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বাঙ্গালী খাবার গুণে ও বৈচিত্রে বিশ্বখ্যাত |
Durga Puja 2018 just has been completed.
What’s a better time than this for a Bong foodie with plenty of mouth-watering dishes to savour after sadness of Bijoya. But frankly speaking, we do not need any specific time to have Biryani !
Durgotsav pandal hoppers have been sampling various delicious cuisines from the stalls around numerous Puja Pandals and Bengali restaurants. From lip-smacking snacks to mouthwatering sweet dishes, Bengali food has something to offer all. Bengalis are known to be foodies (বাঙালি মানেই খাদ্য রসিক). And this enthusiasm manifolds during the 4 days of Durga Puja. From Kathi Rolls to Kobiraji Cutlets, from Phuchka (ফুচকা ) to Jhal muri (ঝাল মুড়ি), from Biryani (বিরিয়ানি) to Chicken Ala kiev, from Chelo Kebab to Kosha Mansho (কষা মাংস) and Luchi (লুচি), from Dab Chingri (ডাব চিংড়ি) to Ilish Pathuri, we Bengalis relish and savour everything during these days.
Then Comes Bijoya Sammilani ! We just need dates for celebrations ! Food is the most common and inevitable part of any grand celebration for a Bengali ! This time for our Bijoya Sammilani Celebration, we kept our menu very Simple. ! GOSHT DUM BIRYANI & CHICKEN CHAAP ! Crowd loved it ! Guest could not stopped themselves from praising the same !
GOSHT DUM BIRYANI: Dum pukht (Persian: دمپخت), larhmeen, or slow oven cooking is a cooking technique associated with the Khyber Pakhtunkhwa region in Pakistan in which meat and vegetables are cooked over a very low flame, generally in sealed containers with very few spices. The technique might be based on earlier Persian cooking methods introduced in the subcontinent, but traditions assign its origin in pre-partition India to the reign of NawabAsaf-ud-Daulah (1748–97). Historically Persian, though it is now commonly used in other cuisines like Peshawari, Balochi and Mughlas. (Wiki)
Dum pukht cooking (cooking with steam) has been a favourite of the royals since it travelled with the Mughal to India from the Middle east. Cooked with mutton, and laced with rich ingredients that is the quintessential gosht biryani. This is a robust, aromatic, full-bodied biryani with juicy pieces of mutton. This was the original favourite of the Nizams. It is said that the only biryani the Nizams considered worthy was the Mutton biryani and I am an earnest follower of the Nizams.
I simply loved their biryani. It’s a delivery outlet and they are prompt at delivery. The Long multi colored grains of rice, each grain is so similar to the other yet so different – The pristine saffron yellow -The serene white of the grain, the vibrant red from the chillies, the occasional black (Clove thrown in), The tanned green cardomom – a Color extravaganza & add to it the rich aromatic flavors. I was ready to fly again.
CHICKEN CHAAP: A nawabi cuisine loved and adopted by the people of Kolkata since their time. This is something which I tried after a long time. Regal festive dish, popular for indulgence on the Bengali table. The most famous and especially a perfect accompaniment to the soulful Biryani. This is made basically with a mix of the cashew paste, poppy seed paste, char magaz paste & hung curd. It was just rightly spiced for me, subtle & not too over pervasive flavors. This sinful chicken dish is one of the best I have ever tasted.
What a fabulous experience! Delicious foods with plenty portions ! Fantastic finish to extinguish an intolerable tongue. Very satisfied. The food was so good that I kept wanting to eat despite not having an appetite !
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