With the release of Kaberir Rannaghar, a heartfelt Bengali cookbook written by Kaberi Biswas, the love of home cuisine and international flavors came together. The book, which was published by Prajnaa Publication, was the first in a three-part culinary series that sought to present foreign cuisine from a Bengali culinary viewpoint.

Several notable figures from the food, publishing, hotel, and entrepreneurship industries attended the unveiling ceremony, which made the evening cozy, lively, and joyous.

The book was launched by Sandeepa Das  – Owner of Prajnaa Publication, Paromita Ghosh – Founder and Director of Candid by Paromita, Chef Jayanta Banerjee-  Executive Chef at Carlson Rezidor Hotel Group, Subrata Dutta -Trustee and Managing Director, The George Telegraph Group, Kaberi Biswas- Author of Kaberir Rannaghar, Sekhar C Biswas- Managing Director, Kaberi Construction Pvt Ltd, Hony General secretary, West Bengal Badminton Association and Vice President and Chairman-Tournament Committee Badminton Association of India, Manab Paul- MD of Sree Balaji Group, Chef Palak Chatterjee- Owner of Anglo Bongs Caffe and Indrajit Lahiri, Founder of Foodka Consulting & Foodka Academy.

With a concentration on Continental, Chinese, Parsi, Afghani, and other international recipes that were carefully chosen and modified for regular family kitchens, Kaberir Rannaghar stood out for its innovative and considerate approach to cooking. While traditional foods like dal, shukto, or chorchori were purposefully left out to give readers something fresh and unusual, the first volume of the series included salads, snacks, and a few chicken recipes, keeping in mind modern lifestyles and growing health consciousness. Kaberi Biswas’s lifelong passion for cooking, which she developed as a youngster under her mother’s tutelage and then honed via training with professional chefs, served as the inspiration for the book.

“Over the course of over seven months of commitment and ingenuity, she turned her personal recipe collection into this book with the unwavering support of her family, particularly her husband.
This book was born in my kitchen and my heart. I have always thought that cuisine can bridge cultural divides. I wanted to spread flavors that transcend national boundaries while remaining cozy and familiar through Kaberir Rannaghar,” said Kaberi Biswas.

In addition to her love of writing and cooking, Kaberi Biswas has been involved in sports and community projects. Kaberi Biswas is the Honorary Treasurer and Trustee of the international badminton academy Star Badminton Academy, Harinavi.

Each dish opened up new ideas and creative possibilities, according to the author, who described her writing journey as incredibly gratifying and pleasurable.

Kaberir Rannaghar represented years of experience, experimentation, and a sincere love for cuisine in addition to a compilation of recipes. It also set the tone for future issues of Prajnaa Publication’s three-part series, which will focus on traditional Bengali food and baked goods like cakes and cookies.

Kaberir Rannaghar skillfully honored the delight of cooking, the coziness of family kitchens, and the ageless pleasure of sharing flavors across borders with its distinctive concept, straightforward presentation, and universal appeal.

Priyanka Dutta