As presented here by Bengali-born food-writer Kirchner, the cooking of India's Bengal region uses less meat and less cooking- oil than most Indian cookbooks call for. Kirchner has also reduced amounts of coconut milk, which is high in saturated fat; but the long lists of seeds and spices in the recipes help make the food as sumptuous as any. With much chicken and fish as well as interesting vegetarian dishes (spicy vegetables, unusual dals, splendid pullaos), and a special section of ``dishes for the adventurous'' (such as banana blossoms in coconut-ginger sauce), this might not meet the strict health standards propounded by John Robbins (reviewed below), but it rates high marks as cuisine.
