11 Jan, 2024

A foodie’s guide to Kolkata. Recommendations with a personal touch and a nod to my mother’s cooking. Welcome to Foodgasm in Kolkata.

Eating Out

• Smoked Lamb, Lamb in oyster sauce from Tung Fong – this would be my last meal if it ever came to it. Savour each bite of these decadent, flavourful perfectly cooked dishes. You can’t go wrong with anything at Tung Fong.
• Gondhoraj bhetki, illish, daab chingri from Oh Calcutta – quintessential Bengali food, prepared authentically. If you want to explore Bengali cuisine, you have to visit Oh Calcutta!
• Chinese from Mandarin – may I recommend the chicken rice noodles, mix veg and chilli chicken. Eat it hot and you will find contentment!
• Biriyani from Arsalan or Shiraj : If you have not tried Biriyani in Kolkata, you are missing out on a life-changing experience. I’ve had almost all the types out there and this version is my personal favourite.
• Peri-peri chicken from KFC – tried of all the bland fried chicken? I love a good fried chicken but the barely seasoned version we get here in Toronto had almost killed my love for it. A solution came in the form of peri-peri chicken from KFC. Eat this at your own risk! But honestly, give it a shot.
• Other Places I love: Flame & Grill, Peter Cat and Flurys to name a few

Munch On

• Fuchka in front of Vardaan market – Fuchka anywhere in Kolkata is good but you will miss out if you don’t visit the stalls in front of Vardaan market. Just don’t blame me if you overindulge!
• Wow Momo – Let’s be honest. A Bengali’s love affair with Momo is well documented and researched. There is a range of authentic places to try Momo but Wow Momo wins for me because of how accessible it is and the variety. Note: Not the most authentic Momo but still good quality and flavourful.
• Pav Bhaji – A spicy treat. We enjoyed this street-food at Outram Ghat as we watched the sunset on the banks of Ganges. It’s a wonderful experience.
• Rallies – A lot of memories make this place special for me. Visit Rallies to indulge in the best kulfi you will ever eat, followed by a Green Mango Soda to cleanse your palate.
• Badshah – A Chicken roll from Badshah is a must after a shopping spree at New Market. If you are like me and want to indulge, upgrade to a double chicken egg roll for the ultimate foodgasm!

Desserts

• Nolen Gur er Ice Cream/mishti (only in winter) – Nolen Gur is a traditional date palm jaggery from Bengal, India, celebrated for its rich, complex flavor and deep, molasses-like sweetness. This is a winter speciality and Nolan our in any form is utterly delicious.
• Misti Doi from Mithai – a delightful Bengali dessert, a creamy and sweetened yogurt delicacy with a caramelized sugar touch, embodying the essence of traditional Indian sweets.
• Baked rosogolla, bhapa misti from Balaram – a twist to the normal rosogolla that Bengal is famous for. This is rich, decadent and creamy! As for the Bhapa Misti, it’s just the opposite. Not too sweet and the texture is very pleasing as well.
• Burdwan er sitabhog, mihidana – Sitabhog, a delectable rice-based dessert, captivates with its richness and aromatic flavours. On the other hand, Mihidana, a fine, saffron-infused gram flour vermicelli, complements Sitabhog, collectively epitomizing the exquisite culinary heritage of Bengal.

Ma er hath er ranna

Now this is specifically for my mom who is an excellent cook! Her dishes are a very integral part of my childhood memories, my palate and a massive reason why I can never truly leave Kolkata.

• Mutton er jhol – My mom’s mutton er jhol(a light curry) is just sublime. Whether you are tired after a long day, upset after scoring poorly on a test or just famished after a round of games with your friends, this dish is sure to hit the spot. You will find yourself thinking about this long after you’ve cleaned off your plate.
• Illish mach – Ilish Mach, also known as Hilsa fish, is a prized and flavorful fish found in the rivers of South Asia, particularly in the Ganges Delta. Renowned for its distinctive taste and fatty texture, Ilish Mach holds cultural significance in Bengali cuisine, often prepared in various traditional dishes, such as Ilish Bhapa (steamed Hilsa) or Ilish Bhaja (fried Hilsa), and these recipes are usually simple and work to highlight the taste of the fish.
• Chicken kosha – A flavorful and slow-cooked Bengali chicken curry, Chicken Kosha is known for its rich, aromatic spices that create a delightful culinary experience. Essentially a curry made special by how carefully my mom prepares it and serves it with steamed rice. A family favourite!
• Fried rice, chilli chicken – an Indochinese twist makes this one my soul food
• Kajli mach er jhal – don’t confuse jhal with jhol. My mom makes them both equally well but I prefer the richer jhal preparation when it comes to Kajli mach
• Bhetki fry – The best fish fry you will ever have. You could call it a Barramundi I guess but the spicy masala and the deep-fried crispy coating is what makes this an absolute hit.

In all honesty, this does not even begin to scratch the surface of Kolkata cuisine. These are more accurately named the ‘Highlights’ of my recent Kolkata trip. With a plethora of non-vegetarian dishes on the list, this is primarily because of our exceptional expertise in preparing them and, of course, my personal fondness for non-vegetarian food, so my preferences naturally gravitate towards the delectable world of meats and fish. If you are a vegan or a vegetarian, let me know if you would be interested in a post dedicated to Kolkata food you would love!