Bengali

Bacha Macher Jhal (Eutropiichthys Vacha in onion-tomato gravy)

7:47 PM


It's amazing how with time my interest in Bengali cuisine is growing. Now that I cook most of the dishes my mother used to cook during our childhood, I want to broaden my horizon. My mother as a kid travelled many parts of the country and Dida (grandmother) used to adapt and invent dishes with locally grown and available ingredients. So though I never ate jongli Lebu (wild oranges) but I know that you can make a beautifully flavoured soupy fish curry with it very similar to our favourite summer dish, Macher Tauk. So anytime I get to see them in any market I know I wont hesitate for a second to grab them and run home.

This is the very reason I pick up all the veggies which I had ever heard from my mother. So When shaplar bhyala was retrived in my kitchen from some very faint childhood memories, Dhenki shaak was brought home just to live the nostalgia shared by maa. But there are other ingredients which I never heard of and still want to bring them home. I am so curious and interested in finding them that I don't hesitate to ask around. And to my happiness people do share recipes happily. Sometimes it's the seller, sometimes its the shopper buying the same thing, they happily teach me how to bring out the best taste of the ingredients.
No wonder food is considered to be an Universal language, which devoid of cast, creed, nationality and time brings people around, sharing and caring for each other.

Review

Hakuna Matata, a Vegetarian fusion food Cafe in the heart of Kolkata

9:36 PM


Hakuna Matata this phrase brings back some fond memories of childhood...Mowgli, the jungle boy and Shere khan matching steps to a happy peppy song
Hakuna Matata, what a wonderful phrase
Hakuna Matata, ain't no passing craze
It means no worries for the rest of your days
It's our problem free philosophy, Hakuna Matata...
Agreeably it's a beautiful philosophy and thats what caught our attention when we got to know that husband wife duo Prabhas and PAllavi worked around this same philosophy to start their maiden Cafe venture, 'Hakuna Matata', in swahili which means 'No Worries'.


So on a bright weekday afternoon I and my fellow KFBian Amrita headed to the city's newest vegetarian fusion cafe.



Like it's unconventional name everything here has that touch of innovation. The first thing that will catch your attention is their eye for details, each and every place and corner is decorated keeping in mind the theme and every minute details. From decor to food to their way how they try to keep the customers engaged all the time tells a story of people who are truly passionate about this venture and are fascinated with this  journey. The maskot KOKO another Swahili motif was named through a contest by one of their customers and they take immense pride in the wish tree which is growing big and big with time. 



The decor is bright and mostly in a cheery yellow colour signifying the young minds and the experiments which is a big part of the whole venture. The painting on the wall depicts Koko's journey who rides a bicycle to travel the World and bring in tips and recipes to give variation to the menu. From the every growing wishing tree to the suspended figurines from the ceiling all depict the philosophy of exploration and celebration of everyday life. Keeping in mind the local flavours the decor is done by Kolkata based sculptors and artisans. 

Bengali

Gota Seddho (Boiled whole veggies with whole mung beans)

10:27 PM


Gota Seddho or literally translated 'boiled whole' is not only a dish but a tradition that many Bengali families have. The recipe is quite simple, all you do is boil minimum 5 types of whole vegetables with several types of whole lentils with salt and little spices but is said to be good for the season, and by that I mean many believe that with seasonal fresh vegetables this dish prevents pox that plays havoc during this season. I don't know the truth but I would like to trust it.

Now like any other dish the gota seddho differs from family to family. As per tradition you make it on the day of Saraswati puja and eat it the next day which is called Sheetol soshti. I know many families including my in laws where a big batch of this is made with many types of whole vegetables and lentils and is hared among neighbours and relatives.

Bengali

Kucho Chingrir Charchari (Shrimps in mustard gravy)

7:04 AM


There are lot of learning in one's life that could not be attributed to our growing up years or to how your parents raised you. Yes they instill in you a sense of right and wrong which eventually helps you to decide what to take on and what to leave. But there are other things that you learn from your own experience, your own mistakes or simply new learning that you pick up in the journey called life.

Fish and Seafood

Pomfret Tawa Masala (spice coated pomfret pan roast)

10:53 AM


Pomfret Tawa Masala or Panfried spice coated whole pomfrets is a very quick and easy recipe which calls for nothing but a few pantry staples. But the end result is so very delicious that you would be requested to make it again and again. And the best part is you would love to oblige to see that satisfied twinkles gleaming in your loved one's eays.

Many, even people who are not so fish lovers prefer Pomfret for the sole reason that it has very few bones and the fishy smell could be get rid of by rubbing lemon juice before the marination stage. This is one of those dishes that could be enjoyed any time of the day. As a starter with a big squirt of lemon and your favourte glass of wine or as an evening snack with good tea, great company, gossip and laughter. 

For ehichever occassion you choose do not forget to serve it with plenty, lemon and preferebaly a huge helping of roughly chopped salad of onion and cucumber.

Pomfret tawa Masala

Ingredients:
Pomfret fishes: 3 pieces (medium size)

Make a paste of 
onion: 1 (medium purple indian variety)
Ginger: 1.5" pieces
Garlic: a whole pod 
Green chilly: 1

Chilli Powder - 1 tsp
Turmeric Powder  - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - a fat pinch
Lemon Juice - 1 tblspn+1 tsp
Water as needed
Salt to taste

Oil to shallow fry.

Method:
Clean and wash the pomfrets and make 3 slit marks on each side with a sharp knife. Pour 1 tsp lemon juice on them, rub and keep aside for 15 minutes.

In the mean time make a paste of the onion-ginger garlic and green chilly, to this add 1 tbsp lemon juice, salt, turmeric, chili powder, coriander powder, garam masala powder. Mix everything together.

Wash the fish pieces and dab with a kitchen towel to dry the skin. Pour the spice paste on them and using your fingers rub the paste all over the skin, slits and inside the fish. Make sure you cover all the areas. Cover with a cling wrap and marinate in the fridge for 1-2 hours.

Once you are ready to cook heat some oil and place the fishes side by side. Cook on medium for a minute and then cover with a lid. Steam cook on low for 5-7 minutes. Remove the lid and cook on medium to crisp up the skin on each sides. (min 5 minutes on each side.

Serve just out of the pan hot with slices of onion, lemon wedges and some chaat masala.


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