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mrinalsblog-blog · 5 years

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MRINAL'S MAGIC-The Creator !

Vegetarian food is the ultimate choice of the future world...

Wednesday, September 8, 2010

Ore Bengali………tui Khabar er Sera

The meaning of the above phrase: Oh! Bengali……you are best in Food culture…you are best in Football…you lost your everything……..in spending on foods and parties…..

It was a very old saying about a Bengali babu. Food has always been a weakness for Bengalis. In those days Bengalis used to spend a large amount of money just for the sake of food. A Bengali babu has never hesitated in throwing a party to others, and if for the sake of it, they had to exhaust all their wealth they never did minded at all. Not only in marriage ceremonies, any occasion to them was a party time and in these parties lavish expenditure on food reduced many to a popper. Bengalis have been winners in all the delicacies they have presented to the world. Not just mutton, fish and vegetables but the variety of confections and array of fruit dishes have always overawed the gluttons of the world.

Fish has always played an important role in Bengali culture.”Maach Bhhat Banaye Bangali” or “Mache bhate khanate Bengali” these phrases describes the intimacy of fish in Bengali culture. Also it should be noted that fish is very nutritious as well as it’s a good source of protein. It is the most reliable source of protein for over one million people all over the world. Fish is among the most common food allergens.

There are lots of variety of fish that adheres to the Bengali culture. The most famous being Hilsa fish (Ilish) and Lobster (Golda, Bagda).Other famous fish includes Tengra, Parshe, Pabda, Gurjawali, Arr,Gule,Pakal,Kajri,Telapiya…..to name a few.

Some famous fish dishes include Ilish macher sorshe paturi(Hilsa fish in mustard curry binded in banana leaves), ilish maach bhappe(Steamed Ilish),ilish mach kancha kumror jhool(Hilsa with pumpkin),Ilish macher kaachkola diye jhool(hilsa fish with kacha kela),Daab chingri(Prawns with Coconut),Chitol macher Muitha(Chitol fish recipe),Mourala Batichochori(Mourala delicacy), Rui Macher Golap Soru(Fish and Rice cooked together), Koi Macher er horogouri , Koi macher Ganga Jamuna…..and lots of more.

In both parts of Bengal (West Bengal and East Bengal-Bangladesh) fish forms the main recipe. Typically in Bangladesh there is special variety or style of cooking fish. Particularly Chattagram (Chittagong), Lakhipur

these sea facing areas dry up the fishes and cook them with Brinjal and potatoes. This variety is known as “Shutki”. It is a complete East Bengal delicacy. In Dhaka people are more fond of Hilsa and other fishes. In fact the most famous recipe of fishes comes from Dhaka.

A Bengali marriage without fish dishes is incomplete. In marriage special fish dishes include “Rui Macher Kalia” (Rui Fish Curry), “Macher Matha diye Dal” (Dal with Fish Head), “Bhetki Paturi” (Bhetki in Mustard Sauce), “Chingri Macher Malaikari” (Prawns in Coconut curry), “Rui Posto” (Rui in Khus Khus curry), “Ilish Paturi” to name a few. In modern days new dishes like Fish Butter Fry or Fish Orley are also considered.

Fish apart from being taken as food is also considered to be pious. In Hindu culture it is widely used during Saraswati Puja (Jora Ilish’er Bhog). In famous Kali Temple in Kolkata as well as in Dhakeshwari in Dhaka fish is offered to Devi Kali. Fish is often considered as Lakshmi according to Hindu Tradition. In Bengal, before going out of their homes people like to see a fish as because it is considered a lucky one.

Apart from fish, Mutton is a favourite food of Bengal. Some of the mutton dishes include “Kosha Mangsho”( Mutton Curry), “Koch Pathar Jhol” (Mutton Thin Curry), “Mutton Chap in Bengali style”, “Mangshor Jhol” (Mutton Stew) , “Bhojoharir Mangsho” (Mutton dish by Famous imaginary Bengali cook named Bhojohari Manna), “Mangshor Patla Jhol” (Special Mutton Curry) , “ Mutton Dakbanglo” (A dish of Mutton Served during the British Raj), to name a few. Mutton is a must in a Marriage. Mutton is offered to Devi Kali by giving ‘Bali’ to the Devi. So in religion it takes an important place.

Chicken does is not included in traditional Bengali food list. In olden days Hindus of Bengal strictly avoided chicken. But Muslim Bengalis used to have chicken. But with the advancement of days people started to take up chicken. Also with the rise up in cost of mutton chicken is a replacement for mutton.

Favorite chicken dishes includes “Murgir Jhol” (Chicken Curry), “Kosha Murgi” (Chicken Dry Curry) ,” Bon Murgir jhol” (Jungli Murga) to name a few.

Other Non-Veg foods includes Crabs (Kankra), Moluscles (Geri). There is a famous crab dish called “Digama sahib er Kankra”. This crab dish was eaten by Vasco Da’ Gama.

Beef forms an important part in Muslim Bengali culture. During Bengali New Year they cook a very special dish known as “Goru kalia”. Also favorite beef dishes include “Beef Kosha”, Beef Cutlet”, “Beef Chop”. “Beef Biriyani” …to name a few.

There is lot of Non veg Bengali foods. But there are lots of veg foods too. These Bengali veg foods are very important. In a typical Hindu Bengali home a widow is forbidden to take Non-veg foods. So, it forms an important diet for a Hindu widow. Some great traditional Bengali veg foods include “Potoler Dolma” (Parval preparation), “Dhoka Dalna” , “Labra” (Mixed Vegetables) , “Ghoogni”(Matar Sabji), “Aloor Dum”, “Niramish Chochori” (Mixed Vegetables) , “Lau Borir Ghanto”(Lauki with Bari), “ Mulo Ghonto”, “Cholar Dal” (Chana Dal), “Sona Muger Dal”(Moong Dal), “Mochar Ghonto” , Shukto, to name a few.

A very famous dish in Bengal is Posto (Poppy seeds). It can be made with Vegetables like Aloo, Cauliflower, Bhindi, Taru…etc It is also prepared with Mutton, prawns or Chicken. Bengalis really love posto.

