Located adjacent to the world-famous Lyceum Theatre in London’s Covent Graden, Paro Covent Garden’s opulent ambiance is the ideal setting to enjoy exquisite Kolkatan cuisine, its décor reminiscent of a traditional Bengali village. This article will take a closer look at Kolkatan cuisine, exploring its origins and influences, and providing an overview of the region’s most popular dishes.
With a reputation for being India’s ‘friendliest city’, Kokata’s colonial past, long list of cultural attractions, and distinctive Bengali food make it one of India’s must-visit cities. The Victoria Memorial harks back to British rule, having been constructed in the early 20th century to commemorate the British monarch’s death and Diamond Jubilee. Popular among photographers, the building remains one of Kolkata’s most important landmarks today.
New Market and its 2,000 vendors sell everything from exotic flowers to electronics to artisan cheeses found nowhere else in the world. The venue is popular with the locals for its fresh fish, meat, produce and aromatic spices, the hustle and bustle providing visitors with an authentic taste of daily life in Kolkata.
For visitors with a sense of adventure, a boat cruise upstream along the Hugli River presents an off-the-beaten-track experience. Luxury boats sail up and down the river, with overnight cruises available, presenting the perfect opportunity to access parts of India rarely seen by tourists.
Kolkata’s vibrance, culture and diversity are reflected in its delicious cuisine. In this part of the world, streetside food is taken very seriously. In Kolkata, vendors in high demand, catering for both locals and visiting tourists alike. The enticing aromas wafting from street food stalls attract patrons from near and far, each dish an embodiment of the city’s soul, telling stories from its cultural past.
Kolkatan cuisine is a fusion of traditional Bengali flavours with international influences. With a heavy emphasis on fresh produce, fish and rice, dishes such as chingri malai curri (prawn in coconut milk), shorshe ilish (hilsa fish and mustard sauce), and macher jhol (fish curry) are popular locally.
British influences on Kokatan gastronomy are evident in dishes like Kolkata biriyani, a unique take on a traditional biriyani that incorporates distinct spices and flavours. The region’s Anglo-Indian community also contributed to Kolkata’s culinary landscape with dishes like fish orly and railway mutton curry.
Kokata’s street food scene is also influenced by Chinese cuisine, the region’s Chinese community often referred to as Chinese-Indians. Kokata’s food history is a melting pot of various influences that have shaped its cultural identity, the local people’s love of food and the region’s rich history reflected in its vibrant and dynamic food culture, which continues to evolve over time.
About Paro Covent Garden
Crafted from a closely guarded secret blend of 48 aromatic spices, Paro Covent Garden’s exotic dishes each share a unique tale from India’s vibrant, spice-scented cities. At Paro, every plate is not only a delicious meal but a heartfelt message from the streets of Kolkata, each dish sharing a unique story from the city’s rich cultural past.
Located at the beating heart of London’s Covent Garden, Paro presents a modern Indian dining experience unlike any other. Under to watchful eye of Chef Niaz, the pioneering chef behind the award-winning ‘City Spice’ Indian restaurant, Paro Covent Garden is the product of his commitment to culinary excellence and unerring passion for Indian cuisine.
Emanating from a long line of restauranteurs, Chef Niaz learned his craft working in some of Britain’s most celebrated Indian kitchens, guided by esteemed Indian chefs. His mastery of marrying aromas, textures and flavours is beyond compare, earning Chef Niaz regular coverage on national television showcasing his mastery and flare for Indian cooking.
