Bengali cuisine should join hands with entertainment:Prosenjit

Despite donning the chef's head-gear in a Bengali flick over two decades back, superstar Prosenjit Chatterjee is not ready to swap roles.
"I had once became a chef in a Nitish Roy film in 1991. But not in real life. I would always keep appreciating the culinary skills of my family members, friends and Anjan (Chatterjee) and don the apron for my own people at times but I can't be a full-time chef," the 'Parichay' star said after launching of a cook book of celebrity chef-entrepreneur Anjan Chatterjee's speciality Bengali 'Oh Calcutta' food chain.
"Also I believe like the way the Bengali entertainment industry is on the cusp of an image make-over, the same holds true for our age-old recipes which have immense potential but needs better packaging for the food lovers abroad. I am here to lend my support to the issue," Prosenjt said.

Anjan, celebrated chef and owner said he was open to the idea of the duo joining hands to promote the tempting Bengali cuisine with better packaging among the Indian diaspora and other nationalities abroad.
"We will be setting base in London. No competition with Tandoori Chicken but we need to take Bengali delicacies also outside our region," he said.
Prosenjit, who would rate 'Bhat, dal, posto, alu bhaja, macher jhol' as something he would savour on any given day, rated his late mom as the best cook.
In upcoming Porichay by Rupali Guha, the Jatismar man has a song number 'continental khichudi'.

The cook book brought out delicacies from erstwhile east Bengal including Kusthia in the first ever cook book covering recipes from both the region dating back centuries, "Today's Bengali believes in fusion - past and present and in dressing up," Anjan, whose restaurant in Mumbai and here are frequented by people from showbiz, said.