Biriyani is not a traditional food in Bengal but Pulao is prepared in al over Bengal. Although, In Dhaka-Bikrampur there is Biriyani called Dhakai Biriyani. In Bengal people used to take just plane rice and Mutton or fish. Khichri (Khichuri) forms a very traditional food in Bengali culture. It is taken during the monsoon season with Beguni or Ilish Bhaja and pappar, Achar. Kichuri is also served as an “Asthumi Bhog” during the famous Durga Pujas.

There are varieties of breads and snacks or starters in Bengali. Luchi is the most famous bread. It is served traditionally with “Kosha Mangsho” or Aloor Dum or Cholar Dal. Dhakai Paratha is a famous paratha variety. Paratha in Bengal is also served with “Kumro’r Chakka” (Pumpkin Sabji). Snacks include “Beguni, Allor Chop, Mochar Chop, Kabiraji, Hingche Chop, Cutley”…..and lots of more.

There are lots of varieties of chutneys is prepared in Bengal. This includes Chalta Chutney, Mango Chutney (Fatik Jhol), Amra Chutney, Jalpai Chutney…and many more.

Bengali sweet is famous all over the world. In whole of Indian subcontinent no other place for sweet. The traditional Rassgulla (Rossogolla) was first invented in Dhaka by Nabin Chandra Das in 1765 AD. However in 1782 when he shifted his base to Kolkata, Rasgulla became a part of Kolkata. In 1852, Bishnu Charan Guin invented a sweet and named it after Lord Canning’s Wife Lady Canning. With the passage of days it camed to known as “Ladicanne”. Other sweets include Dahi(Doi)(Molla Chowk), Monohara(Janai),Lengcha(Shaktigarh), Rosmalai(Commila), Pantua(Ranaghat),chomchom(Kolkata),Jora Mundi(Krshnanagar),ChanaBora(Midnapore),Golap Papri,Suji Halua,Sandesh(Dhaka , Kolkata),Patishapta(Faridpur),Payesh(Kheer), Zarda, Pithe(During Winters),Shor Bhaja(Murshidabad)…and there are lots of lots of more. These are just a few.

At the end of everything Pan formed an important ending of a Bengali feast. Pan is traditionally served with Chun (Chuna), Khair (Katha), Supuri (Supari), Mitha Masala, Chaman Bahar, Elaichi, Gulkand, Chatni.

Some Famous Dishes from Different Districts of Bengal:

Ilish Paturi (Dhaka-Bikrampur).

Chitol Mitha and Kalia (Faridpur).

Shutki (Chittagong, Narayanganj, lakhipur, Noakhali, Barishal, Patuakhali).

Mangsho kosha (Kolkata)

Chingri Bhate (Murshidabad).

Chingri Malaikari (West Bengal).

Ilish Bhate (Mymensingh , Sylhet)

Dhoka (West-Bengal)

Posto (Bengal)

Kopi Chochori (Tangail).

To name a few……………………………………………

But in these days people are too busy to make this preparation. So, they are inclining towards these bogus pizza and burgers. New generations are totally unaware of these foods. They even, haven’t heard the names. Bengal is losing its culture and if it goes on in this manner, it will not take too much time when these foods will be in the pages of history. However, apart from Bengali foods Bengali are now consuming varities of food. Including Punjabi, Chinese, Italian, Mexican…etc

“Ore Bengali roili na je tui Bengali…..maach bhat chere dhorli le je biliti khana”

(Oh! Bengali……..you are no longer a Bengali……..For the sake of continental food you have forgotten your culture. You have stopped eating Fish and rice for the sake of Pizzas and Burgers).

Post Contributed By:

Mrinal Kanti Chakraborty

Contact Cell: +0918335020843

Mrinal Kanti Chakraborty

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cafebaharseattle · 3 years

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Christmas Celebration And The Culture Around The Dishes And Dessert!

Well, it is a well-known fact that India is a diverse country, so the culture and the ideology changes within a kilometre. With the culture, race, caste and religion change too.

It is beautiful havoc, with people of all religions celebrating each festival in a joyous and hopeful manner. From Diwali to Christmas, everyone gets involved with the festive mood.

Festivities and Food!

Festivities bring along the magic of Indians food, which almost everyone eagerly waits for.

As Christmas is around the corner, let us talk about the culture of Indian food at Christmas served in Indian Restaurant in Kirkland

An Array Of Sweets!

No good celebration is complete without sweets in their tray. In India, the Christians usually send the homemade sweets in a tray decorated with crochet, or lace. And it is mandatory to not let the tray enter your house if it is not empty.

Cake And Its History!

Christmas without cake is like life without happiness! Both are just surviving!

Between the late 18th century and mid 20th century, Kolkata then Calcutta was home to a Jewish community. They also served the cakes to the government officials, which they quoted to be the most delicious fruit cake ever. The fruit cake which is rich in flavour is still a popular dessert that is being served in the place.

Big Feast!

In the Christmas lunch, nobody was left empty stomach. With a huge feast at the table, everyone got a share of some flavours that they have been waiting for!

The lunch usually involves meat dishes like pork, roast chicken, beef, duck and potato curry along with some vegetarian dishes and how can you forget the dessert that is the CAKE!

Takeaway!

This Christmas, enjoy the meal with Cafe Bahar and celebrate the festival.

Cafe Bahar Address: 11701 124th Ave NE, Kirkland, WA 98034, United States Phone Number: +14258238223

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foodrecipesbangla · 3 years

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cscproject · 3 years

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INDIA

Indian cuisine dates back over 5000 years. Each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others. The common thread throughout the centuries remains the distinct mixing of spices that invariably give Indian cuisine its flavor and aroma.

INGREDIENTS

Indian ingredients are as varied as the Indian people and the available foods of each region. Masala means spice blend. Certain foods use certain spice blends. For instance, birlyani masala—cardamom, cinnamon, cloves and fennel—is used for birlyani, an oven-cooked dish of rice and a vegetable, seafood or meat. Chilies, mustard seeds, gram flour, coconut and yogurt are popular ingredients in all types of Indian cuisine. Ghee, a type of clarified butter, is used for cooking, and has a toasty taste. Saffron is used to flavor and color rice dishes. Over 5,000 years you learn to use what you have and be creative with it.

