Calcutta Cookbook: A Treasury of Recipes From Pavement to Place
Minakshie Das Gupta, Bunny Gupta, Jaya Chaliha
Language: English
Pages: 300
ISBN: 0140469729
Format: PDF / Kindle (mobi) / ePub
The Calcutta cookbook is much more than a cookery book—it is a culinary chronicle of travellers and traders who built the city that job charnock founded.
Calcutta's chronicle began on a hot, wet august afternoon in 1690 when a hungry charnock climbed off his ship on to the steps of a muddy ghat. The river was hooghly and the place sutanati... The story of Calcutta is told by three food lovers—the late gourmet chef and author of bangla ranna, minakshi das gupta, and feature writers bunny gupta and jaya chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated armenian, jewish, arabian, european, chinese and tibetan dishes with distinct Calcutta flavour. through over two hundred tried and tested recipes ranging from the delicious bengali chingri maacher malai curry to the biryani and kebabs of kabul, and the temperado, vindaloo and sorpotel of Goa, Calcutta unfolds as a gourmet's paradise
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occasion is often an adaptation of imported cuisines—bhetki fish and prawn cutlets coated with crumbs and fried, polau and mutton kalia, Moghlai paratha or layered Daccai paratha or the typical Calcutta wheat bread, the radhaballabi, always served with alur dom. The more exotic dishes are galda chingrir chiney kebab, the ultimate in style—crayfish stuffed with reduced milk, almonds, pistachios and raisins and fried in ghee. Our reader may well ask, ‘Why chiney kebab?’ Rare or exotic items from
semi dry the Basmati rice. Grind to a paste the ginger, onions and garlic. Mix the onion-ginger-garlic paste with half the yoghurt (175 grams) and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan till very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat, add half a cup of hot water and cook for another 7 minutes on moderately high heat. The water should
ginger paste, the garlic paste and the ground cumin and fry for 3 minutes. Add the water and salt to taste and simmer for 1 minute. Lower heat and carefully break in the eggs. Spoon the gravy over, cover and cook until the eggs are set. To serve, cut into squares and garnish with the chopped coriander, tomato and green chillies. � The Muslim ways of cooking meat with cereals make nourishing meals-in-a-dish. Halim is eaten after a fast during the month of Ramzan. Halim Meat and Cereal Stew
‘made merry with dancing slave girls, seamstresses, cooks and confectioners’. They plundered the Chittagong hill tracts and took away the tribal Mogs as galley slaves and servants, who quickly learnt the culinary art of their masters. The ships’ biscuits, hard as stone, were the beginning of a long line of baking with flour, water and salt, later sweetened as shortbread and flaky millefeuilles, filled and flavoured for every occasion. The small discs of salted smoked Bandel cheese were probably
butter, garlic paste, black pepper, and chives. Mix well with a wooden spoon, taste for salt and add more if required. Add a few drops chilli vinegar. Arrange the reserved shrimps at the bottom of the greased mould and turn the pâté into it. Unmould on to a plate and surround with cucumber strings. Serve chilled with thin slices of toasted French bread or plain brown bread and butter. Cheese Paté Makes 1 cup Ingredients: 100 gms Cheddar cheese 100 gms processed cheese 1 tbsp finely chopped
