CALCUTTA ON YOUR PLATE (PB)

What is known as Kolkata’s
food today has its backstory embedded in 250 years of political, social
and cultural history—a fascinating testimony of self-fashioned Bengali
baboos, whose aspirations
pushed the boundaries of Bengal’s traditional gastronomy, resulting in a
new food universe.
From the private kitchens of an exiled king and the homes of a handful of
upper-class Bengalis, how
some dishes became so popular is a thrilling story of taste, smell and
savouring. To think that some
of today’s signature dishes such as dum biriyani, kebabs, fish chops,
kabirajis, cutlets, kathi rolls and
Mughlai paratha were once exclusive to those who had access to the
ingredients or for whom it was
their ‘home food’, is perhaps overwhelming at some level.
With influences of mostly two cooking styles—the English and the
Mughlai-Awadhi, aided by
contributions of the Portuguese and a pre-existing food habit from the
medieval times, Calcutta’s
foodscape underwent a sea change, impacting people’s lives, food habits,
food procurement and the
ways of social engagement. Calcutta on Your Plate touches upon this
incredible journey of tastes,
innovations, acceptance, indulgences and celebrations.