Tag Archives: Food Blog

Calcutta Street, Shrimoyee, Summer Menu

Calcutta Street Summer Party – Pelt Trader

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” –  I agree with Henry James and what is even better is Saturday Summer Afternoon!

We are celebrating 6 months  of Calcutta Street with a Summer Party – 1st August, Saturday 12pm – 4 pm at Pelt Trader craft beer bar in the city. The menu is very Summery and fresh with goodies like Prawns, Lentil soups, Yogurt, Tamarind. It is a 3 course menu with artisan beer pairing with each course. Yes, you heard that right – craft beer pairing with Indian food! Mark from Pelt Trader does know his beer really well and I am excited with the pairings he has done. There will also be live music by the very talented blues and country singer Charlie Walker!

This Pop up is also right after my 26th Birthday (Yes, I have stepped on the wrong side of 20) so you can always drop by to wish me Happy Birthday and try my special dessert – my mum used to make this for me on every birthday of mine. I am making few of my personal favourite dishes like Prawn Malai Curry, Simui Payesh (Kheer), Doi Phuchka, Paneer Posto. I am certain you won’t find most of these dishes in any London restaurant.

Menu:

Starter:

Doi Phuchka, Crispy semolina balls with potato, black chick pea, tamarind and yogurt filling. Very refreshing and Tangy – perfect for a summer snack. 

VP or Vivekananda Park in Calcutta has some of the best Doi Phuchka stalls where most bengali youngsters crowd every evening for the tangy snack with some lebu cha (lemon tea) and a cigarette or some good old grass.

Mains:

Musurir Dal with Gondhoraj Lebu, Boiled red lentils cooked with a slight hint of spice, nigella seeds, fresh green peas, coriander leaves, special scented lemons from bangladesh and a dash of home made ghee – Super heathy and tasty)

Every bengali’s comfort food and a bengali meal is never complete without a serving of Dal and Bhaat. This is the simplest dish ever but very few people get it right.

Chingri macher (Prawn) Malai Curry, Jumbo prawns cooked in a coconut and mustard sauce. 

This is every bengali’s favourite Sunday lunch, no special occasion is complete without this dish. When Rick Stein travelled to Kolkata, he picked this dish as his personal favourite.Prawn is called chingri in bengali.

Paneer Posto, Indian cottage cheese cooked in a nutty, poppy seed paste. This is my own recipe with very bengali ingredients. Contains nuts. 

The most famous poppy seed or posto dish in Calcutta is Aloo Posto, potatoes in poppy seed paste. This is also the favourite dish of Saurav Ganguly the famous Indian cricket team captain who took his shirt off at Lords when India won a match against England and then eventually got suspended. 

All mains served with boiled rice. 

Dessert:

Simui Payesh – Milk pudding with Vermicelli and sugar coated rose petals (served cold)

Since this Pop Up is right after my birthday, I decided to make the dessert which my mum made for me on every birthday of mine. Payesh is a must on birthday’s its meant to be auspicious. 

Drinks:

Mocktail: Aam Pora Shorbot – Smoked Raw mango pulp blended with a spice mix. Perfect cooler on a hot summer day. 

Cocktail: Aam Sura – Aam pora with bacardi. 

We also shot a little video with some of my customers and people who have been associated with Calcutta Street in any way.

BOOK TICKETS

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I am hoping to see some of you on 1st and please do some and say hello!

Shrim

xxxx

Calcutta Street in The Telegraph – An emotional press coverage

Press coverages are always special but some of them are a tad bit more special than the rest. Couple of weeks back The Telegraph in India featured a story on Calcutta Street, yes it’s a regular press story but it meant a lot more because of more reasons than one – this is a newspaper that I grew up reading , it is the largest newspaper of Calcutta (my hometown) where my family still resides. When the story was out I was sleeping here in London (it was 4 am) and my whatsapp went bonkers with messages from people who I haven’t even spoken to in years or even decades. All I can say is it was emotional.

You can read the article HERE

This just makes me want to take Calcutta Street even further and work double hard to make this possible.

The next Pop Up –  Saturday, 1st August

Theme – Calcutta Street Summer party with a 3 course meal and artisan beer pairing 

Venue – Pelt Trader

Indian food and craft beer? sounds strange right? But trust me it will be super cool! And what’s better than breaking stereotypes?

Will post more details soon, but before that I shall leave you with a recipe from the menu of my last Pop Up at Southbank.

