A small plant played a key role in saving Bengal during the famine. It is noteworthy that almost all parts of this plant are edible.
Meet Kochu (Arbi) — a staple in Bengali cuisines, where roots, stems, and leaves are used to prepare various dishes. During periods of food shortage, this versatile plant provided nutrients when available food was scarce.
In the third episode of the program 'Lost Recipes of India,' the authors go beyond the familiar dish Maacher Jhol to explore forgotten culinary traditions, ingredients, and products of Bengal with Usha (@olddays_kitchen on Instagram).
The question arises as to what other forgotten Indian recipes should be revived, moving from a survival food to beloved Bengali cuisine.