Kolkata is popularly known as the cultural capital of India. And food, as we know, goes hand-in-hand with culture. Here’s a list of the street food in Kolkata one must try when here.Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.
Kolkata CuisineBengali traditional food, especially the yummy mouthwatering sweets are popular all over India. Bengal boasts off its cottage cheese based sweets like sandesh, rosogolla and chanar payesh. Other must try delicacies consist of Misti doi (sweetened curd) and Patali gur confectionery (date palm jaggery). When it comes to Kolkata cuisine, it can be said that each district of Bengal has its own unique dish to offer like Langcha and mihidana-sitabhog of Bardhaman, sharbhaja of Krishnanagar, chanabora of Murshidabad etc. Read on to know more about cuisine of Kolkata , India.
Kolkata will never disappoint food lovers. In Bengal, Chinese cuisine is in demand. North Indian and south Indian food can be found virtually in any restaurant. Other cuisines that Bengalis are fond of include Continental, Thai, Tibetian and Anglo-Indian. If you wish to savor the taste of these cuisines, you can visit some eating-houses in and around Chowringhee and Park Street. When it comes to the cooking specialty of Kolkata , Kathi rolls (kebabs wrapped in dough) truly deserve a special mention.
Kolkata is literally a melting pot of cultures. This quality is best accentuated in its rich culinary traditions, which has been culled through the ages and inspired by several migrations and invasions. The Mughals for instance introduced the love for decadent biriyanis and thick gravy based curries among the populace. The ubiquitous “kathi roll”, which has become popular across the country was invented here by the Mohmedan community.
Jhal Muri is one of the most famous and omnipresent Bengali street snacks represented in Kolkata . Nearly everywhere you look, you’ll find a vendor selling jhal muri. It consists of puffed rice (like rice krispies), fried dal, peanuts, random crunchy things, fresh chopped onions, a few bits of fresh tomatoes, coriander, a handful of masala seasonings, and a light drizzle of mustard oil to top things off.
Known throughout the country by different names, this is one of the most iconic and beloved Indian street food snacks.It begins with a puri, a hollow round chip, that’s filled with spiced potatoes, and dunked into tamarind water before being served and eaten in a single bite.Pani puri is an explosion of crunchy spice and flavor with a burst of watery goodness.
Little crunchy curls (that almost taste like uncooked ramen noodles), boiled potatoes, puffed rice (like in jhal muri), red onions, and coriander form the base of bhel puri. The dry and fresh ingredients are then dressed and mixed with tangy tamarind and spicy dressing.
One of the most famous Kolkata contributions to the world of Indian street food is the Kati roll. It’s essentially a paratha that’s stuffed with a choice of filling and wrapped into a handheld treat – like a burrito.Chicken or mutton kebab meat, and eggs, are the common fillings, but paneer is also an option. As for Kolkata street food, when you’re craving something greasy and tasty, a kati roll is sure to please.
When the city’s name is synonymous with a food specialty from there, you know you can expect something superlative and still be surprised. Rasgullas, (Rossogulla to our lovely Bong people) is a sweet dish of cottage cheese balls floating in thick sugar syrup. Don’t be beguiled by this simple description, this basic dish is a favourite of the city and our country (without doubt!) and is perhaps the secret ingredient behind the sweet speech and song of Bengal.
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