#for some homemade bengali cuisine | Explore Tumblr posts and blogs

rerfcollege · 4 months ago

Text

A Day in the Life of a BCA Student in Kolkata

Introduction

Kolkata, a city renowned for its rich cultural heritage and intellectual legacy, is also home to some of the finest educational institutions in India. For students pursuing a Bachelor of Computer Applications (BCA), Kolkata offers a unique blend of academic rigor and vibrant student life. But what does a typical day look like for a BCA student in this bustling metropolis? Let's dive in!

Choosing BCA in Kolkata

Why BCA?

The BCA program is an ideal choice for students interested in the field of computer science and information technology. It provides a strong foundation in programming languages, database management, and software development, preparing students for a variety of IT careers.

Popular Colleges Offering BCA in Kolkata

Kolkata boasts several prestigious institutions offering BCA programs, including St. Xavier's College, Techno India University, and JIS University. These colleges are known for their excellent faculty, state-of-the-art infrastructure, and industry connections.

Morning Routine

Wake Up and Freshen Up

The day for a BCA student typically starts early. Many students prefer to wake up around 6:30 AM to get a head start. After freshening up, some might indulge in a bit of morning exercise or yoga to kickstart their day.

Breakfast Choices for Students

A healthy breakfast is crucial for sustaining energy throughout the day. Popular choices among students include sandwiches, poha, or idli-sambar. For those living in hostels, the canteen often provides a variety of nutritious options.

Commuting to College

Public Transportation Options

Kolkata offers a variety of commuting options, including buses, trams, and the metro. Many students prefer the metro for its speed and efficiency, while others might opt for buses due to their wider reach.

Experiences of Daily Commuters

Commuting in Kolkata can be an adventure in itself. The hustle and bustle of the morning crowd, the street vendors, and the vibrant cityscape provide an energetic start to the day.

First Classes of the Day

Typical Subjects and Curriculum

The first classes usually begin around 9 AM. The curriculum often includes subjects like Data Structures, Database Management Systems, and Object-Oriented Programming. These foundational courses are essential for building a strong base in computer applications.

Classroom Environment

Classrooms in Kolkata's colleges are designed to facilitate interactive learning. Equipped with modern teaching aids, these spaces encourage student participation and engagement.

Mid-Morning Break

Socializing with Friends

Around 11 AM, students get a short break. This is a perfect time to catch up with friends, discuss assignments, or simply relax. The campus buzzes with conversations and laughter during this time.

Popular Campus Spots

Many students flock to popular spots like the campus cafe or the library. These areas are ideal for both socializing and grabbing a quick snack.

Practical Sessions and Labs

Importance of Practical Knowledge

Practical sessions are a significant part of the BCA curriculum. These labs help students apply theoretical knowledge to real-world scenarios, enhancing their understanding and skills.

Types of Lab Sessions

Students engage in various lab sessions, such as programming labs, network labs, and software development labs. These sessions are crucial for hands-on learning and mastering the intricacies of computer applications.

Lunch Break

Canteen Food and Alternatives

The lunch break usually lasts for an hour, starting around 1 PM. College canteens offer a variety of dishes, from traditional Bengali cuisine to fast food. Some students prefer to bring homemade food, while others might explore nearby eateries.

Managing Time During Lunch

Balancing time during lunch is essential. Students often use this time to review notes, discuss projects with peers, or simply unwind before the afternoon classes.

Afternoon Lectures

Core Subjects Covered

Afternoon sessions typically focus on core subjects like Software Engineering, Web Development, and Operating Systems. These lectures are crucial for a deep understanding of complex concepts.

Interactive Learning

Professors encourage interactive learning through discussions, presentations, and group activities. This approach helps students grasp difficult topics more effectively.

Group Projects and Assignments

Collaborative Work

Group projects are a regular part of the BCA curriculum. Working in teams helps students develop collaboration and communication skills, essential for their future careers.

Challenges Faced

While group projects are rewarding, they also come with challenges like coordinating schedules, dividing tasks, and ensuring everyone contributes equally. These experiences, however, are invaluable for personal growth.

Extracurricular Activities

Clubs and Societies

Kolkata's colleges offer a plethora of clubs and societies, ranging from coding clubs to cultural societies. Participation in these activities helps students broaden their horizons and develop a well-rounded personality.

Balancing Academics and Hobbies

Balancing academics with extracurricular activities can be challenging, but it is crucial for a fulfilling college experience. Time management and prioritization are key skills that students develop over time.

Evening Routine

Post-College Relaxation

After college hours, students often unwind by engaging in hobbies, watching movies, or spending time with friends. Some might also use this time for self-study or completing assignments.

Part-Time Jobs and Internships

Many BCA students take up part-time jobs or internships to gain practical experience and earn extra money. These roles often provide valuable industry insights and help build professional networks.

Study Sessions

Preparing for Exams

Exam preparation is a continuous process for BCA students. Regular study sessions, revising notes, and practicing previous years' papers are common strategies used by students.

Effective Study Techniques

Effective study techniques include creating a study schedule, taking regular breaks, and using mnemonic devices to remember complex information. Group study sessions can also be beneficial for discussing and clearing doubts.

Social Life and Networking

Building Friendships

College life is not just about academics; it's also about building lifelong friendships. Socializing, attending events, and participating in group activities help students form strong bonds.

Attending Events and Seminars

Colleges in Kolkata frequently host events, seminars, and workshops. These events provide students with opportunities to learn from industry experts, network with professionals, and stay updated on the latest trends.

RERF (Regent Education & Research Foundation) is the BCA College in Kolkata. With a modern curriculum, experienced faculty, and excellent facilities, we prepare students for successful careers in technology. Join RERF for a top-notch education and a promising future in computer applications.

Conclusion

Reflecting on the day, a BCA student in Kolkata experiences a blend of rigorous academics and vibrant campus life. The skills and knowledge gained during these years lay a strong foundation for a successful career in the IT industry. With numerous opportunities for learning and growth, pursuing BCA in Kolkata is a rewarding journey.

FAQs

1. What are the career prospects after completing a BCA in Kolkata?

Graduates can pursue careers in software development, IT consulting, system analysis, and more. Many also opt for higher studies like MCA or MBA.

2. How do I choose the right college for BCA in Kolkata?

Consider factors like faculty quality, infrastructure, placement records, and student reviews. Visiting college websites and attending open houses can also provide valuable insights.

3. Are internships necessary during the BCA course?

While not mandatory, internships are highly beneficial. They provide practical experience, enhance your resume, and can sometimes lead to job offers.

4. How can I balance academics and extracurricular activities?

Effective time management is key. Create a schedule that allocates time for both studies and activities, and stick to it. Prioritize tasks and avoid procrastination.

5. What skills are essential for a BCA student?

Important skills include programming, problem-solving, teamwork, and communication. Staying updated with the latest technology trends and continuous learning are also crucial.

