Macher Jhol might be the staple food for Kolkatans but when in Kolkata, it would not be wrong to say food lovers love to gorge on Chinese food as well. Chinese and Kolkata have been married since the 1940s, and the food that has emerged is a great example of delicious and fresh fusion cuisine, plus the liking for cuisine could be both for authentic or modified versions. Inevitably, Mamagoto's cuisines are a fusion of both - authentic and modified. As it has been categorically motivated from Asian street hawkers, their profound travels, crazy adventures and endless experimentation in those secret kitchens located deep within the heart of the globe.
However, the history of Chinese cuisine in Kolkata dates back to the 18th century with a large number of Chinese locals settling on Indian soil. The Chinese in India, especially the Chinese of this city, who came to Kolkata were mainly from coastal China, consequently, Kolkata is the only Indian city with two Chinatowns –– the first in Tiretta Bazaar has existed since the 1800s, the second, in Tangra since 1910, is home to several Cantonese families. Although, Mamagoto is a perfect synthesis of pacified, relaxed and unconcerned atmosphere where affordable Asian platter and beverages blend with bizzare decor, which would certainly give you the reminiscence of the allegories of Chinese of this cosmopolitan city of India.
Once you enter the Park Street premises of this eatery house --- it also situated in other places of India like Hyderabad, Mumbai, Delhi etc. --- you’re hit with the characteristic spicy aromas thanks to the semi-open kitchen, and that will have you salivating immediately. Without much ado, we tucked into the some of the new additions to the restaurant chain’s menu. Well my choices were many, and here they come:
Mussoorie Mall Road Spring Roll: Authentic Mussoorie's chinese spring rolls should be smooth, light, crisp-crackly skin and small enough to enjoy in four bites. The filling was also light, full of tender-crisp vegetables, chicken and you should be able to taste and distinguish every single ingredient in the filling of this concoction. Unfortunately, the only time you can find really awesome chinese spring rolls are when Mama goes Old School.
Ineluctably, Mamagato is showing its gratitude to vintage old school Chinese joints and their creations which not includes the former preparation but also consist these:
Bombay Can Sesame Prawn Toast: Cheap and cheerful white sliced bread, topped with a savoury prawn mixture, deep fried until golden and crisp. It reads like a nutritional nightmare. But I adore them, because every single crunchy and juicy bite hit the proverbial spot and lighted up the pleasure centres in my brain. And importantly, I was not eating sesame prawn toasts every night.
Jeng's Chicken: On my first visit I opted for a "wok'd entrée." The Jeng's Chicken was listed among a dozen American-style Chinese dishes that can pair with brown, white or fried rice. Mama tossed a generous plate of extra crispy chicken with a sweet, sticky sauce, flecked with dried red pepper. Only a bit spicy, but the small chicken pieces were covered in a breading that was undeniably crispy and at times overwhelmed the scant meat underneath.
Chop Suey Crispy Chicken Noodles: Growing up, noodles have always been a favorite and obviously an easy meal idea. I loved them with plenty of veggies and a fried egg on top. Well, today I’m going to tell you about a totally different kind of noodles. To be exact, American chop suey it is.
Again, the traditional version of this chop suey is 100% vegetarian. But Mama had added a few chicken pieces and a fried egg on it. Perfect!
If you are not familiar with this American chop suey, it’s all about vegetables and chicken simmered in Indo-Chinese sauce served with crispy noodles. That fried egg on top is a must.
The key to perfect chop suey not only depends on the crispness of the noodles but also on the flavorful sauce. The sauce here, was super simple with a few veggies and chicken cooked in Chinese sauces. Totally yum!
And the fried egg on top completed the picture. This was the best chop suey ever. Nothing can beat it. What do you think?
Soy Ginger Sauce with Red Chillies (Chicken): We’re always brainstorming new ways to take chicken dinner to the next level. Our favorite way to take things up a notch? A delicious, lick-your-plate pan sauce. In this precise eatery, pan-seared chicken breasts were drizzled with an addicting glaze. It’s sweet, savory, and aromatic thanks to fresh garlic and ginger. And because they were all about infusing flavor into every element on the plate, bell peppers were finished in said sauce. All served over a bed of buttery rice (if you wish; though I didn't) studded with scallions, you’d be chicken not to try it.
