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<span>Origin</span> </div> </a> <ul id="toc-Origin-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Traditions" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Traditions"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Traditions</span> </div> </a> <ul id="toc-Traditions-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Process_and_rituals" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Process_and_rituals"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Process and rituals</span> </div> </a> <ul id="toc-Process_and_rituals-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Types_of_kasundi" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Types_of_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Types of kasundi</span> </div> </a> <button aria-controls="toc-Types_of_kasundi-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Types of kasundi subsection</span> </button> <ul id="toc-Types_of_kasundi-sublist" class="vector-toc-list"> <li id="toc-Jhal_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Jhal_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Jhal kasundi</span> </div> </a> <ul id="toc-Jhal_kasundi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Phool_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Phool_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Phool kasundi</span> </div> </a> <ul id="toc-Phool_kasundi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gota_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gota_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>Gota kasundi</span> </div> </a> <ul id="toc-Gota_kasundi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Tomato_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Tomato_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.4</span> <span>Tomato kasundi</span> </div> </a> <ul id="toc-Tomato_kasundi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Aam_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Aam_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.5</span> <span>Aam kasundi</span> </div> </a> <ul id="toc-Aam_kasundi-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Eggplant_kasundi" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Eggplant_kasundi"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.6</span> <span>Eggplant kasundi</span> </div> </a> <ul id="toc-Eggplant_kasundi-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" 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id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Bengali mustard sauce</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Kasundi</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Fish_Cutlets.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Fish_Cutlets.JPG/220px-Fish_Cutlets.JPG" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Fish_Cutlets.JPG/330px-Fish_Cutlets.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Fish_Cutlets.JPG/440px-Fish_Cutlets.JPG 2x" data-file-width="2364" data-file-height="2364" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Fish <a href="/wiki/Cutlet#Indian_cuisine" title="Cutlet">cutlet</a> and kasundi</div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Kashundi</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Condiment" title="Condiment">Condiment</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Course</th><td class="infobox-data"><a href="/wiki/Sauce" title="Sauce">Sauce</a>/<a href="/wiki/Dip_(food)" class="mw-redirect" title="Dip (food)">Dip</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/India" title="India">India</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Bengal" title="Bengal">Bengal</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Associated <a href="/wiki/List_of_cuisines" title="List of cuisines">cuisine</a></th><td class="infobox-data"><a href="/wiki/Bengali_cuisine" title="Bengali cuisine">West Bengal</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">Mustard</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Ingredients generally used</th><td class="infobox-data ingredient">Mustard, spices, salt</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Variations</th><td class="infobox-data">Aubergine Kasundi, Tomato Kasundi</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Similar dishes</th><td class="infobox-data"><a href="/wiki/Dijon_mustard" title="Dijon mustard">Dijon mustard</a>, <a href="/wiki/Creole_mustard" title="Creole mustard">Creole mustard</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Kasundi" class="extiw" title="commons:Category:Kasundi">Media: Kasundi</a></li></ul></div></td></tr></tbody></table> <p><b>Kasundi</b> (<a href="/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">কাসুন্দি</span>) is the Bengali variety of <a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">mustard</a> sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. Kasundi is popular as a dipping sauce in Bengali cuisine. