Chop-Cutlet

29 Interested |
0  Views

Kolkata loves its chops and cutlets with streetside kiosks, and even railway stations, serving a variety of these. These are delicious very Kolkata snacks are made with vegetables (think aloo’r chop and the ubiquitous vegetable chop served on Bengal’s trains made with beetroot!) minced meat or fish, coated with crushed biscuits or breadcrumbs and then fried. These are often served with a dash of the famous Bengal mustard — kasundi — and a salad of julienned cucumbers, carrots, onions and radish. The influences for Kolkata’s chops and cutlets culture comes from European food — they were mostly introduced by the Portuguese and Brits.

The most popular Kolkata cutlet has to be the kabiraji cutlet made out of minced mutton, chicken, fish or prawn with a coating of breadcrumbs and a brushing of kasundi. What sets it apart, and gives it its name, is the thin, delicate lace-like layer of whipped fluffy eggs on top. It is served with thinly sliced onions, carrots and cucumber. The name is believed to be a derivation of ‘coverage cutlet’ — because of the added layer of egg batter that is dropped on top.

Best Places: Dilkhush Cabin at MG Road, Kalika at Surya Sen Street, Mitra Café in Shyambazaar.