Opening of our new branch at James Long Sarani
So the James Long Sarani story moved ahead today with the customary pre-opening Pujas done and the place taking some shape.
We at #BhojohoriManna are now pleased to inform you that the dust covers on the sofas will go off and our Behala-James Long Sarani branch will be opening on Friday 26th July from 12 noon.
Thank you everyone who helped and slogged in putting up the restaurant.
Wanted some clear idea about who James Long was?
Here's some interesting information.
James Long (1814-1887) was a British East India Company official, educator, and philanthropist who worked in India, particularly in Bengal. He is notable for his contributions to education, social reform, and cultural preservation. Here are some key aspects of his life and work:
1. Education: Long founded the Bengali-language school, which later became the Metropolitan Institution (now Vidyasagar College).
2. Social reform: He advocated for women's education, widow remarriage, and the abolition of sati (the practice of widows immolating themselves on their husband's funeral pyre).
3. Cultural preservation: Long collected and translated Bengali folk songs, proverbs, and stories, helping to preserve Bengali culture.
4. Philanthropy: He supported various charitable causes, including the establishment of hospitals and dispensaries.
James Long Sarani, a major street in Kolkata, is named after him in recognition of his contributions to the city and its people.
Tracing the Roots
The cuisine of a region is intrinsically integrated into the history and culture of the region.
Bengali cuisine is one of the most eclectic of Indian regional cuisines and has been open to foreign influences for more than 800 years.
Turks, Afghans, Mughuls, British, Portuguese, French, Danish, Dutch, Armenians, Chinese and other settlers have played a role in the gastronomical legacy of Bengali cuisine.
Though the civilization of undivided Bengal is 4000 years old, not much is known about the cuisine of the early period, except for rice being a staple. Over the centuries Bengali cuisine has incorporated a wide range of vegetables, fish, meat and spices and different preparation styles - sheddho (boliled), bata (paste), pora (barbecued), bhapa (steamed), bhaja (fried) and jhol-jhal-shorshe (curried).
A protocol of having a typical Bengali meal has evolved traditionally starting with a bitter preparation and ending with sweets.