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Description">Description</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=1" title="Edit section: Description"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Herb_seared_tuna_carpaccio,_kasundi_relish,_cucumber,_watercress_mayonnaise_(3208787137).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg/220px-Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg/330px-Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg/440px-Herb_seared_tuna_carpaccio%2C_kasundi_relish%2C_cucumber%2C_watercress_mayonnaise_%283208787137%29.jpg 2x" data-file-width="2048" data-file-height="1362" /></a><figcaption>Kasundi and tuna <a href="/wiki/Carpaccio" title="Carpaccio">carpaccio</a></figcaption></figure> <p>Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce.<sup id="cite_ref-Pri_1-0" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as <a href="/wiki/Wasabi" title="Wasabi">wasabi</a>.<sup id="cite_ref-Bor_3-0" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-0" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The descriptions by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going on”, or “a rich, unctuous tomato sauce of Indian origin” are based, according to food writer Pritha Sen, on mistaken notions.<sup id="cite_ref-Pri_1-1" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>In modern times, Kasundi is popularly served with Bangladeshi snacks like cutlets and chops, and deep-fried spicy treats, as it brings tartness and pungency to the flavours. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads and other food.<sup id="cite_ref-Bor_3-1" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> But, traditionally it was served neither with these treats nor in such quantities at home. In the past, it was stored with care, served sparingly and in small quantities, and paired with hot stir-fried greens, never fish or meat.<sup id="cite_ref-Bor_3-2" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-1" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The practice of pairing kasundi with non-vegetarian dishes evolved in the commercial eateries, beginning with batter-fried fish.<sup id="cite_ref-Bor_3-3" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-2" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restrictions and rituals.<sup id="cite_ref-Swap_5-0" class="reference"><a href="#cite_note-Swap-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-3" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> With modern household appliances becoming commonplace, its preparation is no longer a complex ritual.<sup id="cite_ref-Pri_1-2" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> It also is now industrially produced, and widely available in eateries as a sauce and supermarkets as a bottled condiment.<sup id="cite_ref-Bor_3-4" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-4" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Swap_5-1" class="reference"><a href="#cite_note-Swap-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Among the bottled kasundis, those following the recipe of <a href="/wiki/Bikrampur" title="Bikrampur">Bikrampur</a>, in undivided <a href="/wiki/Bengal" title="Bengal">Bengal</a> is reported to be the best.<sup id="cite_ref-Pri_1-3" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-5" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Kasundi has spread outside Bengal, across India and into the Pacific Ocean countries like Australia (popular as eggplant kasundi) and New Zealand (popular as tomato kasundi). In Australia and New Zealand, kasundi is often part of the <a href="/wiki/Hamper#Christmas_hamper" title="Hamper">Christmas gift hamper</a>.<sup id="cite_ref-Bor_3-5" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-6" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Around the world many different recipes of kasundi are available, like Kasundi Scotch Eggs, Chilean Sea Bass, Spicy Barramundi or Chhana Aam Kasundi Paturi.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Origin">Origin</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=2" title="Edit section: Origin"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Kasundi was originally used as a type of <i>achar</i> (literally "ritual", meaning <a href="/wiki/Chutney" title="Chutney">chutney</a>/<a href="/wiki/Pickling" title="Pickling">pickle</a>), though it was not necessarily the same sauce known today. Kasundi was the queen of pickles in Bengal, because it remained edible for up to 20 years if stored in right conditions.