#bca college #bca

1 note · View note

taem-min-archived · 3 years ago

Text

SuperM as Desis

✥ BAEKHYUN

Ever wondered if anyone could eat three plates of chole bhature? Well, Baekhyun just broke the world record. You stare at him in amazement as the ‘hungry’ boy always manages to gobble down plates after plates, and yet manages to stay slim. Pani puri, Dahi chaat everything goes into his stomach, as he pouts at your amazed face with his mochi cheeks puffed up. Can put family to ease and liking him with his smooth talking and charisma, always complimenting them. “Aunty ji aapki hairstyle, uncle ji aapke shirt” and so on. Speaks Hindi better than even Bollywood actors. Best part of having him as your boyfriend is that he helps you sneak out and roam different places, be it just an evening stroll in Lodhi Garden or touring the Qutub Minar.

✥ TAEMIN

That perfect Bengali boy all Bengali moms want. Can sing? Check. Can draw? Check. Can dance? Check. But can party hard? Check check check. Also happens to be that dude who can eat anything and everything, making him even more the favourite one. “Look over there!” “Where?” And the next thing you see, the chomchom is missing from your plate. But how long can you be mad at that cute laughing face who decides that his cuddles and kisses are more sweeter than the sweets? Aunty ji ke ladle but you know the truth of how much he gets screwed up by his parents. Is that oldest cousin who acts like the youngest because with great power comes great responsibility. Favourite date spot: anywhere with you and chicken mughlais.

✥ KAI

Ganesh Chaturthi seemed to have become even more fun with Jongin. You were a goner the second you saw him wearing a kurta pajama, smiling brighter than the decorative lights, his eyes sweeter than the jalebi you were eating. Needless to say, you spent the rest of the evening trying to see who can fit in more vada pavs in your stomach. He of course gave up after a few helpings, but kept encouraging you till you couldn’t even walk. Juhu chowpatty all of a sudden became 10x more enjoyable than before, and walks in Marine Drive became 100x more romantic with him. What can you do? His laughter pulled at your heartstrings more than Ayushmann Khurrana ever did.

✥ TAEYONG

It started out with your neighbouring Aunty ji’s chaasni daar chicken biryani and the next thing you knew, you were heads over heels with the real chef, Taeyong. The spicy food went straight up your head, but the good looking chef mouth watering Andhra cuisine was totally worth it. And as a gift, you decided to take him out on a date as a friend, for boating in Hussain Sagar Lake. And sure enough, your heart was fluttering by his cuteness. Needless to say, the two of you were ‘svarganlo chesina match’. Being nature lovers, the Hyderabad Botanical Garden was where the two of you could always be found.

✥ TEN

The two of you met at a tour in the Gir National Park and the next thing you know, you’ve got your very own personal tour guide, having knowledge more than the tour guides. You listen to him in amazement, shocked to find out some facts about your own state you didn’t know but we’ll let it slide for now. The rest of your vacation was spent with the two of you nagging out together in museums like Baroda Museum and Picture Gallery and Junagadh Museum, whilst enjoying cuisines like Bardoli ki Khichdi and Methi ka Thepla. Once the vacation was over, the two of you introduced each other’s parents to each other and needless to say they too became great friends. Which was a good thing when the two of you needed to sneak out with bags filled with homemade Gujarati snacks.

✥ LUCAS

Never ever you thought that you would get such a reliable boyfriend who would agree to carry your fifteen shopping bags in Phoenix mall, or wake up at five in the morning for a walk at Lalbagh. Yukhei was that perfect man, and you were that one lucky girl. Different languages but so what? English was more comfortable to the two of you than your mother tongue, but your relationship spoke the most. Bangalore might not have Loktak Lake or other much romantic spots, but no need. Restaurants and malls were just more than enough for the two of you. Also no one could make better crispier dosas than his mother, not even Anand Bhavan and what more did you need other than enjoying hot hot bondas with him whilst enjoying the mild cool weather?

✥ MARK

Sharma ji ka beta and how much you hate is only between you and God. But isn’t he cute- And the perfect manners. Sure it's sick seeing all the aunty jis ogling over him and your own mom asking you to be like him, but hey its really worth his flusteredness around you. Ready to help in your studies as an excuse to spend time with you, and you of course won’t take his help but hahaha you might if because not only you get to spend time with him but also get to eat his maa ka mast Punjabi khana. A glass of lassi is definitely needed for both of your blushing cheeks- I mean after a heated study session.

A/N: Please do tell me what you think about this story!! I worked really hard on it and I would love to know everyone’s thoughts on it~ Comments and reblogs are appreciated! Should I make one for NCT subunits? 👀 Sorry I tried my best to make this as less as offensive as I could sorry if some things are wrong !!

71 notes · View notes

ishita18c · 3 years ago

Text

Bengali & Their Taste Buds

The state of West Bengal & Bengalis is famous or well-known all over the world for their cuisine. Bengali foods are responsible for the uniqueness of Bengal's culture. The foreigners & also people from several states of India have just come to Bengal craving for Bengali dishes. The origin of this special Bengali cuisine is traditional. From Nawabs, Zamindars, sweet makers of villages to British officers, all are behind this delicious and famous Bengal cuisine.

As India has a diverse culture, every zone from the north to the south offers something special dishes when we talk about a variety of foods. But in the case of Bengali traditional cuisine, you get the opportunity to have non-vegetarian to vegetarian and mouth-watering sweet desserts as well. Bengali's love for fish dishes will never-ending, and you will not be able to see any kind of love for moreish fish dishes among any other community of the world.

There is an old saying “Breakfast like a King”. And Bengali is the real king in that matter. " Ak CUP-CHAA e Sokal ta Suru" Bengalis are happy to see or happy to start their day with Luchi (round and small in shape, deep-fried and puffed homemade bread), Kochuri (stuffed Luchi), Porota (triangular or round pan-fried homemade bread with or without stuffing) served with Alurdum (a spicy and extremely luscious dish made by the potato) & Daal curry. Without these fried dishes, you can also find some foods which are made of puffed rice like Muri, Khoi, Chira. You will still get in the village areas of Bengal the leftover rice called "Panta Bhaat" as a preferable breakfast dish of the villagers. Bengal's people never limit their breakfast to only these Bengali dishes. They also like to plump for South-Indian, Chinese, Italian & Fry-up or English breakfast during weekends, holidays or on special occasions.

Now come to "lunch like a Prince". A Bengali meal is something where you can find every taste from Bitter to Sweet. Vegetarian to Non-vegetarian dishes. They always start with something bitter like Sukto (a dish prepared with bitter vegetables & herbs) & something called like Shak or leaves (fried). Next is Daal with Bhaja, there are several types of grams called Mushur Daal, Mugh Daal, Chola & Motor Daal with Bhaja called Aloo Bhaja(finger chips), Begun Bhaja (fried brinjal), so on.

Bengali always find their happiness in non-veg dishes. Without any recipe for fish, there is incompleteness in Bengali cuisine. From Maacher dimer bora (deep-fried of fish eggs) to Maach er Jhol (fish stew), Fish Kalia (spicy gravy preparation of fish), Maach er Bhapa (Steamed fish), Ilish maach bhapa, Ilish maacher paturi, Chingri maacher malaikari, Chital maacher muitha, Tel Koi, Pabda maacher jhaal all these are very famous parts of Bengali cuisine. Bengali can't imagine their occasions without fish.

