Think Mughlai and you are spoilt for choice
Though you’ll find versions of the same in other Mughlai outlets, Anadi Cabin deserves mention as perhaps the best Mughlai paratha outlet in town. Their Kabiraji cutlet is also scrumptious, to say the least.
While the double egg Mughlai paratha comes for Rs 62, the Kabiraji cutlet costs Rs 80 while a plateful of yummy mutton kasha costs Rs 220. Pair the yummy mutton kasha with parathas. The place can accommodate about 30 people though the ambience is not that great but foodies swear by the Mughlai and the kasha mangsho they still serve.
Set up in the 1940s, the mutton rezala and slightly sweet parathas are to die for at Sabir’s, the vintage Mughlai outlet. Founded by Sabir Ali from Lucknow, this restaurant has been a favourite of the Mahanayak Uttam Kumar and the legendary film director, Satyajit Ray.
The story goes that Sabir Ali travelled all the way from Lucknow to Kolkata—in search of a living. He came to Kolkata in 1940 and started off as a helper in a small hotel. In 1948, he opened his restaurant at 75, Princep Street. An excellent chef himself, Ali gave the restaurant an identity. There is the famous, mouth watering rezala and paratha and a sip of their special tea is enough to leave you thrilled.
The rezala is made with mutton breast and the ingredients used are curd, ghee, poppy seeds (posto), saffron and mace. “The proportionate mixing of the spices gives it the right taste. You will never get the taste unless you cook it in charcoal fire,” says a spokesperson. Have the mutton delicacy with their paratha.
Nothing matches the duo—rezala and paratha. One can also opt for biryani along with the regular mutton or chicken delicacies. Choose from mutton kasha, bharta, chap, kebab, Kasmiri kebab. During Ramzan, their haleem and seviyaan, are in great demand. Most of the customers are Bengalis. Golbaari is a 109-year-old outlet in North Kolkata (Shyambazar) with a reputation for the kosha mangsho and paratha.
The gravy is finger-licking delicious but rich, albeit a little oily. Light on the pocket and savoury on the palate, one can also try their chicken cutlet, fish cutlet and mutton keema with paratha. The restaurant is not very spacious, so most of customers get their food packed.
One should visit the The Great Kebab theatre at Astor’s flagship restaurant this month. Kebab-e-Que is offering an assortment of mouth watering kebabs where food lovers will be served ten variants of both vegetarian and non-vegetarian kebabs every weekend, followed by a main course meal. The treat costs an affordable Rs 749 plus taxes for two people.
The kebab menu includes the Makhmali Raunake Kadak seekh Kebab or crunchy chicken seekh kebab; Hara masala tawa machli or succulent fish marinated in special green marination and grilled; Tandoori murgh Pankdi kebab or drumstick of chicken marinated grounded spices cooked to perfection; mutton Shikampuri—a household recipe from Lucknow, wherein mutton mince and lentil is cooked and shallow fried while keeping the creamy centre and Lemon grass mahi tikka or fish chunks infused with lemongrass combination of spices.
The vegetarian platter includes Bhutte ke kebab or fresh baby corn and American corn with home ground spices; Dahi ke kebab or mouth-melting kebab made with hung curd and the flavour of saffron and Subj soya ki seekh or combination of soya chunk mince and melange of vegetables.
Seekh kebab is served with pudina chutney. Tandoori babri aloo or baby potato is made with spicy aromatic marination; Astor tulsi paneer tikka is made by marinating delicate cubes of creamy cottage cheese with garden fresh basil, cheese and finished in a clay oven.
All kebabs are served with Kachumber Salad, vinegar onion, dahi chutney— a chutney made with yoghurt, green chilly and pudina and boondi raita. The main course includes a variety of options, followed by Indian sweets and ice cream.