<sup id="cite_ref-Pri_1-4" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> In the past, the Bengali pickle-making season began in the month of <a href="/wiki/Magh_(Bengali_calendar)" title="Magh (Bengali calendar)">Magh</a> (January–February), which also is the mustard harvesting time. <a href="/wiki/Jujube" title="Jujube">Jujube</a> (<i>kul</i>) were the first pickles to be made, followed by <a href="/wiki/Tamarind" title="Tamarind">tamarind</a>, and then mustard. Mustard was pickled before the <a href="/wiki/Monsoon" title="Monsoon">monsoon</a> arrived, with various indigenous fruits and greens such as coriander, pudina or amrul. The pickling of mustard followed, in preparation for the monsoons. Any pickling that was done with dry, ground mustard, with or without using mustard oil, was called a kasundi.<sup id="cite_ref-Pri_1-5" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Traditions">Traditions</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=3" title="Edit section: Traditions"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:A_fish_kabiraji.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e2/A_fish_kabiraji.jpg/220px-A_fish_kabiraji.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e2/A_fish_kabiraji.jpg/330px-A_fish_kabiraji.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e2/A_fish_kabiraji.jpg/440px-A_fish_kabiraji.jpg 2x" data-file-width="3696" data-file-height="2448" /></a><figcaption>A fish Kabiraji on a plaintain leaf plate served with Kasundi</figcaption></figure> <p>Originally kasundi-making was the prerogative of the <a href="/wiki/Brahmin" title="Brahmin">Brahmin</a> caste and relished by the elites. Later respected families were allowed to make kasundi following auspicious rituals while maintaining a high level or hygiene and purity. It was mostly made by women who were considered appropriate, as widows, spinsters and menstruating women were barred from taking any part.<sup id="cite_ref-Pri_1-6" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Bor_3-6" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-RMS_7-0" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-7" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Those who cleaned, husked and prepared the kasundi were not allowed to taste any bitter or sour food.<sup id="cite_ref-URay_8-0" class="reference"><a href="#cite_note-URay-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Families were forbidden to make kasundi in the month of a birth or the year of a death in the family, or if some tragedy had occurred to them in the past while making kasundi. For families who were not forbidden, failing to make kasundi in a particular year meant they would be forbidden to make any in the next 12 years. The way to avoid that was to give away mustard seeds to a Brahmin.<sup id="cite_ref-Tanu_4-8" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Pri_1-7" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Renuka Devi Chaudhurani, <a href="/wiki/Doyenne" class="mw-redirect" title="Doyenne">doyenne</a> of Bengali cuisine,<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> wrote in her book <i>Stree Achaar</i> ("women's rituals") that it was mandatory that a Brahmin makes it, not the women of the household. The women were allowed only to wash, dry and pound the mustard seeds, which were then given to the Brahmins. For families that had women making it, the role of the Brahmin was still important in setting the time of kasundi making, lighting the fire to boil water for kasundi and putting the water-filler earthenware pot on the stove.<sup id="cite_ref-Tanu_4-9" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Process_and_rituals">Process and rituals</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=4" title="Edit section: Process and rituals"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The long and tedious ritualistic kasundi making process used to begin on the day of <a href="/wiki/Akshaya_Tritiya" title="Akshaya Tritiya">Akshaya Tritiya</a> (the day of prosperity and worship of goddess <a href="/wiki/Laxmi" class="mw-redirect" title="Laxmi">Laxmi</a> in late April-early May). The weather of the season, after the mustard harvesting and drying season in winter, was considered optimal weather for fermentation — not too cold to delay the process, nor hot or humid enough to spoil the kasundi.<sup id="cite_ref-Tanu_4-10" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Bor_3-7" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-URay_8-1" class="reference"><a href="#cite_note-URay-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> It took more than a week to make kasundi.<sup id="cite_ref-Pri_1-8" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Pickle-making in Bengal had to be done in a certain chronology following the hervests. ⁠<i>Kul-er achar</i> (pickled Indian jujube) was made first, followed by <i>tentul-er achar</i> (pickled tamarind), <i>aam-er achar</i> (pickled mango) and finally the kasundi, right before the monsoons arrived.<sup id="cite_ref-AnaBa_10-0" class="reference"><a href="#cite_note-AnaBa-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Black and yellow mustard seeds were first thoroughly washed and drained.