In a brightly lit cubicle at a software-consulting firm in Bangalore, India’s Silicon Valley, Sangha Mitra Ray chatted with me about Bengali foods from her childhood. The burgundy saree draped around her petite body highlighted her Western-style short haircut. Sangha described how her family’s eating habits have changed (olive oil replacing higher-fat mustard oil, for example). She still cooks west Bengal classics for her husband and their daught