Following waiting in a lengthy serpentine queue, you finally regulate to get a seat within the desk and times later on, with lightning speed, an entourage of servers get there dumping dollops of tasty food stuff with your plate. In sync, Each individual one of these serves the food items pursuing a Exclusive sequence — fish cutlets with kasundi come 1st, accompanied by steamed rice or basanti pulao served with dal, bhaja (fritters), torkari (vegetable side) and finally the most crucial class of fish and meat curries. The meal then reaches a crescendo as being the desserts are served.
But contrary to well known belief, desserts like payesh, sandesh, rasmalai and roshogolla are not the actual saccharine stars of a Get more info grand Bengali meal. As a substitute, by far the most sought-right after delicacy plus a fitting epilogue to this kind of food is none other than The standard chutney served with papad and fryums around the aspect.
Be it the spicy and tangy tomato a person, the aamshotto or sticky mango one or The weird plastic chaatni manufactured from Uncooked papaya, chutney is definitely the stuff of legends in Bengal and over and above.
A delicacy bursting with flavours that is frequently underestimated like a condiment languishing with the margins of the plate, in Indian Delicacies, chutney holds the facility to help make or split a food. Whilst there exist many tales saying its origin, both as an accompaniment to rice and idli, a topping for chaat, or a sweet concluding dessert, the simplistic complexity of chutney indicates it to become potentially among the oldest foods eaten by individuals.