<sup id="cite_ref-Bor_3-8" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-11" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The washing of mustard seeds was endowed with ceremonial importance in many parts of Bengal, where all the mustard seeds to be consumed by the family during the coming year were washed in one go on the day of Akshaya Tritiya. Mustard processing was ceremonially prohibited after that day.<sup id="cite_ref-RMS_7-1" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Washing the mustard had its own set of rituals — groups of married women bathed in odd numbers, then washed mustard seeds facing east wearing still wet <a href="/wiki/Saree" class="mw-redirect" title="Saree">sarees</a>. They sang and chanted for wealth, health and well-being while washing. Mustard was washed in a pond or a river, though washing it under a tap is an acceptable alternative in the modern days. For washing and straining a man's dhoti was used, not a woman's saree.<sup id="cite_ref-Tanu_4-12" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>After sunning, it was sifted.<sup id="cite_ref-RMS_7-2" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The mustard was then brought back into the house amid much <a href="/wiki/Ululation" title="Ululation">ululation</a> and lit up <a href="/wiki/Diya_(lamp)" title="Diya (lamp)">ghee-lamps</a> after it has been presented to the gods. Five kinds of fruits, two unripe mangoes on the same stem, <a href="/wiki/Betel_leaf" class="mw-redirect" title="Betel leaf">betel leaf</a>, <a href="/wiki/Betel_nut" class="mw-redirect" title="Betel nut">betel nut</a>, <a href="/wiki/Cynodon_dactylon" title="Cynodon dactylon">Bermuda grass</a> (<i>dhoob</i>) and paddy were also offered to gods along with the mustard.<sup id="cite_ref-Tanu_4-13" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Next the mustard was ground, often with spices, into a fine pulp.<sup id="cite_ref-RMS_7-3" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Moderation was needed when adding spice, as over-spicing could spoil the kasundi.<sup id="cite_ref-Tanu_4-14" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The seeds were pounded for two to three days to take away the bitterness and introduce the pungency (<i>jhaanjh</i>).<sup id="cite_ref-Pri_1-9" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Meanwhile, water from the same pond or river in which it had been washed was boiled for a fairly long time in a freshly made earthenware pot.<sup id="cite_ref-RMS_7-4" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> A little hot water and salt were added to make a paste,<sup id="cite_ref-Bor_3-9" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> sometimes with one or two green mangoes dropped into the preparation, and paste was put in a new earthenware pot in the main house of the family by a woman of the family who had a living husband. One could touch the earthenware pots only after bathing and putting on fresh clothes.<sup id="cite_ref-RMS_7-5" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-15" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>Mustard in the sealed pot was then left to ferment for about two days in a cool place.<sup id="cite_ref-Tanu_4-16" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> This is the time when the flavours developed - the distinctive pungency, the subtle tang and the spicy notes of an ideal preparation.<sup id="cite_ref-Bor_3-10" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Once it had slightly fermented, the pots were opened and offered to pregnant women, who were in their third trimester, as <i>shaadh</i>. The ritual also involved giving the pregnant women their favourite foods, along with their elders' blessing.<sup id="cite_ref-Tanu_4-17" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> After that it was bottled and sunned for a few more days. If made under the right conditions, kasundi remained edible for years.<sup id="cite_ref-Pri_1-10" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Three or four days later, on an auspicious day of the week (i.e. Monday, Wednesday, Thursday or Friday), a part of the prepared kasundi was put into a small, new earthenware pot with a spirit, a religious rite. Then the pot was covered and sanctimoniously put in a safe place in the house to be opened on the first day of the month of <a href="/wiki/Asharh" title="Asharh">Asharh</a> (June–July). On the first day of the month of Asadh, fish was prohibited for all the members of the family. On that day Goddess <a href="/wiki/Parvati" title="Parvati">Parvati</a> is worshipped as <a href="/w/index.php?title=Nistarini&action=edit&redlink=1" class="new" title="Nistarini (page does not exist)">Nistarini</a> (lit. "one who delivers from difficulties") by women of high caste Hindu families of some districts of Bengal.