I am Sudeshna Banerjee and I created this blog to help people longing for Bengali food get started with, and eventually master the art of Bengali cuisine.
Thank you for visiting Cook Like a Bong. As a token of thanks, I’d like to send you my popular eBook Saradiya Rannabati, a collection of Bengali Festive Foods. All you need to do is email me at bengalicusine(at)gmail(dot)com, and Boom! The Free eBook will arrive soon. Over 10,000 people have benefited from this free eBook and I hope you will like it too.
This site has now grown to over 300+ recipes, and has a companion Facebook community (Cook Like a Bong) with over 8000 likes. But I am getting ahead of myself. Here is the story of how all this happened.
I moved away from the comforts of my Kolkata home for my job in Bangalore back in 2007. Eating out was expensive, and worse, I didn’t always get food of my choice. So I started cooking every once in a while with my Ma guiding me over the phone about her, and my Dida’s (her mother’s), recipes. Sometimes, I would take help from the cookbook or two, and also would look up Bengali cooking blogs from time to time. Sutapa’s Kitchen, BongMom cookbook were of big help.
As I started to get interested in Bengali cuisine and the diverse experience it had to offer, Kalyan encouraged me to start a blog where I would document these experiments and experiences. Over time the site grew organically and based on suggestions from various readers, I started the Facebook page, and eventually the BengaliCuisine Instagram.
What started as a my own notebook of Bengali recipes, slowly evolved into a place where I documented my cooking experiences, showed off the pictures I took while cooking right after, interviewed other Bengali food bloggers and helped others with their cooking questions.
Meanwhile, Kalyan and I got engaged, and we eventually became a married couple. Long story short, we moved from Bangalore to Austin and experienced many adventures together, the latest being the arrival of Samiron Banerjee. As you can see in my Youtube channel, we have our hand full now.
Now back to the present.
Currently, I am experimenting a lot with the Video format. I try to shoot short videos while cooking, mainly when Samiron is asleep, and then with minimal editing I post those. Here are two popular ones – How to make Payesh, and Radhuni Diye Masoor Dal. If you have any tips to improve the video experience, I’m all ears and grateful.
If you read this far, thank you again. Do drop me a note on what you liked and if you have any questions or suggestions for me. You can visit our popular posts on Mishti Doi, Phuchka, or check our whole list of recipes.
And don’t forget to email me at bengalicuisine(at)gmail(dot)com for your free eBook Saradiya Rannabati.