During our visit to Kolkata, we were graciously treated to a delightful home-cooked Bengali meal at Pritha's house, prepared by her mother, Sangeeta Ji. The lavish spread showcased an array of dishes, including rice, ghee, ucche bhaja, aalu bhaja, katla maach bhaja, topse fry, islish macher matha diye dal, laal shak, four kinds of fish curries, mutton kosha, basanti pulao, maacher tok, assorted Bengali sweets, papad, mishti doi and paan.
In the traditional Bengali style of dining, each course unfolded with Sangeeta Ji's guidance. We commenced with the potato bitter gourd fry, a dish known for its ability to revive the palate from sickness-induced dullness. Following that was the flavorful red spinach, succeeded by the peanuts mixed aalu bhaja which was eaten with with ghee.
The experience continued with the unique ilish fish head-based dal. Ilish, being a prized fish, often commands high prices, especially during off-seasons. However, Bengalis' love for ilish allows for the option of obtaining specific parts if the whole fish seems pricey.
Despite Anubhav's inefficiency in eating fish effortlessly, the reassurance from Pritha and Sangeeta Ji made the bones look less daunting. The juicy and flavorful ilish fish head marked a positive step in overcoming this challenge. We then savored mildly spiced bhetki and cauliflower curry, alongside topse fry, moroula fry, and katla maach fry, each curry presenting its own distinct taste profile, ranging from light to rich.
The culinary journey culminated in the beloved combination of basanti pulao and mutton kosha, where the former exuded aromas from the rice and spices and the latter offered a hearty and robust layer to the combo.
For dessert, we relished mishti doi and assorted sweets, concluding with the refreshing touch of paan.
Amidst this fish-centric gastronomic experience, what truly stood out was the genuine warmth and joy with which Pritha and her mother shared their cuisine. Their passion for food and eagerness to share their cultural heritage spoke volumes, making this meal a truly unforgettable experience.
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Text by Swetaleena Nayak
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