<sup id="cite_ref-RMS_7-6" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Types_of_kasundi">Types of kasundi</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=5" title="Edit section: Types of kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tomato_kasundi_(8324428905).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Tomato_kasundi_%288324428905%29.jpg/220px-Tomato_kasundi_%288324428905%29.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Tomato_kasundi_%288324428905%29.jpg/330px-Tomato_kasundi_%288324428905%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Tomato_kasundi_%288324428905%29.jpg/440px-Tomato_kasundi_%288324428905%29.jpg 2x" data-file-width="2016" data-file-height="1512" /></a><figcaption>Tomato kasundi</figcaption></figure> <p>Different households traditionally had their own unique recipe and closely guarded process of making kasundi, though the differences lie more or less in the use of spices.<sup id="cite_ref-Tanu_4-18" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Bor_3-11" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Some families prepared kasundi with just salt, ground mustard, dry chillies, <a href="/wiki/Turmeric" title="Turmeric">turmeric</a> and <a href="/wiki/Mustard_oil" title="Mustard oil">mustard oil</a>. Others used combinations of different dry and ground spices like <a href="/wiki/Black_caraway" class="mw-redirect" title="Black caraway">black caraway</a> (<i>kalonji</i>), <a href="/wiki/Fennel" title="Fennel">fennel</a>, <a href="/wiki/Trachyspermum_roxburghianum" class="mw-redirect" title="Trachyspermum roxburghianum">wild celery</a> (<i>radhuni shaak</i>) seed, <a href="/wiki/Ajwain" title="Ajwain">ajwain</a>, <a href="/wiki/Long_pepper" title="Long pepper">long pepper</a> (<i>pippali</i>), chilli, black pepper, <a href="/wiki/Fenugreek" title="Fenugreek">fenugreek</a> (<i>methi</i>), clove, <a href="/wiki/Elettaria_cardamomum" title="Elettaria cardamomum">green</a> and <a href="/wiki/Black_cardamom" title="Black cardamom">black cardamom</a>, <a href="/wiki/Cumin" title="Cumin">cumin</a> (<i>jeera</i>), <a href="/wiki/Coriander" title="Coriander">coriander</a> (<i>dhonia</i>), <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a> (<i>jaiphal</i>), <a href="/wiki/Mace_(spice)" class="mw-redirect" title="Mace (spice)">mace</a> (<i>javitri</i>), <a href="/wiki/Java_pepper" class="mw-redirect" title="Java pepper">Java pepper</a> (<i>kabab chini</i>), dried mango, dried kul etc.<sup id="cite_ref-Pri_1-11" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Bor_3-12" class="reference"><a href="#cite_note-Bor-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Chaudhurani mentions a dozen spices that were added to the kasundi, including green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chillies, black pepper and wild celery seeds.<sup id="cite_ref-Tanu_4-19" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> It also was made with a combination of fruits like <a href="/wiki/Mango" title="Mango">mango</a>, <a href="/wiki/Tamarind" title="Tamarind">tamarind</a>, <a href="/wiki/Indian_jujube" class="mw-redirect" title="Indian jujube">indian jujube</a> (<i>kul</i>) or <a href="/wiki/Spondias_pinnata" title="Spondias pinnata">hog plum</a> (<i>amda</i>).<sup id="cite_ref-Pri_1-12" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The base kasundi is used to make <a href="/wiki/Tomato" title="Tomato">tomato</a>-kasundi, unripe <a href="/wiki/Mango" title="Mango">mango</a>-kasundi and other variations.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Jhal_kasundi">Jhal kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=6" title="Edit section: Jhal kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The most popular variant of kasundi is the plain kasundi that is also known as <i>Jhal Kasundi</i> (fiery kasundi). While different homes had different recipes, the simplest one was made with dry ground mustard seeds (both black and yellow, taken from the newest crop), water, salt and haldi. The more complex recipes used to have minuscule amounts of 12 masalas – haldi, dried red chilli, <a href="/wiki/Bay_leaf" title="Bay leaf">bay leaf</a>, coriander, cumin, fennel, pepper, ginger, <a href="/wiki/Trachyspermum_roxburghianum" class="mw-redirect" title="Trachyspermum roxburghianum">wild celery</a> (<i>randhuni</i>), cinnamon, javitri or green cardamom and <a href="/wiki/Nigella_sativa" title="Nigella sativa">fennel flower</a> (<i>kalonji</i>) – sometimes added with a paste of green mango as a souring agent. It had to be made with strictly sanitised conditions for fear of the sauce going bad, and therefore could not be made in humid weather.<sup id="cite_ref-Pri_1-13" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Phool_kasundi">Phool kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=7" title="Edit section: Phool kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>As Bengali kitchens as a principle would not let anything go to waste, the coarse pulp left behind after sieving the mustard was finely ground again and mixed with more mustard to make what is known as phool kasundi.