“We have invented The "Vedanta" but we didn't use it in our society” says Maharaaj Amarananda Swamiji from Geneva.
Swami Amarananda was born in Bengal in British India. He graduated in Civil Engineering (Kolkata) in 1962, and soon came in touch with his spiritual master Swami Madhavananda. He joined the Order of Ramakrishna in 1966. He was designated to supervise the restoration of the building where Swami Vivekananda lived and passed away in Belur, and participated four times in relief operations after disasters had happened in India. Thereafter, he was headmaster of a residential school for more than nine years; later, he assisted in management of a Home meant for providing food and lodging to poor students of the University of Calcutta. He was nominated as Assistant Minister, Centre Vedantique of France, in Sepember 1986. Since 25th January1989, he is the director of Centre Védantique of Geneva.
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If you are a true Bong minded person who loves tradition and culture of Kolkata, then you are bound to celebrate a Monsoon Bong Fish Fiesta, in the kitchen, during these July- August -September months. The abundance of fishes like Hilsa/Illish, Pabda/Butter Fish, Prawn and many more caught by our happy fishermen and the profound site of availability in the local market excite our taste buds to buy back home few variants and to cook in style for your guest and family members. Here, these recipes are helping hand for the preparation you wish to incorporate for separate fish. We can't ignore the usual instinct of traditional Bengali cooking methods of Jhol/Jhal/Bhapa, but few addition of trendy ingredients sometimes can satisfy the excellent dining options at home itself.
If you are a true Bong minded person who loves tradition and culture of Kolkata, then you are bound to celebrate a Monsoon Bong Fish Fiesta, in the kitchen, during these July- August -September months. The abundance of fishes like Hilsa/Illish, Pabda/Butter Fish, Prawn and many more caught by our happy fishermen and the profound site of availability in the local market excite our taste buds to buy back home few variants and to cook in style for your guest and family members. Here, these recipes are helping hand for the preparation you wish to incorporate for separate fish. We can't ignore the usual instinct of traditional Bengali cooking methods of Jhol/Jhal/Bhapa, but few addition of trendy ingredients sometimes can satisfy the excellent dining options at home itself.
If you are a true Bong minded person who loves tradition and culture of Kolkata, then you are bound to celebrate a Monsoon Bong Fish Fiesta, in the kitchen, during these July- August -September months. The abundance of fishes like Hilsa/Illish, Pabda/Butter Fish, Prawn and many more caught by our happy fishermen and the profound site of availability in the local market excite our taste buds to buy back home few variants and to cook in style for your guest and family members. Here, these recipes are helping hand for the preparation you wish to incorporate for separate fish. We can't ignore the usual instinct of traditional Bengali cooking methods of Jhol/Jhal/Bhapa, but few addition of trendy ingredients sometimes can satisfy the excellent dining options at home itself.
