Kolkata, the capital of West Bengal is also known as Calcutta. During the time of British rule in India, this port on the Hooghly River served as the main commerce hub for the nation. Kolkata is an intriguing city with a lot to offer visitors thanks to its long history diverse cultural influences and delicious Food Of Kolkata. Check out the learn to know about interesting facts about Kolkata, such as big, trees, bridges, and clubs.
The food of Northeast India is a unique fusion of delectable foods with regional variations and international influences. Nearly all of the states in North-East India have similar cuisines, which lean more toward meat-based dishes. People love non-vegetarian food so much that they add it to vegetarian dishes even when they aren’t vegetarian. While some foods are hot, others are bland. North-East India’s many states each have their own distinct cuisine cultures.
Most Interesting Facts about Kolkata
- Kolkata is a populated city.
- It was earlier known by the name, Calcutta.
- The Cantilever bridge is the busiest in Kolkata.
- Calcutta Polo Club is the oldest building in Kolkata.
- Kolkata has Asia’s oldest tram system.
How Is the Food Culture in Kolkata?
Kolkata is known for its huge diversity in cuisines and cooking styles. The food of Kolkata is known for its flavors. Fish is the most common food served here with rice. The best way to explore Kolkata is to taste the mouthwatering foods.
Check out the 10 delicious foods that you should try when you visit Kolkata.
1. Machher Jhol
Machher Jhol is a conventional hot fish curry in Nepalese food, Indian Cooking, and Bangladeshi Cooking in the eastern piece of the Indian subcontinent. It is an extremely hot stew or sauce that is presented with rice. Machher Jhol is generously prepared with turmeric, garlic, onions, ground ginger, and Indian flavors. Potatoes are added to the curry as a thickening specialist. Tomatoes are likewise added to give the dish a rosy variety which is liked by individuals of Bengal.
The sorts of fish that are regularly utilized in Odia and Bengali families are ilish or ilishi, rui, and catla. Aside from these, there are some renowned little estimated fish that are typically preferred over others.
Specialty: Exclusive Fish Curry
Best place to eat: Bhojohori Manna
2. Shorshe Ilish/Ilish Curry
Shorshe ilish is a unique Bengali meal of the Indian subcontinent. It is made using herring known as hilsa or Tenualosa ilisha which has been prepared in mustard gravy. The dish is well-known in Kolkata and enjoyed by locals there as well as in Bangladesh, where the fish is primarily found, and the nearby Indian states of West Bengal, Tripura, and Assam’s Barak valley.
Specialty: Bengali recipe of hilsa fish
Best place to eat: Kasturi Garden Restaurant
3. Mishti Doi
Mishti doi is a fermented sweet doi that is a favorite in Bangladesh, West Bengal, Tripura, Assam, and the Barak Valley of Assam. It is said to have originated in the Bengal region of the Indian subcontinent. The ingredients include milk, sugar, or jaggery. Depending on the preparation technique, it differs from plain yogurt. According to their notoriety, mishti doi come in a variety of forms. The sweet curd from Nabadwip, Kolkata, Bogra, and other places is particularly well-known.
Specialty: Fermented Sweet Yogurt
Best place to eat: Bheem Nag & Jadav Chandra Das, Jugal’s, Amrit Sweets, and more.
4. Kosha Mangsho
A meal called “mutton curry” is made with vegetables and goat meat. Every state, nation, and area of South Asia and the Caribbean serves the meal in a variety of ways.
All the ingredients were traditionally combined and cooked slowly over a wood fire in a clay oven to create the mutton curry. Today, all the ingredients and spices are briefly sautéed in a large wok before being cooked in pressure cookers and slow cookers. Mutton that is slowly cooked gets softer than mutton that is prepared ordinarily. Usually, rice or Indian bread like naan or parotta is served with mutton curry. The meal can alternatively be served with the cereal ragi.
Specialty: Special Mutton Curry
Best place to eat: Golbari, Koshe Kosha, Oh! Calcutta, and more.
