Well my first food blog…. All my colleagues and friends have been harassed by my unwanted critical appreciation of food… Have got my share of looks on ssshhh let us eat…. But some people have benefited from my gyan….
Lets kick it off with my janam bhoomi Calcutta… I am proud to be born in the cauldron of food and culture… If we folk (purists just take hike, I can be called a bong for all purposes) get a chance then food and banter will be our mission… I have very limited knowledge of the wide range of non-veg delicacies that Bengal has to offer therefore sorry to disappoint my carnivorous friends… I will add links of places where you should go….
Just to add this is not a exhaustive list nor am I a bengali by blood or a chef so "kono bhool hole khoma korben"
Let me try and do a count down … in the order I carve for it…. I have hyperlined the recipe or more details for each one of these...
1. Churrmurr: If you haven’t had it… I pity you …. Crushed puchka/golgappa/paanipuri…
mixed with aloo (potatoes), kabuli chana (Mattar), bhuna hua masala (roasted and ground spices), Imli ka paani (tamarind water) , loads of green chillies and a dash of Gandharaj (a variety of lime)
Where to have it: Most local Puchka walas do a decent job… Special mentions Victoria memorial, Vardan market many many more….
2. Puchka: If you have had it while it was being referred by any other name… Well you have to have this to flavor the difference… Made of Atta (wheat flour)… loads of mashed potatoes… again bhuna masala… and the divine elixir of tamarind, spices, chillies and lime…. Again loads and loads of options keep trying the flavours slightly change between north and south Kolkata
3. Kheerkadam: From spicy to sweet… you need to try these kheer (milk solids) coated a bit hardened rasgullas… they are dry and are available mostly in all Bengali sweet shops….
4. Rasgullas: Well you cant just not have this in the top 5…. Well there are a few cousins of Rasgulla that you should also try… Kamla bhog which is a bigger version with orange/lemon essence…. Raj bhog which is the king size version with a core filled with goodies…. And you also have the chocogullas… IF you are in Bengal in winters then definitely try the Gur (jaggery) rasgullas they are simply divine…
Where to have it: First priority KC Das, if you are around Park Circus then Mithai ke
fresh rasgulla is awesome…
5. Egg roll: Well if you haven’t had them in east India then you haven’t had them at all… Nice
meaty parathas of maida (refined flour) … generous coating off egg…. And the divine core of onions, sauces, and your choice of meat or aloo and lemon juice….
Where to have it: I would definitely recommend Kusum on Park Street, Zeeshan at Park Circus
Now the race is over so lets have fun… Something that is an integral part of my Kolkata experience:
6. Fruit cake from Nahoum’s: You have to taste this yum rum soaked fruit cake. Nahoum’s is located in the heritage side of New Market and they have loads of goodies from eclectic cookies/biscuits to yummy savories.
7. Chana jor garam: Something’s have a symbolic value than just food. The bhaiyas dressed in white with their Nehru topi selling chana jor garam. It’s a legacy that has its own charm.
8. Sandesh: I am clubbing around 100+ delicacies when I say Sandesh. From the traditional to the modern we have it all. From baked, steamed, liquid filled, soft and dry you name it we have it. Well just to mention a few must haves Kacha golla (extremely soft, simple flavor and fresh), Koda pak (this one lasts decent duration of time is dryer than the usual sandesh), Gurer sandesh (Jaggery sandesh – seasonal), Ice cream sandesh ( developed over the last few decades its simply yum), Deem sandesh (Well because I luv it .. looks like an egg and is just adorable), Jal bhara (filled with liquid jaggery – very rare and awesome), golab sandesh (rose sandesh), Chocolate sandesh and countless more
Where to have it:
i. Balaram, Park Street (Must have Jal bhara)
ii. Bancharam, Gariahat
iii. Junior brothers, Opposite Basanti devi college
iv. Nepal Chandra
v. KC Das
vi. Mithai
vii. Gupta brothers
viii. Finally even the nearest one won’t be that bad
9. Aloo dum: Well you need to have this to understand why we love aloos. Well Aloo dum at home and at the road side vendor is not the same. So basically small medium whole boiled potatoes covered in a nice spicy masala coating.
Where to have: Just one recommendation outside Dakhinapan Market, Near
10. Aloo chop/Beguni/Deem chop: Well all are available at the same place and every bit divine. You get them at these small shops or the large sweet shops they are fried goodies and depending on the core can range from potato, eggplant or eggs.
11. Ghugni: This is matter boiled and cooked in whole spices. When served they added onions,
chillies and tamarind water. Topped with crush puchkas and masala.
12. Narkel naru: Imagine freshly scrapped coconuts slow cooked in jaggery. This little gem was a household treat and now due to urbanisation it is available in the market.
13. Moa: The white ladoos are just mouth watering. They are worth waiting for. Available only during the winters. Joy Nagar is famous for these.
14. Mihi dana: Very fine boondi. It is just divine you are bound to fall in luv. Also available now in
baked variants.
15. Radhaballabhi: These are thick puris stuffed with daal. Served with aloo ki sabji with a distict
masala. Available at Bengali sweet shops these are a must have if you are a kachori/puri fan.
16. Shor bhaja: The king of calories this is literally cream of milk fried and soaked in sugar syrup.
Before we all went round (well me at least) these were worth biting into.
17. Langcha: Well these are just enticing if you love the high sugar content. They have a subtle
floral essence. Shaktigarh is the place world famous for lancha.
18. Kala Jam: This is the Bengali cousin of gulab jamun. Imagine a gulab jamun deep fried with
resulting in a thick outer layer.
19. Loochi ar cholar dal: Loochi is a poori ki cousin made of refined flour. Chane ki dal and loochi makes a tempting combo.
20. Chanar payesh: Yummy small rasgullas in milk and sugar base. You just can’t stop having
these.
21. Pitha: Comes in multiple varieties. Available around the Bengali new year i.e. in and around 15 April. They come in interesting fillings: jaggery, coconut, dry fruits. Now some upmarket stores have started selling them. Again something that has moved out from family kitchens to the market place.
22. Kasundi: Bengali mustard. Believe once you try this your entire mouth, nose and ears will
feel the impact. No matter how many international brands you might have had this is truly special.
23. Vegetable Chop: Take a bite and you might feel the cook is a vampire. Its red from inside due
to the generous quantity of beet root and its coated with bread crums and fried. Again a
Kolkata stall wart.
24. Jhal Mudi: Till you have had puffed rice mixed with tomoatoes, onions, coconut, chilli,
peanuts, lemon/tamarind water and a healthy quantity of raw mustard oil – you haven’t complete the Kolkata food journey.
25. Misti Doi: How can you not finish off with this. The original pallet cleanser. The most divine
experience for your taste buds where you get to taste the earthen pot which was used to set it.
For my non-vegetarian readers and fish lovers please find below some to rated restaurants of Kolkata
www.bhojohorimanna.com/restaurant-info/locations/index.html
https://www.zomato.com/kolkata/sholoana-bangali-prince-anwar-shah-road
http://goindia.about.com/od/wheretoeatdrink/tp/Top-5-Bengali-Restaurants-In-Kolkata.htm
