I’m reminded of her each time somebody serves me good Bengali meals. I developed a style for the delicacies reasonably late in my life, however now I’m a lifetime member of the Bengali meals lovers’ membership. I keep in mind the time whenever you didn’t get Bengali meals anyplace exterior of Bengali houses in Delhi. The few locations that had been there — similar to Basu Lodge in Gole Market — had been like pice inns, serving healthful however fundamental dishes.
With the Internet, all that has modified. There are Bengali takeaways and Bengali cooks who ship on order. I had meals delivered from one such outfit a few days in the past. The meals was excellent, however first let me let you know in regards to the platform that brings regional delicacies and patrons collectively.
It’s referred to as homefoodi (Homefoodi.com; phone no: 9560107937). This web site and app opens up the world of Indian regional meals. Homefoodi has enlisted an military of dwelling cooks who supply all types of scrumptious regional delicacies — Bengali, Maharashtrian, Rajasthani, Tamil, amongst others. A crew from Homefoodi exams out the cooks, taking specific curiosity within the cleanliness measures adopted by them. Right now, they solely ship to areas in Noida, Greater Noida and Indirapuram.
My meals got here from an outlet often called Kimbodonti Rannaghar, run by a formidable chef referred to as Sharmila Maity. These are attempting instances, for not each ingredient is definitely accessible. Fresh fish is a drawback, so I had a Bengali meal with none form of fish. Instead, there was a dish of bottle gourd and shrimps, referred to as lau chingri (₹150). I had requested for chholar dal, or chana dal (₹60) and shukto — a delicate dish of combined greens (₹75). The chef despatched me a steamed egg curry, fried pumpkin flower fritters, and a dessert that I’m tremendously keen on, bhapa doi (steamed, sweetened and flavoured hung curd; ₹90).
We had a nice Bong meal, certainly. First the dal. The Bengali chholar dal is mildly candy, a style that I’ve grown to love. It additionally has bits of fried coconut in it, which I really like. I had that with some rice, after which ate the shukto — brinjal, drumsticks, broad beans, radish, bitter gourd, and different such veggies, cooked with fried dal balls in a mild, mildly bitter sauce. This was wonderful, and set the tone for the following dish, the lau chingri.
The lau chingri in our home is reasonably good, however this was completely different, and equally tasty, I assumed. I had a feeling the bottle gourd had been cooked in a little bit of milk, which gave it a creamy consistency. The egg dish — steamed omelette items in a tomato gravy — was fascinating, and I ended the very passable meal with a scrumptious bowl of bhapa doi. It was completely different from my mother-in-law’s memorable model, however I loved it. I assumed it was nearly like a cheesecake.
The meal opened up the floodgates of reminiscence. I completed the final little bit of the bhapa doi, and remembered the aunts. They are up there someplace, tempering meals with panch phoron. And I suppose my mom is a boiled egg with appreciable curiosity.
The author is a seasoned meals critic