I feel Bengalis have a strong relationship with eggs. The first word we learn to speak could be Ma, but I strongly suspect the very next word that gets stored in our vocabulary with a permanent marker is Mamlet (Bengali for omelette). Then the love spreads to boiled, fried, scrambled eggs right up to adulation for Calcutta egg rolls and Calcutta biryani. So, it’s no surprise that my very first encounter with Parsee food was in form of an akoori.
I was to meet two friends for lunch, and one of them had suggested The Coastal Macha, a relatively new restaurant that offers cuisine from coastal India. I had readily agreed as I wanted to further my experiences of tasting the delicacies that our nature-nourished western and southern coastal regions offer.
A Postcard to Prawn Cutlet
Address: Allen Kitchen, 40/1 Jatindra Mohan Avenue, Kolkata 700006
Dear Prawn Cutlet,
If you are a true Bengali or one in heart, you don’t need any introduction to nolen gur or liquid date palm jaggery. It’s that liquid gold that pops up on a plate in front of you during the winter months and you
The Food Storey – A Unit of Café 23
P 241, Lake Road, Kolkata 700029 (Diagonally opposite CCD Lake Road) Phone: 09051584272, 09830640404
Cuisine type: Thai, Continental
Shingara and I were never very compatible in my growing up years. One reason could be that whenever I had them, they helped add generously to my already voluminous figure. But then, so did peyanji, beguni and egg rolls and I never held any grudges against them. The other reason could be that
‘Mashima, malpua khamu’ (Roughly translated: Can I have some malpuas, aunt?) was my first introduction to the word ‘Malpua’. Do I see a smile on the faces of all the hardcore Uttam Suchitra fans who