REGIONAL CUISINE

Food choice varies north, south, east and west. Indians from the north eat flat breads like chapati and naan, while Southern Indians prefer to eat rice and coconut. The versatile coconut not only provides milk, it thickens stews, makes a chewy snack and is used in many sweet southern dishes as an ingredient or as a garnish. Western India is more cosmopolitan, but is known for its traditional spicy curries. Mumbai, formerly Bombay, at the heart of the region, is flooded with city dwellers, students and workers. They all have their traditional cuisines, but seafood and curries, hot and spicy sausages and snacks with chai tea are popular traditional fare. East Indian food relies heavily on rice, milk and vegetables, prepared simply with yogurt, seeds and spices steamed and curried. East Indians love their sweets and use milk and other dairy products abundantly in them.

DESSERTS

rice pudding, similar to rice pudding in America, is called kheer. It consists of basmati rice, milk, raisins, sugar, cardamom seed and almonds. Kulfi, is an Indian ice cream made by boiling reduced milk, which is then chilled and then flavored with mango juice, rose water and sweetened with sugar. Gajar Halwa, a carrot dessert, coconut soufflé, mango mousse and Gasgase Payasam are also popular desserts. Eastern India is well known for its sweets.

DRINKS

Chai is a tea commonly consumed upon rising each morning. It is made by adding milk, sugar and black cardamom pods to steeped teabags. Sweet Lassi is a yogurt shake that can also be flavored with mango, a popular fruit, much like a smoothie. Ginger and lemon tea are also popular and can be used for medicinal purposes, such as indigestion. Carrot Gheer is served by adding carrot to cold milk. Alcohol is rarely consumed as it is forbidden in many Indian cultures. Tea is more popular than coffee, coconut milk, mango, guava and sugarcane juices are popular

and sold in roadside stands and kiosks. If you want something salty, Jal Jeera, water and cumin, might be to your liking.

POPULAR DISHES

Indian cuisine makes best use of what is available, which is why each region has its own popular dishes. Dal, a lentil dish, is popular in the North. Meen Moli, a white fish curry, is loved in the South. Western Indians can’t get along without Vindaloo, a pork dish. East Indians love their sweets—one of the most popular being Chhenagaja—chhena, flour and sugar syrup. Halwa, a popular breakfast dish, consists of wheat, butter, sugar and almonds or pistachios. Indian snacks include samosas, a spicy turnover stuffed with potatoes and peas and a puffy rice, yogurt, tamarind and potato blend snack called bhel puri. Kabobs, meatballs, tandoori (clay-baked) chicken, rasam soup, and rice cakes, called idli, are popular dishes

POPULAR INDIAN FOODS

BIRYANI

I don’t think many people can quibble with the divine accolades showered on biryani after sampling a plateful of the wonderful stuff. It’s a traditional Indian food that is one of India’s most famous and beloved dishes. Biryani is a dish that was popularized in the royal kitchens of the ancient Mughal Emperors. If cooked in the traditional way, a biryani takes many hours to prepare and cook. Alternate layers of meat and rice are piled on top of one another and drizzled with ghee and spices. Then the assembly is sealed in an earthenware pot or ‘handi’ and slow cooked for many hours in an oven.

The meat component in the Biryani might be chicken, goat meat, prawns, beef, lamb or fish. Alternatively, vegetables or paneer might be the mainstay of the vegetable biryani. A medley of spices lends this dish its heavenly appeal. Saffron, nutmeg, mace, cardamom, cinnamon, bayleaf, onions, garlic, ginger and so much more perfume this dish.The different types of biryanis can be as numerous as the plethora of ingredients. Choose from Hyderabadi Biryani, Awadhi Mutton Biryani, Sindhi Biryani, Kolkata Biryani etc.

BUTTER CHICKEN

When you talk about popular Indian food, you have to include Butter Chicken. Did you know that Butter Chicken was made as a result of a happy accident? It is said to have been accidentally created one day when some leftover chicken curry was added to creamy tomato gravy. Butter chicken is one of Delhi’s most famous foods.

Butter Chicken is a decadent main dish which is best eaten with naan bread or tandoori roti. The chicken is soft and tender and submerged in a buttery, silken gravy, flavoured with a variety of spices. The butter gravy with a tomato sauce renders this dish with pleasing mild but rich flavours. The success of the dish depends largely on the marination of the chicken in a mixture

of lemon, plain yoghurt, ginger-garlic paste and spices. Ideally the chicken should be slow cooked in a tandoor oven but it may be cooked on the stove top too. Cardamom, cumin, fenugreek, cinnamon, cloves and coriander are the dish’s secret ingredients

KEBABS (veg and non-veg)

Kebabs are an Indian food that doesn’t need a special introduction — they are an iconic Mughal dish that is well-known all over the globe. Although kebabs have become a household name, you will be amazed by the variation in types of kebabs when you come to India. Choose from vegetarian and non vegetarian options. The names of some well loved non vegetarian kebabs are murgh malai kebab (chicken cheese kebabs), boti kebab, reshmi kebab (relatively low spiced), galauti kebab, tangri kebab, hariali kebab and more. Pieces of marinated meat are pierced with skewers and then grilled to tender perfection. Vegetables like paneer, potato and cauliflower are particularly tasty when grilled using this technique.

TANDOORI (veg and non-veg)

You can’t mention Punjabi food without tandoor. A tandoor is a wood or charcoal fired clay oven and the tasty morsels of meat or veg that come out of it are called tandoori. Tandoori Chicken is made by marinating chicken in yoghurt and tandoori masala and then grilling it in a tandoor. The tandoori masala lends the chicken its characteristic vibrant colour, which is due to the addition

of cayenne pepper, Kashmiri chilli powder, turmeric and red food colouring. Tandoori chicken can be eaten as an appetizer or as a main dish. It is often eaten with naan bread. Using the same techniques of marination and grilling, vegetables or paneer can be used for preparing delicious tandoori vegetables.

