(Indian) Banerji, Leka Recipes From Bengal

112 pp. Illus. Comb-bound stiff red wrappers lettered in gilt. First Edition. NJ: Leka Banerji, 1980.

A charming self-published collection presenting a rich variety of recipes from the author’s homeland, West Bengal. Banerji introduces readers to the region’s distinctive herbs and spices and provides clear, detailed instructions for classic dishes such as dals, meat and fish kormas, curries, six types of chutney, specialty breads, and more. Illustrated throughout.

Leka Banerji (1927–2021) was among the few Indian women of her generation to pursue higher studies in STEM, earning BS and BE degrees from Calcutta University, beginning her master’s studies at the University of Edinburgh, and completing them at Penn State University after emigrating to the United States in 1954. Encouraged by family and friends, she produced this distinctive cookbook reflecting both her cultural heritage and methodical precision. 

Fine; scarce.

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