I apologise to itiriti’s readers for staying away from blogging. Deadlines kept me away from blogging for few months. As I revive my plan to blog once again, I bring to you a series of food walks that you could undertake if you are planning to visit City of Joy. Let me confess that it is not the best time to be visiting Kolkata due to the increasing mercury levels as well the humidity. Still, the city’s lifeline lies in the evening strolls along the ghats of Hooghly river.
On one such evening DP, SM and I ventured out to Bagbazar Ferry Ghat. The ghat is well connected to Sovabazar, Howrah Railway station through the ferry service. As we waited at the jetty enjoying the cool breeze, we tried out one of the wonderful street food that you can enjoy along the ghats- Ghotigaram.
Ghotigaram takes its name from the heap of coal cakes that keeps the bhujia mix warm as the hawker carries it around in a recycled oil tin with several aluminium cups with chopped onions, cucumber, amra, chat masala, salt, chopped chillies and a bottle of oil. Ghotigorom is available for Rs 5 and Rs 10. Newest addition to add a crunchy flavour is chopped carrots.
Take a stroll, work on your appetite and head off to Allen Kitchen on 40/1 Jatindra Mohan Avenue. If you are a non-user of google maps and rely on landmarks I suggest that you use Sovabazar metro station as a landmark to reach this legendary place. If you plan to take a walk along Bagbazar ghat and walk down to Allen you have to cross metro station and keep on walking towards Girish Park Metro station. Another legendary place of cutlets (Mitra Café is on the opposite lane of Allen Kitchen). After you take a nice walk from Sovabazar metro station (towards Girish Park) you shall spot the blue board welcoming you.
Allen Kitchen is known for its Prawn Cutlet. You should trek down to Allen to soak up nostalgia, skip the coolness of your air conditioner and dig into one of the many versions of cutlets the city has to offer. Cutlets are part of the colonial legacy and the city’s obsession with cutlets, steak and kabiraji have gave birth to many a legendary institution. Allen’s Prawn Cutlet is fried in a brand of ghee that many of us might be familiar with. Lakshmi Ghee is a well-known brand of clarified butter made from cow milk.
Usually synonymous with luchi this cutlet smells divine and we could not wait to dig into the juicy prawn coated in a nicely salted coating. This simple coating enhances the prawn and smell of Lakshmi ghee lingers on. Served with salad (chopped onions, cucumber and green chillies), kashundi ( mustard sauce indigenous to Bengal) prawn cutlet remains a stealer because of its simplicity.
We also ordered steak (mutton) which comes with an interesting sauce high on ginger paste. While I leave to your imagination why and how this steak came to be served in Allen Kitchen, its time to get back to work.