CHOLEY BHATURA

Choley Bhatura is a satisfying dish that hails from the state of Punjab — a classic Punjabi food. It is a dish of spicy chickpeas (Choley) and a very large, fluffy, deep-fried bread (Bhatura). The meal is eaten with carrot pickle, onions, green chillies and chutney.The unusual fluffy texture of the Bhatura is created by kneading the flour with yoghurt, oil and either baking soda or yeast.

Choley Bhatura can be eaten as a breakfast food but it’s substantial portion size and the richness of the bread create a deep feeling of satiety. I would recommend eating the meal at lunchtime and taking a long walk afterwards to aid digestion.

PALAK PANEER

Palak paneer (spinach and cheese) is a vegetarian that has a very pleasing silken texture and that is low on the spices. The palak, or spinach, component consists of cooked spinach that has been blended to a smooth pulp. The puréed spinach is then tempered with garlic, ginger and other spices. While the smooth spinach blend is simmering, paneer pieces are popped into the mixture and slow cooked to maintain their softness. You can eat palak paneer with plain white

rice or scoop it up with pieces of naan or tandoori roti. A bowl of palak paneer is delicious and nutritious. You can skip the green smoothie on the days you opt for palak paneer.

DOSA

Dosa on a banana leaf is a famous Indian food

The dosa of South India is one of the most famous and delicious Indian foods

This is a dish that hails from South India and is the closest Indian counterpart to the continental crepe. Made from a fermented batter of rice and black gram daal, it is then cooked to a crisp on a heavy tawa. Dosas are wonderful as hearty brunch, lunch or even dinner food. The masala dosa usually has a mild potato and onion curry stuffing. The sada dosa, comes just as is. A paper dosa has been stretched to a paper thin texture and a rava dosa is crunchier due to the addition of semolina. All dosas have the obligatory hot vegetable daal or sambar as accompaniment, along with a minced coconut chutney.

IDLI

Idlis are like the softest, fluffiest white cakes made of steamed rice and daal. The rice and urad daal is soaked for many hours, then stone ground to form a smooth batter. The carbohydrates in the batter are considerably broken down during the fermentation process of preparing the batter – making them easier to digest and also very tasty. The batter is steamed in an idli maker – and lo and behold you have idlis. They make the ideal breakfast food with sambar daal and coconut chutney. You can break them into pieces and pop them in your mouth or you can soak them in the daal and eat them in spoonfuls. They have a spongey texture which means they soak up any kind of liquid very well. Either way, they are the perfect healthy, non-greasy food to eat when you want to eat something non-spicy.

SAMOSA

Available at every street corner and neighbourhood sweet shop, the samosa is everybody’s favourite savoury snack. You can also find them as popular entrees on restaurant menus. The simple samosa is a pastry pocket, stuffed to the seams with a potato filling. The triangular shaped pastry pocket is then deep fried to a golden hue and then the samosas are served hot with a mint, coriander or tamarind chutney. The filling, though usually made from potatoes, can incorporate cauliflower and green peas when the vegetables are in season. You can even find meat filled samosas. Typically eaten as an evening snack in India, they must be accompanied by a cup of steaming masala chai.

GULAB JAMUN

balls of Indian sweet gulab jamun

Gulab jamun is a famous Indian sweet that simply melts in your mouth

Gulab jamun is one of the most iconic Indian sweets and will surely give you that sugar high, particularly if you have a sweet tooth. ‘Gulab’ means rose in Hindi and ‘jamun’ translates to berry. The jamuns are made from milk solids or ‘khoya’ that has been reduced from milk by heating it over a low flame for a long time. They are then kneaded into small berry sized balls to the softest, fluffiest consistency with a little flour, then deep fried to a caramel colour in ghee or oil and then flung into the sweetest rose syrup. Flavoured with cardamom and sometimes saffron, they are the ultimate, decadent treat.

LASSI

Lassi is the perfect thirst quencher on a hot summer’s day. Made from plain yoghurt that has been watered down and whisked to frothy goodness, you can drink a sweet lassi or a salty one with hints of cumin. Sweet lassis can be indulgent affairs with the fruit pulp of mangoes. Drink it from a tall glass with a long straw to quench your thirst. Alternatively, rosewater may flavour a sweet lassi.

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namelessqueen26 · 7 years

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Bangladeshi and West Bengal Food Culture

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Bengal was divided between West Bengal and Bangladesh since 1947, and headed to some small but important changes in both areas. The city of Kolkata within West Bengal became a multicultural hub and booming port, whereas Dhaka within Bangladesh was in a way disconnected from this. Religions also play an important role in dietary requirements which vary between Hindus and Muslims respectively.

Both the Bengals have a very similar cooking method and recipes yet there are differences because in Bangladesh we have a more traditional influence and characteristics within our culinary choices. Due to zone of both Bengals, causing the body of the land to be lined with rivers, fish is the main choice, for those who are not vegetarian, with mutton and goat also popular choices across the region. In Bangladesh there is a larger demand for beef but on the other hand in West Bengal vegetable dishes are popular throughout.

In Bangladesh, the food mostly revolve around Mughlai cuisine, and takes heavy influences from Persian and Arabic cuisine. We use beef, which can be seen in dishes such as the beef kebab, beef is not commonly consumed in West Bengal due to religious reasons. The southern parts of Bengal are surrounded by rivers, where the preference of river fish is more, on the other hand central parts favor fried rice and meat, and some of the northern regions prefer vegetable curries.

Food traditions vary widely throughout the world. Even among people who share similar cultural backgrounds and some of the same food habits, eating patterns are not identical. Further, families vary from their own daily routines on holidays, when traveling, or when guests are present. Men eat differently from women. People of different age groups eat differently. However, in most parts of the world, food is associated with hospitality and expression of friendship. Therefore, sensitivity to food rules and customs is important in building and strengthening cross-cultural relationships.

#BangladeshiFood #Bangladesh #Bengal #culinary #food #foodgasm #foodstagram #mughlai cuisine

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windamerehotel · 5 years

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Hotel Review: Windamere Hotel, Darjeeling, West Bengal, India

This former Victorian boarding house, once the haunt of English and Scottish tea planters looking to make their fortune from Darjeeling tea, was once described as ‘one of the three jewels of the Raj’. The best-located hotel in the Himalayas, sitting atop the aptly-named Observatory Hill, Windamere Hotel has won many awards including one from an Indian Prime Minister in recognition of its commitment to the preservation of Indian heritage.