"Maache, Jhole Bangali".

Any meat items are always considered as Bengali's favourite dishes. Kosha Mansho (spicy & delicious preparation of chicken or goat), Kochi Pathar Jhol or Murgir Jhol also mouth-watering preparation of Bengali cuisine. Bengali never desired Sunday without meat dishes.

Other loveable items of Bengali are Bengali Sweets or Desserts (Misti). Mik is one of the important ingredients from which a plethora of Bengali sweets & desserts like Rassogolla, Payesh, Misti Doi, Rabhri etc. are made of.

Ms Chatterjee as a homemaker gave her opinion on Bengali cuisine. She said as a Bengali she preferred Bengali dishes the most but she also expresses her support for Mughai & South-Indians Foods. She has remembered some traditional dishes which were made by her grandmother, mother like Kochur Shak with Ilish Maacher matha, Echor Chingri, Potoler Dorma and so on. She thinks in this busiest life schedule sometimes Bengali women can't manage all these dishes all the time but that doesn't mean they don't like those to eat. She has mentioned some simple but tasty dishes like Alo Bhaja, Maacher Jhol, Daal which are always liked by Bengali.

The traditional & key ingredients of Bengali food culture are Shorsher Tel (Mustard Oil), & Deshi Ghee. Kashundi a special sauce prepared out of Mustard paste is served with fried items is very well-known to Bengali.

Bengal has a past with several rulers like Nawabs & Mughals & British, So that in their list of preferable dishes we can be the witness of the Mughlai dishes like Biriyani, Kababs and murg tandoor, Chinese dishes like Chinese soups, Chowmin, Chilli Chicken & as well as British baked confectioneries, chops and cutlets, continental and so on. Bengali is in the habit of having tea from the Christian community, and nowadays, Bengali proposes their gossip or starts a brainstorming discussion with a cup of tea.

youtube

According to Sarbari Chatterjee, Bengalis love their food. When a bunch of Bengalis get together, the conversation mostly revolves around food, football and politics.

When we speak of Bengali cuisine, fish and rice (maach-bhaat) come to mind. But Bengali cuisine isn’t as fishy as one thing. A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of the cuisine.

According to a report, it says that 98% of Bengalis are non-vegetarian and the rest of the people live on vegetables only.

Here is a graph on the vegetarian and non-vegetarian Bengalis.

Bengalis

Total

Non-vegetarian

2 %

Vegetarian

98 %

China Town, Park Street, BBD Bag, Dacre Street or Dacre Lane, Burabazar, College Street, Lord's more and so on places of Kolkata which are always in the mind of Bengali whenever they think about dishes which are different from "Bangali-Aana".

Bengali food is the concept of creativity & innovation which they styled from Breakfast to Dinner table.

#Youtube

1 note · View note

ankit26 · 4 years ago

Text

Cultural food of India

India has a rich cultural heritage in their foods that has evolved over a period of time. Indian food is very different from the rest of the world not only in taste but also in spices and cooking methods it is a perfect mixture of tasty and healthy food. Every dish and every ingredient in India carries some nutritional as well as Medicinal properties.

Indian cuisine represent a variety of traditional and regional dishes which actually came from different states of India like Bengali food, Gujarati food, Kashmiri food, mughlai cuisine, Punjabi food, Rajasthani food and a lot more. Every dish have its own recipe and methods which also differ from person to person. It is so because the cooking style varies from region to region.

Indian cuisine has influenced other cuisine across the world. But in all these dishes one thing is similar that is it is made with love which make it most delicious and special. for some amazing homemade product do visit this site www.momskart.com . They have amazing homemade food items which are made with love. After all happiness is homemade.

1 note · View note

bengali-food-tales · 5 years ago

Photo

Kochu pata Chingri : (Prawns with Colocasia leaves) Everytime when my mother asks me, why do I take photographs of every dish I prepare and what do I write so much about it ? Every time I answer her that " I write the untold stories of you and my grandmother". To elicit, nostalgia, it's not only about tastes - it's about everything connected with the taste memories and that makes the feelings of nostalgia bubbles up. This is one such recipe which is almost on the verge of to be extinct from the bengali kitchen of today's generation. However, unfortunately, this is my most favourite cuisine. Here the prawns are cooked with kochu pata or young colocasia leaves with shredded coconut, poppy seeds paste and mustard paste. Flavor of Mustard oil is very dominant in this dish and you have to be really really careful about the leaves, since colocasia leaves may give you an itchy throat. In a nutshell, a dish not for the faint hearted. Boil the colocasia leaves in hot water and then discard the water. This is a mandatory step to omit the itchiness of the throat. Now pour mustard oil in a pan. Lightly fry the prawns with a pinch of salt and turmeric and keep aside.Remove the prawns, then in the same oil add the mustard paste, poppy seeds paste, sugar, salt and turmeric, Fry quickly. Now add chopped leaves which were steamed in the hot water. Though optional, I've used lemon juice of half gondhoraaj lebu to give a mesmerizing smell. Stir it to mix with the masalas, then add the fried prawns. Cook over low heat for 5 minutes, then add the coconut milk and shredded coconut. Cover and cook till the milk dries up and oil starts coming out the sides. Adjust the seasoning. Switch off the heat and then pour one or two tbsp of mustard oil more over it. Keep covered for some time. Sprinkle some more shredded coconut and serve with plain rice. . #bengalifood #bengalicooking #cooking #instacooking #homecooking #foodporn #homemade #homemadefood #foodie #food #foodphotography #instafood #instagram #foodgasm #foodceleb #shoutout #foodblogger #kolkatafoodie #kolkatafoodbloggers #thekolkatabuzz #thekolkatavibes #prawns #bangalirbangaliana #thecalcuttatalkies #bongconnection #colocasia https://www.instagram.com/p/B2Wb5qXFQrb/?igshid=1tx9fl5nspjqi

3 notes · View notes

therudran · 6 years ago

Photo

10 Best Summer Food Options for the Kolkatans

Cosmopolitan and diverse, the food scene in Kolkata is something else. We study the top 10 places that demonstrate the distinctive culinary delights of Kolkata.

Oh! Calcutta

Elegantly decorated with exquisite decor, Oh! Calcutta is a great place to start your culinary journey in Bengal, as it serves as the basis for traditional Bengali cuisine. Among the favorites of the menu are smoked boneless hilsa and smoked bhekti, which is marinated with mustard paste and green chillies, then wrapped in a banana leaf and steamed. Finish your meal with some of Kolkata’s famous sweets, including mishti doi, traditional Bengali sweetened yogurt. Alternatively, try homemade ice cream with a palm for the ladies, which is Oh! Fans of Kolkata admire their great taste.

