During the partition and the onset of famine in Bengal, one plant helped save millions of lives. This refers to the humble Kochu or Arbi plant, which is a staple in Bengali cuisine.
All parts of this plant—roots, stems, and leaves—became a source of nutrients when other food items were unavailable.
The third episode of the program 'Lost Recipes of India' (@olddays_kitchen) examines aspects of Bengali cuisine beyond the dish 'Maacher Jhol'.