VISIT KOLKATA ON NEW YEAR 2025 -A FOODIE PARADISE

BONG APPETIT!
Calcuttans are as much passionate about their food as they are about their iterature, politics, football and music. In fact, they were the first among the Indians, to emulate the French standard of a proper these-course meal.

Athough the rest of India usually equates Bengali cuisine to rice, fish curry and Roshogolla, in reality it is much more than that
Moreover, with the advent of globalization, one can gorge on a wide array of cuisines that the restaurants of the city have to offer. From Mughlai to Chinese to Mexican to fusion’ the choices are countless.

SOMETHING FISHY!

From a geographical point of view, West Bengal has numer- ous rivers and other fresh-water bodies along with an abundance of fertile land which is ideally suitable for the cultivation of paddy.

This has paved the way for rice and fish curry to be the two staples of Bengal, with a staggering variety of fish that Bengalis witness on their plate every day.
From Rohu Kalia to Bhetki Maacher Paturi, Bhapa Hilsa to Chingri-r Malaikari, the choices here are endless.
Interestingly, a sustained “taste tussle’ between the Ghotis (natives of West Bengal) and Bangals (erstwhile inhabitants of Bangladesh) regarding their prawns and hilsas respectively has added yet another dimension to the everlasting saga of Bengalis and their love for fish.
Beit Chicken Dakbungalow or Kosha Maangsho, we promise at the end of it all, you’ll crave for more!

A MEET OVER MEAT

Whether lunch or dinner, a true Bengali Sunday meal is incomplete without mutton; when blended with local spices, the mouth-watering preparations go well with both luchi and rice.

VEGGIE DELIGHT

If you don’t fancy eating fish or meat, you need not worry. Bengal has a treasure trove of traditional vegetarian preparations which are sure to take your breath away from Shukto (starting course) to chutney (dessert condiment), you’re well covered

MUGHAL-O-MANIAC

Calcuttans take a lot of pride in their biryani. But how did it come about?
In the summer of 1856, an exiled Wald Al Shah, the former Nawab of Lucknow, settled near Metiabruz in Kolkata. Wah the British confiscating his land and treasury, the Nawab was reduced to almost a vagrant.

It was during this time that he had introduced biryani to Kolkata while reducing the quanity of meat by substituting it with potatoes. This gave Kolkata biryani its own identity.
And although biryani, these days, also includes eggs, to a true Calcuttan, it is the potato that makes the difference.

A MEET OVER MEAT

Whether lunch or dinner, a true Bengali Sunday meal is incomplete without mutton; when blended with local spices. the mouth-watering preparations go well with both luchi and rice

DOODLE NOODLE

Cheneseve in one of thecusines of From five restito chest, you’t always come sordes a Chinese foenu wherever you deta Kolkata
Kolkata, also, has as very own China Teer in the heat of the oty Although with the passage of tree, has out a far share of es vienancy the locale attracts thousands of tood ensu ats every month
Besten Chena Town, fermoar incenew Kolkata must-try for every westor This set transitums into a busting breakfast zone seving authentic Chnese preparations form to nine every momeng

SUMPTUOUS STREETS

Kolkata’s cuisine is incomplete without its street food
You’l witness a myriad of roadade food stalls in Kolkata which offer innumerable delicacies like Ghot Gorom, Phuchika Paapn Chaat and Katha Roll

LAST BUT NOT THE END – IT’S THE TASTE OF BENGAL

Everyone craves a little dessert after dinner. Bengalis yearn for It after breakfast and lunch as well.

The majority of non-Bengalis are well aware of Roshogolla and Mishti Doi as two of the most popular Bengali sweet dishes. However, the likes of Lobongo Lotika, Malai Chomchom and Pantua among many are yet to claim their stardom.
But now that you’re aware of them, don’t forget to try a few!