More information

Mon - Sun:

12:30 - 15:30

Mon - Sun:

19:30 - 23:00

10/3 Elgin Road, Bhowanipore Kolkata, 700020, India

6 Ballygunge Place

6 Ballygunge Place there with Oh! Calcutta as one of the best places in Kolkata to go for a bite of authentic Bengali cuisine. Housed in a 100-year-old bungalow, decorated with photographs of old Kolkata, 6 Ballygunge Place is the perfect place for multi-day Bengali food. The main points of the menu are: Mangsho porridge, a traditional Bengali savoury mutton dish, and dyab-chinri, which are prawns cooked in mustard (a favourite among Bengalis) and cooked in a hollowed-out coconut.

More information

Mon - Sun:

12:00 - 15:30

Mon - Sun:

19:00 - 22:30

6 Ballygunge Place, Ballygunge, Ballygunge Kolkata, 700019, India

Kewpie's Kitchen

With an atmosphere similar to that of a traditional Bengali home, Kewpie's Kitchen is a true family business led by chef Rahi Purnima Dasgupta. He seeks to prepare authentic, home-cooked Bengali cuisine in an eclectic, relaxed setting. Using recipes submitted by chef Rahi Meenakshi Dasgupta, Kewpie's Kitchen offers traditional Bengali dishes, including a tali-dish with Mickey dishes, which are served in terracotta pots. Although the service may be uneven, Kewpie's Kitchen remains an excellent restaurant to experience authentic Bengali food and culture.

More information

Mon - Sun:

12:30 - 15:30

Mon - Sun:

19:30 - 22:30

2 Elgin Lane, Sreepally, Bhowanipore Kolkata, 700020, India

Restaurant Arsalan

The Arsalan Restaurant, located in the informal dining area of Kolkata, is notable for its authentic Mughlai cuisine. This type of cuisine comes from Persian cuisine served in the imperial kitchens of the Mughal Empire. Kalkats come to Arsalan — or order Arsalan for large gatherings — for their biians. For many locals, Arsalan is considered the best in Burma in Kolkata with variations such as mutton biryani, Hyderabadi biryani, chicken biryani and much more. Other favorite menus include chicken chaos Arsalan and its many kabab variants.

More information

Mon - Sun:

10:30 - 12:00

191 Park Street, Park Street, Kolkata, 700017, India

Kolkata Street Meals: Deckers Lane (James Hickey Sarani)

Kolkata is the king of street food in India, with kiosks selling all sorts of street snacks and dishes. Here traditional dishes are served, such as bunches (fried balls with tamarind dipping sauces), jhal muri (seasoned rice puffs with dal, peanuts, other ingredients and mustard oil) and singara (samosas). However, you can also find street ests, obtained from other regional and international cuisines. Now, lovers of Kolkata cuisine can find kata-rolls (kebab-rolls - like a burrito), chow-mein, biriani, dosa, lassi, chola-bhatura, kulcha-chan and much more in Kolkata's thriving food street. For the best street food in Kolkata, try lively Decking Lane (renamed James Hickey Sarani), BBD Bagh (formerly Dalhousie Square) or Camac Street (renamed Abanindranath Tagore Sarani).

More information

James Hickey Sarani, Onion-barracks Kolkata, 700069, India

Nahum and sons

At the beginning of 2013, the depleting Jewish community of Kolkata and many non-Jewish kolkats mourned the passage of David Elias Nachum, the longtime owner of the Nachum and Sons confectionery factory. The famous icon of Kolkata, the bakery was first created by Nahum Israel in 1902, an Iraqi Jew who immigrated from Baghdad. At the beginning of half a century, this lively city was home to 3,000 to 5,000 Jewish people, where they created their own schools, synagogues and newspapers and brought traditional Jewish products with them. Now only a handful of Jewish people are left - about 25 people. However, their influence is still evident in several Jewish bakeries of the city, who no longer love the candy “Nakhum and Sons”. The Jewish tradition of baking is conducted by Isaac, brother of David Nahum. Visitors to the New Market area of the city can find stacks of cakes and rum balls, as well as a rich selection of cakes, cookies, pastries and fresh breads from the oven.

More information

Mon - Sun:

9:00 - 21:00

Taltala Kolkata, 700087, India

Nizam

King Katie Roll, Nizam claims that he is the inventor of the famous roll, who became one of the dishes in Kolkata. True comfort food, Nizam Katha is a fried paratha, fried with fried egg, spicy meat, onion and chilis, all of which are rolled up and served like a burrito. Such is the fame of the role of Katha Nizam, which famous chef Rick Stein called roll-roll "the perfect street food."

More information

Mon - Sun:

11:30 - 23:00

Taltala Kolkata, 700087, India

Flurys

Flurys - the legendary tea room of Kolkata, located on Park Street, which was founded under the British rajah in 1927. Led by chef Vikar Kumas, Fluris continues to exude the charm of the Old World with the generous spread of luxury cakes, indulgent pastries, rich puddings and special Pride Flurys, some of the best chocolates of the same origin outside of Europe. Thanks to its stylish and chic design for 90 years after its foundation, Flurys is the perfect place to catch up with traditional English cream tea or enjoy a refreshing break from the summer heat with iced coffee with ice cream. Flurys is also a place to go to Kolkata for a weekend weekend, offering your popular English breakfast every day.

More information

Mon - Sun:

7:30 - 22:00

Park Street, Kolkata, 700071, India

Bhim Chandra Nag

The true speciality of West Bengal is confectionery and desserts, many of which are made using sweetened chhena or condensed milk. From shôndesh (sandesh) to rôshogolla, Bengalis have a great love of sweets. Bhim Chandra Nag is one of the oldest and legendary sweet shops in Kolkata. Locals flock to Bhim Chandru Nag for their delicious sadesh, a confectionery product from West Bengal, from curly milk and various types of sugar.

More information

Mon - Sun:

8:00 - 22:00

5 Nirmal Chandra Street, Boubazar Kolkata, 700012, India

Ganguram sweets

This venerable store of sweet meat (mithai) was created in 1885 and serves both traditional Bengali sweets and innovative options based on old favourites. With a huge variety of sandy products, including mango and strawberries, dairy chamchu, rasmadhuri and keshariya rasmalay, Ganguram Sweets has created a loyal following among the kolkatan. Locals come here especially for their perfectly balanced mishti doi, which is often called the best in Kolkata.

More information

Mon - Sun:

8:30 - 20:30

Park Street, Kolkata, 700071, India

#kolkata food #kolkatafoodies #kolkata restaurant #restaurants #food lovers #summer food #summer cuisine

3 notes · View notes

freshji25969 · 4 years ago

Text

Kolkata Food Culture. What Makes it Different?

West Bengal is heaven for vegetarian and non-vegetarian food lovers, from Mughlai foods to modern French cuisine. From sweet shop to Street foods, Bengali food is vibrant and delightful, just like Indian culture.

Move to Kolkata, also known as “The City of Joy,” and “cultural capital of the country,” home to the fantastic tasting foods and is the first choice of foodies who want to explore different tastes.

