Kuch Teekha Ho Jaye! (Let's Have Something Spicy!)
On the account of the fact where the world is apprised of India as a land of fairs and festivals, we might call Kolkata is the capital of it. As the City of Joy not only celebrates each and every festival of India, but also promotes communal harmony with a positive perception to embrace our roots, our culture, our values, our origin and a sensation to preserve it. Even the City provides us a time to forget all the chaos of life and to embrace good hopes with the tale of evolution throughout the years from the changes in the way of celebration, food and discipline. Simultaneously, the same harmony, to embrace every culture and customer, can be felt in Teekha.
Teekha is unfurled over 5,500 square feet on the second floor of the Haldiram’s Food Court in upmarket locality of Ballygunge Park along with stylish interiors and plush seating in addition to a well-equipped banquet for private affairs with a dedicated buffet area. Although, it demands pure obedience for vegetarian menu packs in a predictable, but wide assortment of Asian, Continental and Indian dishes; however, it even serves Chinese cuisines as well, and it also holds an amazing ambience to attract every crowd of the city.
And being an obedient foodie, I grappled over their array of wonderful cuisines, submissively, which included Tandoor Platter, Sizzler Platter and a wide exposition of real exquisites. Well, I might be a carnivore from the heart, but every good flavor has a place in my tummy and here, where Teekha's compositions made an impression.
Tandoor Platter was composed of:
Hara Bhara Kebab, made from spinach, peas and potatoes, was true to its name. Completely nutritious as well as delicious.
Paneer Malai Tikka, where gloopy paneer cubes were amazing well knocked up with the layer of clotted cream and later served with baked bell peppers. Mouth-watering!
Tandoori Paneer Tikka, each piece of tikka had flavoured just right and marinated well and there was perfect char to lend that smokiness we love so much.
Gondhoraj Tandoori Phulcopi, here heads of cauliflower were inimitablely stirred together with yogurt, garlic, gondhoraj lime juice, tandoori spice, ginger, and salt. Ideal bliss for cauliflower lovers.
Afghani Sheek Kebab, it combined the goodness of vegetables like carrots, cabbage, and green peas to make it more palatable by adding potatoes, and spiced rightly. Since these Seekh Kababs are baked in an oven, it is a healthy option than the deep fried ones. It can be served as a starter along with green chutney, sliced onion (optional) and lemon.
Following this, I took hold of Sizzler Platter which consisted of Herb Rice, Veg-Steak, nevertheless, you don’t need to be a meat-eater to enjoy a gorgeous steak—though it won't be made of beef, but veggies. Penne Araabiata, this classic Italian preparation was a recipe with a quite a bit of spice. And, it's stupefacente! Grilled Potatoes, I would say if you've never thought of grill potatoes before, you got to try it. And try it here. Besides, this platter also had Sautéed Vegetables which were seasoned with vinegar and Italian salad dressing mix. Thus, in all respects this sizzle was full of nutrients and completely alimentary.
Now, let's put our heads together on their array of wonderful cuisines, totally dominated by Bengali concoctions, which embodied:
Potoler Dorma (Stuffed Pointed Gourd) is a classic dish in Bengali cuisine whereby the stout pointed gourds are usually stuffed with prawns or scraped coconut mix with dry fruits or minced meat or boneless fish and even with vegetables like mushrooms or mashed potatoes and paneer. But, in Teekha, paneer was the obvious option and it went very well with it and taste was fabulous.
Dhokar Dalna, is a signature vegan Bengali dish where Dhoka depicted for lentil cake. It was traditionally prepared without using onion and garlic and tempered with Indian spices and clarified butter before it was served. Delicious!
Koraishutir Kochuri, where koraishuti is the Bengali name of fresh peas and Kachuri stuffed with Koraishuti is a popular Bengali food. We bongs have a special place in our heart for this green peas stuffed fried bread which amazingly paired with Kaju Kismis Diye Cholar Dal (Lentils with cashew nuts and raisins). Ideal pair for winter.
And the last pair for the meal was Bhaja Masala Aloor Dum and Thakur Barir Polao. You can also try Moti Polao instead of Thakur Bari. Where in Aloor Dum, small sized potatoes were excellently rustled up with cumin seeds, coriander seeds, dry red chilli and black peppercorn, however, Thakur Barir Polao was the preparation of rice from Tagore's family recipe, in general, it's a famous Bengali rice delicacy.
As a consequence, I brought to an end with Bengali's work of outstanding artistry on food, and finally dissolved it with a plate full of amazing sweets.
And I hope you would have enjoyed the reading so thanks to all and Happy Deepawali in advance.
