Cuisine
Key elements of Kolkata's cuisine include rice and macher jhol (fish curry), with Rasgulla as dessert. Bengal's vast repertoire of fish-based dishes include various eelish(hilsa) preparations (a favourite among Bengalis) like eelish shorshe bata, eelish bhap and eelish-er paturi . Street foods like rolls (mutton roll, egg roll, chicken roll, and sometimes in the Park Circus region - beef roll) and phuchka are very popular. Phuchka (called golgappa in North India, and panipuri in West India) is a deep-fried whole-wheat hollow crispy ball which is filled with spicy potato filling and spicy, herbed tamarind water when serving. Common accompaniments to Phuchka are things dishes like Churmur, Ghugni. A Bengali meal is incomplete without sweets. Popular sweets include Roshogolla, mishti doi (sweet curd), langcha, Kheerkadam, sandesh, rajbhog, Kamalabhog, etc.
One common feature of Kolkata cuisine today originates from Tibetan regions - momo and thuppa. The Elgin Road offshoots have a lot of outlets specialising in the delicious steamed dumplings (pork, chicken, vegetarian) called momos - typically served with a clear stalk soup and often served with spicy chutneys. Thuppa is a common accompaniment - a clear soup with noodles, vegetables and other herbs. Due to the high popularity, momos are now available all over the city, and are even served as street food at some places.
Read more about this topic: Kolkata Culture
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)