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Found 1 result

  1. Sanjiv Sood

    Heritage Food

    Since early 1900’s, over 110 years since the Nayeem's/ Monem's built their Calcutta home, the legacy of their culinary skills and connoisseur habits still continue. The sprawling heritage building on Rawdon Street that still house some of the Nayeem/Monem brothers is almost a relic now, but years ago it used to be a throbbing epicenter of culinary delicacies that the East Indian Mughlai food is celebrated for. I captioned this as ‘Heritage Food’ because: although clone of this food is abundantly available in Calcutta's many restaurants, but the real, to die for is hard to come by unless it is from a family that has reared the art and conveyed its legacy through the times. The Khansamas are commendable too, they have lived there for generations, reposing their trust and faithfulness towards the family and preserved the legacy of the delicacies through times. Seher our hostess was on her toes all 3 hours of our festivity like a bee running errands to and fro the kitchen. The summer heat was no deterrent rather it boosted the desire to do complete justice to the spread. Jaffer took interest in explaining the history of all he prized skulls and stuffed heads of Tigers / Deers etc that adorned the walls. Especially the real big kill a 14' Foot Bengal Tiger which still looked majestic as it was. The spread was basic Calcutta Mutton Biryani sans the Egg though! Mutton Korma, Chicken Champ and Shammi Kebabs. It was just the right variety in wholesome quantity. Each item was a delicacy in its own right and one could say nothing but devour the perfection of the cooking and delicate flavours. Proof of the pudding can be seen in one of the snaps, that could be half a Kg of Meat bones!! It was one of those great evenings wherein I could not find any if’s or buts nor could I have said “had it been better this way or that way”, nor any such comment about the food, although being quite capable of doing it to a Michelin Star Chef’s spread.
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