Doi Aam

Doi Aam
Doi Aam
Ingredients:
Yogurt
Double fresh cream
Condensed milk
Cinnamon (boro eilichi)
Fennel seeds (mouri)
Fresh mango
Method:
Beat the yogurt, fresh cream and condensed milk (1 cup yogurt, 1/2 cup fresh cream and 1/2 cup condensed milk) together till you get s smooth thick creamy mix
Then add the cardamom (sorry not cinnamon) and fennel seeds in it and some additional sugar if you like it very sweet
Cut mangoes into slices and then pour the creamy mixture on top
Freeze it for 30 mins and serve

 

Cheers,

Shrim xoxoxox

Calcutta Street – My first Pop Up restaurant

Hello everyone!

After 4 years of blogging, cooking, food reviewing and eating, I have decided to start my own food Pop Up – Calcutta Street – An East Indian Street Food experience. 

Calcutta Street
Calcutta Street

I am cooking along with Asia House resident chef Paul Bloomfield and we are planning to cook up a storm in the kitchen. Steve, the owner and DJ of Zensai will be playing some Bollywood Psyc Funk music – cherry on the cake! So it will be an afternoon of food, drinks and fun!

With this ticket you can have any of the 3 dishes below – The portions are big, I am generous with food 🙂

You can book your tickets here 

Menu:

Food:
Phuchka – the Bengali version of Pani Puri
Bengali Lamb Curry with Potatoes and Luchi (Commonly known as Puri)
Egg Roll – You have seen the video I made?
Pav Bhaji – The Bengali version of the famous Mumbai Street Food
Cocktails:
bollywood martini ( bombay sapphire gin/bols yoghurt liqueur/mango pulp/homemade garam masala syrup/star anais)
tamarind mint julep ( jack daniels/ mint leaves/lime/tamarind pulp/crushed ice/fresh tamarind)
curry leaf and coriander martini ( grey goose vodka/curry leaves/coriander/lillet rose/lime juice)
plantation daquiri ( plantation 5 year old barbados rum/mahini coconut rum,plantation overproof trinidad rum/trois rivieres sugar cane/lime twist/air dried coconut)
It’s my first baby step in starting something bigger so will really appreciate if you come and support me!
Here is a sneak peak of the photo shoot I did, video will follow 🙂
Look forward to see you all on 7th March at Camden!
Cheers,
Shrim

Bonjour French Food – Review

Mangez bien, riez souvent, aimez beaucoup – This is a popular French saying which means: “Eat well, laugh often, love abundantly.” Who wouldn’t agree with this? This is why it’s said that when it comes to romance and food no one does it better than the French! I have always had a love affair with France – their cinema, art, culture, men and of-course Food… mhmnmmmm

French cuisine is popular for the rich tastes and subtle nuances with long and rich history. The best thing about French food is that it’s both healthy and refined – No wonder most of the Michelin star chefs are from France. French cuisine also has a very strong influence from Italian cuisine – oh and how I love both these cuisines. It has always been my dream to own a country house in South of France where I can grow loads of fresh herbs and learn baking. There you go – you can’t talk about France without being stupidly romantic – oh dear!

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Bonjour French Food very kindly delivered a box of their gourmet food to my doorstep – awww. They sell French subscription boxes with different goodies every month which gets delivered to your door step. The boxes usually contains a variety of things including seasoning, chutney’s, chocolates and other French delicacies.

My box had –

Cassoulet – sausage and duck casserole

Paries – Nutty chocolates

Terrine De Thon – A fish paste with nuts

French Chutney made with sweet onions and anchovies

Chili Flakes

Here is my selfie with my Bonjour French Food Box – I was quite tired after a whole day so pardon me for not looking my best!

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What I did with my box –

I decided to add the chilli flakes to the casserole while heating it up to add a little bit of a kick to it. I still have the chilli which I use often in my omelets and pasta dishes.

I decided to eat all the paries because they were ridiculously tasty!

I use the chutney with Chorizo and other pork dishes, it goes really well with Egg too.

I ate the tuna spread with toast – a tasty snack.

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Check out their website for the next box and get yourself one if you want a taste of France in UK or wherever you are!

xxx

Egg Roll – Indian Street Food

There is a saying that if you go to Calcutta (or the new name Kolkata) then you MUST try Egg Roll from a street stall. Yes, that is how popular this dish is in India. All bengali’s (the people of Calcutta) swear by this dish and will have it atleast once a week if not more. It is almost like the fish and chips of Bengal – greasy, eggy and very very tasty! And the best part is, you can make it in less than 10 minutes in your own kitchen, but obviously you won’t get the taste of the ones that the street vendors make because the dirt definitely adds to the flavor :p

Ingredients (Most of them you always have in your kitchen) for one Roll

1 Egg

1/4 cup (tea cup) plain flour

Vegetable Oil/ Sunflower Oil/ Olive Oil

1 chopped green chilly

1/4 chopped onion

1/4 chopped cucumber

Ketchup

Chilly Sauce

Let’s get cooking (be ready to get your hands dirty)

