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Current Issue

Essays by Nabanita Sengupta, Rituparna Sengupta and Rupayan Mukhopadhyay

Volume 2 | Issue 11 [March 2023]

Fish Stories

Volume 2 | Issue 11 [March 2023]

Unlike most middle and upper-class Bengali households, we did not grow up with fish. There were days when we did not have it at all. So whenever we visited our family home in the suburbs of Kolkata, our meals would begin with jethima, my aunt, expressing her concern about how fish-starved we were – ‘How will you get your nutrition?’ was her constant refrain. This complaint in many ways foreshadowed a comment later popular among my Hindi-speaking friends at Delhi University – that consuming fishhead was the source of Bengali intellect and intelligence. …

— Nabanita Sengupta 

āĻŽāĻžāĻ‚āϏ-āĻ•āĻĨāĻž

Volume 2 | Issue 11 [March 2023]

āĻŽāĻžāĻ‚āϏ āĻ–āĻžāĻ“ā§ŸāĻžāϰ āĻļāĻ– āϏ⧇āχ āĻœā§āĻžāĻžāύ-āĻŦ⧟āϏ āĻĨ⧇āϕ⧇āĨ¤

āϛ⧇āϞ⧇āĻŦ⧇āϞāĻžā§Ÿ āĻŽāĻžāĻ‚āϏ āĻ–āĻžāĻ“ā§ŸāĻžāϰ āĻšā§‡ā§Ÿā§‡ āĻ–āĻžāĻ“ā§ŸāĻžāϰ āĻ­āĻžāĻŦāύāĻžāϟāĻžāχ āĻŦ⧇āĻļāĻŋ āωāĻĒāĻžāĻĻā§‡ā§Ÿ āĻ›āĻŋāϞāĨ¤ āϤāĻ–āύ āĻŽāĻĢāĻ¸ā§āĻŦāϞ āĻļāĻšāϰ⧇ āϰ⧇āĻ¸ā§āϤ⧋āϰāĻžāρāϰ āĻ›ā§œāĻžāĻ›ā§œāĻŋ āĻšā§ŸāύāĻŋ, āĻŽāĻ§ā§āϝāĻŦāĻŋāĻ¤ā§āϤ āĻŦā§āϰāĻžāĻšā§āĻŽāĻŖ āĻŦāĻžā§œāĻŋāϰ āĻšā§‡āρāĻļ⧇āϞ⧇ āĻĒā§āϰāĻžā§Ÿ āύāĻŋāώāĻŋāĻĻā§āϧ āχāĻ¸ā§āϤāĻžāĻšāĻžāϰ āĻ›āĻžāĻĒāĻžāϰ āĻŽāϤāύ āĻ—ā§‹āĻĒāĻ¨ā§€ā§ŸāϤāĻžā§Ÿ āϚāĻŋāϕ⧇āύ āϰāĻžāĻ¨ā§āύāĻž āĻšā§ŸāĨ¤ āϤāĻŦ⧁ āĻ•āϞāĻ•āĻžāϤāĻžā§Ÿ āĻŦ⧜ āĻšāĻ“ā§ŸāĻž āĻ—ā§ƒāĻšāĻŋāĻŖā§€āϰ āϏāĻŋāĻĻā§āϧāĻšāĻ¸ā§āϤ⧇ āϤ⧈āϰāĻŋ āϏ⧇āχ āĻ–ā§‹āϞāϤāĻžāχ āĻŽāĻžāĻ‚āϏ⧇āϰ āĻ—āĻ¨ā§āϧ, āϰāĻžāĻ¨ā§āύāĻžāϘāϰ⧇āϰ āϭ⧇āϜāĻžāύ⧋ āϜāĻžāύāĻžāϞāĻž āĻ›āĻžāĻĒāĻŋā§Ÿā§‡, āĻŦāĻžāρāĻļ⧇āϰ āĻŦā§‡ā§œāĻžāϰ āĻ“āĻĒāĻžāϰ⧇ āĻĨāĻžāĻ•āĻž āĻœā§āĻžāĻžāϤāĻŋāĻĻ⧇āϰ āύāĻžāĻ•ā§‡Â  āĻĒ⧌āρāϛ⧇ āϝāĻžāĻ“ā§ŸāĻž āϏāĻĻāĻžāϏāĻŽā§āĻ­āĻŦāĨ¤ āĻŽāĻž āϤāĻžāχ āϛ⧇āϞ⧇āϕ⧇ āĻļāĻŋāĻ–āĻŋā§Ÿā§‡ āĻĻā§‡ā§Ÿ, “āĻ“āϘāϰ⧇āϰ āĻŦ⧜āĻŽāĻž āϝāĻĻāĻŋ āϜāĻŋāĻœā§āĻžā§‡āϏ āĻ•āϰ⧇, āĻŦāϞāĻŦāĻŋ āĻĻ⧁āĻĒ⧁āϰ⧇ āĻŽāϟāĻ¨ā§ āĻ–ā§‡ā§Ÿā§‡āĻ›āĻŋāĨ¤â€œ āĻŦāĻžāρāĻļ⧇āϰ āϧāύ⧁āĻ• āφāϰ āĻĒāĻžāϟāĻ•āĻžāĻ āĻŋāϰ āϤ⧀āϰ āύāĻŋā§Ÿā§‡ āϖ⧇āϞāĻžā§Ÿ āĻŦā§āϝāĻ¸ā§āϤ āϛ⧇āϞ⧇ ‘āĻ…āĻļā§āĻŦāĻĨāĻžāĻŽāĻž āĻšāĻ¤â€™āϟ⧁āϕ⧁āχ āĻļā§‹āύ⧇, ‘āχāϤāĻŋ āĻ—āĻœâ€™ āĻļā§‹āύāĻžāϰ āĻŽāϤāύ āϧ⧈āĻ°ā§āϝ āĻŦāĻž āĻŽāύāϝ⧋āĻ— āϤāĻžāϰ āύ⧇āχāĨ¤ āĻŦāĻŋāĻ•…

—āϰ⧂āĻĒāĻžā§Ÿāύ āĻŽā§āĻ–ā§‹āĻĒāĻžāĻ§ā§āϝāĻžā§Ÿ

Aamarous Pleasures

Volume 2 | Issue 11 [March 2023]

Summers at home in Kolkata are yellow. Mangoes don’t grow in our garden; our garden grows in and around mangoes. By early March, soft green leaves appear, soon followed by bunches of mango flowers, their lovely little bouquets all over the tree. Spring is incomplete without admiring the sight of the first few baby mangoes and leaning over from the terrace to inhale their scent.  Soon, summer kicks in with a vengeance and so does the craving for cool, sweet-and-sour, raw mango recipes: toker dal (mango dal, served cold), aamer tok (watery mango chutney), aam panna (chilled mango drink). The pleasure of savouring farm-fresh produce, direct from tree to table, never fades…

— Rituparna Sengupta

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