Category: Uncategorized

Sabir’s Rezala: Love Story in a Bowl

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.

Read More

Potato Skin Fries: My New Go To Fries made out of Kitchen Discard

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.

Read More

North Indian Vegetarian Jain Food: A difficult art mastered by Sanjha Chulha

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.