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Mint
04-07-2025
- Entertainment
- Mint
Where to eat hot ‘kochuris' in Kolkata
What is Kolkata's favourite breakfast, especially on a Sunday? For many, it is cha, kochuri and mishti. On my first morning in the city during a recent field trip, I hit two out of the three: a hot cup of milky, sweet tea from a roadside stall followed by a breakfast of kochuri (Bengali for kachori) at Adi Haridas Modak in Shyambazar. If you walk around the city's neighbourhoods in the morning, you'll find a kochuri shop at every corner of the street. For someone raised on a steady dose of the legendary Lucknow-style kachoris, the Kolkata experience is uniquely different. Unlike the wholewheat, dark brown ones of the former, the kochuris here are more delicate and made with refined flour. The khasta-ness—the thin and crumbly top layer that forms upon frying—is identical. Kochuris for breakfast almost comes as a second nature for Kolkatans. It's a staple across age-groups and social class—those heading home after their morning walk, college students, office-goers, and daily wage workers—can be seen enjoying a plate or two. 'People in the east wake up earlier as dawn is around 5am, setting the breakfast time to around 7am, and lunch is usually around 1pm. So, a kochuri-torkari (vegetable side or subzi) keeps us going. It's also affordable, and costs about ₹20 for a plate," says Sanhita Dasgupta Sensarma, a city-based food documentarian. In a scene from the 2015 film Piku, Amitabh Bachchan's character Bhaskor Banerjee cycles across Kolkata, parks at a kochuri shop, and enjoys the dish before heading back home. The next morning, he dies peacefully in his sleep. The scene is like a metaphor; I suppose eating hot kochuris is akin to visiting God's abode. The shop featured in the film is one of the popular ones, Mohan Bhandar in Dharmatala, that recently completed 100 years. It makes the classic hing (asafoetida) kochuri with a filling of split white urad dal, and is served with a runny potato curry that derives its flavour from a tempering of panch phoron or the Bengali five-spice mix. 'Our speciality is the green chilli pickle that you will not find anywhere else," says owner Vikas Jaiswal, whose great-grandfather migrated from Allahabad, and opened the shop in 1925. The pickle is an Allahabadi touch, where they are also served with a sweet and sour tamarind chutney, that is available at Mohan Bhandar ( ₹50 for 4 kochuris). Being over a century old, and visited by Bengali legends, are the two markers of an iconic kochuri shop, and Adi Haridas Modak checks both boxes. The 250-year-old shop was started by Satyendranath Das Modak in 1780, who named it after his son. The kochuris ( ₹36 for 3), are served with mildly-sweet cholar dal or chana dal cooked with diced potatoes on a banana leaf. 'We still make our masalas in the hamam dasta (traditional mortar and pestle) like it used to happen during my forefathers' time," says the sixth-generation owner Indrajit Modak, claiming it was frequented by the likes of Ramakrishna Paramhansa and his disciple Swami Vivekananda during the city's renaissance period in the 19th and early 20th centuries. Kochuri is not a homogenous entity, as it changes flavours, and even shapes depending on who is making it. Apart from the classic hing-er kochuri, there's koraishuti-r kochuri made with green peas during winter, sattu by the Bihari migrants, and club kochuri, which are golf ball-sized from the Marwari community. Like the kochuri, the accompanying potato curry also differs across the city. 'Bengalis originally from West Bengal prefer sweetness in their food, as opposed to those migrated from East Bengal, where more spice or chillies are used. So you will find the torkari in North Kolkata (the older part of the city) to be slightly sweeter," says Dasgupta Sensarma. At Geetika on Sukia Street and Nandy Sweets ( ₹14 for 2 hing kochuris), Goabagan Road, both located in the Manicktala area and run by Bengalis, the torkari is made of potatoes with the skin on, and has hints of ginger, and the unmistaken sweetness that comes from the addition of sugar. In Howrah, the city on the western bank of the Hooghly, too, the love for kochuri is the same. On Dobson Road, two kochuri shops, both run by Marwaris—Lali Chhangani and Vaishno Sweets & Snacks ( ₹36 for)—are jam-packed with people queuing up to get their Sunday breakfast. Both make club kochuri that are puffed up and crispy, with a filling of urad dal. At Lali Chhangani, a branch of the 50-year-old shop located in Bara Bazar, it is served in a large conical bowl made of dried leaves. The torkari here is spicy compared to the shops run by the Bengalis and those from Uttar Pradesh; a layer of red chilli oil on top is an indication. At Vaishno Sweets, it also includes paneer and chole, with a generous topping of sev. The Marwaris migrated to Kolkata in the 19th century as traders and merchants, and brought with them their unique food traditions. At Sharma Sweets and Snacks ( ₹12 per kochuri) in Lake Market, South Kolkata, I found the torkari closer to the one made in Lucknow—flavoured with coriander seeds and fennel. The city is dotted with kochuri shops named Sharma Sweets run by migrants from Uttar Pradesh. 'There's a Bihari version too, which has garlic. One can find it in the Bara Bazar area, or Howrah where there are more Bihari migrants," adds Dasgupta Sensarma. I am a Lucknow kachori fiend, and yet I find Kolkata's kochuri culture unique, with each migrant community bringing its own flavour, and tying it neatly to the city's inherent love for deep-fried breads. Shirin Mehrotra is a Delhi-based food writer and researcher
NDTV
30-06-2025
- General
- NDTV
8 Delicious Types Of Chicken Kebabs You Can Easily Order Home For Dinner
