Just got back from a short visit to Kolkata (the famous 'Boi Para' of College Street) and had my lunch at the Swadhin Bharat Hindu Hotel...the hotel is a bit downmarket, the interiors are not that great, space is small but for those who love Bengali food this is one of the best places where authentic Bengali menu is served at reasonably cheap prices...the hotel has a huge footfall and a pretty decent clientele...further information can be accessed here...https://www.zomato.com/kolkata/swadhin-bharat-hindu-hotel-college-street, https://www.tripadvisor.in/Restaurant_Review-g304558-d7780016-Reviews-Swadhin_Bharat_Hindu_Hotel_Restaurant-Kolkata_Calcutta_West_Bengal.html#review_402639742, https://yummraj.com/2015/11/18/swadhin-bharat-82-bhawani-dutta-lane-behind-presidency-university-college-street-kolkata/...have been visiting this place for about 20 years and it has never let me down...I had Macher Matha DiyeMuger Dal (Bengali Fish Head Dal), Pui Shaak Chorchori(Malaber Spinach Curry), Pomfret Macher Jhaal (Pomfret Fish Curry) and Pineapple Chutney...Pics below (P.S.the pics of the 'Mung Dal' and Pui Shaak Chorchori are from this hotel posted by someone else, pomfret fish and pineapple chutney are from the Net)...those of you have not been there can try it...trust it guys, all that glitters is not gold...and Oh! bought a number of books too...so the pleasure was not only academic but also gastronomic 1) Mung Dal with Fish head: 2) Pui Shaak chorchori 3) Pomfret Curry 4) Pineapple Chutney
The humble lemon slice is also an integral part of the spread. Without it, the daal as well as the fish curry do not give a total experience. It must have been the scented variety ('gandharaj').
Doner Kebabs are very very popular across Europe. Different variants are there but the most common meat will be Lamb and salads stuffed inside Pita Bread. In Germany, Doner Kebab shops will be open 24 hours a day. It is favorite food after night-out. Slow-cooked meat over Vertical Rotisserie. Sometimes bread is changed and if Lavas is used, it is called Durum kebab. Depending on the country and local culture, meats are changed such as Pork, Chicken, Beef also used. But the most common meat will be Lamb.
And this is what gave an exhilarating sensation to my taste buds during my UK trip--lamb keema...having not tasted lamb in India, was hesitant to try it out...but once I tasted it (along with Pulao) found it irresistible
@goalkeepar ; Shawarma is Arab version of Doner Kebab. Similarly Greece version of Doner is called Gyros. Lebanon immigrants took this to Mexico and started calling it Al Pastor. Doner name became more famous as Turkish migrants made it a big deal in Germany and then entire Europe. It is basically same thing, just the meat, spices, flavour keep on changing depending on country and culture.
Comments
1) Mung Dal with Fish head:
2) Pui Shaak chorchori
3) Pomfret Curry
4) Pineapple Chutney
so yummy
The humble lemon slice is also an integral part of the spread. Without it, the daal as well as the fish curry do not give a total experience. It must have been the scented variety ('gandharaj').
Doner Kebabs are very very popular across Europe. Different variants are there but the most common meat will be Lamb and salads stuffed inside Pita Bread. In Germany, Doner Kebab shops will be open 24 hours a day. It is favorite food after night-out. Slow-cooked meat over Vertical Rotisserie. Sometimes bread is changed and if Lavas is used, it is called Durum kebab. Depending on the country and local culture, meats are changed such as Pork, Chicken, Beef also used. But the most common meat will be Lamb.