Vegetarian, main dish, mild spicy, Bengali
Boroma, my great-grandmother got married, in the early 1900s, when she was fifteen to a member of a Zamindari family of Dharula, Chittagong District, in what is now Bangladesh. Boroma's Dharula home had separate vegetarian and non-vegetarian kitchens in the courtyard behind the house.
Here food was cooked on stoves run on kerosene and cow dung cakes. Her cooking vessels were all metallic: iron, brass and copper. Boroma's vegetarian dishes, flavoured with mild spices, were family favourites.