5. Jhalmuri
A common street food in Bengali, Bihar, and Odia is jhalmuri, which is made of puffed rice with a variety of spices, veggies, chanachur, and mustard oil. It is much-liked in Bangladesh as well as the nearby Indian states of Bihar, West Bengal, and Odisha. When a British chef by the name of Angus Denoon tried this snack in Kolkata and started selling it on London’s streets, the food of Kolkata quickly gained popularity there. Through the Bangladeshi diaspora, Jhalmuri’s popularity has spread to other Western cities including New York City.
Specialty: Healthy Munchings
Best place to eat: Jawaharlal Nehru Road and Triangular Park
6. Kolkata Biryani
The meat and potatoes in Kolkata biryani are typically slow-cooked in clarified butter at low heat (dumpukht). The raw rice, raw beef, and raw potatoes are then stacked in a large pot (handi), which is then flavored with spices including cardamom, mace, saffron, cloves, and sweet ittar. The handi is sealed before continuing to be baked using the dumpukht technique. In Calcutta, eggs are frequently included in the rice together with the meat and the potato.
Specialty: Finely Flavoured Rice
Best place to eat: Arsalan Restaurant, Royal Indian Hotel, and more.
7. Luchi
Luchi is a maida-based flatbread that is deep-fried. The Indian states of Uttar Pradesh, Madhya Pradesh, Bihar, Assam, Odisha, West Bengal, and Tripura, as well as Bangladesh’s neighboring, are particularly fond of luchi.
Notably, it is consumed with aloor dum or kosha mangsho. Luchi is a common staple food during times when rice should be avoided, such as during Ekadashi for those who follow the ritual or comparable circumstances. This is because Luchi does not contain rice or rice flour.
Luchi is favored with dum aloo or any other comparable vegetarian meal in such ritualistic situations since the main cuisine must be vegetarian. When no such constraint is required, luchi and kosha mangsho are frequently well-liked pairings.
Specialty: deep-fried flatbread
Best place to eat: Balaram Mullick & Radharaman Mullick, Bhojohori Manna, Kewpie’s
8. Shukto
Shukto is a well-known vegetable dish in Bengali cuisine that is typically eaten with rice in Bangladesh and the Indian state of West Bengal. It is specifically eaten in banquets of Bengali social rituals like Annaprasana, Sraddhya, or Bengali Wedding as a component of traditional Bengali Thali. It has a little bitter taste.
Shukto is available in a wide variety of forms and can be prepared in many ways.
Specialty: Bowl Of Veggies
Best place to eat: Bhajahari Manna, Oh! Calcutta, and more.
9. Roshogolla and Rajbhoj
What is famous in Kolkata for eating sweets?
Rasogolla, a famous food of Kolkata which means “Balls in Sugary Syrup,” is exactly what it is. After extensive kneading, it is produced from chhana and formed into golla, or balls, which are then lightly fried and covered in ras, or syrup. There are techniques to use to make it pliable and delectable.
Similar processes are used to create Rajbhog but with superior enhancements. They are bigger, kesar-yellow in coloration, have more pista, etc. Then, our basic rasogolla is transformed into Rajbhog, or “Food fit for the King.”
Rasogolla has a milder, gentler flavor that is also simpler to process. Rajbhog has a richer, more exotic flavor.
Specialty: Sweet Tooth Love
Best place to eat: Balaram Mullick, Radharaman Mullick, Hindusthan Sweets, and more
10. Sondesh and ChomChom
What is Bengal’s famous Bengali dish?
Sandesh is a milk and sugar-based delicacy that is native to the Bengal region in the east of the Indian subcontinent and one of the most famous foods of Kolkata. Instead of using milk, some sondesh recipes use paneer. A softer variety of Sandesh known as pranahara is created by some locals in the Dhaka area using mawa and yogurt. Some people believe the Gupo/Gufo style of Sandesh from Guptipara to be the “first branded sweet of Bengal.”
Traditional Bengali desserts like cham cham, chomchom, and chum chum are well-liked across the Indian subcontinent. The candy is available in a range of hues, primarily white, light pink, and yellow covered with coconut or mawa flake to garnish.