<sup id="cite_ref-RMS_7-7" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tanu_4-20" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> This was also regarded as a part of the rites of making kasundi.<sup id="cite_ref-RMS_7-8" class="reference"><a href="#cite_note-RMS-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> With phool kasundi, more chilli, turmeric, green mango and salt were added to make a grainier, bolder, fuller-bodied and spicier sauce. The rest of the process was similar to regular kasundi, except in households where Brahmins made the kasundi the women of the household would make phool kasundi. Also, while kasundi was traditionally not used in cooking or served with fish or meat, phool kasundi was used to prepare <a href="/wiki/Shukto" title="Shukto">shukto</a>, the Bengali vegetable stew, and <a href="/wiki/Machher_Jhol" title="Machher Jhol">machher Jhol</a>, the quintessential soup-like fish curry. Modern kasundi available at stores are sometimes indetified as run-down, industrial versions of phool kasundi.<sup id="cite_ref-Tanu_4-21" class="reference"><a href="#cite_note-Tanu-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Gota_kasundi">Gota kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=8" title="Edit section: Gota kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Gota kasundi is made with a large number of dry spices along with dried kul or dried mangoes that were powdered and stored. It is sprinkled over cooked vegetables or <a href="/wiki/Saag" title="Saag">saags</a> for enhanced flavor.<sup id="cite_ref-Pri_1-14" class="reference"><a href="#cite_note-Pri-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Tomato_kasundi">Tomato kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=9" title="Edit section: Tomato kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Tomato kasundi or <i>Tamtar kasundi</i> is typically a spicy and savory tomato and mustard chutney. It is used as a condiment and dipping sauce for foods and dishes such as <a href="/wiki/Paratha" title="Paratha">paratha</a> and <a href="/wiki/Naan" title="Naan">naan</a> and fried foods such as <a href="/wiki/Samosa" title="Samosa">samosas</a> and <a href="/wiki/Pakora" title="Pakora">pakoras</a>. It is also used as a <a href="/wiki/Spread_(food)" title="Spread (food)">spread</a> on sandwiches and grilled meats.<sup id="cite_ref-Green_2015_13-0" class="reference"><a href="#cite_note-Green_2015-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Aam_kasundi">Aam kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=10" title="Edit section: Aam kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Mango kasundi or <i>aam kasundi</i> is one of the more popular kasundi variants.<sup id="cite_ref-SomS_14-0" class="reference"><a href="#cite_note-SomS-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> It is made from mustard seeds, hot red chillies, garlic, salt, and shredded mango.<sup id="cite_ref-cooksi_15-0" class="reference"><a href="#cite_note-cooksi-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> Green mango (<i>kacchi kairi</i>) is used to make chutneys, pickles, as well as different kind of curries, daal, besides aam kasundi. Aam kasundi is enjoyed as a spread, a dip or an accompaniment with a wide range of food including sandwich, roll, burger and fritters. It is also used to marinate chicken or fish with while making curry. Aam kasundi is available in markets like regular kasundi, but doesn't taste or smell as fresh as the home-cooked varieties.<sup id="cite_ref-SomS_14-1" class="reference"><a href="#cite_note-SomS-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Eggplant_kasundi">Eggplant kasundi</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=11" title="Edit section: Eggplant kasundi"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Eggplant kasundi is made of eggplant (brijal or aubergine), pepper, cumin, black sesame seed, mustard seed, curry leaves, lemon juice, tamarind paste, <a href="/wiki/Ghee" title="Ghee">ghee</a>, and chillies. The ingredients are simmered together until a thick sauce emerges.