most of the sweets prepared by halwais. 3 PRODUCTS MADE FROM KHOA 4 TYPES OF KHOA Dhap • Suitable for burfi, peda • Total solid varies from 56 to 63% • Suitable for Gulabjamun, Pindi pantua • Total solid varies from 67 to 69% •Suitable for Kalakand, milk cake Danedar •Total solid varies from 60 to 65% 5 BUREAU OF INDIAN STANDARDS (BIS) REQUIREMENTS FOR KHOA Characteristic Requirement Pindi Danedar Dhap Total solids percent by mass, Minimum 65 60 55 Fat, percent by mass (on dry basis), 37 37 37 Minimum Total ash, percent by mass (on dry basis), 6.0 6.0 6.0 Maximum Titratable acidity, (as lactic acid) per cent 0.8 0.9 0.6 by mass basis, Maximum Coliform count per gram, Maximum 90 90 90 Yeast and Mould count per gram, 50 50 50 Maximum 6 KHOA MANUFACTURING PROCESS 7 Traditional method for Khoa 8 Limitation (traditional process) Several limitations of this method such as: 1) Time and labor consuming 2) Large variation in quality 3) Poor keeping quality 4) Small scale production 5) Smoky smell 9 Advance Inclined Scraped Surface Heat Exchanger (ISSHE) for continuous manufacture of khoa by National Dairy Development Board (NDDB).
    [Show full text]
  • Sweets (Dry Fruits) Halwa
    Sweets (Dry Fruits) Pista Lounge Pista Rainbow Pista Ball Pista Roll In Saffron Cream Pista Softy Pista Fancy R.C. Pista Badam Boat Badam Katli Badam Pista Katli Badam Fency R.C. Badam Pista Sangam. Baked Badam Roll Katli Kesaria Kaju Katli Kaju Katli Kaju Pista Roll Kaju Pista Coin Kaju Anjeer Roll Kaju Fency Tirngi Barfi (Pista, Baked Dry Fruit Badam, Kaju ) Dry Fruit (Chini Ki Til Dry Fruit (Kesar Chasni/Gud Ki Surgar Chasni) Chasni/Chocolate) Halwa Badam Halwa Badam Dal Halwa Moong Ka Halwa Tiranga Halwa (Pista-Bada-Rabdi Laccha) Bikaneri Gond Pak Badam Pak Keser Pista Badam Gajar Halwa Pak Sooji Halwa Pineapple Sooji Halwa Barfi Kesar Barfi Ghiya Ki Barfi Akhrot Ki Barfi Hara Chole Ki Barfi Dalmoong Ki Barfi Thal Ki Barfi Gulab Sakri Gheleb Ka Petha Pineapple Barfi Patisa Others Baked Malpua Baked Boondi (Doodh/Kesar) Dil Jani Rabdi Ke Malpue Stuffed Gulab Kala Jamun Jamun Delli Ka Jamun Mini Ghewar (Pantua) (Chasni/Rabdi) Moong Rasbhary Kesar Imarti Kesar Jalebi Fruit Jalebi (Pineapple\Strawberry\Ap ple) Baked Motia Kaju Meva Gunji R.C. Mave Ki Kachori Meva Bati Halwai Ke Dane Backed Jamun Half Gulabjamun Shai Kheer Khajoor Gud Mini Fini Rasgulla Makkhan Bada Mishri Mava (Balushai) Cold Rasgulla Orange Rasgulla/ Rajbhog White Raj Bhog Cham Cham Malai Gori Malai Pan Petha Gilori Petha Mango Petha Pista Roll Sandwich Pista Rainbow Kesar Rasmalai Strawberry Rasmalai Fruit Vasund Roll Badam Freshco Indrani Lichi Almond Bengali Feney Mango Rabdi Sitafal Rabdi Lichi Rabdi Badam Rabdi Fruit Rabdi Fruit Cream Kesar Pista Mango Rissato Shreekhand Mango Bangali Ball Aam Ka Kalakand Anurodh Sandesh Kaccha Gulla Kesar Angoor Petha Pista Ball Chenna Toast Stuffed Lichi Khajoor Ki Rabdi Banarsi Khurchan Makkhan Samosa Makkhan Tarbuj Makkhan Santara Makkhan Pakiza Akshyabhog Makkhan Chikoo Dolat Ka Jhag Vasund Roll (Sugar Sandesh (Sugar Free) Free) .
    [Show full text]
  • Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
    Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands.