Specialty: Mandatory Bites & Delicious Amalgamation
Best place to eat: Balaram Mullick & Radharaman Mullick, K.C. Das
What is the specialty of North East?
The most abundant biodiversity is found in the stunning northeastern states of India. Along with the seven sister states of northeast India, Sikkim is endowed with majestic mountains and hills, wonderful rivers, stunning waterfalls, and an abundance of other natural wonders that are worth exploring.
How to Reach North East India?
By Air
Direct flights from many Indian cities to Assam, Manipur, Nagaland, and Tripura are available. Guwahati, the only major city in the region, acts as the entry point for the other northeastern states. There are both direct and indirect flights to Guwahati from many Indian cities. Flights to Dimapur, Silchar, Aizawl, Agartala, Tezpur, Jorhat, and Dibrugarh can be taken from Guwahati. Since there isn’t an airport in every state, the only way to communicate after arriving anywhere is by road. Additionally, Aizwal and Naharlagun have helicopter services available.
By Road
To get to northeast India and see the spectacular beauty of the region, most people choose road travel.
By Bus
From the state of West Bengal, buses travel to Guwahati in the northeast. You can disembark in Guwahati and join an ASTC bus bound for another Northeast Indian state from Paltan Bazar. Volvo and other privately operated buses are widely used in the northeastern states.
What is the Main Food of North East India?
Here, rice is the main staple cuisine, which is typically eaten with seasonal vegetables, fish, and meat that has been lightly fried in strong mustard oil. Fish is typically caught in freshwater, and among the most well-liked dishes in the area is masor tenga, or sour fish.
What is the famous food of Northeast India?
Numerous creams, sauces, and meats are used to prepare North Indian dishes. The foods of Northeast India still contain a tonne of spices that give every dish tonnes of flavor and depth, despite being less spicy. Aloo gobi is made by combining gravy or curry with either fried potatoes, cauliflower, or both.
10 Famous Foods of Northeast India
Are you a foodie? What does that mean, you ask? Well, for many of us, traveling to a new place entails more than just taking in the views and landscapes. It involves integrating oneself fully into the location’s distinct culture and heritage. And what better way to learn about civilizations than by tasting the foods of Northeast India?
1. Fish Tenga
Belong to: Assam
Many different fish species can be found in Assam. With great zeal, they consume fish of all sizes. People use their nets to catch fish from neighboring ponds and lakes. Even at their homes, people have their fisheries. A tart fish dish is fish tenga. Tenga is a sour word. Large pieces of fish and OuTenga, which is Assamese meaning elephant apple and gives the meal its tangy flavor, are used to produce this tart dish. Various spices are added based on personal preference. Black mustard, however, gives the meal a noticeable flavor boost. The fish is cooked in Outenga sauce after being first fried in mustard oil. It is eaten alongside white rice.
2. Sanpiau
Belong to: Mizoram
The Sanpiau is a delicacy that is a staple of Mizoram cuisine and reflects the region’s rich cultural heritage. Every Mizoram household regularly prepares this delicious snack, which is also offered for sale on the street. Coriander paste, onion, black pepper, sour fish sauce, and rice powder are the key components of the cuisine. It is regarded as a very nutritious snack. It is a dish for vegetarians. However, egg Sanpiau is also cooked on occasion. The recipe remains essentially the same but now includes scrambled eggs.
3. Iromba
Belong to: Manipur
Iromba is a traditional Meitei dish from Manipur. It is a nutritious dish made from fermented fish. Because the fish is initially fermented, it has a strong pungent flavor. Mashed potatoes, green leaves, and red chilies make up the remaining ingredients. Very little oil is used in the preparation of the dish. As a side dish with a main course meal, this dish is a staple of Manipuri cuisine. It is frequently eaten as a snack as well. The food tastes wonderful in contrast to the strong fragrance.