Kolkata hits all the right spots with the crown of the country’s best food destination, from spicy fast foods to delicious sweet dishes. With the millions of food varieties, you may be confused about what to try and what to the left. To help you with the best traditional Kolkata cuisines, we have come up with various dishes that you must try and come across with.

This blog will make you go through Kolkata’s food culture and add a pinch of Kolkata’s sweet, bitter and spicy cuisines, which you will never forget after having once.

Let’sLet’s take a tour of some delicious and mouthwatering dishes-

Street Foods – The Starters

Jhalmuri

When you are exploring the unique streets of Kolkata, you will come across a pepping snack called jhalmuri. The puffed rice, mixed with peanuts, coriander, tomato chunks, and other spices, will quickly calm your hunger.

Puchka

Everbody’sEverbody’s all-time favorite, tiny water bombs, also known as “panipuri” or “golgappas.” The pride of Kolkata’s street food, filled with spicy masala stuffed with potatoes and served with “meethi chutney.” Nobody can ignore its unforgettable taste.

Telebhaja

The “Crown food of Monsoon.” Especially when you are roaming on the Kolkata streets during monsoon days, these telebhajas are best enjoyed with a cup of tea. These crunchy snacks are covered with cornflour and mixed with alur chop, piyaji, and phuluri tantalize your taste buds.

So, how were the starters? I think you enjoyed them just by reading their spicy names; I am sure you will enjoy them much after having them on your palate. Let’sLet’s move on to some Bengali’s homemade soul food.

Spicy Foods – The Main Course

Kosha Mangsho

One of the famous and most loved Bengali recipes, especially for Non-veg lovers. It is a Mutton curry, topped with different Bengali spices, with various fresh vegetables like tomatoes, onions, and garlic. The aromatic presence of spices attracts mutton lovers the most. If you want to make the most out of this dish, serve it with steamed rice and paranthas.

Shukla

It is one of the best Bengali recipes, with a partly sweet and partly spicy taste. Prepared with a mixture of fresh vegetables like potato, bottle gourd, pumpkin, brinjal, etc. When served with rice, it sets a unique taste that you will never forget in your lifetime.

Katla Kalia

Also known as the “Sunday recipe.” One of the traditional recipes of Bengalis. It is made of Katla fish, cooked with onion, ginger, and garlic paste; add a pinch of bay leaves. The sprinkled spices enhance its aroma to the extent that nobody can stop oneself from taking a bite.

Overfeed with the main course? I think now you can understand the power of Bengali dishes. But wait, sweets are waiting for you. Let’s move towards the sweet Bengali dishes.

Sweet Food – The Dessert

Roshogullas

One of the best and popular desserts of Bengal, Roshogullas. These are the balls of cottage cheese dipped in sugar syrup. It is the must-have dish after the main course. One is not enough for those who are born with a sweet tooth.

Sondesh

Sondesh is also the most popular sweet dish. A sweet, moist fudge made from milk, cottage cheese, and sugar. It is a perfect end for the main course. Bengalis prepare sondesh or “Sandesh” in various shapes like circular, little balls, and square shapes.

Chom-Chom

Also called “”cham-cham””. It is the festive feast of Bengalis made from flour, sugar, cream, lemon juice, coconut flakes, or saffron. One of the mouthwatering sweet dishes from Bengal that works as a full stop after dinner.

Delicious Thoughts

Kolkata is not only famous for its snacks and meals. You will find that vendors of Kolkata are also very friendly and excited to serve you. In this blog, we have showcased you the most loved Kolkata dishes, and you have come across Kolkata’s food culture. From Spicy to sweet or from street to home, it is the love of diversified food that makes Kolkata’s food culture lively and different.

We are one of the biggest wholesale grocery suppliers and the best online vegetable stores in Kolkata.

You can contact us at Freshji.in for farm-fresh veggies, bulk organic vegetables for hotels, hostels, and restaurants.

Satisfy your Snack attack..!!

#organic vegetables for home/office parties #farm fresh vegetables for shopping malls #grocery shopping in kolkata #best online vegetable store in kolkata #vegetable wholesale supplier in kolkata

0 notes

shreyachakraborty15 · 4 years ago

Text

INDIAN DELICACIES

" THE ONE AND ONLY THING WHICH CANNOT BE COMPARED WITH ANY OTHER THING IS OUR TRADITIONAL INDIAN FOOD "

Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their inde-pendence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world.

Our counrty is a banquet expressed in colors, smells, flavors, and personalities.There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.The hundreds of spices which most Indian cooks use, show exactly why their food can always stand out from others and taste fantastic. The traditional foods used in India such as curry, Roti, and chutneys are some of the reasons as to why India’s dishes are so extraordinary.

We are a land that celebrates food. The food emotions lie within the Mughlai cuisine, the traditional Kashmiri Wazawan cooking, the rich Awadhi cuisine of Lucknow, the Chettinad cuisine of Tamil, thr Hyderabadi cuisine, the Bengali fish dishes, the diverse options offered by Rajasthani and Gujrati cuisines, and many more. The tasty snacks in India complete the list by allowing Indians to grab a quick bite while on the way to their destination . All these form what is known as Indian cuisine.

Food in india is not only about taste but also about emotions. Thats why it is aptly said " Indian food touches your soul before it touches your tastebuds "

0 notes

akshita114 · 4 years ago

Text

INDIAN CULTURE

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

The different part of our India serves different cuisines like

WEST INDIAN FOOD

In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the dessert flavor of Indian food.In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes.

NORTH INDIAN FOOD

Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the ‘Saag’ that is prepared with a green leafy vegetable.

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food.

EAST INDIAN FOOD

In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Various sweets prepared in this region, by using milk include the ‘Roshogollas’, ‘Sandesh’, ‘Cham-cham’ and many more.

SOUTH INDIAN FOOD

The southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.

FOR ENJOYING YOUR OWN INDIAN CULTURE CUISINES ( EAST ,WEST NORTH SOUTH INDIAN FOOD) THEN DON’T WORRY OUR APP MOMSKART SERVES YOU THE BEST HOMEMADE FOOD FOR YOUR DELIGHTFUL DAY WITH FULL SAFETY AND ALL INDIA DELIVERY AND AVAIL YOUR BEST OFFERS OF THE COMING FESTIVALS.

#www.themomskart.com

0 notes

devikong · 4 years ago

Text

Kazuko san’s visit to Imphal

It was during my visit to Japan in September-October 2019 that I met Mrs. Kazuko Yasunobu (Kazuko san) at the residence of the Indian Ambassador to Japan, H.E. Mr. Sanjay Kumar Verma in the evening of 1st October. That was a dinner party hosted to welcome the Manipuri cultural team led by our Honorable State Culture Minister, Mr. Langpoklakpam Jayantakumar Singh and the Director, Department of Art & Culture, Government of Manipur, Mr. Aribam Shivadas Sharma, MCS. I was part of the cultural troupe as a Coordinator. The cultural troupe performed at various events across different cities such as Namaste India Festival (Tokyo and Karia City), Kyoto, Niigata, Osaka, etc.