There are now no suited British tea planters relaxing in the enclosed garden sipping first flush Darjeeling tea from china cups. Today, the chimes of bells from the nearby Buddhist temple echo between the shrubs and trees in the relaxing garden. Travelers relax in front of crackling coal fires in the quaint lounge and savour tasty food in the old-style dining room.

The hotel is surprisingly large, more so than it seems when you arrive through the gates and are welcomed in both Tibetan and Hindu traditions, a red bindi dotted on the forehead and a white khata ceremonial shawl placed around your neck.

Every part of this hotel reminds you of a golden era, when Brits, dressed in the finest suits and top hats, floral dresses and silken gloves wandered the streets of Darjeeling. A time when the Darjeeling Himalayan Railway steam locomotive transported groups of well-to-do civil servants escaping from the heat of Calcutta, and when groups of planters sat down each morning, noon and dinner for a fine dining experience in the on-site dining room.

The Grande dame of Darjeeling and former owner of the hotel, Madame Tenduf-La, would be proud of the way that the hotel is working to preserve the past and she is talked of fondly by current British-Canadian Director Ms. Elizabeth Clarke.

Who For?

For those looking to reminisce about the past or anyone looking to get away from it all in the Himalayan foothills, The Windamere is ideal.

Accommodation

The hotel is divided across several cottages, villas, and the central house. The Ada Villa, which was built in the 1880s, is the main building in the property and the most impressive.

Each suite in the building is named after a notable former guest, the Begum Aga Khan, Chogyal of Sikkim, Prince Peter of Greece & Denmark, Princess of Siam, Viscount

Knebworth and Alexandra David Neal. Each royal suite is furnished with the finest period dark oak wardrobes, cabinets, sofas and beds, luxurious materials, a real coal fire that leaves a soothing old-world smell on your clothes, Victorian roll-top bathtubs in the bathrooms and framed maps, photos and old documents on the walls.

Set on the terrace is the Little Peppers cottage, a self-enclosed cottage with its own sitting room, bedroom, dressing room, and bathroom. What makes this cottage stand out is its uninterrupted views of the Himalayan mountains, spectacular as the sun rises in morning and sets at night.

Tinkerbelle’s Cottage, located a few metres up Observatory Hill and set back from the main property, is self-enclosed with its own gate, security guard, enclosed garden and bedroom, two bathrooms, lounge with polished wooden floors covered with Indian and Tibetan area rugs, upholstered sofas, a kitchen with dining room table, flat screen TVs, and a dedicated maid and butler service if desired. This is an option for families looking for extra privacy or those who want to push the boat out and experience a real home away from home within viewing distance of Kanchenjunga mountain (the third tallest mountain in the Himalayas).

The Forget-me-Not is a semi-circular suite located under the dining room, with its own small private garden overlooking Darjeeling and the Himalayas, cozy lounge, bedroom, and bathroom. Scattered throughout the property, the single colonial rooms are much like the suites but smaller, and the annexe is a cluster of colonial suites with double or single bedrooms, Victorian bathrooms and some with dressing rooms.

Facilities

There is a walled garden at the rear of the property, with wooden benches, countless endemic trees, and shrubs of every size and colour, and silence save for the occasional ringing of bells chiming through the chilly mountain air. The grounds of the hotel are perfect for early morning strolls as there are endless viewing spots overlooking Darjeeling and the Himalayas to discover.

The DHR Club (‘Darjeeling Himalayan Railway’) is a two-roomed bungalow popular with toy train enthusiasts the world over. The Lowell Thomas Reading Room (named after a lifelong friend of the hotel, the broadcaster who gave T.E. Lawrence the name “Lawrence of Arabia”) is a place to sit and read an old book from the extensive library in front of a roaring coal fire with a cup of local tea or a pink gin. The Heinrich Harrer room (the real Seven Years in Tibet character, played by Brad Pitt in the film) is another great place to sit and relax or host a meeting or small party.

The Bearpark’s Parlour, a sitting room where afternoon tea and cakes are served is decorated in the Windamere’s typical colonial style, but the pièce de résistance of the property has to be Daisy’s Music Room, a quaint pre-war decorated sitting room with a coal fire, comfortable sofas, and an endless supply of photo books documenting the long history of The Windamere and the famous Christmas parties that they host every year.

Food and Drink

Freshly brewed Darjeeling tea is available at any time during the day at the hotel, as are alcoholic beverages in the 1930s The Windamere Bar, a small lounge bar area with sofas, a traditional wooden bar with stools, historic photos on the walls.

Dining in Darjeeling doesn’t come any better, or fancier, than in the on-site dining room.

With breakfast and either lunch or dinner provided in the room rates, every guest will enjoy the five-course silver platter dining experience twice a day. The lunch and dinner menus change daily, with a rotating Indian-meets-continental menu of four dishes and tea or coffee to wash it all down.

At dinner, flickering candlelight and the soothing scent of coal smoke combine to transport guests back to the colonial times. Dishes are served by impeccably-dressed local waiting staff on silver platters and the menus are printed on souvenir cards in the center of the cloth-coated tables. One day could bring a starter of a variation on tomato soup, followed by a plate of fish and chips, then a dish of chicken curry with rice and assorted vegetables, with jam roly poly to follow. Other days could see you savouring Indian specialties such as dhosas, lentil dhal, or makhani, paired with cheese and onion pie or beef stew and an Eton mess for dessert.

You never know what dishes might appear on the menu for your next meal, but you won’t find pairings like these in such a memorable setting, complete with calming 1940s music playing in the background, anywhere else.

What’s Nearby?

Central Darjeeling is just steps from the hotel grounds, complete with its toy steam train, countless small tea shops, local restaurants, and historic colonial buildings (including the former post office). A short uphill stroll from the hotel is a Tibetan monastery complex, and a larger one a short drive from the hotel. There are countless tea plantations worth visiting just a short drive downhill from The Windamere.

Is Wi-Fi Available?

Yes, throughout the hotel.

