Bengali traditional food, especially the yummy mouthwatering sweets are popular all over India. Bengal boasts off its cottage cheese based sweets like sandesh, rosogolla and chanar payesh. Other must try delicacies consist of Misti doi (sweetened curd) and Patali gur confectionery (date palm jaggery). When it comes to Calcutta cuisine, it can be said that each district of Bengal has its own unique dish to offer like Langcha and mihidana-sitabhog of Bardhaman, sharbhaja of Krishnanagar, chanabora of Murshidabad etc. Read on to know more about cuisine of Kolkata, India…

Calcutta will never disappoint food lovers. In Bengal, Chinese cuisine is in demand. North Indian and south Indian food can be found virtually in any restaurant. Other cuisines that Bengalis are fond of include Continental, Thai, Tibetian and Anglo-Indian. If you wish to savor the taste of these cuisines, you can visit some eating-houses in and around Chowringhee and Park Street. When it comes to the cooking specialty of Calcutta, Kathi rolls (kebabs wrapped in dough) truly deserve a special mention.

What to eat in Calcutta India

Below is given a list of some foods that you can indulge in:
Luchi
Cholaar dal
Kochuri and alurdom
Chop-cutlet
Telebhaja
Some of the best confectionary shops of Kolkata that provide quality stuff are:
Flury's (formerly Swiss owned) on Park Street
Nahoum's (oldest Jewish bakery) in New Market
Others include Uppu, Crust, Kathleen, Monginis, Jalajoga

Eggs Halua
Ingredients:
Eggs-10, Milk-2 lt., Sugar-2 cups, , Ghee-1 cup, Almond-few, Keora water, Jafran-1/2 tsp.

Steps:
Separate yokes of the eggs. Beat the white well. Boil the milk and thicken it lightly. Add the yolks and sugar to the milk and stir well continuously, Add jafran to the beaten egg and add to thickend milk. In a pan add ghee and po in the milk mixture and stir well. When it gets thick add almonds and keora water. In a flat dish apply ghee and pour in the mixture. When it gets cool cut it into pieces.


Gajarer Halwa
Ingredients:
Condensed Milk : 1tin, Milk: 5 cups, Carrots: 3/4kg, Sugar (to taste) : 1-2 tbsp, Ghee : 2tsp
Nuts/raisins : 50gm (optional)
Steps:
Grate carrots. Boil milk in a container and add grated carrots. Cook on slow fire, stirring occasionally, till milk dries up. Add condensed milk and sugar. Cook on a slow fire till dry (about 25 to 30 minutes) stirring occasionally. Add ghee and cook for another 10 minutes. Garnish with nuts, raisins and serve hot.

Gulab Jamuns
Ingredients:
1 cup Milk, Rose Water, 2 tbsp Ghee , ½ cup Maida, 250 gm Sugar, 1½ cup Water, 250 gm Khoya, Oil for deep frying, A pinch of Baking powder, 1/4 tsp. cardamom powder,1 pinch crushed saffron

Steps:
Crumble the khoya. Then mix the melted ghee with maida, and then baking powder with little milk. Add the cardamom powder and crushed saffron with it. Mix all those evenly to make soft dough. Then make some small balls from it in equal shape and keep those under a wet cloth to remain it soft. Then put the sugar and water on heat and leave it still melt. Stir the mixture constantly still it becomes sticky. Then heat the ghee in a pan and put the balls into it. Fry those deeply until these get dark brown. Put those into the sugar syrup. Leave it for 10 minutes. Add the Rose water in it to make it a sweet smelling dish. And now it is absolutely ready to serve.

Ladoos
Ingredients:
2 cups Ghee, 2 cups Besan,3/4 cups Sugar,· ¼ tsp Yellow colour, · ½ tsp Cardamom powder,· 2 tbsp Almonds, finely chopped,· Jaggery

Steps:
Heat the jaggery in a wok or frying pan until it melts into a consistent fluid. Mix besan with water and add some yellow colour or kesar in it. Stir well until it mixes thoroughly. After some time the jaggery will start to firm up. Heat the ghee. Fry the boondies well. Add the fried boondies, almonds, cardamom powder and mix well. Then remove the mixture from heat. Lightly grease your fingers and palm with the ghee and with a tablespoon scoop up the mixture, take it on the palm and compress it into ladoos and leave it till dry. However, care must be taken to prevent palms from getting burn.