    [Show full text]
  • Nigella : the Missing Spice in Your Kitchen
    NIGELLA : THE MISSING SPICE IN YOUR KITCHEN Image: The delicate Nigella flower comes is many shades of blue and purple Nigella sativa is a plant native to Southern Asia that produces tiny and richly flavoursome jet black seeds. Nigella seeds are known by many other names including black cumin, black caraway, black coriander and Kalongi or Kalonji. These seeds are a popular spice in many cultures including India and the Middle East, having also been used medicinally for many centuries. Today Nigella seeds are used across the globe and not only are they great for enhancing the flavour of many dishes, but we now know a lot more about their incredible array of medicinal benefits as well. Nigella seeds have been extensively studied and found to be anti-microbial, anti-diabetic, anti-cancer and immune enhancing as well as protective for the lungs, kidneys, liver and digestive tract. With these properties its no wonder they are amongst the highest rated evidence-based herbal medicines around. Nigella seed looks similar to a black sesame seed being about the same size however with a unique raindrop shape, making it popular as a decorative spice sprinkled onto breads or tossed through salads. Nigella has a strong, peppery flavour that some say tastes somewhat like oregano and onions. It is commonly used in curries, casseroles, dahl, pickles and to flavour rice as well as an ingredient in spice mixes. In Bengali cuisine, there is a popular spice mix called panch poron, which has cumin, fennel, fenugreek and black mustard seeds mixed with nigella. This aromatic mix can be added to almost anything, from steamed vegetables to bean and lentil dishes.
    [Show full text]
  • Kolkata (Calcutta)
    ©Lonely Planet Publications Pty Ltd # Kolkata (Calcutta) Why Go? History .......................453 India’s second-biggest city is a daily festival of human exist- Sights ........................453 ence, simultaneously noble and squalid, cultured and des- perate. By its old spelling, Calcutta conjures up images of Activities ....................465 human suffering to most Westerners. But locally, Kolkata is Volunteering ..............465 regarded as India’s intellectual and cultural capital. While Tours ..........................465 poverty is certainly in your face, the dapper Bengali gen- Sleeping.....................466 try continues to frequent grand old gentlemen’s clubs, back Eating ........................470 horses at the Calcutta Racetrack and tee off at some of In- dia’s finest golf courses. Drinking & As the former capital of British India, Kolkata retains a Nightlife ..................... 475 feast of colonial-era architecture, albeit much in a photogen- Entertainment ........... 476 ic state of disrepair. Meanwhile urban slums contrast with Shopping ................... 477 dynamic new-town suburbs and a rash of air-conditioned shopping malls. Kolkata’s also the ideal place to experience the mild, fruity tang of Bengali cuisine. Friendlier than In- dia’s other metropolises, this is a city you ‘feel’ more than Best Places simply visit. to Eat ¨¨Bhojohari Manna (p475) ¨¨Oh! Calcutta (p474) When to Go ¨¨Fire and Ice (p474) Kolkata (Calcutta) ¨¨Amigos (p474) °C/°F Temp Rainfall inches/mm 40/104 32/800 24/600 20/68 Best Places 16/400 to Stay 0/32 8/200 ¨¨Oberoi Grand (p468) ¨¨Chrome (p468) -20/-4 0 J F DNOSAJJMAM ¨¨Hotel Kempton (p467) Sep/Oct The Nov–Jan Cool May–Sep Best city dresses up and dry; there’s avoided unless magnificently a November film you’re prepared for the colourful festival and a for a very serious mayhem of Durga big book fair in drenching.
    [Show full text]
  • Dr. Eusebio Pires (EZ) and Dr
    Dr. Eusebio Pires (EZ) and Dr. Mahabuba Akhter Lorna Sundberg International Center of UVA. Saturday, 14th May 2011 Bangladesh and India are part of the Indian Subcontinent and have had a long common cultural, economic and political history. The cultures of the two countries are similar; in particular Bangladesh and India's states West Bengal and Tripura are all Bengali- speaking. However, since the partition of India in 1947, Bangladesh (formerly East Bengal and East Pakistan) became a part of Pakistan. Following the bloody Liberation War of 1971, Bangladesh gained its independence and established relations with India. The political relationship between India and Bangladesh has passed through cycles of hiccups. According to Bangla fundamentalists: 'A Bengali Hindu is culturally closer to a Bangladeshi Muslim, yet they are supposed to be "foreigners" to each other' they believe in Hindu-Muslim Bhai Bhai, which means that Bangladeshi Hindu-Muslims are brothers. Bangla cuisine refers to the Bengali cuisine prevalent in Bangladesh. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of meat greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice, various kinds of lentil, which is locally known as dal & fresh waster fish is also eaten regularly. Bangladeshi food varies between very 'sweet' and mild-to extremely spicy, many tourists even from other South East Asian and Sub continental countries find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most probably due to geographic and cultural proximity.