How much:

Preferred Single Rooms from INR 11,000 (+GST), Royal Suites from INR 16,000 (+GST) and cottages start at INR 14,500 (+GST). Breakfast and one substantial meal is included in the price.

Booking.com

Getting There

Darjeeling is a 3-hour drive from Bagdogra Airport, with connections via Jet Airways to Delhi and IndiGo to Kolkata. Transfers from the airport can be arranged by the hotel.

Blog Credit: www.thetravelmagazine.net

#Resorts in Darjeeling #Heritage hotels in Darjeeling #Colonial hotel in Darjeeling #Heritage Hotel of India #Honeymoon Hotels in Darjeeling

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yummraj · 7 years

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Beeru's restaurant (near crossing of ripon st and Eliot road, kolkata)

Beeru’s restaurant (near crossing of ripon st and Eliot road, kolkata)

In a NUtshell: A simple eatery in kolkata that serves some delicious beef dishes for breakfast and other meals Address & other details: Beeru’s Meal for 2: ₹100 Cuisine type : vegetarian (negligible) and predominantly non vegetarian Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does…

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#beef #beef breakfast #beef curry #beeru&039;s restaurant #Eliot road restaurants #kolkata #Kolkata Restaurants #ripon street restaurants

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clicknlick · 4 years

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Kolkatta is a place known for it’s culture and Food. Rosogolla is the best sweet found in every sweet shops out the there. Most of the people visiting for the first time find difficulties to get good food in any metropolitan cities due to lack of knowledge regarding the food restaurants . One cannot trust blindly on the google Map because it some times provide false information specially about the restaurants and has happened with me also quite often. So Anybody who is visiting for the first in kolkata can blindly trust my review and recommendation about the restaurant called ZamZam known specially for delicious Biryanis.

It is located near to Ripon Street and just opposite of the White House in Benayakpur Kolkatta.

We were seated quickly during the dinner rush, and our orders were whisked away promptly. The food emerged in a timely fashion; the large restaurant was bustling for sure with what seemed like lots of families and locals.

We had ordered Beef Malai, Beef Biryani and Burhani. All right, it wasn’t that bad, I kid. Very flavorful and fair portion sizes.

The prices are very much reasonable that any one can afford. You can’t go wrong with the menu. It’s all good. My only recommendation is get the Beef Malai, which is stewed Beef knuckles in spicy curry. It was to die for.

No questions about it, coming back again!

Zam Zam – the Iconic restaurant Kolkatta is a place known for it's culture and Food. Rosogolla is the best sweet found in every sweet shops out the there.

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mrinalsblog-blog · 5 years

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MRINAL'S MAGIC-The Creator !

Vegetarian food is the ultimate choice of the future world...

Wednesday, September 8, 2010

Ore Bengali………tui Khabar er Sera

The meaning of the above phrase: Oh! Bengali……you are best in Food culture…you are best in Football…you lost your everything……..in spending on foods and parties…..

Favorite chicken dishes includes “Murgir Jhol” (Chicken Curry), “Kosha Murgi” (Chicken Dry Curry) ,” Bon Murgir jhol” (Jungli Murga) to name a few.

Other Non-Veg foods includes Crabs (Kankra), Moluscles (Geri). There is a famous crab dish called “Digama sahib er Kankra”. This crab dish was eaten by Vasco Da’ Gama.

There are lots of varieties of chutneys is prepared in Bengal. This includes Chalta Chutney, Mango Chutney (Fatik Jhol), Amra Chutney, Jalpai Chutney…and many more.

Some Famous Dishes from Different Districts of Bengal:

Ilish Paturi (Dhaka-Bikrampur).

Chitol Mitha and Kalia (Faridpur).

Shutki (Chittagong, Narayanganj, lakhipur, Noakhali, Barishal, Patuakhali).

Mangsho kosha (Kolkata)

Chingri Bhate (Murshidabad).

Chingri Malaikari (West Bengal).

Ilish Bhate (Mymensingh , Sylhet)

Dhoka (West-Bengal)

Posto (Bengal)

Kopi Chochori (Tangail).

To name a few……………………………………………

“Ore Bengali roili na je tui Bengali…..maach bhat chere dhorli le je biliti khana”

(Oh! Bengali……..you are no longer a Bengali……..For the sake of continental food you have forgotten your culture. You have stopped eating Fish and rice for the sake of Pizzas and Burgers).

Post Contributed By:

Mrinal Kanti Chakraborty

Contact Cell: +0918335020843

Mrinal Kanti Chakraborty

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its-lifestyle · 5 years

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Mirazur, on the French Riviera, was crowned No.1 at the World’s 50 Best restaurants awards ceremony held in Singapore on Tuesday, lauded for its fresh and seasonal cuisine. The three-Michelin-starred restaurant in Menton climbed to the top from third last year, replacing Italy’s Osteria Francescana.

Mirazur’s menu, which includes dishes like salt-crusted beetroot from the garden with caviar cream, is inspired by the sea, the mountains and produce from its own gardens, which cascade over three levels.

Its Argentine-born chef Mauro Colagreco told Reuters he felt like he “was in the sky” after winning the award, which “showed the world when you have a dream all is possible”. He and his team accepted the prize carrying a banner that combined the flags of Argentina, France, Brazil and Italy.

Launched in 2002, the 50 Best list has grown in prominence to rival the long-established Michelin star system. The ceremony in Singapore is the first to be held in Asia.

After a change in the rules earlier this year, restaurants that previously topped the poll will no longer be eligible for the annual ranking. Past winners, including Osteria Francescana, joined a newly created “Best of the Best” category.

René Redzepi’s re-opened Noma in Copenhagen, Denmark, debuted on the 2019 list at No. 2. In its previous incarnation, Noma won the top title in 2010, 2011, 2012 and 2014.

Chef-owner of Mirazur restaurant Mauro Colagreco and his team react after receiving the award for Best Restaurant during the World’s 50 Best Restaurants Awards at the Marina Bay Sands in Singapore, June 25, – Reusters

Spain dominated the top 10 list with three restaurants. Asador Etxebarri in Axpe was ranked No.3 for showing off simple ingredients by grilling them, while Mugaritz was seventh and Disfrutar came ninth.