<sup id="cite_ref-cooksi_15-1" class="reference"><a href="#cite_note-cooksi-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Kasundi&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-Pri-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-Pri_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Pri_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Pri_1-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Pri_1-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Pri_1-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-Pri_1-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-Pri_1-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-Pri_1-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-Pri_1-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-Pri_1-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-Pri_1-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-Pri_1-11"><sup><i><b>l</b></i></sup></a> <a href="#cite_ref-Pri_1-12"><sup><i><b>m</b></i></sup></a> <a href="#cite_ref-Pri_1-13"><sup><i><b>n</b></i></sup></a> <a href="#cite_ref-Pri_1-14"><sup><i><b>o</b></i></sup></a></span> <span class="reference-text">Pritha Sen, <a rel="nofollow" class="external text" href="http://indianexpress.com/article/lifestyle/food-wine/for-the-love-of-food-a-grave-danger-stalks-the-kasundi/">For the love of food: A grave danger stalks the Kasundi</a>, <i>Indian Express</i></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Dueep Jyot Singh and John Davidson, <i>The Magic of Mustard</i>, pages 24-25, Mendon Cottage Books, 2016, <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1311475745" title="Special:BookSources/1311475745">1311475745</a></span> </li> <li id="cite_note-Bor-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-Bor_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Bor_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Bor_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Bor_3-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Bor_3-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-Bor_3-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-Bor_3-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-Bor_3-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-Bor_3-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-Bor_3-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-Bor_3-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-Bor_3-11"><sup><i><b>l</b></i></sup></a> <a href="#cite_ref-Bor_3-12"><sup><i><b>m</b></i></sup></a></span> <span class="reference-text">Plavaneeta Borah, <a rel="nofollow" class="external text" href="http://food.ndtv.com/food-drinks/durga-puja-2017-special-kasundi-bengali-cuisine-s-favourite-mustard-sauce-1754134">Durga Puja 2017 Special: Kasundi, Bengali Cuisine's Favourite Mustard Sauce</a>, September 25, 2017</span> </li> <li id="cite_note-Tanu-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-Tanu_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Tanu_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Tanu_4-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Tanu_4-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Tanu_4-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-Tanu_4-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-Tanu_4-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-Tanu_4-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-Tanu_4-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-Tanu_4-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-Tanu_4-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-Tanu_4-11"><sup><i><b>l</b></i></sup></a> <a href="#cite_ref-Tanu_4-12"><sup><i><b>m</b></i></sup></a> <a href="#cite_ref-Tanu_4-13"><sup><i><b>n</b></i></sup></a> <a href="#cite_ref-Tanu_4-14"><sup><i><b>o</b></i></sup></a> <a href="#cite_ref-Tanu_4-15"><sup><i><b>p</b></i></sup></a> <a href="#cite_ref-Tanu_4-16"><sup><i><b>q</b></i></sup></a> <a href="#cite_ref-Tanu_4-17"><sup><i><b>r</b></i></sup></a> <a href="#cite_ref-Tanu_4-18"><sup><i><b>s</b></i></sup></a> <a href="#cite_ref-Tanu_4-19"><sup><i><b>t</b></i></sup></a> <a href="#cite_ref-Tanu_4-20"><sup><i><b>u</b></i></sup></a> <a href="#cite_ref-Tanu_4-21"><sup><i><b>v</b></i></sup></a></span> <span class="reference-text">Tanushree Bhowmick, <a rel="nofollow" class="external text" href="http://www.livemint.com/Sundayapp/bVcHPMCTLZAeqxztuIFWXN/The-rediscovery-of-kasundi.html">The rediscovery of kasundi</a>, Live Mint, Mar 05 2017</span> </li> <li id="cite_note-Swap-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-Swap_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Swap_5-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Swapna Pradhan, <i>Retailing Management</i>, page 294, Tata McGraw-Hill Education, 2009, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/007015256X" title="Special:BookSources/007015256X">007015256X</a></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text">Anjan Chatterjee, <a rel="nofollow" class="external text" href="https://www.telegraphindia.com/culture/food/the-inglorious-mustard/cid/1719741">The inglorious mustard</a>, <i>Telegraph India</i>, 2020-09-22</span> </li> <li id="cite_note-RMS-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-RMS_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-RMS_7-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-RMS_7-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-RMS_7-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-RMS_7-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-RMS_7-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-RMS_7-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-RMS_7-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-RMS_7-8"><sup><i><b>i</b></i></sup></a></span> <span