    [Show full text]
  • Gourmet Tasting Menu 5 Course Tasting Menu £32.95 Per Head
    Gourmet Tasting Menu 5 Course Tasting Menu £32.95 per head Poppadoms with assorted homemade chutneys (Plain poppadoms contain Gluten, Spicy poppadoms do not) Starter Vegetable Samosa (G) or Chicken Malai Tikka * or Sheek Kebab or Assorted Vegetable Pakora Palate Cleanser Sorbet taster * Main Course Sea Bass Main Bengali- Pan-seared sea bass fillet in Bengali style Kasundi (mustard sauce) with roasted onion, baby corn and red peppers or Chicken Chettinad (N) Braised in roasted spices of the famous Chettinad community, known for its use of a variety of pungent and fresh ground spices in the preparation, and fresh coconut. or Fresh Sussex Hill Lamb Shanks * Slow cooked fresh Sussex Hill Lamb Shanks in Lucknawi spices. Accompanied with Choice of rice Masala mash * Sambar (lentil & vegetable) Choice of bread (G) Dessert Choice of dessert * Please note that a non-refundable deposit of £10.00 per person for group bookings of 10 or above is required. * Denotes – Healthy Eating Options / Choice of Healthy Option (N) Denotes – contains Nuts (G) Denotes – contains Gluten To start Sides Rice Malai Tikka £5.95 Masala Mash * £4.50 Fragrant Steamed Basmati Rice * £2.75 Cheese marinated chicken breast in balsamic drizzle. Saag Aloo * £4.50 Pilau Rice £2.95 Hariali Tikka £5.95 Bombay Aloo * £4.50 Mushroom Rice £3.95 Fresh mint and coriander basted tandoori chicken morsels, apple and orange salad. Pea & Mint Dal * £4.50 Special Fried Rice (N) £3.95 Galauti £6.50 Mushroom Bhajee * £4.50 Fragrant Coconut Rice (N) £3.95 Lamb kebab marinated overnight to melt in the mouth.
    [Show full text]
  • Terjemahan Makna Istilah Budaya Pada Subtitle Bahasa Inggris Film Soekarno
    TERJEMAHAN MAKNA ISTILAH BUDAYA PADA SUBTITLE BAHASA INGGRIS FILM SOEKARNO TESIS Oleh CUT MAYANG PURNAMA SARI 147009036/LNG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2018 UNIVERSITAS SUMATERA UTARA TERJEMAHAN MAKNA ISTILAH BUDAYA PADA SUBTITLE BAHASA INGGRIS FILM SOEKARNO TESIS Diajukan Sebagai Salah Satu Syarat untuk Memperoleh Gelar Magister Sains dalam Program Studi Linguistik pada Program Pascasarjana Fakultas Ilmu Budaya Universitas Sumatera Utara Oleh CUT MAYANG PURNAMA SARI 147009036/LNG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2018 UNIVERSITAS SUMATERA UTARA Judul Tesis : TERJEMAHAN MAKNA ISTILAH BUDAYA PADA SUBTITLE BAHASA INGGRIS FILM SOEKARNO Nama Mahasiswa : Cut Mayang Purnama Sari Nomor Pokok : 147009036 Program Studi : Linguistik Tanggal Lulus: 6 Februari 2018 UNIVERSITAS SUMATERA UTARA Telah diuji pada Tanggal: 6 Februari 2018 PANITIA PENGUJI TESIS Ketua : Dr. Umar Mono, M.Hum (.....................................) Anggota : Prof. Dr. Syahron Lubis, M.A (.....................................) Dr. Roswita Silalahi, M.Hum Dr. Nurlela, M.Hum Dr. Rudy Sofyan, M.Hum UNIVERSITAS SUMATERA UTARA PERNYATAAN Judul Tesis TERJEMAHAN MAKNA ISTILAH BUDAYA PADA SUBTITLE BAHASA INGGRIS FILM SOEKARNO Dengan ini penulis nyatakan bahwa tesis ini disusun sebagai syarat untuk memperoleh gelar Magister Linguistik pada Program Studi Linguistik Fakultas Ilmu Budaya Universitas Sumatera Utara adalah benar hasil karya penulis sendiri. Adapun pengutipan-pengutipan yang penulis lakukan pada bagian-bagian tertentu dari hasil karya orang lain dalam penulisan tesis ini, telah penulis cantumkan sumbernya secara jelas sesuai dengan norma, kaidah, dan penulisan ilmiah. Apabila dikemudian hari ditemukan seluruh atau sebagian tesis ini bukan hasil karya penulis sendiri atau adanya plagiat dalam bagian-bagian tertentu, penulis bersedia menerima sanksi pencabutan gelar akademik yang saya sandang dan sanksi-sanksi lainnya sesuai dengan peraturan perundang yang berlaku.
    [Show full text]