Compiled by William Reed Business Media, the Best 50 list is based on the experiences of more than 1,000 restaurant industry experts around the world.

The only Asian restaurant in the top 10 was Gaggan in Bangkok, Thailand, at No. 4. Kolkata-born chef Gaggan Anand’s playful menu includes a curry dish that diners are encouraged to lick from the plate, while music by rock band Kiss plays in the background.

Another Copenhagen restaurant, Geranium, was fifth on the list, while Paris’s Arpège, where vegetables take centre-stage, was No. 8.

Peru, which has emerged in recent years as a top culinary destination, featured twice in the top 10 — Lima’s Central remained sixth, while Japanese-Peruvian fusion outlet Maido, with its 50-hour-cooked beef short rib, was No. 10. – Reuters

Here is the full list of World’s 50 Best Restaurants 2019:

1. Mirazur, Menton, France 2. Noma, Copenhagen, Denmark 3. Asador Etxebarri, Atxondo, Spain 4. Gaggan, Bangkok, Thailand 5. Geranium, Copenhagen, Denmark 6. Central, Lima, Peru 7. Mugaritz, San Sebastian, Spain 8. Arpege, Paris, France 9. Disfrutar, Barcelona, Spain 10. Maido, Lima, Peru 11. Den, Tokyo, Japan 12. Pujol, Mexico City, Mexico 13. White Rabbit, Moscow, Russia 14. Azurmendi, Larrabetzu, Spain 15. Septime, Paris, France 16. Alain Ducasse au Plaza Athénée 17. Steirereck, Vienna, Austria 18. Odette, Singapore 19. Twins Garden, Moscow, Russia 20. Tickets, Barcelona, Spain 21. Frantzén, Stockholm, Sweden 22. Narisawa, Tokyo, Japan 23. Cosme, New York, USA 24. Quintonil, Mexico City, Mexico 25. Alléno Paris au Pavillon Ledoyen, Paris, France 26. Boragó, Santiago, Chile 27. The Clove Club, London, UK 28. Blue Hill at Stone Barns, Pocantico Hills, USA 29. Piazza Duomo, Alba, Italy 30. Elkano, Getaria, Spain 31. Le Calandre, Rubano, Italy 32. Nerua, Bilbao, Spain 33. Lyle’s, London, UK 34. Don Julio, Buenos Aires, Argentina 35. Atelier Crenn, San Francisco, USA 36. Le Bernardin, New York, USA 37. Alinea, Chicago, USA 38. Hisa Franko, Kobarid, Slovenia 39. A Casa do Porco, Sao Paulo, Brazil 40. Restaurant Tim Raue, Berlin, Germany 41. The Chairman, Hong Kong, China 42. Belcanto, Lisbon, Portugal 43. Hof Van Cleve, Kruishoutem, Belgium 44. The Test Kitchen, Cape Town, South Africa 45. Sühring, Bangkok, Thailand 46. De Librije, Zwolle, Netherlands 47. Benu, San Francisco, USA 48. Ultraviolet by Paul Pairet, Shanghai, China 49. Leo, Bogotá, Columbia 50. Schollss Schauenstein, Fürstenau, Switzerland

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theworldthroughthemindeye · 6 years

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Kolkata Food Trotters is a new addition to the innumerous food groups doing the rounds in the gastronomical space of Calcutta. Formed in January this year, the group has already found a strong footing with thousands of members sharing their love for food, traveling and Kolkata.

The Kolkata Food Trotters from the Beef Pop Up. Picture: Somek Choudhury

Yes, you guessed it right, this group is for celebrating the 3 most essential ingredients that make us Calcuttans, the quintessential Bengali mentality which the city suffers from. So, the love for food, traveling and Kolkata is summed up here.

Now, they have started a new phenomenon of showcasing home cooks by means of beautifully curated food pop-up ventures. Already 2 pop-ups have been successful. The first one was a porky affair done on March and latest one which happened on 7th April was a beef pop up. Come this weekend, they are coming up with a new pop-up. This one is a 2-day affair (dinner on 21st and lunch on 22nd April) happening at the residence of the home chef in Ballygunge Phari, South Kolkata. A Goan surprise is in store for you which perfectly complements the sultry atmosphere in late April. Unlike, the other 2, this one is a chicken and fish pop-up which highlights some of the best of Goan Cuisine coming at a price of 514 INR.

The Goan Odyssey Menu. Image : Kolkata Food Trotters

So, if you are looking for a hearty Goan meal this weekend then book a seat through this link. https://www.facebook.com/events/1673830366037682/ The individual booking links are here. Link for the Goan dinner on 21st April http://imojo.in/6d46yc. Link for the Goan lunch on 22nd April http://imojo.in/2t3zw5

Here’s an insight into what’s in store for you.

Goan Fish Fry. Image: Somek Choudhury

Chicken Vindaloo. Image: Somek Choudhury

Mint Lemonade. Image: Somek Choudhury

PINACA, a Goan dessert. Image: Somek Choudhury

Meanwhile, take a look at the earlier pop-ups.

The Beef Pop Up

Last Week’s pop up was a gala affair held at a somber cafe, Cafe Kathapakathan DW Studios which is decked with beautiful graffiti, handmade well-crafted furniture and an intrinsic handloom showroom which couples as a book cafe.

The Interiors of the Cafe

The Interiors of The Cafe Coming to the menu., it was a beefalicious menu cooked by the Kofta Queens containing Beef Kofta and Beef Keema Fry as starters, Beef Chap and Aloo Puri, Beef Biriyani in the mains and lastly the Beef Halwa as a dessert. All the dishes were magnetic especially the beef kofta and the beef biriyani. An interesting item was the luscious beef halwa.

The Beef Spread – beef biriyani, beef kofta, beef chap and beef keema fry. Image: Somek Choudhury

The Beef Biriyani

The Beef Chap and The Beef Halwa

The Pork Pop Up

The Pork pop up o March 25 was a delicate tale of mouthful porky dishes held in the same DW Studio in Karunamoyee, Salt Lake. the food trotters gathered to gorge on pork delicacies cooked by the chef Surjendra Krishna Chakrabati and this menu consisted of delicacies like the MOO MANAO – thai pork starter, OMA EONAI – tribal pork starter from Assam, the nepali curry MOOLA R MASU and the Bhutanese curry PHAKSHA TSHOEM as the main course, and BACON MUFFIN as the dessert.

