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Bengali Cooking: Seasons & Festivals

By Chitrita Banerji

Published 1997

  • About
A curved, raised blade attached to a long, flat piece of wood or a metal frame, and used for cutting vegetables, fish and meat. Knives are a relatively recent import in the Bengali kitchen. The bonti used for fish and meat is kept separate from the vegetable bonti and is called an ansh-bonti. The literal meaning of ansh is fish scales.

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