Bengal’s golden combo

In the second episode of The Green Kitchen, dive into the divinely sumptuous combination of the small-grained, fragrant Gobindbhog rice with roasted, golden moong (sona moong-er) daal (Vigna radiata) from West Bengal. With food historian Pushpesh Pant and anchor Vibha Varshney.

Discover the cultural significance and history of our staple foods, as well as the place they occupy, in today’s climate-risked world.

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FOR MORE DETAILS, CONTACT

Sukanya Nair
sukanya.nair@cseindia.org
8816818864