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Food festival at Afraa Lounge to celebrate the Anglo-Indian cuisine of Calcutta

Calcutta is no stranger to the Anglo-Indian cuisine and with the community’s robust presence in the city

Zeba Akhtar Ali Published 26.09.23, 07:40 AM
Chicken Pish Pash: A popular comfort food fave in the community is a rice and vegetable-based dish that can be topped with a protein of your choice. It is aromatic, simple and full of flavours. This is similar to a khichdi but without the lentils.

Chicken Pish Pash: A popular comfort food fave in the community is a rice and vegetable-based dish that can be topped with a protein of your choice. It is aromatic, simple and full of flavours. This is similar to a khichdi but without the lentils. Pictures courtesy: Afraa Lounge

Calcutta is no stranger to the Anglo-Indian cuisine and with the community’s robust presence in the city, the awareness, as well as demand for the cuisine, is pretty high, not to forget the nostalgia that it is laced with.
Afraa Lounge in City Centre Salt Lake is celebrating it with a festival called Taste of Two Empires: Anglo-Indian Fiesta. t2 dropped by.

“Don’t miss this opportunity to savour the fusion of rich culinary traditions and innovative twists at the Anglo-Indian Food Festival. Whether you’re a seasoned food enthusiast or someone looking to explore new flavours, Afraa Lounge promises an unforgettable experience,” said chef Srijan Sil.

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(l-r) Home-style Curries- Prawn Temperado, Steamroller Fried Chicken, Home-style Sour Fish Curry

(l-r) Home-style Curries- Prawn Temperado, Steamroller Fried Chicken, Home-style Sour Fish Curry

Home-style Curries- Prawn Temperado: Prawns simmered in a coconut-and-ash gourd sauce with fragrant curry leaves, is, served with some delish Basanti Pulao made using Gobindobhog rice.

Steamroller Fried Chicken: The crispy panko-crumbed chicken strips are served with a delicious tartare sauce, a delightful treat for fried chicken enthusiasts. The flattened chicken makes it extra crispy.

Home-style Sour Fish Curry: Calcutta bekti is cooked in a chef's special marinade that has hints of tamarind taking us straight to a coastal lunch. The curry is served with some fragrant Gobindobhog rice pulao.

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