Follow me on Instagram/Zomato/Facebook/Trell/LBB @chakravartysupratik
Read the complete blog at http://chakravartysupratik.com/2018/10/25/kuch-teekha-ho-jaye-lets-have-something-spicy/%3Cbr%3E?utm_source=LBB&ref=lbbpost
On the account of the fact where the world is apprised of India as a land of fairs and festivals, we might call Kolkata is the capital of it. As the City of Joy not only celebrates each and every festival of India, but also promotes communal harmony with a positive perception to embrace our roots, our culture, our values, our origin and a sensation to preserve it. Even the City provides us a time to forget all the chaos of life and to embrace good hopes with the tale of evolution throughout the years from the changes in the way of celebration, food and discipline. Simultaneously, the same harmony, to embrace every culture and customer, can be felt in Teekha.
Teekha is unfurled over 5,500 square feet on the second floor of the Haldiram’s Food Court in upmarket locality of Ballygunge Park along with stylish interiors and plush seating in addition to a well-equipped banquet for private affairs with a dedicated buffet area. Although, it demands pure obedience for vegetarian menu packs in a predictable, but wide assortment of Asian, Continental and Indian dishes; however, it even serves Chinese cuisines as well, and it also holds an amazing ambience to attract every crowd of the city.
And being an obedient foodie, I grappled over their array of wonderful cuisines, submissively, which included Tandoor Platter, Sizzler Platter and a wide exposition of real exquisites. Well, I might be a carnivore from the heart, but every good flavor has a place in my tummy and here, where Teekha's compositions made an impression.
Tandoor Platter was composed of:
Hara Bhara Kebab, made from spinach, peas and potatoes, was true to its name. Completely nutritious as well as delicious.
Paneer Malai Tikka, where gloopy paneer cubes were amazing well knocked up with the layer of clotted cream and later served with baked bell peppers. Mouth-watering!
Tandoori Paneer Tikka, each piece of tikka had flavoured just right and marinated well and there was perfect char to lend that smokiness we love so much.
Gondhoraj Tandoori Phulcopi, here heads of cauliflower were inimitablely stirred together with yogurt, garlic, gondhoraj lime juice, tandoori spice, ginger, and salt. Ideal bliss for cauliflower lovers.
Afghani Sheek Kebab, it combined the goodness of vegetables like carrots, cabbage, and green peas to make it more palatable by adding potatoes, and spiced rightly. Since these Seekh Kababs are baked in an oven, it is a healthy option than the deep fried ones. It can be served as a starter along with green chutney, sliced onion (optional) and lemon.
Following this, I took hold of Sizzler Platter which consisted of Herb Rice, Veg-Steak, nevertheless, you don’t need to be a meat-eater to enjoy a gorgeous steak—though it won't be made of beef, but veggies. Penne Araabiata, this classic Italian preparation was a recipe with a quite a bit of spice. And, it's stupefacente! Grilled Potatoes, I would say if you've never thought of grill potatoes before, you got to try it. And try it here. Besides, this platter also had Sautéed Vegetables which were seasoned with vinegar and Italian salad dressing mix. Thus, in all respects this sizzle was full of nutrients and completely alimentary.
Now, let's put our heads together on their array of wonderful cuisines, totally dominated by Bengali concoctions, which embodied:
Potoler Dorma (Stuffed Pointed Gourd) is a classic dish in Bengali cuisine whereby the stout pointed gourds are usually stuffed with prawns or scraped coconut mix with dry fruits or minced meat or boneless fish and even with vegetables like mushrooms or mashed potatoes and paneer. But, in Teekha, paneer was the obvious option and it went very well with it and taste was fabulous.
Dhokar Dalna, is a signature vegan Bengali dish where Dhoka depicted for lentil cake. It was traditionally prepared without using onion and garlic and tempered with Indian spices and clarified butter before it was served. Delicious!
Koraishutir Kochuri, where koraishuti is the Bengali name of fresh peas and Kachuri stuffed with Koraishuti is a popular Bengali food. We bongs have a special place in our heart for this green peas stuffed fried bread which amazingly paired with Kaju Kismis Diye Cholar Dal (Lentils with cashew nuts and raisins). Ideal pair for winter.
And the last pair for the meal was Bhaja Masala Aloor Dum and Thakur Barir Polao. You can also try Moti Polao instead of Thakur Bari. Where in Aloor Dum, small sized potatoes were excellently rustled up with cumin seeds, coriander seeds, dry red chilli and black peppercorn, however, Thakur Barir Polao was the preparation of rice from Tagore's family recipe, in general, it's a famous Bengali rice delicacy.
As a consequence, I brought to an end with Bengali's work of outstanding artistry on food, and finally dissolved it with a plate full of amazing sweets.
And I hope you would have enjoyed the reading so thanks to all and Happy Deepawali in advance.
Follow me on Instagram/Zomato/Facebook/Trell/LBB @chakravartysupratik
Read the complete blog at http://chakravartysupratik.com/2018/10/25/kuch-teekha-ho-jaye-lets-have-something-spicy/%3Cbr%3E?utm_source=LBB&ref=lbbpost
