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I have been associated with the Kolkata or Calcutta for more than a decade now and many of my bengali friends call me “Kareeb Kareeb Bengali”. The erstwhile capital of India under the British Rule (1773–1911) and now the state capital of west Bengal has always been seat of great culinary experience. From Ghoti to Bangal food, Chinese to Burmese food , Mughals to Marwari , and beyond ,this city of joy has been melting pot of cultures and foods from around the world.

I would always call Kolkata – the City of Culinary Joy !

It was Poila Baisakh time and I headed to Oh Calcutta with couple of my Bengali friends.

THE FOOD

We began with mochaar chop, the banana flower veg cutlet , panch phoron paneer Tikka, Mācha bhājā , the diamond cut fish fry.

It was followed by Oh Calcutta ‘s innovative dish prepared with steamed crab meat and prawns paturi , wrapped in plantain leaf and ‘murshidabadi murghi’ in a satay like presentation , kankra chingri bhapa.

Next to arrive was a dish that I am sure no bengali will refuse ever .Yes , it’s Luchi – Cholaar daal with Aloor Dom and we loved every bit of it.

If you are already feeling we had too much, then just wait as there is lot more to come. My favourite koshaa mangsho (mutton) was next in our culinary feast along with the dhokaar daalna ,the chicken in green chilli kacha lonka chicken.

Then my friend insisted for the Tel Katla with the bowl of rice. No Bengali meal is complete without the “Mishti” , and here we finished off with bhapa’ shandesh (mildly sweet) & patishapta (with coconut & jaggery) , reminded me of my old calcutta days.