  • Knead the flour with one tablespoon of oil and handful of water (I mean sprinkle some water) and after about 3-4 minutes you should get a soft dough.
  • Then make a round ball and flatten it with a rolling pin, till you get a nice big round somewhat like a pancake or chapati.
  • Heat up a pan and add one table spoon of oil and then fry the flattened dough till you get a light brownish color and then keep it aside, this is called paratha. (look at the image)
  • Then beat the egg and make an omelet, while still raw place the paratha on top of it while still on the pan. Then fry it together for a few seconds till you feel the egg is cooked.
  • Finally add the chopped onions, cucumber, ketchup and chilly sauce and make a roll and enjoy!

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I promise if you make this, you won’t regret or rather thank me for it! It is delicious and so simple to make! Don’t forget to let me know your thoughts once you make it and of-course share it on sorts of social networking platform 😀

Cheers, 

Shrim 

xx

Simple Bengali Chicken Curry

Whenever I feel like eating something simple and fresh or when I miss home too much this is what I resort to. This dish is not just extremely simple to make but it is as real as it gets when we think of Indian food. And for all you health conscious folks who like eating non-bland food this could be your next favorite dish.

Ingredients you need for one person: 

One breast of Chicken chopped into chunks (you can also use chicken with bones, if you like to chew on them later like me)

One table spoon Coriander Powder

I tea spoon salt

2 tea spoon turmeric powder

1 tea spoon chilly powder

3 chopped green chillies

One small chopped red onion (you can also use white onion but red has a bit more flavor)

3 baby potatoes cut into halves

1 tablespoon fresh ginger and garlic paste (I prefer more ginger as it gives the fresh taste)

1 fresh red chopped Tomato

2 tablespoon of mustard oil/ vegetable oil/ sunflower oil (either is good but mustard gives the best taste)

Let’s start cooking : 

  • Marinade the chicken with ginger- garlic paste, turmeric, chilly powder and salt and leave it while you chop the onions and make other arrangements. Its good if you keep it for 30 minutes but not set in stone.
  • Heat Oil in a pan and fry the onions, green chilly and potatoes for about 4-5 minutes till the onions start getting brown.
  • Add the chicken (which you kept aside) and let it all cook while you stir it occasionally for about 5 minutes.
  • Add the tomatoes and half a cup of water and let the whole thing cook in medium heat till you get a really thick gravy. It should not take more than 7 minutes.
  • And then believe it or not your chicken curry is ready to be devoured! 😀

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Yes you don’t need any yogurt, cream or anything fancy! This recipe is as simple as that…serve it with hot boiled rice or even fresh chapati (indian bread). Btw you could add fresh coriander if you wanted to but this one tastes good even without it!

Let me know if you liked it by sharing this post or even dropping me a line, always love a good conversation about food!

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Shrim

xx

Make Your Own Bagel!

I went for a professional baking workshop and discovered the joys and simplicity of baking – what a rewarding hobby to cultivate! I always wondered how bagels are made because they have a very different texture than any other bread and finally all my doubts were cleared after attending this super awesome workshop at The Baking Lab, London.

Here are 5 simple steps to make your own bagel :

1. Kneading – First and foremost, you will need to knead the dough obviously. So if you take one full cup of flour you need 1/4th cup of water and half a tea-spoon of oil and 1 teaspoon baking powder. Then keep kneading it till its not sticky and is stretchable. If it gets too sticky then all you need to do is leave it for 15 minutes and get back to it but do not add more flour, this is the mistake most of us make.

2. Shaping – Now you have your flour ready so the next step would be to shape it into a bagel (yay). Get chunks of balls from the dough and again knead it for some time (this is the part I enjoy most) and then with a sharp circular cutter just get rid of the center. After which you just keep playing with it and make the ring as smooth as possible. All done?

3. Boiling – Yes it sounds strange but this is what gives it the texture of a bagel, boil all of them in plain water for about 10 minutes. Then slowly take them out and keep them aside.

4. Coating– Glaze each one with raw eggs, use a brush for this almost feels like painting (haha). Then dip the glazed side in your favorite topping like poppy seeds or sesame seeds, you can use anything you feel like.

5. Baking – Finally put all of them in the oven and bake them for 15-20 minutes in 250 degrees temperature. In lay man’s terms bake it in medium heat so whatever oven you have just make sure its not in high temperature or low.

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And your bagels are ready to eat! Woooohooo!

Let me know if and when you try it, don’t forget to invite me! 😀