4. Jadoh
Belong to: Meghalaya
Meghalaya’s national dish is jadoh. It is largely a traditional delicacy of the Meghalayan Khasi tribe. It is a delicious pork and rice meal that must be served at every celebration and significant ceremony in a Khasi home. Onion, ginger, turmeric, salt, pepper, coriander, and bay leaves are among the additional components. Oil is used sparingly during preparation. Although the meal resembles Biryani in appearance, it tastes very different. This meal has a flavorful, fragrant richness.
5. Bhangui
Belong to: West Bengal
The well-known sticky rice dish is made using the savory gobinda bhog rice, which is also used in West Bengal.
After being wrapped in banana leaves, the rice is sun-dried before being boiled with ginger, garlic, and onions. Any fish or meat meal, notably the pork-based when mosdeng from Tripura, goes well with Bangui.
6. Chikhvi
Belong to: Tripura
A delicious treat from Tripura to swoon over is chikhvi. Pork and bamboo shoots are the dish’s key ingredients. Smoothly sliced pork is prepared with stir-fried bamboo shoots. The amount of spice and smoke is just right. Every bite of the perfectly cooked pork has a hint of wetness. If you ever find yourself in the state of Tripura, do not pass up the opportunity to satisfy your palate with a platter of Chikhvi. The dish is prepared using only fresh herbs and spices that are produced nearby. Typically, chikhvi is eaten for lunch and dinner with steamed rice.
7. Pukhlein
Belong to: Meghalaya
A typical Meghalayan meal called pukhlein is made using rice flour. Although it can also be a famous food of Northeast India, Meghalaya is where it originated. The meal is well-liked for its delectable taste. Rice flour, cane sugar, and refined oil make up the majority of the ingredients. First, a batter made of rice flour, cane sugar, and refined oil is deep fried. The food is light and fluffy in texture. This is eaten as a snack for breakfast and in the evening with a cup of tea that is brewing. Additionally, it is made when there are celebrations.
8. Smoked Pork Curry
Belong to: Nagaland
In Nagaland, naga pig curry is arguably one of India’s most delicious non-vegetarian dishes. A very spicy curry is used to cook the succulent smoked pork. Bamboo shoots and bhoot jholokia are added to make it flavourful and filling.
Curry is frequently served with steamed rice. This excellent curry has been added to the menus of many restaurants all around the world. All non-vegetarians ought to give it a try!
9. Ngatok
Belong to: Arunachal Pradesh
The usage of hot stones in Ngatok’s cooking distinguishes it from other cuisines. Before being put into the flesh, the stones are heated. The dish frequently calls for ginger, garlic, local peppers, coriander, basil leaves, and chillies. Before the meat is cooked on heated stones, it is marinated in these spices.
The meat and stones are both cooked for 20 to 30 minutes while being wrapped in leaves. The Ngatok comes with rice. This makes ngatok, or “stone-fried beef,” one of Arunachal Pradesh’s most well-known and intriguing foods in Northeast India.
10. Mui Borok And Chuwarak
Belong to: Tripura
Tripura’s national dish is mui borok. Berma serves as the dish’s primary component. The primary component in practically all Tripuran dishes is berma, a dry, fermented fish. Cooking this dish involves using regional herbs and spices. It is extremely healthful because no oil is used in its preparation. The indigenous alcoholic beverage of Tripura is called chuwarrak, and it is very popular there. It is made with exotic-tasting jackfruit, pineapple, and Mami rice. Chuwarak is typically served alongside MuiBorok.
Conclusion
The cuisine of the North-East of India is a unique fusion of delectable foods with regional variations and international influences. Nearly all of the states in North-East India have similar cuisines, which lean more toward meat-based dishes. People love non-vegetarian food so much that they add it to vegetarian dishes even when they are not vegetarian. While some foods are hot, others are bland. Visit these states to taste the foods of Northeast India.
There is nothing in comparison to Kolkata’s beauty, and both its food and culture as all of them say volumes about it. Therefore, don’t give it too much thought and give yourself a treat by traveling to this city for a culinary adventure! Now, as you arrange your trip to Kolkata, be sure to try these above-listed foods of Kolkata.
About Author