Though, it might be Chop suey to the beat of an old tune this month, as Mamagoto goes old school and is turning its menu to the tune of vintage Indo-Chinese. Therefore, I would recommend you to take a seat and the kitchen will send out appetisers like:
Wonton Chicken Clear Soup: Wonton, which translates to ‘swallowing a cloud’, is a great way to describe how light these dumplings are. Ground chicken, green onions and flavorings were mixed together then wrapped in wonton wrappers, after that cooked in a delicious broth for a light and healthy soup. It is a complete meal altogether.
Although, Napa cabbage is traditional in wonton soup, but Mama like to use bok choy because it gets greener when it cooks which makes this soup very eye-catching and bright.
1990 Buttery Black Pepper Sauce Chicken: Black pepper chicken is a delicious Chinese-inspired dish, popularized by American styled Chinese restaurants.
While, Americans love aren’t traditional as their black pepper chicken preparation is thicker, has more sauce, and tends to combine ingredients not usually combined in regional Chinese dishes. Though the dish has become a staple on many Chinese restaurant menus.
Mamagato is well known for their Buttery Black Pepper Sauce Chicken as it is one of their lighter offerings and is also gluten free – but it is a bit of a departure from more traditional Chinese black pepper chicken offerings since it is a lot thicker and has a lot more sauce.
It is even light, delicious, and full of flavor – it is a bit spicy and tangy, and has a deliciously rich garlic flavor that will quickly make this simple black pepper chicken dish a huge favorite with your family!
Hong Kong Veggies: On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces.
However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of exotic mushrooms perfectly knocked up with oyster sauce.
Indeed, this platter is a delectable and wholesome fare, which you are sure to enjoy.
The Original Salt and Pepper (corn & tofu): Few dishes are as simple as this one, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy corn and tofu was a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provided a little heat to its flavour. As the tofu was seasoned simply with a salt and white pepper mix. White pepper is used in Chinese dishes because it has a more mild flavor compared to black pepper.
This humble tofu dish will surprise you for sure. It's very delicious and simple too, cause of its two humble condiments, salt and pepper, which are very versatile, not only going so well with meats, but also with tofu. You can’t imagine that a bit of salt and pepper will turn the blank tofu into amazingly tasty food. Exquisite!
Stir Fried Broccoli in Ginger Sauce: Broccoli is one of my favorite vegetables to devour at any moment. The florets in this recipe held so much sauce that composed each bite with full of flavor. Traditionally ginger is always cooked with broccoli - its warmth balances the coolness of yin vegetables such as broccoli. Just a small amount of ginger juice intensifies the flavor of the vegetables. Accordingly, green onions, garlic, broccoli whisked together into ginger sauce, soy sauce, rice vinegar, sesame oil and arrowroot. If you are looking for an appetizing way to enhance a nutritious vegetable you should try this eye-catching stir-fry. The broccoli kept its bright color and crispness, while ginger and soy sauce helped to spice it up nicely.
Lantern Chilli & Peanuts Finished with Chinese Wine (Tofu): Feel like having something healthy yet delicious! Don't worry, Mama has got a perfect dish that is nutritious as well as healthy. Tofu with peanuts and chilli is an Asian recipe that will surely be the liking of everyone if you decree. This vegetarian recipe was loaded with mouth-watering flavours and was super easy to compose. Made with only a handful of ingredients like tofu, roasted peanuts, red chilli flakes and garlic cloves this side dish recipe was loaded with the goodness of crispiness of tofu along with some mild spices that can surely leave your taste buds delighted with its tempting flavours. Decree this scrumptious dish with your regular meals and enjoy the goodness of veggies.
Wok Tossed Cumin Lamb with Coriander Roots: Cumin lamb is a Xinjiang dish, similar to grilled lamb skewers. Like the wildly popular (and delicious) skewers, it has gone beyond Xinjiang to become a popular dish all over India. I’ve seen it most often at authentic Chinese eateries other than Mamagato.
