In Spiced, Smoked, Pickled, Preserved, Indranee Ghosh brings together charming vignettes from her youth in the densely forested Khasi Hills and then in Bengal’s plains with a delectable selection of family recipes passed down over three generations to weave an utterly engaging narrative. Tales of eccentric kith and kin, family folklore from the time of the Second World War and memories of Partition jostle with stories of kitchen adventures, reminiscences of cherished gatherings where food always took centre stage and fascinating nuggets on hard-learnt culinary techniques. Featuring over 70 recipes that represent a mix of Bengali, Khasi and Nepali cuisine, this collection will introduce you to host of exciting fare – from essential spice mixes to forgotten dishes reinvented over time; from fermented delicacies like shidol in pumpkin leaves to the sizzling flavour of a pan-roasted telapiya; from hearty fish stew to mouth-watering pork in plum sauce; and from the sweet-and-sour magic of fish roe ambal to a delicious tangerine payesh. Whether you are an intrepid food-lover willing to take your kitchen adventure just that bit further, or a comfort-food enthusiast looking for a bowl of goodness, or simply want to tickle your tastebuds with a fresh flavour – this treasure trove of treats is your must-have culinary guide.