class="reference-text">Rebati Mohan Sarkar, <i>Through the Vistas of Life and Lore</i>, page 558, Punthi Pustak, 2000, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/8186791221" title="Special:BookSources/8186791221">8186791221</a></span> </li> <li id="cite_note-URay-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-URay_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-URay_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Utsa Ray, <i>Culinary Culture in Colonial India</i>, page 135, Cambridge University Press, 2015, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/110704281X" title="Special:BookSources/110704281X">110704281X</a></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://mumbaimirror.indiatimes.com/others/leisure/the-road-from-game-pies-to-gujiyas/articleshow/60039410.cms">The road from game pies to gujiyas</a>, Mumbai Mirror, Aug 13, 2017</span> </li> <li id="cite_note-AnaBa-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-AnaBa_10-0">^</a></b></span> <span class="reference-text">Ananya Baruah, <a rel="nofollow" class="external text" href="https://www.thebetterindia.com/200958/kasundi-mustard-sauce-queen-of-pickles-bengal-traditional-food-india/">Queen of Pickles: Why Bengal’s Explosive Kasundi Is The Stuff of Food Legends</a>, The Better India, 2019-10-23</span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">Aliza Green, <i>The Magic of Spice Blends</i>, page 105, Quarry Books, 2015, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/163159074X" title="Special:BookSources/163159074X">163159074X</a></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text">Satarupa Banerjee, <i>101 Ways to Prepare Kababs</i>, pages 33-34, Pustak Mahal, 2001, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/8122306977" title="Special:BookSources/8122306977">8122306977</a></span> </li> <li id="cite_note-Green_2015-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-Green_2015_13-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGreen2015" class="citation book cs1">Green, A. (2015). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=H3xsCwAAQBAJ&pg=PA105"><i>The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors</i></a>. Quarry Books. p. 105. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-63159-074-0" title="Special:BookSources/978-1-63159-074-0"><bdi>978-1-63159-074-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">October 27,</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Magic+of+Spice+Blends%3A+A+Guide+to+the+Art%2C+Science%2C+and+Lore+of+Combining+Flavors&rft.pages=105&rft.pub=Quarry+Books&rft.date=2015&rft.isbn=978-1-63159-074-0&rft.aulast=Green&rft.aufirst=A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DH3xsCwAAQBAJ%26pg%3DPA105&rfr_id=info%3Asid%2Fen.wikipedia.org%3AKasundi" class="Z3988"></span></span> </li> <li id="cite_note-SomS-14"><span class="mw-cite-backlink">^ <a href="#cite_ref-SomS_14-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-SomS_14-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Somdatta Saha, <a rel="nofollow" class="external text" href="https://food.ndtv.com/food-drinks/aam-kasundi-know-how-to-make-this-bengalis-treasured-mango-mustard-sauce-at-home-2213489">Aam Kasundi: Know How To Make This Bengali's Treasured Mango-Mustard Sauce At Home</a>, NDTV Food, 2020-04-21</span> </li> <li id="cite_note-cooksi-15"><span class="mw-cite-backlink">^ <a href="#cite_ref-cooksi_15-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-cooksi_15-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.cooksinfo.com/kasundi">Kasundi</a>, Cook's Info, 2011-05-05</span> </li> </ol></div></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?useformat=desktop&type=1x1&usesul3=0" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Kasundi&oldid=1252647623">https://en.wikipedia.org/w/index.php?title=Kasundi&oldid=1252647623</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Bengali_cuisine" title="Category:Bengali cuisine">Bengali cuisine</a></li><li><a href="/wiki/Category:Sauces" title="Category:Sauces">Sauces</a></li><li><a href="/wiki/Category:Chutney" title="Category:Chutney">Chutney</a></li><li><a href="/wiki/Category:Indian_cuisine" title="Category:Indian cuisine">Indian cuisine</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_matches_Wikidata" title="Category:Short description matches Wikidata">Short description matches Wikidata</a></li><li><a href="/wiki/Category:Articles_containing_Bengali-language_text" title="Category:Articles containing Bengali-language text">Articles containing Bengali-language text</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 22 October 2024, at 09:44<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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