In the country one can feast your eyes on fields of mustard awash in yellow blossom, on patches of maroony-red lalshak, on the subtle greens of cabbages on the earth and the climbing vine of the lau spreading over thatched roofs and bamboo frames. In the city markets the rich, purple aubergines are offset by snowy-white cauliflower's peeking from within their leaves, carrots, tomatoes, beet, cucumbers, scallions and bunches of delicate corriander leaves invite you to stop cooking and make only salads. The infinite variety of leafy, green spinach, mustard, laushak, betoshak, muloshak. But somehow the most important and joyful thing about winter to a Bengali is the opportunity and ability to eat far more abundantly than during any other season, to indulge in all the rich meats, prawns, eggs and fish dishes.
Owing to this fact, Kolkata, being the cultural Capital of India (as it has been mentioned in the earlier blogs), famous for its rich and complex cuisine, and has a deep and intimate relationship with food. Restaurants for Bengali food in Kolkata deliver all types of Bengali food that doesn't only satisfy the wintery hunger, however, also contains a wide range of dishes from both vegetarian and non-vegetarian. While its street staples have long been on every food lover's radar, in parallel, the city also has several restaurants that offer authentic, home-style flavours. A meal at these Kolkata eateries is not just a feast for the palate, but all the five senses. Comparably that wintery appetite can be fulfilled in Saptapadi.
This eatery house, is named after a hit 1961 Bengali romantic drama starring Suchitra Sen and Mahanayak Uttam Kumar. Its decoration, spotlighting on the movie's stills and old portraits of the stars, in addition of delicate romantic tunes from Bengali cinema where Uttam and Suchitra were shown, plays in the background to cast our mind back to those 'harano sur' of these 'Shilpis'. Their menu combines long-established and unconventional fusion platters.
As a matter of course the best Bengali food in Kolkata is found in the regular kitchens of Bengali households, but you cannot really barge into someone’s home now. So we thought it would be a good idea to give you a glimpse of one of the best restaurant in the city of Kolkata that is serving the best Bengali foods. As a consequence, that reason has brought us into Saptapadi. As in this month, this eating place is acknowledging the significance of their Fifth year anniversary with an astounding OFFER on their Thali with UNLIMITED mouth-watering starters just at 555/-.
This Thali contains the following items:
Lichu Lanka Sarbat, a welcome beverage, was made of Litchi and Green Chilly, which tasted sweet but not too sweet, with an occasional hint of spiciness. No matter how you have this, it will always taste AMAZING! That spicy and sugary taste of litchi is so good, you can just have it solo. Besides who would say no to such a pretty drink. It’s a perfect wintery beverage.
Muri Fish Stick, at first the name might take you in awe for few seconds, the way it happened to me, but these fish sticks take the freshest fish, flash fry it to a crisp, season with a bit of salt, and serve with other following starters. The coating—a one-two-three dunk combination of flour, eggs, and puffed rice crumbs buzzed in the food processor to make them just a bit finer—sat on the pieces of bhetki (Barramundi) so well that all of that great crunchiness can felt in one munch. Aah... drooling!
Bhapa Murgi Paturi, well again you might be surprised by the name. As being a Bengali, the name and the content might be hard to deal with, however, the taste will not. Bhetki Macher Paturi might be a traditional Bengali fish preparation which is being enjoyed beyond age and time, but this will be enjoyed in the similar way in future.
Cooking the perfect Bhapa Murgi Paturi is an art which requires lot of practise and experience to master. When every bite of chicken will melt in your mouth while your tongue will dance in the symphony of pungent mustard seed paste, sweet coconut paste and green chilli paste and your eyes will shed teardrops cause of sharp virgin mustard oil, you will know you had the BEST BHAPA MURGI PATURI of your life. And that actually was experienced in Saptapadi. Exquisite.
It was the plat du jour of the day for me.
Murgi Chingri Lollipop, is one of the most popular and famous Chicken appetizer of this restaurant. The folded chicken pieces get marinated in a spicy mixture then deep fry with the batter of prawn paste. Each Chicken piece looks like a Lollipop after folding the meat which is why its called as Murgi Chingri Lollipop. It’s not sweet, rather a spicy and delicious appetizer. Although the spicy mixture has got the better of prawn paste which need much bites to understand the prawn flavour. In spite of the fact it's absolutely delicious and succulent in taste.
Beer Batter Loitta, is prepared with Loitta Mach or also Bombay Duck. As Bengali’s love to experiment with different fishes. Since fish is our staple food, we try to make various dishes with fish. Loitta is left uncut, marinated, then later coated with beer batter, deep fried and served along with salad. Extremely appetizing. Will suggest you to munch it, right after when it's served. You can feel my word then only.
These above mentioned concoctions are available to decree for unlimited times, only in December. Note it.
