Maximum Malai Curry
I missed cooking something special for Poila Baishakh, or the Bengali New Year, this year. That's because I was out of town. I mean, one does need to mark the first day of a “new year” in some form, right? A day that is supposed to usher in 12 months of good luck and prosperity? Of course, it rarely does, but that, as they say, is another story. Anyway, since one is not given to wild partying on the night before the Bengali New Year, one always wants to do something else to celebrate the occasion. Such as cooking a nice, festive dish. But this year I was stuck in a disappointing, has-been tourist place called Kathmandu, where the closest I could get to things festive was a “Jhakkas Tequilla Dance Bar” (spelling not mine) in Thamel -- the supposedly happening entertainment district of the city. Bollywood strains wafted from this jhakkas joint and I lost no time in beating a hasty retreat. Well, back in Calcutta, I finally got down to making the “special occasion” dish th