‘Kasundi’, popularly known as the ‘queen of pickles’ in Bengal is not only about food – it encompasses the shared moments, emotions & gossip exchanged between generations of women.
My first tryst with ‘Kasundi’ was at a wedding about 30 odd years ago, where it was served with fish cutlet. I can still taste the explosion of the punchy, fiery deliciousness in my mouth. And so it became a must-have with every fish fry, chop, cutlet or ‘kabiraji’.
But it is unfair to reduce this stuff of legends to a mere condiment. How about combining the unique taste of this mustard sauce with eggs? Serve it with steaming hot white rice. Unadulterated. Pure.