That very night, Kazuko san was wearing a fine Assamese mekhala chaddar with a beautiful flower decorated on her hair and a bright red bindi on her forehead. It showed her immense love for our Indian Culture. Other than that, I knew nothing about her. However, it happened that she was performing Odissi (one of the six classical dances of India, originally of Odisha which is an Eastern state of India) at Namaste India Festival, Tokyo where our Manipuri Team also performed. As I was too occupied with the coordination work for our team, I somehow failed to notice her performance.

She said she had plans to visit Manipur in January next year i.e. 2020. Later on 5th October, our cultural team went to Tokyo from Tokamachi mountain city to perform especially for the Bengali community as it was Durga Puja time. There, for the second time, I encountered Kazuko san with full make up and colorful costume as an Odissi dancer. Oh, I found out she is a professional Odissi dancer. She addressed me as ‘didi’ (Hindi word for sister) and we clicked few photographs together. She is currently an Odissi, Sambhalpuri Teacher at Vivekananda Cultural Centre (VCC), Embassy of India in Tokyo. Moreover, she has her own dance class at Studio Odissi in Tokyo.

Next few months passed by and there was no communication between the two of us. One fine day, she sent me a message and told me about her confirmed trip to Imphal, my hometown, in January 2020. She had requested me to arrange for a home stay and to contact some teachers for Manipuri Dance and Thang-Ta (Manipuri Martial Arts) so that she could learn few basic steps. I responded to her request positively. As my husband, Mr. Gurumayum Dharmadas Sharma was working as Principal-In-Charge of Government Dance College, Manipur, I requested him to help Kazuko san in every possible way so that she could get what she had expected out of her Manipur trip.

I told her about the Solo Dance and Music Festival which was to be commenced from 22nd February to 24th February 2020 and inquired if she wanted to come to Imphal in February instead of January. But she was firm in her decision to be here in both the months.

My husband sent a formal invitation letter to Kazuko san at VCC, Tokyo by December end of 2019 for the Solo Festival which was to be jointly organized by the Eastern Zonal Cultural Center, Kolkata (Ministry of Culture, Government of India) and Government Dance College (Department of Art & Culture, Government of Manipur).

Hence every arrangement was made starting from booking hotel, pick and drop from airport and other domestic travel, dance and martial art classes along with provision for students from the Dance College for her ‘Sakura’ (Japanese word for Cherry Blossom) Dance Composition and many more.

Kazuko san arrived at Bir Tikendrajit International Airport, Malom, Imphal on January 3rd. We asked our friend, Mr. Acharyamayum Shantakumar Sharma to pick her up from the airport. In the evening of her arrival, I went to meet her at hotel Sangai, Nagamapal where she would be staying for the next few days of her first ever trip to Manipur.

The next day, 4th of January, my family took Kazuko san to Rita Café, Classic Hotel, Imphal for evening tea. She wished me happy birthday as it happened to be my birthday. Since she wanted something Manipuri in taste and flavor, we ordered singju ( Manipuri salad ), khajing bora ( Deep fried battered prawn ), and CCT ( locally produced lemon grass tea ). As Japanese usually do not take very hot and spicy food, I asked the service boy to make singju less spicy. However, it turned out to be a bit hot and spicy for Kazuko san. Later, the service boy came back with another plate of less spicy singju at no extra cost. What a treat it was!!!!

At Rita Café in the evening of 4th January (Photo Credit : Kazuko san)

While we were returning from the café, I told her about my morning nature therapy treatment. She expressed her desire to join as she felt exhausted after long hours of travel and hectic schedule. Before coming to Imphal, she already stayed in Bhubhaneswar, Odisha and had performed in various events. During those days, she had received prestigious awards such as Nritya Bhushan Award in addition to various other national and international recognition that she had already been honoured wih.

So, on January 5th morning, Kazuko san joined me for the treatment which was conducted by one of our local therapists. It was a relaxing experience. Unfortunately she didn’t continue after some untoward experience.

Once she arrived at Imphal city, she kept herself busy by learning Manipuri dance and Thang-Ta. At the same time, she made a fusion composition based on the famous Japanese classic ‘Sakura’ to be performed by herself and a team of students from Dance College at Japanese War Memorial, Maibamlotpa Ching, Nambol. For the Manipuri dance steps of the composition, she took help from Guru Gurumayum Loken Sharma, Senior Lecturer, Government Dance College, Manipur. Oja Laishram Brajakumar Laishram, Senior Lecturer (Flute ), oja Pebam Tiken Singh, (Pena, a traditional stringed instrument of Manipur), Mr. Ben Johnson ( Guitar ), Mr. Amit ( Pung, Manipuri Drum ) and Mrs. Anjella Yenkhom ( vocal ) became important part of Sakura composition along with many other Manipuri students, both male and female dancers. She expressed contentment that our Manipuri students are quite enthusiastic, fast learners and are very serious in learning and make the whole process of interaction a fun filled activity. Often these students shared homemade food in the college premise and that made Kazuko san feel quite at home in Imphal in spite of being a first timer in the city.

Some special moments with friends in Imphal as captured by Kazuko san

On 7th January, we picked her up from hotel at 9 am for Japanese War Memorial. Just as we started, my elder sister Angousana Devi handed over to me a huge carry bag full of fresh marigold flowers near Nagamapal Lai Ishing Chaiba Temple to be taken for offering at Nambol as Kazuko san wished. The team of students from Government Dance College, Manipur led by Guru Loken and Kazuko san performed ‘sakura’ fusion composition as an offering to the departed souls of the numerous Japanese soldiers who led their lives on the soils of Manipur during the Second World War, 1945.

At Maibam Lotpa Ching (Red Hill), Nambol on 7th January

At Maibam Lotpa Ching (Red Hill), Nambol on 7th January (Photo Credit : A. Shantakumar Sharma)

On the way to Nambol, she told me about one Manipuri friend of her husband who was currently in Fukuoka Ken, Japan. This friend helped her husband with information about Manipur while he came here last year to gather some idea about select Manipuri hotels. As there was shut down of market on that day, Kazuko san’s husband failed to visit those hotels of which he wanted some information. To my utter surprise, this young lad came out to be my nephew, Vicky Ningombam, who is working in Fukuoka as a Manager in a hotel at present.

So, while returning from Nambol, we took Kazuko san to Laxmi Hotel and Imoinu Hotel, both at Wahengleikai, Imphal West to collect information and to take some photographs especially of the local cuisines being served there.

The very next day, the 8th January was the birth anniversary of Guru Kelucharan Mohapatra, a legendary Odissi exponent and is the guru of Kazuko san. We went to Sri Sri Govindajiu Temple, Imphal East where Kazuko san made special fruits and flowers offering to their Lordships Sri Sri Radha Govinda and Sri Sri Jaganath Baladev Subhadra as a humble obeisance to her dance guru. Later, we had delicious prasadam. In the latter part of the evening, Mr. Shanta took Kazuko san to Ima Keithel, the world’s only market run exclusively by women only. She purchased some colorful Manipuri traditional shawls and phanek (sarong worn by Manipuri ladies).

