If we analyze the usual food festivals organized in large cities of India, especially of Indian regional cuisines, you will notice a pattern. Punjabi is by far the most popular one, followed by Bengali and Goan. The same holds for Indian regional restaurants. Bengali food is among the well-accepted cuisines of the country whereas the other Eastern regional cuisines like Assamese, Bihari, Odia are lagging quite behind in popularity. And, if I have to name one crusader who has popularized the cuisine both in Indian metros and abroad, it is Mr Anjan Chatterjee, the Managing Director of Speciality Restaurants. His brand Oh! Calcutta has brought Bengali cuisine to most major metros, as well as to London with a restaurant named Chourangi.
Oh! Calcutta completed 25 years of operation recently in Hyderabad, not a mean feat as most Bengali restaurants here did not last beyond 3 to 5 years. To celebrate this occasion, the restaurant chain organized an event in Hyderabad, where Mr Phiroz Sadri their Executive Director, talked about its past, present and future plans. A new menu was unveiled with quite a few new items to commemorate the occasion. Mr Sadri patiently explained all the new offerings as well as talked about certain important ingredients of Bengali cuisine that were on display.
Calcutta (or Kolkata now) had been the capital of British India for a long time, and there were some British dishes that were adopted and localized into Bengali cuisine. A few of these were on offer some with a small Oh! Calcutta tweak. Anglo Indian Chicken Cutlet and Aam Adar Grilled Fish are couple of them that come to mind immediately. From the Islamic cuisine of Bengal, we have the Mutton Tikia as well as an innovative Jackfruit Tikki.
Steamed dishes wrapped in banana leaves are another set of sought after dishes from Bengal. Aam Achar Maccher Paturi, Ilish Paturi, and Kashundi Narkel Paneer Paturi are a few of the new ones added. Lebu Pata diye Murgir Jhol is a comfort runny curry of chicken with flavours from lime leaves that goes well with steamed rice.
The prawn family is adequately represented in two dishes, Chingri Machher Malai Curry, and Daab Chingri. The presentation of the latter is a feast to the eyes. Radha Tilak Chingri Pulav prepared with prawns and Bengal’s own Radha Tilak rice is also a new addition.
For Hilsa lovers, now you have Steamed Boneless Hilsa on the menu, the dish will find a lot of takers. For vegetarians, Mochhar Ghonto and Rajbarir Chhanar Kofta are couple of dishes to look forward to. Badi Chura an Odia border dish has also been added to the menu. To its repertoire of Bengali breads of luchi, and parota, Petai Parota, where a large paratha is beaten and crushed into smaller pieces is an interesting new entry.
Kancha Lonka diye Anarash Chutney, Baked Rosogolla and Channar Malpoa bring up the grand finale to the course by course meal that would titillate the taste buds of Bengalis and non-Bengalis alike.
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