Jamborees: Where taste meets culture

Where taste meets culture.

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Here’s the secret ingredient behind a nerve-soothing Bong dal, that travelled all the way from Egypt.

Believe it or not, we’re talking about the humble Radhuni.

RADHUNI

Radhuni or celery seeds with probable origins in Egypt is perhaps one of Bengal’s most well-kept community secrets. Radhuni however, is also used in the Philippines, Iran, Afghanistan as well as, of course, in Egypt. And has been for over thousands of years, integral to the treatment of bronchitis, skin disorders, and the flu.
Radhuni is also the real secret, why you could polish off several helpings of your Thakurma’s (paternal grandma in Bengali) dal (a lentil dish), and yet never felt heavy or acidic afterward. Radhuni helps improve digestion, and was your Thakurma’s tried and tested remedy for flatulence, intestinal parasites, colic and even cramps. Fully living up to our ancient ayurvedic motto, “food is medicine”.

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Because Darjeeling tea is to tea connoisseurs, what single malt is to whiskey perfectionists.

Goodricke Roasted Darjeeling Tea:

You can always wake up, rise and shine, as long as your morning starts with a steaming, hot cup of Goodricke’s Roasted Darjeeling tea. The cool, damp air, the canopy of mist and the high elevation of Darjeeling, come together to.....

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Do you know the Bong man’s ultimate fantasy on a Kalbaisakhi drenched evening ?

Kolkata Famous Chanachur Mix

Don’t know what you’re thinking but a true-blue Bong man would be the happiest embracing a humongous bowl of Ujjala’s chanachur and a hot mug of “cha” (chai in Bengali) on a nor’wester soaked evening of......

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Bori

The seasoned batter of the humble “bori” or the sundried lentil dumplings, is whisked by hand to make it light and fluffy. These little conical tipped blobs can be made from “biuli’ or “kolai dal” (Bengali for ‘urad’ dal) or from “masoor” and “matar” dal. Sometimes even .....

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Tch, tch, tch. Los Angeles, San Francisco, Singapore and Sydney have to make do with just one.

While your very own Kolkata, is one of the few cities in the world to have two. Yes, two China Towns.

POU CHONG NOODLES AND SAUCES:

We are talking about ‘Tangra’ and ‘Tiretta Bazaar’, the two slices of Chinese life, food, cuisine and culture smack-dab in the heart of Kolkata. According to historians, ‘Tangra’ was named after a local fish, the ‘Tengra’ (Mystus vittatus), found in the waters of the wetland here. While ‘Tiretta Bazaar’ started developing when Chinese sailors made stops in Calcutta, to and fro on the Indo-China maritime trade route around the mid-19th century.
Anyone and everyone, who’s ever tasted ‘Kolkata-style Chinese’ swear that the chow mein, chilly chicken, hakka noodles and fried rice are to die for. Go ahead then, bring home Kolkata Chinese, to your very own kitchen with our carefully curated range of Pou Chong noodles and sauces, made by the famed Pou Chong Brothers from Peter Lane, near Tiretta Bazaar.

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Humans have more than 400 olfactory receptors.
For a Bong however, all 400 of them are willing slaves of Jharna Ghee.

JHARNA GHEE

You can’t blame a Bong for being obsessive about Jharna Ghee. You can blame it on his or her Bong genes though. An average Bong kitchen might have a host of ghee brands, but the pride of place is always reserved for the one and only Jharna Ghee. Churned with care, milk solids caramelized to perfection, to attain its trademark tartness, texture and aroma.
However, many don’t know that the Sunderban Dairy and Farm Works, Kolkata is the birthplace and the name behind this almost 100-year-old iconic ghee. So, here’s a little reminder for days the heart longs for the long-lost goodness of childhood: there’s nothing like a generous drizzle of Jharna Ghee and a dash of salt on piping hot rice and mashed potatoes.

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