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?