Latest news with #Kolkata-style
NDTV
2 days ago
- Entertainment
- NDTV
"May These Kinds Of Gifts Find Me" - Foodies React To Viral 'Biryani Bouquet'
How much biryani is too much biryani? For biryani lovers, even the fragrance from afar is enough to spark cravings. Biryani, made with love, flavour and tradition, is believed to be much more than just a dish. This culinary masterpiece is prepared with aromatic basmati rice, tender meat or vegetables and a perfect blend of spices. Whether it is the slow-cooked Hyderabadi version, spicy Lucknowi delight, or the Kolkata-style one served with a potato, this delicacy has captured hearts around the world. Also Read: Texas-Based Vlogger Makes Kerala-Style Biryani, Indian Foodies Approve Now, what if you received a bouquet of biryani as a gift? Sounds amazing, doesn't it? In a video making the rounds on social media, a man can be seen preparing a biryani bouquet. The clip begins with him placing two wrapping papers on a basket, followed by what appear to be biryani-filled containers of two different types. This is followed by the piling up of these boxes one after the other - it seems like a true celebration of foodie love. Afterwards, he wraps them in red-coloured cellophane paper and decorates the bouquet with a red dupatta. "New in market Biryani gift," reads the caption. Take a look at the video here. Photos Credit: Instagram/ almahirfoods Here is how the internet reacted to this foodie bouquet: One user said, "The best," followed by a couple of clapping emojis. Another biryani lover wished, "May these kinds of gifts find me." A person mentioned, "But brother Raita is left out, will you make another bouquet of it?" Someone added, " Puri degh he bhejh dete ye plastic k dibbe me rakhna zaroori tha kya. (You could have sent the whole biryani pot, was it necessary to keep them in plastic boxes?)" "New idea unlocked," one more user penned, followed by a series of laughing emojis. Meanwhile, a person said, " Pack krte me hi briyani thandi ho jayegi (Biryani will get cold while packing)." " Jaldi pahuchana kahi kharab n ho jae (Deliver it fast so that it doesn't get spoiled)," read yet another comment from a concerned food enthusiast. We are intrigued by the concept of this viral biryani bouquet. What about you? Also Read: Husband's Love for Biryani Inspires Wife To Make This Creative Birthday 'Cake' Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Viral Video Biryani Bouquet Food Bouquet Viral News Biryani Show full article Comments
Indian Express
27-06-2025
- Entertainment
- Indian Express
Nostalgia on a plate: Calcutta's must-try dishes, iconic spots and hidden gems
There is a certain charm to going back to the city you grew up in, even if it seems stuck in time. Maybe that's the charm. Anyone who is from Calcutta will vouch for this. It's a city where time appears to have paused. The people are the same, the restaurants are the same, and the city looks the same. The streets look untouched by the wave of glass-and-steel modernity that has swept through other metros. And if you hang out with the right people, it's one of the few cities in which you feel people actually enjoy the simpler and finer things in life – reading, talking to each other, playing cards, meeting over a cup of tea or a glass of Bloody Mary. I spent a long weekend in my hometown last week and returned 2.5 kgs heavier, a 500 gm gain per day. I owe this to Calcutta's legendary country clubs, whose menus have stood the test of time, and to its restaurants steeped in history and carpet dust. There's a Chinatown (Tangra) that serves authentic Hakka cuisine – I've been going there since I was five – and a pastry shop that could put some of the finest bakeries in Paris to shame, given that it has been churning out soft buttery cakes, truffle pastries and fruit tarts since 1985. So, what would my dream gastronomical holiday in Calcutta look like? Let's start with chicken biryani and mutton chaap at Shiraz in Park Circus. Founded in 1941, Shiraz makes the most delectable Kolkata-style biryani – very similar to Lucknowi biryani – that's light, aromatic and always comes with a large potato cooked in the meat stock, a boiled egg, and perfectly spiced rice. The chaap, unique to Calcutta, is a slow-cooked, spiced mutton or chicken in thick gravy, always served with biryani. And if you're feeling truly gluttonous, I'd recommend the rezala –– a