BAJAR SAFAR SAMAGRA

This book by Shyamal Gangopadhyay captures the aroma of cumin from the spice markets of Delhi’s Khari Baoli just as vividly as it describes the Alphonso mangoes of Maharashtra. It speaks of Japanese fish sandwiches wrapped in seaweed alongside the dish from Mokokchung where fish and rice are cooked together with spices inside tender bamboo shoots. In this sense, Shyamal Gangopadhyay’s writings are not confined merely to the markets of Bengal or India; they spread their wings across markets all over the world.