Pistachio nut. The fruits of a small tree which originated in Central Asia, probably eastern Syria, but which is now widely cultivated. Just before harvest pistachios are enclosed in a green and magenta fleshy cover. These are the very best, if you can get them. However, fresh pistachios are rarely seen, mainly because they have a short shelf-life. They are usually hulled and dried, after which they are either roasted or roasted and salted. For cooking use the ones which are not already salted. They are sold in their creamy beige shells, which split as they ripen. The shells should be removed and the purple papery skins rubbed off revealing the bright green kernels within, the greener the better. They are related to both the cashew and the mango.
Pomphret, white or silver pomphret (US: pomfret). The white pomphret is slightly more of a delicacy than black or brown pomphret. The flesh falls away from the bones for easy eating.
Pomphret, white or silver pomphret (US: pomfret). The white pomphret is slightly more of a delicacy than black or brown pomphret. The flesh falls away from the bones for easy eating.
The literal translation is "burnt". It is applied to vegetables wrapped in leaves and roasted in the flames. Just before eating, spices and flavourings are added.
Poppy seeds, from the seed of the opium poppy. They are improved by roasting and are used for thickening curries instead of cornflours or other starches.
Pointed gourd, often called the green potato. It is related to cucumbers and looks like a swollen courgette (US: zucchini). Like other relatives, such as the ridged gourd, it is used to bulk up soups, stews and curries, or sweetened, or eaten fried and as dorma with roe stuffing.
Stuffed pointed gourd, a classic of Bengali cuisine. One end of the gourd is cut off and the insides carefully scooped out, then cooked with any of several ingredients, perhaps minced prawns. The mixture is stuffed back into the empty shell, the cap put back on and sealed with dough. The while think is deep fried and then cooked in a curry sauce. This is one of Siddharth Dasgupta's favourites.