It’s really not difficult to see why cumin lamb, flavored with whole cumin seeds, has become such a popular dish. Cumin and lamb is a flavor match made in heaven. Add some hot peppers along with coriander roots and plenty of cilantro, and it’s a dish too perfect to ignore. With white rice…I’ll use a phrase that Bill and the girls taught me over the years: Daaaaaaaang.
One last point I want to make: the trick to a good cumin lamb is the lamb fat. Hear me out, overly lean lamb just tastes tough and unpleasant. The addition of a little extra marbling at Mama's house made all the difference in the flavor and savory quality of the dish. Chef used leg of lamb, which ended up being a bit too lean. This platter is damn addictive!
So what do you say? Isn't it a blend of inspiration as they sway us to be madly addictive to play with the food? The best part: the prices promise to be vintage too!
Is that the clicking of chopsticks I hear? So, pull up the chair and devour your soul with concoctions that they believe are not available elsewhere. Drink, dine and devour!
Cheers!
Thanks for reading.
Read #beautifulcuisines and #recipes at chakravartysupratik.com (Link given in the bio)
Follow my blog page on https://www.facebook.com/chakravartysupratikblog/%3Cbr%3E%3Cbr%3EFollow?utm_source=LBB&ref=lbbpost me on Facebook at https://www.facebook.com/chakravartysupratik%3Cbr%3E%3Cbr%3EFollow?utm_source=LBB&ref=lbbpost me on Instagram at https://www.instagram.com/chakravartysupratik/?utm_source=LBB&ref=lbbpost ( @chakravartysupratik )
Follow me on Trell at https://trell.co/@chakravartysupratik%3Cbr%3E%3Cbr%3ETrace?utm_source=LBB&ref=lbbpost my gastronomical experiences on Zomato at https://zoma.to/u/4338851%3Cbr%3E%3Cbr%3EFind?utm_source=LBB&ref=lbbpost some amazing answers of your curious queries on Quora at https://www.quora.com/profile/Supratik-Chakravarty?ch=10&share=93bc4b80&srid=5Hg4K%3Cbr%3E%3Cbr%3ETrace&utm_source=LBB&ref=lbbpost me on LinkedIn at https://www.linkedin.com/in/chakravartysupratik%3Cbr%3E%3Cbr%3ERead?utm_source=LBB&ref=lbbpost my aesthetic reviews on Google at https://goo.gl/maps/PAUcaK1tbNB2%3Cbr%3E%3Cbr%3E%3Cbr%3E?utm_source=LBB&ref=lbbpost
However, the history of Chinese cuisine in Kolkata dates back to the 18th century with a large number of Chinese locals settling on Indian soil. The Chinese in India, especially the Chinese of this city, who came to Kolkata were mainly from coastal China, consequently, Kolkata is the only Indian city with two Chinatowns –– the first in Tiretta Bazaar has existed since the 1800s, the second, in Tangra since 1910, is home to several Cantonese families. Although, Mamagoto is a perfect synthesis of pacified, relaxed and unconcerned atmosphere where affordable Asian platter and beverages blend with bizzare decor, which would certainly give you the reminiscence of the allegories of Chinese of this cosmopolitan city of India.
Once you enter the Park Street premises of this eatery house --- it also situated in other places of India like Hyderabad, Mumbai, Delhi etc. --- you’re hit with the characteristic spicy aromas thanks to the semi-open kitchen, and that will have you salivating immediately. Without much ado, we tucked into the some of the new additions to the restaurant chain’s menu. Well my choices were many, and here they come:
Mussoorie Mall Road Spring Roll: Authentic Mussoorie's chinese spring rolls should be smooth, light, crisp-crackly skin and small enough to enjoy in four bites. The filling was also light, full of tender-crisp vegetables, chicken and you should be able to taste and distinguish every single ingredient in the filling of this concoction. Unfortunately, the only time you can find really awesome chinese spring rolls are when Mama goes Old School.
Ineluctably, Mamagato is showing its gratitude to vintage old school Chinese joints and their creations which not includes the former preparation but also consist these:
Bombay Can Sesame Prawn Toast: Cheap and cheerful white sliced bread, topped with a savoury prawn mixture, deep fried until golden and crisp. It reads like a nutritional nightmare. But I adore them, because every single crunchy and juicy bite hit the proverbial spot and lighted up the pleasure centres in my brain. And importantly, I was not eating sesame prawn toasts every night.
