Bonding over food is the secret of every relationship amongst the people of West Bengal. The intestinal sensation starts with the culinary map of the city. As stereotypical as it gets, these dishes are not unprecedented. Rather, they are unknown - the fine, flavour some dishes that have yet to reach the common household kitchen. The Bengali’s love for food will now make way for them to savour the richness of the City of Joy.
What constitutes Bengali parlance is the frequent gastronomic interference, bonded with a bit of “adda.” From the age-old jingoism to the modern cooking penchants, Bengali food has proudly held its significant voice of sweet, sour, bitter, salty, and umami. Finding a Bengali restaurant in Salt Lake that can offer the following dishes will be a challenge. Nonetheless, you should definitely try them out.
1. Neem Begun
3. Thorer Chechki
2. Mochar Ghonto
When the bitter Neem leaves are stirred and deep-fried with potatoes and mashed pieces of eggplant, you will be left with a superb and somewhat awkward dish. Often served with freshly steamed rice, Neem Begun sometimes comes with kasundi for much-needed comical relief from the bitterness.
2. Mochar Ghonto
3. Thorer Chechki
2. Mochar Ghonto
Mochar Ghonto should be easy to find, as it is quite popular among the people frequenting Bengali restaurants in Salt Lake. Infant banana leaves are plucked, boiled, chopped, and heartily cooked with spices, with coconut added as the finisher. Popularized by the “Zamindars,” Mochar Ghonto is part of almost every Bengali festival.
3. Thorer Chechki
3. Thorer Chechki
3. Thorer Chechki
Not potatoes and definitely not any other vegetable! This dish deftly uses the stems of banana plants. The stem is chopped finely and then boiled and smeared with some of the best spices to be found in a Bengali kitchen. Thorer Chechki is made better with chilies, coriander, and finely chopped coconut burrs.
4. Chapor Ghonto
5. Bati Chorchori
3. Thorer Chechki
Maybe you are not too comfortable with veggies. So what? Just wait till you get a delicious “slap” from its Bengali namesake, Chapor Ghonto. It is a mishmash of sliced vegetables, daal vadas, prawns, and coconut in a small quantity of gravy. Once you taste it, you will want more. It is a light dish that is extremely popular in the rural households of Bengal.
5. Bati Chorchori
5. Bati Chorchori
5. Bati Chorchori
This dish does not have any connections with “daal bati churma.” It is much more colourful and, one might even claim, more delicious. When gawa ghee meets long chops of potatoes, onions, prawns, fish, and more, this vegetable mixture is born. Replace the non-vegetarian contemporaries with pieces of cottage cheese to give it a vegetarian twist.
6. Doi Begun
5. Bati Chorchori
5. Bati Chorchori
“Dahi vada” and doi begun have only one thing in common – sour curd. It uses pieces of soft eggplant smeared romantically with yogurt and mustard sauce. Curry leaves are also added, along with paanch-phoron, for a delightful aroma. Doi begun resides in the bowl without any oil because it is cooked in liquified cream and yogurt.
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