After returning to Tokyo in January, she came back to Imphal on 20th February for participating in the Solo Festival. Renowned artists from Manipur and other states of India took part in the festival. It was the first time that a Japanese artist took part in this festival. Some of the artists who gave their scintillating performance during the 3-day festival apart from Kazuko san (Odissi dance) were Ms. Ivana Sarkar (Manipuri Dance), Mrs. Muktasana (Manipuri Dance), Mr. Srijan Cahtterjee (Hindustani Music), Mr. Anoubam Shashikumar Sharma (Sarod), etc.

She performed a new composition ‘Saraswati Sakura Mangalacharan’ with live music by a team of musicians from Bhubhaneswar on 23rd February, the second day of the Solo Festival.

A beautiful shot of Kazuko san while performing Odissi on 23rd February (Photo Credit : Surjit Soraisam)

On 24th February which was the third and the last day of the festival, Kazuko san performed an Odissi-Japanese-Manipuri fusion composition along with few teachers and students of the Dance College. She displayed nice Origami creations too during the performance. Even Mr. Ben Johnson ( a staff of Art & Culture Department, GOM) and Mr. Shanta also became part of the dance composition.

A pose from few of the participants of Manipuri Japanese Fusion Composition of 24th February Evening (Photo Credit : Ben Johnson)

The 3-day festival was, as a whole, well acclaimed by viewers and critics. The location and timing of the performance at the Government Dance College with greenery all around and in the open auditorium right under the starry sky around the evening make the ambience so attractive and the performance an enjoyable one. Once you arrive there, you tend to watch the performance till the end. That was the attraction I am talking about.

One good thing about the program was that many elected representatives of state assembly came to see the performance along with their families and expressed words of appreciation.

Though it was a Solo Dance and Music Festival, the Dance College showed two new group compositions choreographed by Guru Loken to give an exposure of the college students and to encourage them for future stage performance.

A shot from the group performance 'Raghupati Raghava Raja Ram' by the students of Government Dance College Manipur, choreographed by Guru Gurumayum Loken Sharma (Photo Credit : Somorjit Laiphrakpam)

The next day, i.e. the 25th of February, I organized an “Origami” workshop for school children under the banner of Young Learners’ Academy, a kids care academy at Nagamapal Soram Leirak, Imphal West, the program of which was conducted by none other than Kazuko san. The “Origami” literally means folding of paper and is a Japanese art of paper craft. It is believed to be good for coordination and cognitive development and has become an important part of Japanese culture. Following the last few days of extremely hectic schedule of rehearsal and stage performance, Kazuko san was almost ill on the 24th night and 25th morning. However, she made sure that she would conduct the Origami workshop as planned. Some 29-30 kids along with their parents participated the workshop and it was a huge success. Thanks to Kazuko san who despite her weak health taught our kids the Origami items, that too with the materials she bought all the way from Japan. In addition to this, she distributed Japanese candies to the young participants. Sincere thanks to Saknaibi, Sormorjit Lai, Bikash, Loijing, Sonia and Vijaya, all students of Dance College, came and helped us during the workshop. It really was a great evening for all.

On the day of departure, the 27th of February, madam Laishram Shantibala Devi, wife of honourable Culture Minister of Manipur, met Kazuko san in Government Dance College. Students and teachers of Dance College met Kazuko san to bid farewell. Mr. Shanta dropped her off to airport.

26th February was bit rainy and cold. Around 3pm, Saknaibi picked Kazuko san up from her hotel and took her to well known RKCS Art Gallery. Later she was taken to local sculptor who makes different idols of Lord Jagannath. Kazuko san has special affection for the Lord as she has already stayed in Odisha for several years and is used to Oriya tradition where Lord Jagannath is an important part of life and the Jagannath Temple at Puri, Odisha is a famous tourist attraction. In the evening, my husband joined them and took Kazuko san to our home at Brahmapur Mangjil for just few minutes. Once she was dropped back to her hotel, I met her for the last time of her February trip. We laughed and chatted together for a while. I told her that when our culture minister’s wife asked me what she could buy to present to Kazuko san, I suggested an off white, temple bordered ‘Rani Manao’ (traditional Manipuri hand loom silk stole). To pair up with that, I gifted Kazuko san a ‘Phanek Mapaanaiba’ (Traditional Manipuri sarong with embroidered border). Also Somorjit Laiphrakpam designed two white netted dupatta (the Hindi wod for stole) so that Kazuko san could use to display Japanese Manipuri fusion dance when she’s back in Japan.

A photograph taken on 27th February at Dance College just before Kazuko san leaves for Delhi (Photo Credit : Somorjit Laiphrakpam)

After two nights stay in Delhi, Kazuko san reached Tokyo safely on 29th February.

On 8th March which is International Women’s Day, we had Review Origami Workshop at Nagamapal, Imphal as a follow up programme of the last Origami Workshop held on 25th February. Kazuko san came online to teach Ureshii Hinamatsuri Song (Delightful Doll Festival Song of Japan). She suggested that we should review Origami so that we do not forget the steps of the paper craft that we had already learnt.

A shot taken on 8th March during the Review Origami Workshop at Nagamapal, Imphal

Further, we made plans to have online interaction with Kazuko san and her students of Studio Odissi, Tokyo and our team of students of Government Dance College, Manipur led by Guru Gurumayum Loken Sharma. Though this could not happen on scheduled date of 12th April due to the ongoing Covid-19 pandemic, it will certainly be done in near future as the current lockdown and emergency situation get lifted in respective countries. So it is the very beginning of our cooperation and the cultural exchange programme and it has a long way to go.

1 note · View note

easyfoodnetwork · 4 years ago

Text

Reclaiming Indian Food from the White Gaze

Shutterstock

The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative.

This is Eater Voices, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark. If you want to write an Eater Voices essay, please send us a couple paragraphs explaining what you want to write about and why you are the person to write it to [email protected].

Once we’d been at home for three months, I finally gave in — not to sourdough, but to starting a quarantine cookbook. At first, it seemed like a fun and lighthearted activity, a way to connect with friends over what we were making. But it turned out to be more emotional than I expected. As an Indian woman working to love my culture in a world that has stolen it from me, food gets very personal.

I was never taught how to cook as a child. My parents don’t cook very often; their specialty is chili cheese toast, and I don’t know any passed-down family recipes. Instead, I learned the basics from Chitra Agrawal’s Vibrant India when I was 21. But even though I was brought up on Indian food, I learned about it through the white gaze.

For many people of color, food can be a source of pride and shame. Growing up, I was mocked for how Indian food affected white people’s digestion. Whenever I went to a British friend’s house for playdates, her mom proudly told me when they ordered Indian food (always curry) and how she was so relieved that this particular restaurant didn’t give her stomach problems. She wanted a pat on the back for bravely ordering ethnic food, but by othering my culture and expecting my validation, she made me uncomfortable.

