Kolkata: The city of Kolkata, located on the banks of river Ganga is known to many for its hand-pulled rickshaws, colonial charm, Victorian architecture, its gardens, and for the literary legacy of Nobel laureate Rabindranath Tagore.
But for foodies, the city has an eternal charm.
It prefers to celebrate every festival in social harmony and gusto by giving the opportunity to savour delights which are a part of the city’s gastronomic heritage.
Mention Park Street and the charm of Iftar savories springs to mind. For those keen to jump the queue be warned, here none exits as one has to float in the sea of humanity, covered with scents and flavours of Mughlai cuisine that tends to lure even the most disapproving souls.
It’s like a non-ending buffet that starts from the old Chitput Road, as thousands of Muslims and non-Muslims, fawn to take in their slice of gastronomical delights.
The place is also thriving with shops selling affordable brocades, footwear, ready-mades, and utensils - as people prepare to shop for Eid.
The sounds of sizzling griddles and honking vehicles superimposed over the continuous buzz of shuffling, conversing people. The sense of camaraderie despite the swarms of humans is quite infectious.
“Kolkata does everything with a heart. We had embraced foreign cultures and have made it our own. The Mughlai cuisine that is served in the city is also tempered to local taste. No where will you find a large piece of potato in your Biryani, other than Kolkata,” Swapan Debnath, a well-known food connoisseur, said.
City’s other specialities include a wide-range of kebabs, including kheeri kebabs, or kebabs made from cow’s udder, apparently a favourite of Kolkata residents, introduced to the city’s culinary scene by the Mughals, and of course the wide range of limited availability haleem, a creamy meat dish usually made with mutton and lentils.
“The city has made many things it own. The haleem that is found in Kolkata is quite different from other states, as the recipe is custom made to suite local taste, the use of local spices makes it quite fascinating,” added Debnath.