Now comes the main course, it was consisted of:
Cholar Dal, that stands apart from other dals because, for one, it starts out with chana dal or split Bengal gram dal, a lentil that often features in Bengali cooking but is not used as much to make dals by the rest of India as, say, tuvar dal or masoor dal or moong dal are.
Cholar Dal, was made with Chana Dal. The dal was slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaves, clove, cinnamon and cardamom. Unlike many other Bengali recipes, this dal doesn't use the five spice mix, commonly known as panch phoron. It is typically eaten with luchis — small, puffy, wheat breads that were deep fried. But the dal was equally delicious with some rice.
The dish now I am going to elaborate is like a comforting winter delicacy to mine. And the dish is known by the name of Aloor Dum, was lightly spiced and slightly sweet potato curry knocked up with onions, tomatoes and spices. And it's best to have with crisp, golden and soft luchis made with whole wheat flour, salt and water. Potatoes and Puris are made for each other like Uttam and Suchitra were.
Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu. So, we Bengalis, who are one of the hardcore fish-eating communities in India, love gorging on chingri, among others. Here, the prawns were cooked in coconut milk gravy with lots of aromatic spices, and were best enjoyed with rice. The Chingri Macher Malai Curry is one of the Bengali regal dishes, just fit for wintery special days when you feel like eating like a King, and surprisingly, without going overboard on spices!
To beat my annoying cold and re-invigorate my battered taste buds, I long for something spicy. Some wicked heat. And what better then than Saptapadi's Kancha Lonka Murgi ?
Kancha Lonka Murgi, succulent chicken legs were sinfully caramelized with onion and an overload of fiendish green chillies, in addition of the freshness of coriander leaves and a squeeze of citrus. Divine !!!
If this kancha lonka murgi is not addictive, what is ?
The smell is different, yet amazing and not to mention a spicy one to taste it with Pulao to complement it further.
If you have been to Kolkata and haven’t tried Saptapadi's Kosha Mangsho yet, be grieved.
Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, as well as in India, mutton is commonly used to refer to goat’s meat. Mutton kosha (or kosha mangsho) can be perceived here with polao. It tastes great even with plain rice or luchi. Try it either way– or all ways. Hurry!
Consequently, for that reason, best bengali food in Kolkata is not a matter of much doubt, because you can find them pretty much everywhere you go. But, there will always be that one place in your mind, and that's Saptapadi, where you can get amazing Bengali foods. As it is the restaurant for Bengali food in Kolkata vary from other regular eatery type joints, or the more sophisticated restaurants and diners. After a day of sightseeing in Kolkata, all you need is a great Bengali meal at better price. So, I would recommend you to come and grab this High-Five as soon as possible you can.
See you in next blog.
Till then follow me on Facebook, Instagram, Zomato @chakravartysupratik or read complete blogs on chakravartysupratik.com
Owing to this fact, Kolkata, being the cultural Capital of India (as it has been mentioned in the earlier blogs), famous for its rich and complex cuisine, and has a deep and intimate relationship with food. Restaurants for Bengali food in Kolkata deliver all types of Bengali food that doesn't only satisfy the wintery hunger, however, also contains a wide range of dishes from both vegetarian and non-vegetarian. While its street staples have long been on every food lover's radar, in parallel, the city also has several restaurants that offer authentic, home-style flavours. A meal at these Kolkata eateries is not just a feast for the palate, but all the five senses. Comparably that wintery appetite can be fulfilled in Saptapadi.
This eatery house, is named after a hit 1961 Bengali romantic drama starring Suchitra Sen and Mahanayak Uttam Kumar. Its decoration, spotlighting on the movie's stills and old portraits of the stars, in addition of delicate romantic tunes from Bengali cinema where Uttam and Suchitra were shown, plays in the background to cast our mind back to those 'harano sur' of these 'Shilpis'. Their menu combines long-established and unconventional fusion platters.
As a matter of course the best Bengali food in Kolkata is found in the regular kitchens of Bengali households, but you cannot really barge into someone’s home now. So we thought it would be a good idea to give you a glimpse of one of the best restaurant in the city of Kolkata that is serving the best Bengali foods. As a consequence, that reason has brought us into Saptapadi. As in this month, this eating place is acknowledging the significance of their Fifth year anniversary with an astounding OFFER on their Thali with UNLIMITED mouth-watering starters just at 555/-.
This Thali contains the following items:
Lichu Lanka Sarbat, a welcome beverage, was made of Litchi and Green Chilly, which tasted sweet but not too sweet, with an occasional hint of spiciness. No matter how you have this, it will always taste AMAZING! That spicy and sugary taste of litchi is so good, you can just have it solo. Besides who would say no to such a pretty drink. It’s a perfect wintery beverage.