Jeng's Chicken: On my first visit I opted for a "wok'd entrée." The Jeng's Chicken was listed among a dozen American-style Chinese dishes that can pair with brown, white or fried rice. Mama tossed a generous plate of extra crispy chicken with a sweet, sticky sauce, flecked with dried red pepper. Only a bit spicy, but the small chicken pieces were covered in a breading that was undeniably crispy and at times overwhelmed the scant meat underneath.
Chop Suey Crispy Chicken Noodles: Growing up, noodles have always been a favorite and obviously an easy meal idea. I loved them with plenty of veggies and a fried egg on top. Well, today I’m going to tell you about a totally different kind of noodles. To be exact, American chop suey it is.
Again, the traditional version of this chop suey is 100% vegetarian. But Mama had added a few chicken pieces and a fried egg on it. Perfect!
If you are not familiar with this American chop suey, it’s all about vegetables and chicken simmered in Indo-Chinese sauce served with crispy noodles. That fried egg on top is a must.
The key to perfect chop suey not only depends on the crispness of the noodles but also on the flavorful sauce. The sauce here, was super simple with a few veggies and chicken cooked in Chinese sauces. Totally yum!
And the fried egg on top completed the picture. This was the best chop suey ever. Nothing can beat it. What do you think?
Soy Ginger Sauce with Red Chillies (Chicken): We’re always brainstorming new ways to take chicken dinner to the next level. Our favorite way to take things up a notch? A delicious, lick-your-plate pan sauce. In this precise eatery, pan-seared chicken breasts were drizzled with an addicting glaze. It’s sweet, savory, and aromatic thanks to fresh garlic and ginger. And because they were all about infusing flavor into every element on the plate, bell peppers were finished in said sauce. All served over a bed of buttery rice (if you wish; though I didn't) studded with scallions, you’d be chicken not to try it.
Though, it might be Chop suey to the beat of an old tune this month, as Mamagoto goes old school and is turning its menu to the tune of vintage Indo-Chinese. Therefore, I would recommend you to take a seat and the kitchen will send out appetisers like:
Wonton Chicken Clear Soup: Wonton, which translates to ‘swallowing a cloud’, is a great way to describe how light these dumplings are. Ground chicken, green onions and flavorings were mixed together then wrapped in wonton wrappers, after that cooked in a delicious broth for a light and healthy soup. It is a complete meal altogether.
Although, Napa cabbage is traditional in wonton soup, but Mama like to use bok choy because it gets greener when it cooks which makes this soup very eye-catching and bright.
1990 Buttery Black Pepper Sauce Chicken: Black pepper chicken is a delicious Chinese-inspired dish, popularized by American styled Chinese restaurants.
While, Americans love aren’t traditional as their black pepper chicken preparation is thicker, has more sauce, and tends to combine ingredients not usually combined in regional Chinese dishes. Though the dish has become a staple on many Chinese restaurant menus.
Mamagato is well known for their Buttery Black Pepper Sauce Chicken as it is one of their lighter offerings and is also gluten free – but it is a bit of a departure from more traditional Chinese black pepper chicken offerings since it is a lot thicker and has a lot more sauce.
It is even light, delicious, and full of flavor – it is a bit spicy and tangy, and has a deliciously rich garlic flavor that will quickly make this simple black pepper chicken dish a huge favorite with your family!
Hong Kong Veggies: On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces.
However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of exotic mushrooms perfectly knocked up with oyster sauce.
Indeed, this platter is a delectable and wholesome fare, which you are sure to enjoy.
The Original Salt and Pepper (corn & tofu): Few dishes are as simple as this one, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy corn and tofu was a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provided a little heat to its flavour. As the tofu was seasoned simply with a salt and white pepper mix. White pepper is used in Chinese dishes because it has a more mild flavor compared to black pepper.
This humble tofu dish will surprise you for sure. It's very delicious and simple too, cause of its two humble condiments, salt and pepper, which are very versatile, not only going so well with meats, but also with tofu. You can’t imagine that a bit of salt and pepper will turn the blank tofu into amazingly tasty food. Exquisite!
