The way Nobel laureate economist Abhijit cooks

The way Nobel laureate economist Abhijit cooks


Nobel laureate economist Abhijit Banerjee cooked for the first time at the age of 15. He is not only good at economics; Abhijit has written a great book of cooking proving the truth of the proverb ‘He who cooks also ties his hair’. Chiki Sarkar is the publisher of his cookbook. He said funny things. “Abhijit is a better cook than economists,” said Chiki.

According to the BBC, economist Abhijit Bandyopadhyay said that 15 years of cooking was the beginning. He has cooked thousands of dishes in the last four decades after mastering cooking as a teenager. His cooking is not limited to the kitchen; Has written cooking experience countless times.

No matter what the Chiki government says, it can be said without a doubt that Abhijit Banerjee is no less a chef. His book, Cooking to Save Your Life, was published this week. The specialty of the book is that it does not only contain delicious food recipes; There is more information. If you read the book, you will know which cooking can be given on which occasion.

There is a story behind the writing of this book by Abhijit Banerjee. On the occasion of Christmas, Abhijit made a list of some recipes to send to his brother-in-law. At that time he thought of publishing a book.

About the book, the economist said, “Cooking is a kind of sociality. Cooked on any occasion. Occasionally you can cook food and give it as a gift to your family. Sometimes it is cooked to make someone happy. Sometimes you can express yourself through cooking. ‘

In his book ‘Cooking to Save Your Life’, Abhijit also suggests cooking on any occasion. There is a recipe for gram flour soup in the form of Spanish food. Abhijit thinks this soup is a very suitable food for marriage proposal. A fashionable friend can be surprised again by cooking Bengali fish soup. The Moroccan salad could change the course of the discussion. And heavy biryani after drinking at night.

Usually, cookbooks contain bright pictures of different foods. Instead, there is a picture drawn by Sheen Oliver in Abhijit Bandyopadhyay’s book. She has often cooked with Abhijit as a family friend.

“Instead of trying to figure out what food looks like, we try to emphasize what people want or like to eat,” said Oliver.

Cooking is not just a daily routine, it can also relieve stress. Experienced chefs may not find much new cooking in this book, says Abhijit. However, the book will also provide food for new ideas about cooking outside of their cuisine.

Abhijit Banerjee has spent most of his career in economics. He has done various analyzes on economics. He had significant work to do with the livelihood and economic management of the poor. The economist says that whether you are rich or poor, the joy of eating delicious food is different from everything else.

Abhijit says the way to cook all the delicious food using few ingredients. The technique taught you how to cook the right food with less ingredients and in less time. For example, Abhijit has taught how to cook delicious food with more vegetables and less meat. Those who like red meat can cook it according to the cuisine of the aristocracy and eat chicken and vegetables to calm down. If you read this book, you will be able to make great sweet food in 15 minutes even if you run out of sugar at home.

Abhijit Bandyopadhyay’s book contains recipes of different flavors from Nepal to Sicily. There is a lot of Bengali food. From shrimp boiled in coconut milk to khichuri. Abhijit Bandyopadhyay said that one of his favorite dishes is this khichuri.

You can also learn how to cook all the fun street food in India by reading this book. Spicy nuts, potato pickles, South Indian mango Banginapalli cuisine – what is not in it!

Abhijit thinks that pulses are one of the contributions of human civilization. There are three types of pulses in the book. Don’t be surprised; Nobel laureate economist Abhijit can cook at least 20 types of pulses. However, he thinks that if you can cook these three types of pulses, you can get the others.

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