Picture : Somek Choudhury

People enjoying the pork spread. Image: Somek Choudhury

Moo Manoi. Image: Somek Choudhury

MOOLA MASU. Picture: Somek Choudhury

Phaska Tshoem. Picture: Somek Choudhury

Bacon Cake. Picture: Somek Choudhury

So, make sure you don’t visit these interesting events in town and keep trotting Kolkata food scene.

Kolkata Food Trotters – A new pop-up in town Kolkata Food Trotters is a new addition to the innumerous food groups doing the rounds in the gastronomical space of Calcutta.

#Ballygunge Phari #Beef Pop Up #DW Studios #Food Pop Ups in Kolkata #Goan Cuisine Pop Up #Goan Pop Up in Kolkata #Karunamoyee #Kofta Queens #Kolkata Food Trotters #Salt lake #South Kolkata

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foodofdebjani · 7 years

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Food and drinks were damn good yesterday at The Fatty Bao, Kolkata and indeed I tried my best to capture those :) We loved the Char Siu (#bao with #pork), #wasabi #prawns , pb&j (damn good #porkbelly), #friedchicken. The #beef jungle #curry was damn refreshing and so was the #slowcooked #lamb #massaman. The #sushi was decent too. Last but not the least, the dessert, #Cocoa #caramel indeed was the show stopper (The #saltedcaramel #icecream was too good) and yes I loved both the #cocktails , #bourbon Based Elixir and #whiterum based passion mule. Thanks for inviting me and the worse half @thefattybaokol ! We thoroughly enjoyed. Detailed review coming up soon on https://kitchenofdebjani.com . . . . . . . . #debjanirrannaghar #food #foodtalkindia #foodphotography #nikonphotography #asianfood #indianblogger #indianfoodblog #kolkatablogger (at The Fatty Bao Kolkata)

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foodrecipescc-blog · 7 years

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Shared by Sanjoy Bose, Thailand . #meatballs #sausage #satay #streetfood #chiangrai #meat #beef #pork #thailand" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19623469_440382819680899_2142149075280068608_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19623469_440382819680899_2142149075280068608_n.jpg"></a></div><div class="box"><a title="Lajawab kebab! #leskebabs #zakariastreet Read full story by @adattacalcutta on the blog. Link in bio. #kabab #biryani #meat #iftar #mughlai #streetfood #Kolkata" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/e35/19436949_207162459809598_98306248012726272_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19436949_207162459809598_98306248012726272_n.jpg"></a></div><div class="box"><a title="The Bong Fish Fry !! Explore by Amrita & Saugata Banerjee. Digha seabeach. Full Article at foodrecipes.cc #fish #fishfry #seafood# Crabs #shrimp #eveningstall #foodhunt #beach #bong #digha #westbengal #india" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/e35/19436367_1870071449914442_2872538590728945664_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19436367_1870071449914442_2872538590728945664_n.jpg"></a></div><div class="box"><a title="EID MUBARAK with delicious Bangladeshi cuisine by Pulok Khan, Sydney. .... #polau #chickencurry #muttoncurry #beef #curry #bangladeshicuisine #sydney #australia" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19425243_885323531617085_1078350624556318720_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19425243_885323531617085_1078350624556318720_n.jpg"></a></div><div class="box"><a title="Last Ifter by Dipa with Ruh Afza sarbet Halim, Bundia, Piyazi #iftar #ruhafzah #halim #bundia #dhaka #bangladesh" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19380138_1103430056455918_791250692386848768_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19380138_1103430056455918_791250692386848768_n.jpg"></a></div><div class="box"><a title="Saugata & Amrita at Portofino, Goa . #scoopost #sexonthebeach #hotchocolatesauce #vanillaicecream . . . . . . . . #scoopost #goa #goodfood #goodvibes" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/e35/19367902_1624960724201584_3804416021444427776_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19367902_1624960724201584_3804416021444427776_n.jpg"></a></div><div class="box"><a title="Chiera & Martijn de Rooij makes a Salty Cake with eggplant and cheese! . . . . . . . #salty #butnotsalty #afriendsends #scoopost #majordelight #today #bologna #italy" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19380048_146715979220489_6677490082926034944_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19380048_146715979220489_6677490082926034944_n.jpg"></a></div><div class="box"><a title="Pesto Pasta, Scooppost by Arunita Datta #pasta #pesto #Kolkata #india" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19367147_1226911607418980_5316794626227568640_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19367147_1226911607418980_5316794626227568640_n.jpg"></a></div><div class="box"><a title="Fresh out from forest, Eating Artichoke :) Scooppost by Tamara De Laval, Karstorpsvik in Östergötland County , Sweden . . . . . . . . . . #Artichoke #Forest #Karstorpsvik # Östergötland County #sweden" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19228412_644028375793235_7951343216454795264_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19228412_644028375793235_7951343216454795264_n.jpg"></a></div><div class="box"><a title="A Fruity Evening . . . . . . #fruit #healthyfruit #soulfruit #fforfruits #evening #walk #aye #tothemarket #Kolkata #westbengal #poilanhaat #india" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/19228523_1258777957577421_805631982355611648_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/19228523_1258777957577421_805631982355611648_n.jpg"></a></div><div class="box"><a title="For all ye chilli&garlic lovers! #chilligarlicoil🌶 #scoopost by @adattacalcutta . . . . #chilli #chillin #chillinwithchilli #garlictoo #garlic #chillilovers #garliclovers #simpleandready #soulful #soulfood #keepyouwantingmore #somany #smellofsummer #justaddzesalt #scoopost #tagasscoopost" rel="gallery_swypebox" class="swipebox" href="https://scontent.cdninstagram.com/t51.2885-15/e35/19228573_1944837602451128_3095548376662409216_n.jpg"><img src="https://scontent.cdninstagram.com/t51.2885-15/s320x320/e35/c0.76.615.615/19228573_1944837602451128_3095548376662409216_n.jpg"></a></div><div class="box"><a title="Crepes with Pride! 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