sublimely cooked chicken or meat in a white gravy, lightly spiced with a dry red chili. For context, a plate of special chicken biryani (two pieces of chicken, a boiled egg, a potato and enough rice to feed three people) and one mutton chaap will cost you about Rs 900, including taxes. If you are not too finicky, stop for phuchka on Russell Street or Ballygunge. Phuchka is the more refined sister of paani puri or gol gappas: mashed spicy potato laced with roasted masalas, green chillies and coriander, served with a tamarind-spiced water (with a mild touch of bacteria). Don't forget alu kabli – sliced potatoes mixed with tamarind pulp, chillies and masalas – that will clear your sinuses in seconds. You won't find it anywhere else. A visit to Calcutta is incomplete without a meal at Mocambo, which has been around since 1956. Its low hanging red-cloth lamps, white tablecloths, red leather chairs, and waiters – or 'bearers,' as they're called here – in full regalia are all throwbacks to another era. You go for the nostalgia – prawn cocktail, stuffed crab, tetrazzini, baked Alaska – washed down with a Tom Collins or Screwdriver priced around Rs 200. Regulars like me complain that the food isn't what it used to be. And yet, we return. If you don't get a table there, you can always go to The Other Room at the other end of Park Street which has the same décor, same menu and same prices. If you're lucky, try and get a member to take you for a meal to one of the many country clubs in the city. Go have a cold coffee or Bloody Mary and fish fingers while looking out at the greens at The Tollygunge Club. Or beer and Chinese food or the steak with a fried egg at the Calcutta Cricket and Football Club, you might even get to see a football or cricket match. And if you can, go have some Chinese food at the Bengal Club. Yes, many of us Calcuttans are spoilt because of our club memberships, but rather than complain, get yourself signed in and share the joy. I don't usually eat Bengali food outside when I'm home, but if you're looking for a traditional spread, try Kewpies or 6 Ballygunge Place. The former is my pick. For Calcutta Chinese, head to Golden Joy, Beijing, or Kafulok in Tangra, the city's Chinatown. These aren't fine-dining restaurants, but they're clean, air-conditioned, and serve food that defines the genre: rice noodles, lemon chicken, roast chilli pork, fried rice, Thai soup (which has nothing to do with Thailand). Chinatown which spreads over to Tiretti Bazaar and Tangra also house two iconic sauce factories in India – Pou Chong and Sing Cheung – legends in their own right. End your day with a pastry from Kookie Jar. Not Flurys. Not Kathleen. Kookie Jar opened next to my school in 1985, and to this day offers the finest truffle pastries, lemon tarts, black forest cakes, and nutty corners. In fact, the Ambanis served their cakes at the most recent big fat Indian wedding. You would really be missing something if you didn't try their creations. If your heart beats for Bengali sweets, stop by any neighbourhood mishti shop. All the sweets are made fresh each morning, and the variety is unmatched. It might also explain the beautiful physiques of most Bengali men and women. If you want to get fancy, go to Balaram Mullick or KC Das. And then, as any true Bengali will tell you, complete your day with a swig of Carmozyme or Gelusil. I can lay an educated guess that the sales of digestive liquids or tablets like Unienzyme are unsurpassed by any other city. Author of The Sweet Kitchen, and chef-owner of Food For Thought Catering ... Read More
Hindustan Times
27-06-2025
- Entertainment
- Hindustan Times
Get to know… Saransh Goila
Currently I am: Working on launching Goila Butter Chicken in a soccer club in London. Saransh Goila's high point in life was feeding his butter chicken to David Beckham. High point in life: A pop-up in Melbourne, where I served 1,500 people in 15 days, and being invited to MasterChef Australia S10 as a guest judge. Low point in life: When my brand almost shut down in the pandemic. On my playlist: Life without Fantasies, by Neon Dreams; Little Light, by Gabrielle Aplin; Birds of A Feather, by Billie Eilish. Today I'm craving: Sindhi kadhi and matar pulao. Last thing I ordered online: Kolkata-style chicken biryani. Sprawling mansions don't float Goila's boat. (ADOBE STOCK) One thing I would never buy: A big home. App I check before bed: