Kishh me quick! – If I ever say that to you, don’t pucker up your lips. 99% chances are I am asking you to get me a quiche. Since my ‘little girl’ days, I am enormously fond of bakery products. Be it Nahoum’s, Flury’s or my mom baking, the heavenly aroma of baked goodies used to have magnetic attraction on me. It’s no surprise that I grew up to be a very fat person and a deft baker myself. But in recent times, Kolkata cake scenes have been disappointing. It’s almost impossible to get ‘the real stuff’ at a moderate budget. But fret not…. at this time of crisis, Rayzin is a delicious answer to all our worries.
Sometimes you just remain blind, even though the object of your desire is right in front of your eyes. No I am not talking about the ideal life partner, though in a way it could be that too. I am talking about Hanglaatherium, the restaurant I visited for the first time a few days back. I came to know about it from Indrajit Lahiri’s post a few months back. Yes, the moha-mushkil man who makes our living mushkil with his first-rate food adventures. Next Hanglaatherium came up in Foodka’s biryani review episode. Lake Gardens is a stone’s throw away from my place. But I am too bad with locating places. So I remained unperturbed. Finally the Universe realized some intervention was required and suddenly a lunch was planned at Hanglaatherium with foodie friends.
The Hungry Heroes – Part 1
Let’s meet the faces behind our favourite restaurants. Let’s know the stories of those people who gave us our favourite burgers, or momos, or kebabs. Why?…. because good food is also about the people and the places. In this particular series, I will focus on those self-made food entrepreneurs and chefs who chased their dreams and followed their hearts. Part 1 features, Swarnaditya Upal Das, the man who created Hondo’s.
Swarnaditya Upal Das, the man behind Hondo’s
Classmates in St. Lawrence School called him Hondo, and the name stayed. So when Swarnaditya opened a food delivery centre back in 2013, the obvious choice was naming it Hondo’s. But what made a young man hailing from a two-generation lawyer family and being a law graduate himself, quit the familiar path and venture into the unknown territory of food business?
I was born and raised in Kolkata. Yet in the 4 decades I’ve spent in this city, I have never been to Sabir’s. In my defense I can say that my mom was a wizard in the kitchen and along with daily delicacies, special food was also very frequent. When it came to eating out, mom wouldn’t go beyond Park Street. Though I believe Dad was more adventurous and had been to these gems of food places, but didn’t reveal much at home paying respect to the (British) monarchy ;-).
Also, I never had food enthusiast friends until I got into food blogging/writing and met some of the craziest, most curious and enlightened food enthusiasts, the company of whom I treasure every bit. Sabir’s beeps strongly in their radar and soon a meet-up at the place was planned.
Potatoes played a central role in our kitchen because that was the only vegetable my hardcore non-vegetarian Ba would willingly eat. The only time my mom could make him eat vegetables properly was when he was down with severe hepatitis in his 50s. But the moment he got better he went back to his choice of protein. The man is 85 now and can still easily digest an entire goat. His idea of eating vegetables was eating mostly the potatoes in the dish along with one or two pieces of the veggies. For example he would eat 6 aloo cubes along with 2 potol halves in aloo potoler dalna. As a result, putting potato in everything was mandatory.
By Alokeparna | April 19, 2018
My relationship with Vegetarian Food
I am a Bengali raised in Kolkata by parents who are enlightened food enthusiasts. My mother would often say, “Anybody can cook meat, but making delectable vegetarian dishes is a fine art.” Vegetarian food at our kitchen is always sattvik, i.e. without any onion, ginger and garlic. Mom is very firm about that. She also makes sure that a separate set of utensils and even knives (earlier we had a traditional torkari bnoti) are used for making vegetarian food. “Otherwise, you won’t achieve the pure taste.” – she says. I grew up savouring immensely delightful and delicate vegetarian dishes as my mother has superior cooking skills and pure ‘opaar bangla’ blood in her veins. As a result, I am a very balanced individual regarding food habits, with deep appreciation for the offerings of vegetarian food world. However, I seldom come across North Indian food in a stand -alone restaurant that follows the Jain Philosophy. The recently introduced Jain Food menu at Sanjha Chulha had me very curious.