Immediately after waiting in a protracted serpentine queue, you eventually handle to get a seat within the desk and times later, with lightning speed, an entourage of servers arrive dumping dollops of scrumptious food stuff on your own plate. In sync, each one of them serves the foods adhering to a Particular sequence — fish cutlets with kasundi appear to start with, Visit this page followed by steamed rice or basanti pulao served with dal, bhaja (fritters), torkari (vegetable aspect) and finally the key training course of fish and meat curries. The food then reaches a crescendo given that the desserts are served.
But contrary to popular belief, desserts like payesh, sandesh, rasmalai and roshogolla are usually not the true saccharine stars of a grand Bengali meal. Alternatively, probably the most sought-after delicacy as well as a fitting epilogue to such a meal is none apart from The common-or-garden chutney served with papad and fryums about the side.
Whether it is the spicy and tangy tomato a person, the aamshotto or sticky mango one particular or the unusual plastic chaatni manufactured from raw papaya, chutney could be the things of legends in Bengal and over and above.
A delicacy bursting with flavours that is commonly underestimated to be a condiment languishing in the margins of the plate, in Indian Delicacies, chutney retains the power to make or split a meal. Although there exist a number of tales boasting its origin, either being an accompaniment to rice and idli, a topping for chaat, or a sweet concluding dessert, the simplistic complexity of chutney suggests it to be possibly one of many oldest foods consumed by human beings.