Influence Of Bengali Literature On Food at Apeejay Bangla Sahitya Utsob – 5th Edition

By Pamela Nandi | Dec 07, 2019

Honoured and humbled to participate in this epic program as their Social Media Partner: ‘Pam’s Journey – Food Travel Lifestyle’.

The fifth edition of 3 days literary festival (22-Nov to 24-Nov) featured a wide array of discussions touching the influence of Bengali literature on social media, travel, food, poetry, children’s magazines, puzzle games, music, drama etc by setting up a storm at the snow-white epic ‘thakur-dalan’ fashioned by the green tones of doors and windows.

The special attraction is its venue selection, the house of the ancestral ‘Thakur’s‘ and currently the home that boasts a brilliant journey of art and literature that is deeply connected to the roots of old Bengal.

It’s my pleasure to attend one of the most interesting subjects that keeps me engrossed is none other than, but the food.

The session by Wow! Momo – ‘Petpure Khai Tai Mon Bhore Chai‘ staged by the eminent speakers who are connected to the culinary word either as a food blogger, journalist, magazine columnist, chef from ‘Opar Bangla‘ wonderfully hosted by renowned writer and editor Tridib Chattopadhyay.

Our favourite and eminent blogger, #mahaceleb babu Indrajit Lahiri‘s take on Bengali’s passion about food is due the immense beauty and charm of the Bengali language portrayed in the quintessential characters like ‘Hajari Thakur‘, glittering in ‘Bibhuti Babu’s novel ‘ ‘Adarsha Hindu Hotel‘ articulating the concept of ‘pice hotel‘, the ‘Ghanada’,’Tenida‘ in novel and short stories.

Whether the Bengalis live to eat and always been a healthy debate under the sun and Bengal being the land of the melting pot with rich diversity, it’s every Bengali author’s aspiration to capture the taste of Bengal in their write-up and at times in a comedy form dotted by the noted journalist Rajib Ghosh during the conversation.

Going back to grandmas days of eating, one has to be overfed and it was impolite to refuse the food. The food habits, the melange of Bengali recipes served in the rituals and festivities holding great cultural importance in Bengal actually made the entry of food in Bengali literature.

Though this heritage property – ‘Jorasanko Thakurbari‘ is the hub of art and literature, the existence of the dining room and an exceptional kitchen since 19th-century in this heritage property showcases the love for food and cooking is another centre of attraction raised by noted food columnist Mousumi Sengupta.

And Bengali’s hot palate and their craving for their stales ‘rice and fish’ while travelling across the seven seas is altogether a different story.

Last, but not the least the session would have remained incomplete without soaking into the culinary landscape of ‘Opar Bangla‘ and the discussion took an interesting turn while revealing the secret of humble ‘Bhortas‘ or ‘Vorta‘, ‘Satkora Mutton‘ along with the art of cooking by another noted writer and chef Majarul Islam.