Stir Fried Broccoli in Ginger Sauce: Broccoli is one of my favorite vegetables to devour at any moment. The florets in this recipe held so much sauce that composed each bite with full of flavor. Traditionally ginger is always cooked with broccoli - its warmth balances the coolness of yin vegetables such as broccoli. Just a small amount of ginger juice intensifies the flavor of the vegetables. Accordingly, green onions, garlic, broccoli whisked together into ginger sauce, soy sauce, rice vinegar, sesame oil and arrowroot. If you are looking for an appetizing way to enhance a nutritious vegetable you should try this eye-catching stir-fry. The broccoli kept its bright color and crispness, while ginger and soy sauce helped to spice it up nicely.
Lantern Chilli & Peanuts Finished with Chinese Wine (Tofu): Feel like having something healthy yet delicious! Don't worry, Mama has got a perfect dish that is nutritious as well as healthy. Tofu with peanuts and chilli is an Asian recipe that will surely be the liking of everyone if you decree. This vegetarian recipe was loaded with mouth-watering flavours and was super easy to compose. Made with only a handful of ingredients like tofu, roasted peanuts, red chilli flakes and garlic cloves this side dish recipe was loaded with the goodness of crispiness of tofu along with some mild spices that can surely leave your taste buds delighted with its tempting flavours. Decree this scrumptious dish with your regular meals and enjoy the goodness of veggies.
Wok Tossed Cumin Lamb with Coriander Roots: Cumin lamb is a Xinjiang dish, similar to grilled lamb skewers. Like the wildly popular (and delicious) skewers, it has gone beyond Xinjiang to become a popular dish all over India. I’ve seen it most often at authentic Chinese eateries other than Mamagato.
It’s really not difficult to see why cumin lamb, flavored with whole cumin seeds, has become such a popular dish. Cumin and lamb is a flavor match made in heaven. Add some hot peppers along with coriander roots and plenty of cilantro, and it’s a dish too perfect to ignore. With white rice…I’ll use a phrase that Bill and the girls taught me over the years: Daaaaaaaang.
One last point I want to make: the trick to a good cumin lamb is the lamb fat. Hear me out, overly lean lamb just tastes tough and unpleasant. The addition of a little extra marbling at Mama's house made all the difference in the flavor and savory quality of the dish. Chef used leg of lamb, which ended up being a bit too lean. This platter is damn addictive!
So what do you say? Isn't it a blend of inspiration as they sway us to be madly addictive to play with the food? The best part: the prices promise to be vintage too!
Is that the clicking of chopsticks I hear? So, pull up the chair and devour your soul with concoctions that they believe are not available elsewhere. Drink, dine and devour!
Cheers!
Thanks for reading.
Read #beautifulcuisines and #recipes at chakravartysupratik.com (Link given in the bio)
Follow my blog page on https://www.facebook.com/chakravartysupratikblog/%3Cbr%3E%3Cbr%3EFollow?utm_source=LBB&ref=lbbpost me on Facebook at https://www.facebook.com/chakravartysupratik%3Cbr%3E%3Cbr%3EFollow?utm_source=LBB&ref=lbbpost me on Instagram at https://www.instagram.com/chakravartysupratik/?utm_source=LBB&ref=lbbpost ( @chakravartysupratik )
Follow me on Trell at https://trell.co/@chakravartysupratik%3Cbr%3E%3Cbr%3ETrace?utm_source=LBB&ref=lbbpost my gastronomical experiences on Zomato at https://zoma.to/u/4338851%3Cbr%3E%3Cbr%3EFind?utm_source=LBB&ref=lbbpost some amazing answers of your curious queries on Quora at https://www.quora.com/profile/Supratik-Chakravarty?ch=10&share=93bc4b80&srid=5Hg4K%3Cbr%3E%3Cbr%3ETrace&utm_source=LBB&ref=lbbpost me on LinkedIn at https://www.linkedin.com/in/chakravartysupratik%3Cbr%3E%3Cbr%3ERead?utm_source=LBB&ref=lbbpost my aesthetic reviews on Google at https://goo.gl/maps/PAUcaK1tbNB2%3Cbr%3E%3Cbr%3E%3Cbr%3E?utm_source=LBB&ref=lbbpost
