6 Must Try Street Food In Kolkata

The cuisine in Kolkata, the capital of West Bengal and former capital of British India, has been influenced by various migrant communities who settled in the city. When it comes to food, Bengalis are renowned for their love of fish and milk-based sweets. Fish is a staple that's eaten daily and even twice a day in many homes. The liberal use of mustard and mustard oil, along with a blend of panch phoron spices (cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds, and nigella seeds) for tempering, make Bengali cuisine distinctive. Don't miss trying the following foods when visiting Kolkata.

# Kathi Rolls

If you're looking for a quick on-the-go snack, you can't pass up a kathi roll. This celebrated Kolkata street food was conceived at Nizam's, a simple Mughlai cuisine eatery that opened near New Market in 1932. The original kathi roll was a meat kebab wrapped in a paratha (flatbread) with toppings and spices, said to have been made for the convenience of British bureaucrats who stopped by on their way to the Dalhousie Square business district. However, it has since evolved to have all kinds of fillings ranging from brain and egg to paneer (Indian cottage cheese). In addition to Nizam's, here's where else to get the best kathi rolls in the city.

# Kolkata Biryani

Kolkata has its own unique style of biryani, which features potatoes and often boiled eggs. It's lighter on spices too. This type of biryani is a modified version of Awadhi biryani from the kitchens of royalty. The king of Awadh (present-day northeastern Uttar Pradesh, including Lucknow), Nawab Wajid Ali Shah, brought the dish with him to Kolkata after the British dethroned him in 1856. Legend has it that potato was added either as a substitute for costly meat or because it was considered an "exotic" vegetable at the time. Arsalan and Aminia are two restaurants famed for their authentic Kolkata-style biryani. However, the Royal Indian Hotel on Rabindra Sarani takes credit for introducing biryani to the people of Kolkata. It opened in 1905 and serves Lucknowi-style without potato, though.

# Kosha Mangsho

Kosha mangsho is a fiery traditional Bengali mutton (goat) curry that's mainly eaten on weekends and special occasions. Mutton pieces are marinated and cooked in mustard oil with spices over low heat until tender. Those who don't like mutton can order the chicken version. Eat it with luchi (deep-fried puffed bread) or steamed rice. The hottest kosha mangsho can be found at 95-year-old Golbari at Shyambazar's five-point crossing. For a slightly milder version, try Koshe Kosha, or Aaheli at the Peerless Inn on Chowringhee Road, a fine-dining option that serves perhaps the best kosha mangsho in the city.

# Chelo Kebab

A Kolkata restaurateur brought the chelo kebab all the way to the city from Iran in the early 1970s. This dish consists of minced meat kebabs served with a fried egg, rice, and a few scoops of butter. Many eateries have tried to copy it, but you can sample the original one at the iconic Peter Cat restaurant, just off Park Street. Be prepared to wait or book in advance if you go during busy times.

# Shorshe Ilish

Shorshe ilish (hilsa fish in mustard-based sauce) is the holy grail of fish dishes. A type of Indian herring, the fish is most abundant during the monsoon season when it swims upriver from the Bay of Bengal to lay eggs. It's revered for its soft, oily texture but be aware it is boney. Classy Oh Calcutta! in the Forum Mall on Elgin Road holds an annual Hilsa Festival with shorshe ilish featuring prominently.

# Daab Chingri

Daab chingri delights seafood lovers with its succulent jumbo prawns cooked inside the shell of a tender green coconut and given a hint of mustard. This technique was common in rural Bengal and made its way to Kolkata from there, surviving in the sprawling kitchens of the aristocracy. Daab chingri is the signature dish at 6 Ballygunge Place restaurant. Alternatively, it is recommended at nostalgic Bengali movie-themed Saptapadi on Purna Das Road in Hindustan Park too