There's no denying that kebabs are an amazing comfort food. Those who love kebabs know that there is no 'wrong' time to eat them - they can be enjoyed at any time! If you're returning home after a long workday and don't wish to cook, how about ordering in some delicious kebabs for dinner today? Below we have listed 8 popular types of chicken kebabs you can easily find at nearby restaurants. From subtle to spicy flavours, this list includes a wide variety of options. Check it out below: Here Are 8 Popular Types Of Chicken Kebabs You Can Order For Dinner: 1. Classic Chicken Seekh Kebab Chicken Seekh Kebab is a timeless treat that never disappoints. It is made by cooking minced chicken enhanced with spices on skewers. The best seekh kebabs have a subtly smoky and aromatic flavour. Enjoy it with pudina (mint) chutney and roomali roti or naan. 2. Chicken Gilafi Kebab This is a scrumptious variation of the classic chicken seekh. Chicken Gilafi kebab has a distinctive taste and texture derived from a coating of finely chopped veggies, some of which are sometimes mixed with the mince too. Ingredients like capsicum, carrot, onion, tomato, etc., are used for this purpose. They tend to add a mild crunch to the kebab. Also Read: From Bazaars To Kebab Joints: 8 Unforgettable Places That Shape Lucknow's Food Scene 3. Chicken Galouti Kebab This Lucknow-style kebab is loved across the country for its melt-in-the-mouth texture. Although it is traditionally made with lamb meat, many restaurants also offer a chicken version. Nowadays, Galouti kebab is often shaped like discs and served with mini rotis/parathas as an appetiser. 4. Chicken Malai Kebab As the name suggests, malai (cream) and/or yoghurt are used while marinating the chicken for this kebab. As a result, it turns out beautifully tender. The malai also reduces the overall spice level. So, if you're looking for a light kebab option, order this one at home. 5. Chicken Shami Kebab Chicken Shami Kebabs are especially popular during parties. They consist of pan-fried round or oval-shaped patties of chicken mince. Whole spices are used to lend this Mughlai delicacy a robust flavour. You can relish it with onion rings and green chutney. 6. Chicken Chapli Kebab Chapli kebab is a famous Pakistani-style kebab prepared with ground meat. This kebab is also usually shaped like a round patty. Rather than being grilled, chicken chapli kebab is shallow-fried. It is typically spicy, thanks to the use of various masalas and green chillies. Also Read: Non-Veg Punjabi Tikkas And Kebabs You'll Love 7. Chicken Afghan Kebab If you're looking for an impressive starter, Afghan Chicken Kebab is a fantastic choice. The chicken is generally marinated in a mix of yoghurt, spices and nuts. Together, they give the kebab a rich, irresistible flavour and succulent texture. Is your mouth watering already? Order it online now! 8. Chicken Shish Kebab This is a unique Middle Eastern-style kebab you must try, especially if you prefer non-spicy kebabs. Here, the marinade for the chicken contains yoghurt, herbs and lemon. While grilling, these kebabs gain a delightful smokiness you will love. Do you also want to try mutton kebabs? Here are some crowd-favourite ones you should not miss.
CairoScene
09-05-2025
- Business
- CairoScene
MENA House's ‘Moghul Room' Just Got a New Chef
Chef Manoj Nautiyal is taking that restaurant's legacy and dialling it up. May 09, 2025 Moghul Room at Marriott Mena House knows how to set a scene: parquet floors, gilded chairs, and a straight shot of the Pyramids from your paneer. It's a Cairo classic, long celebrated for its legacy of authentic Indian cuisine - the kind steeped in tandoor smoke, tempered spices, and time-tested gravies that don't pander to the faint of palate. And now, Chef Manoj Nautiyal is taking that legacy and dialling it up. He's worked in kitchens across Delhi, Dubai, Nairobi, and Cairo. He's led brigades. He's served dignitaries. But more importantly, he's got an internal spice compass that doesn't miss. What he brings is refinement, not reinvention - a deeper precision to flavours that have always been at Moghul Room's core. The tandoor turns out char with real consequence. The gravies land with purpose - sour, heat, funk, fat. A new Lucknow-style lamb is simmered until it collapses; fish steeped in tamarind and coconut arrives glossy and bright. Even the dal - silky, earthy, impossible to stop eating - feels like it's had its technique tightened, not tampered with. In 2021, Nautiyal was formally recognized by the Egyptian Chefs Association - a tidy line for the CV. But the more convincing proof might be in the growing number of locals booking a second dinner.
CairoScene
09-05-2025
- Entertainment
- CairoScene
Chef Manoj Nautiyal Is Flipping the Script at Mena House's Moghul Room
He's led brigades. He's served dignitaries. But more importantly, he's got an internal spice compass that doesn't miss. May 09, 2025 The Moghul Room at Marriott Mena House knows how to set a scene: parquet floors, gilded chairs, and a straight shot of the Pyramids from your paneer. It's a Cairo classic, beloved more for its legacy than its seasoning - until now. Because Chef Manoj Nautiyal has entered the chat. He's worked in kitchens across Delhi, Dubai, Nairobi, and Cairo. He's led brigades. He's served dignitaries. But more importantly, he's got an internal spice compass that doesn't miss. Just a deep respect for what happens when ingredients are pushed to their best behavior. His arrival is recalibration. The tandoor is now turning out char with real consequence. The gravies land with purpose - sour, heat, funk, fat. A new Lucknow-style lamb is simmered until it collapses; fish steeped in tamarind and coconut arrives glossy and bright. Even the dal - silky, earthy, impossible to stop eating - feels like it's had its ego stripped and its technique tightened. In 2021, Nautiyal was formally recognized by the Egyptian Chefs Association - a tidy line for the CV. But the more convincing proof might be in the growing number of locals booking a second dinner. The ones who long ago filed the Moghul Room under 'only if we have guests.' There's heat in the kitchen again, and not just from the charcoal.