WhatsApp. Advice I'd give my 18-year-old self: Have more fun, Saransh! My favourite subject in school: Theatre and arts. I have always been passionate about theatre and trained under director Barry John. I'd swipe right on: My girlfriend, and if it's food, then gulab jamun. My secret skill: I write good film reviews. A superpower I wish I had: To be able to make someone happy with the snap of my fingers. My favourite Sunday memory: Cooking with grandpa, who was a passionate cook. In Delhi winter, he would make pahadi dum aloo, grinding masalas and adding lots of ghee! It's a special dish that reminds me of him. My plans for next Sunday: Attending an engagement party. My most star-struck moment: Meeting David Beckham, and feeding him Goila Butter Chicken. My favourite bad habit: Ordering a late-night chocolate cake or tiramisu from The Pastry Journal in Andheri, Mumbai, and enjoying the leftovers the next day. If I could travel back or forward in time: I'd rewind and pursue the acting role that I refused. The best thing about fame: You get fed well no matter where you go, and you can change people's perceptions. My own mission is to make people around the world understand the depth and diversity of Indian cuisine. The worst thing about fame: People expect you to be perfect at all times. That's a lot of responsibility, and the leeway for making mistakes is very slim. From HT Brunch, June 28, 2025 Follow us on
NDTV
26-06-2025
- Lifestyle
- NDTV
Craving Desi-Style Eggs? Satisfy Your Hunger With These 6 Mouth-Watering Dishes
Boiled, fried or scrambled, eggs are an absolute delight. They're super easy to whip up, ridiculously filling and always save the day when time is tight. If you're an egg lover, we bet you find it hard to go a day without indulging in eggy goodness. Some of you may be hooked on classics like sunny side up or omelette, while others crave eggs with desi flavours. Been craving desi-style egg dishes lately? We've got you covered. Simply order them from any of your favourite online food delivery applications and skip the cooking hassle. Think of dishes like egg paratha, egg roll, egg curry and more - all delivered to you within minutes. So, sit back, relax and enjoy these six desi egg dishes that are waiting for you to indulge in. Also Read: 5 Reasons Why Eggs Deserve A Spot On Your Breakfast Plate Here Are 6 Mouth-Watering Desi Egg Dishes You Can Order Online: 1. Egg Paratha Parathas are the ultimate Indian comfort food, and this egg paratha will make you fall in love with them even more. Imagine biting into a flaky paratha stuffed with a spicy egg filling - it's pure indulgence in every bite. Whether you enjoy it on its own or pair it with some chutney, it's quite comforting and delicious. 2. Egg Biryani Who can resist a plate of piping hot biryani? We guess no one! While regular biryani tastes delicious, egg biryani tastes even better. Eggs are boiled and then combined with flavourful rice and spices, resulting in a lip-smacking dish that will leave you yearning from the first bite. Enjoy with raita or salan. 3. Egg Bhurji Egg bhurji is one of those dishes we can never get tired of eating. Light, simple, and flavourful, it's pure comfort. It tastes best when paired with plain roti or crispy parathas, making it a wonderful addition to your breakfast or lunch menu. 4. Egg Curry Nothing defines comfort better than a delicious bowl of egg curry. Boiled eggs are bathed in a rich and flavourful curry, resulting in a dish that's lip-smacking. The best part? You can find plenty of egg curry options on online food delivery applications, making it perfect for those last-minute cravings. Also Read: Boiling Eggs Straight From The Fridge? Here's Why You Should Always Wait First 5. Egg Chaat Another desi-style egg dish you can try is egg chaat. Yes, it's possible to make a tasty chaat with eggs! It features boiled eggs, spring onions, tamarind chutney, lemon juice and spices. It tastes incredibly delicious and will make you wonder why you never tried this dish before. 6. Kolkata-Style Egg Roll Unsure what to choose? Just go for an egg roll. This Kolkata-style version is packed with irresistible flavours and adored for its incredibly flaky roll. The filling is juicy and satisfying, ideal for an evening snack or whenever hunger strikes. Now that you're aware of these desi-style egg dishes, order them online quickly and satisfy your cravings.