Slowly, I started absorbing the stigma that others attached to my culture. In fifth grade, my mom submitted a chicken tikka masala recipe to our class cookbook even though we are vegetarians, because it’s always been easier to give the people what they want than to try to educate them. In 10th grade, eating bhindi stained my braces green. In college, my favorite snack was papad, but when my friends started to sniff the air after I made it, I learned to be self-conscious about its smell. As an adult, even my own home could make me feel judged: Whenever I made tadka in my Brooklyn kitchen, the mustard seeds tempering in ghee set off the smoke detector.

But the same recipes I was teased for eventually became chic, gentrified, and endorsed by Goop. Their popularity in the hands of white tastemakers made me realize that people didn’t want to see a brown face behind brown food. I met people who were hesitant to try my homemade nimbu pani, but would happily pay $6 for South Indian filter coffee made by a white woman at Smorgasburg. It’s never been an equal playing field: Brown chefs are expected to cook their own food, but white chefs can cook whatever they want.

I’ve also seen the effects of colonialism in how people explain my own culture back to me, with no awareness of the power dynamics. This happens a lot at restaurants. At Manhattan’s Bombay Bread Bar, a white server felt compelled to explain kulcha to me; farther downtown at Janam Tea, my Pakistani friend and I received a lecture from a white woman who proudly told us how she was bringing Indian tea to the West, without any humility around claiming expertise of a culture that is not her own.

For years, I’ve been working to address culinary imperialism and reclaim my love of Indian food from the white gaze. But while I have been enjoying teaching myself traditional recipes, I often get stuck when none of the options online are written by brown people. It’s become so trendy to remove Indian food from its cultural context — the New York Times’ masoor dal recipe includes sweet potatoes, which would alarm any auntie — that it’s hard to know what’s authentic as someone who’s still learning.

It doesn’t help that in the West, people view Indian food through the lens of takeout, which shortchanges the craft behind it. Many recipes are extremely intricate, with over 10 ingredients and hours of prep and stove time. Even a simple meal requires a quick sequence of actions, serious focus, and lots of multitasking (cue the smoke detector). And yet that effort is often erased by what is familiar: My roommates are cautious about tasting new recipes that I make, and instead keep ordering their usual garlic naan and vindaloo. For all of the parts of my culture that people love, it’s sad to see how much fear still exists.

It’s also jarring to see how the language around Indian food has changed over time, with new recipes branded as ayurvedic, vegan, and cleansing in order to seem more approachable. Ghee, which I grew up thinking was an indulgence, is now a superfood. Khichdi, one of my childhood comfort foods, has been co-opted as kitchari, the latest detox cleanse.

This kind of language belongs to modern wellness culture, which has also made me distance myself from Indian traditions. I would love to learn yoga or meditation, but don’t feel like I have access to them anymore: It’s too painful to learn about my culture from people who can’t pronounce “namaste” (nuh-mus-teh) or “mantra” (mun-tra). “Namaste” is a word that no longer even belongs to us: I cringe when I hear it used in all sorts of inappropriate situations, like as a catchphrase to “namastay in bed.” Its loss echoes the one I felt my first year in New York, when I attended a Diwali puja (prayer service) only to feel sick to my stomach when I realized that I was the only brown person in the room. It’s traumatic to see your culture taken from you.

The same recipes I was teased for eventually became chic, gentrified, and endorsed by Goop. Their popularity in the hands of white tastemakers made me realize that people didn’t want to see a brown face behind brown food.

Still, I’m working to not let my baggage stop me. Three years ago, I went to Patel Brothers, the iconic store in Jackson Heights, to start my spice collection and happily buy katoris that remind me of home. As I learned to cook, I sent my parents photos of pongal, puchka, and pakoras on WhatsApp, hoping that one day I could cook for them. I joined a dinner club, which became my testing ground for new recipes (I was the only person of color), and shared leftovers with my South Asian coworkers for the real verdict. Over Thanksgiving, I observed my aunt’s chai-making process to figure out why my chai tasted like a mouthful of ginger (crushing instead of grating was the trick). I even started improvising with spices, adding chaat masala to popcorn, cucumber, and scrambled eggs.

After going through this journey to reclaim my culture, every decision for my quarantine cookbook feels critical: Each is a chance to change the narrative, even if it’s just for myself. For weeks, I’ve been compiling global recipes from my community, finding ways to bring out personal stories and enjoying the opportunity to learn more about my friends. All of them submitted one or two recipes, mostly ones that are meaningful to them and have been passed down in their families. As the cookbook’s curator, I knew that my recipe would say something about me, and felt a familiar existential crisis coming. If I chose Indian food, I would feel a responsibility to dispel myths, provide regional nuances, and compensate for whitewashed food descriptions (I refuse to call a dosa a sourdough crepe). But if I chose a recipe from a different culture, I would feel like a sellout.

This dilemma reflected a larger one: Representing my culture always feels somewhat performative. In many ways, I’m happy to educate. It’s incredibly important to learn about food from people who come from its culture. But the pantomime required to cheerfully explain the basics and provide emotional reassurance so that other people can get over their fears and assumptions is exhausting.

For this reason, I’ve never felt fully comfortable going to Indian restaurants with non-South Asians. I know that, in some way, I will be responsible for translating the menu, affirming people’s choices, advising on spice levels, teaching them how to eat with their hands, and commenting on whether the food is authentic — a temporary tour guide. But it feels strange to be considered an authority when I don’t always recognize what’s on the menu. There are dozens of regional cuisines within India, but in the U.S., only a handful of North Indian dishes are mainstream, and many of us didn’t grow up eating them. People are always shocked when I tell them that I don’t eat curry, but they don’t understand that there’s so much more to Indian food that I’ve never felt like I was missing out.

This emotional labor is why, without realizing it, I left writing my own cookbook recipe to the last minute. I was delaying the carefully calculated decisions of how to translate ingredients, whether to pick a familiar or niche recipe, and how much to educate. Ultimately I picked chana masala, partly because it’s one of my favorite easy dishes and partly because I wanted it to serve as a wake-up call for people who don’t know the cultural roots of The Stew.

For the introduction, I wrote about how my dad calls me luchi, the Bengali word for puri, a puffy round flatbread that is served with chana masala to make one of my favorite dishes, chole bhature. I explained how, when I was young, I would get excited to order it at restaurants and poke the puri so it would deflate. Now, it’s really special to realize that I can make the chana myself. In writing about this, I found a way to speak about Indian food in a way that felt genuine to me.

Now I’m back in India, and it feels like a dream to not have to carry around the armor. I finally feel like I can learn without judgment, and have already warned various aunties that I’m coming over to cook after quarantine ends. I’m working to sink my feet into the spaces my ancestors created, to unconditionally love where I come from and give myself permission to explore it. It’s always going to be a process, but I want to decolonize my mind and take my power back.

Nayantara Dutta is a writer, strategist, and third culture kid. You can find her @nayantaradutta.

from Eater - All https://ift.tt/3gpntXd https://ift.tt/2Zn7Ok5

Shutterstock

The same food I was teased for as a kid has become gentrified and endorsed by Goop. Now, I’m using my cookbook to change the narrative.