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 is 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 to have chop-cutlet in Kolkata: Dilkhush Cabin at MG Road, Kalika at Surya Sen Street, Kalpataru at Ananda Palit Road, Mitra Café in Shyambazaar.