Hindustan Times
05-05-2025
- Business
- Hindustan Times
Sushi, steak, cheesecake in a glass? Welcome to culinary cocktails
It begins with a sip. Then, a curious sensation follows. Wait, is that chilli chicken in your drink? You taste soy, a whisper of ginger, maybe even a hint of garlic. The essence of dinner, but in the form of a cocktail. Well, across India, bartenders are boldly pushing the boundaries of mixology. Gone are the days of just adding a splash of lime or a pinch of spice. Today, they are transforming popular dishes into drinks — nostalgic, quirky, and brimming with stories that travel from home kitchens to bar counters. Whether it's introducing Kolkata-style chilli chicken cocktail or guacamole margarita or a drink that gives a hint of Maggi, bartenders are going all out with experimentation. But what is driving the shift? Rahul Kamath, Corporate Beverage Manager, Passion F&B, predicts that this trend is here to stay. 'It is not a passing fad. Bartenders are thinking like chefs now. We are looking to the kitchen for inspiration. And guests are ready to embark on this journey with us.' Take Nutcase Etc in Kolkata, where the team wanted to give a beloved local dish a new twist. Enter Tangra Town, a savoury highball inspired by Kolkata-style chilli chicken. A mix of bell peppers, onions, garlic, and ginger, all seasoned with soy sauce and infused with tequila. What sets this drink apart is the addition of chicken stock, lending it a gentle, meaty richness. A spring onion garnish completes the experience. 'No good bar in Kolkata feels complete without chilli chicken on the menu,' says Swanan Sarkar, the mastermind behind this creation. 'So we thought, why not serve it as a drink? Once we voiced the idea, it just clicked. The whole team was immediately on board.' Perfecting this concept was no quick fix. Numerous iterations were tested before they landed on the right balance. 'Every ingredient has its own strong character. The challenge was to capture the essence of the dish, but in liquid form.' Nutcase also offers Rare Steak, a drink made with beef bone marrow rendered with garlic, rosemary, and peppercorns. This spirit-forward creation is fat-washed, giving it a rich depth. Other unconventional drinks on their menu include Make It a Salsa, which mimics a smoky chipotle salsa, and Sushi, which uses wasabi, vinegar, and pickled ginger to recreate the experience of eating a sushi roll. While these drinks are experimental, the pricing remains approachable. 'People will try bold things if they feel they are getting value. We want these drinks to be fun, not intimidating,' the team explains. Pricing, Swanan says, is based on ingredient cost and market comfort. 'We want people to try these. But some drinks are high on beverage cost. In our Sushi cocktail, just the nori costs ₹56 per glass.' Also exploring the savoury side of cocktails is EnCanto, where mixologist Raju Bora has created a guacamole margarita. This drink features avocado-infused tequila with a smooth avocado crush inside. A daring combination of jalapeño-infused gin, lime juice, and guacamole creates a unique experience. Yes, you read that right. Garnished with Sal de Pueblo and a taco shell, this clarified cocktail is a love letter to Mexico's culinary creativity. Raju says, 'One day, during one of our experimental sessions, we thought — why not try something completely unconventional. At first, it seemed like an unusual choice, but once we played around with the texture and balanced it with the right elements, it turned out to be an incredible discovery." He further adds, "These drinks are truly a process of trial and error—testing combinations, adjusting acidity, sweetness, and texture until we find that sweet spot where everything comes together in harmony.' At Mezzo Mezzo in Mumbai's JW Marriott, the drinks menu reads like a Mediterranean feast but in cocktail form. Think risotto, tzatziki, strawberry cheesecake, and olive oil cake, all shaken, stirred, or smoked into a glass. And yes, they taste just as wild and wonderful as they sound. Take the Gazpacho, a smoky, spicy mix of tequila, mezcal, bell pepper, basil, and citrus, or the herbaceous Tzatziki, made with gin, cucumber, whey, and oregano. If you're craving something sweet, try the Baklava, rich with pistachio and spice, or the Truffle Chocolate, a decadent blend of whisky, vodka, coffee, and chocolate liqueur. Even the classics come with a twist. There is a pine and elderflower highball, a smoked salsa picante, and breezy low-ABV choices like sparkling wine sangria or the Earl Fizz, a mix of Earl Grey, clarified guava, and citrus, which can be made alcohol-free. 'These are drinks that surprise people, make them smile, and maybe even remind them of something they ate years ago,' says Chinmay Pednekar, the bar's mixologist. The same is true at The Brook in Gurugram, a mountain-inspired bar from the team behind Sidecar. Their standout cocktail, Maggi Point, uses Maggi masala spice, tequila, Himalayan honey, fresh tomato, and pea water. 'People love it because it feels familiar. They are drinking a memory,' says Yungdup Lama, the owner. 'That emotional pull is what makes it work. Meanwhile, the pricing depends on market survey and beverage cost.' He also mentioned that it's not just India where this trend is happening; it's taking place in global bars as well. This trend extends beyond India. Double Chicken Please in New York City has a Thai Curry drink made with galangal, lemongrass, coconut water and Thai chilli. In Tokyo, the Glizztini at Tokyo Confidential uses sausage and onion brine, served with cacao butter to mimic ketchup and mustard, while the Zaru Soba at Danico, Paris's blend of cucumber, tomato, and soy sauce, is a nod to noodle soup.