Muri Fish Stick, at first the name might take you in awe for few seconds, the way it happened to me, but these fish sticks take the freshest fish, flash fry it to a crisp, season with a bit of salt, and serve with other following starters. The coating—a one-two-three dunk combination of flour, eggs, and puffed rice crumbs buzzed in the food processor to make them just a bit finer—sat on the pieces of bhetki (Barramundi) so well that all of that great crunchiness can felt in one munch. Aah... drooling!
Bhapa Murgi Paturi, well again you might be surprised by the name. As being a Bengali, the name and the content might be hard to deal with, however, the taste will not. Bhetki Macher Paturi might be a traditional Bengali fish preparation which is being enjoyed beyond age and time, but this will be enjoyed in the similar way in future.
Cooking the perfect Bhapa Murgi Paturi is an art which requires lot of practise and experience to master. When every bite of chicken will melt in your mouth while your tongue will dance in the symphony of pungent mustard seed paste, sweet coconut paste and green chilli paste and your eyes will shed teardrops cause of sharp virgin mustard oil, you will know you had the BEST BHAPA MURGI PATURI of your life. And that actually was experienced in Saptapadi. Exquisite.
It was the plat du jour of the day for me.
Murgi Chingri Lollipop, is one of the most popular and famous Chicken appetizer of this restaurant. The folded chicken pieces get marinated in a spicy mixture then deep fry with the batter of prawn paste. Each Chicken piece looks like a Lollipop after folding the meat which is why its called as Murgi Chingri Lollipop. It’s not sweet, rather a spicy and delicious appetizer. Although the spicy mixture has got the better of prawn paste which need much bites to understand the prawn flavour. In spite of the fact it's absolutely delicious and succulent in taste.
Beer Batter Loitta, is prepared with Loitta Mach or also Bombay Duck. As Bengali’s love to experiment with different fishes. Since fish is our staple food, we try to make various dishes with fish. Loitta is left uncut, marinated, then later coated with beer batter, deep fried and served along with salad. Extremely appetizing. Will suggest you to munch it, right after when it's served. You can feel my word then only.
These above mentioned concoctions are available to decree for unlimited times, only in December. Note it.
Now comes the main course, it was consisted of:
Cholar Dal, that stands apart from other dals because, for one, it starts out with chana dal or split Bengal gram dal, a lentil that often features in Bengali cooking but is not used as much to make dals by the rest of India as, say, tuvar dal or masoor dal or moong dal are.
Cholar Dal, was made with Chana Dal. The dal was slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaves, clove, cinnamon and cardamom. Unlike many other Bengali recipes, this dal doesn't use the five spice mix, commonly known as panch phoron. It is typically eaten with luchis — small, puffy, wheat breads that were deep fried. But the dal was equally delicious with some rice.
The dish now I am going to elaborate is like a comforting winter delicacy to mine. And the dish is known by the name of Aloor Dum, was lightly spiced and slightly sweet potato curry knocked up with onions, tomatoes and spices. And it's best to have with crisp, golden and soft luchis made with whole wheat flour, salt and water. Potatoes and Puris are made for each other like Uttam and Suchitra were.
Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu. So, we Bengalis, who are one of the hardcore fish-eating communities in India, love gorging on chingri, among others. Here, the prawns were cooked in coconut milk gravy with lots of aromatic spices, and were best enjoyed with rice. The Chingri Macher Malai Curry is one of the Bengali regal dishes, just fit for wintery special days when you feel like eating like a King, and surprisingly, without going overboard on spices!
To beat my annoying cold and re-invigorate my battered taste buds, I long for something spicy. Some wicked heat. And what better then than Saptapadi's Kancha Lonka Murgi ?
Kancha Lonka Murgi, succulent chicken legs were sinfully caramelized with onion and an overload of fiendish green chillies, in addition of the freshness of coriander leaves and a squeeze of citrus. Divine !!!
If this kancha lonka murgi is not addictive, what is ?
The smell is different, yet amazing and not to mention a spicy one to taste it with Pulao to complement it further.
If you have been to Kolkata and haven’t tried Saptapadi's Kosha Mangsho yet, be grieved.
Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, as well as in India, mutton is commonly used to refer to goat’s meat. Mutton kosha (or kosha mangsho) can be perceived here with polao. It tastes great even with plain rice or luchi. Try it either way– or all ways. Hurry!
Consequently, for that reason, best bengali food in Kolkata is not a matter of much doubt, because you can find them pretty much everywhere you go. But, there will always be that one place in your mind, and that's Saptapadi, where you can get amazing Bengali foods. As it is the restaurant for Bengali food in Kolkata vary from other regular eatery type joints, or the more sophisticated restaurants and diners. After a day of sightseeing in Kolkata, all you need is a great Bengali meal at better price. So, I would recommend you to come and grab this High-Five as soon as possible you can.
See you in next blog.
Till then follow me on Facebook, Instagram, Zomato @chakravartysupratik or read complete blogs on chakravartysupratik.com
