A part of the charm of the clubs of Kolkata that British colonialists left behind in India is a certain quaintness that they have. The impressions of that pre-Independence era continue in institutions founded and popularised by the Britishers, but rarely more than in the clubs of Kolkata, set up at a time when the city was possibly the second most important commercial hub in the world after London.
These were instituted by the British with the purpose of providing convivial surroundings where they could meet to exchange pleasantries and relax with, maybe, a drink or two. The clubs were often patronised by the wives during tea time. So, the concept of high tea was introduced. The morning English breakfast was extremely popular after a game of tennis, golf, riding, and so on.
For many years, admission was restricted to the whites and a dress code had to be adhered to. The bearers and staff, too, had a dress code that included turbans and cummerbunds. Even now, some clubs maintain the same rules. In those days the cuisine was totally continental. Slowly, masalas, etc., were introduced.
The following are some of the more popular dishes from those times that have remained in currency till date. There are so many that it was difficult to choose just a handful. I am sure you will find some of your favourites here.
PRAWN COCKTAIL
Ingredients
• Prawns: 500g, head and tail removed
#For cocktail sauce
• Mayonnaise: 1 cup
• Milk: ½ cup, chilled
• Tomato ketchup: 1 cup
• Worcestershire sauce: 2tbsp
• Tabasco: ½tsp, or according to taste
• Kashmiri red chilli powder: 1tsp
Method
• Boil the prawns in a little salted water for 5 minutes. Do not over-boil, or they will become hard. Then cut into pieces and keep for chilling.
• For cocktail sauce, mix all the ingredients mentioned above. See the consistency of the sauce. Taste it. Now keep for chilling for at least one hour.
• To assemble, in small individual bowls put finely chopped salad leaves, just a little to give freshness. Put prawns. Then cover with the sauce and place a wedge of lime on the rim of the bowl.
Masala Cheese Toast
MASALA CHEESE TOAST
Ingredients
• Butter: 3tbsp
• Green chillies: 4, very finely chopped
• Capsicum: 2tbsp, very finely chopped
• Tomatoes: 1tbsp, very finely chopped
• Onions: 2tbsp, finely chopped
• Garlic: 1tsp minced
• Parsley/coriander leaves: 1tbsp, finely chopped
• Salt: For seasoning
• Pepper: For seasoning
• Cheese: Grated, as required
• Sandwich bread: 2 slices, toasted
Method
• Mix the above ingredients except the grated cheese and bread.
• Spread a good amount of the mixture evenly on each toasted slice.
• Now generously put grated cheese over the mixture.
• Bake in the oven till the cheese melts and turns slightly golden.
• Cut into triangles and serve with ketchup.
Egg on Masala Cheese Toast
EGG ON MASALA CHEESE TOAST
Ingredients
• White sandwich bread: 2 slices
• Onions: 2tbsp, very finely chopped
• Green chillies: ½tsp, very finely chopped
• Ginger: ½tsp, minced
• Red, green and yellow capsicum: 2tbsp mixed, very finely chopped (You can also use green only)
• Tabasco: A dash for a little tang
• Cheese: 2tbsp, shredded
• Cheese slices: 2
• Salt: To taste
• Pepper: To taste
• Butter: 2tbsp
• Mustard powder: A pinch
• Eggs: 2, fried sunny side up (the yolk should not be hard. A little runny is perfect)
Method
• In a pan heat butter (do not burn it) and saute the onions, capsicum, green chilli and ginger for about 1½ minutes.
• Now add salt (be careful about the salt because the butter and cheese have salt too) and pepper.
• Add grated cheese, mustard powder and Tabasco.
• Toast the bread. Spread butter on it. Spread the onion mixture. Put cheese slice over it. Grill in the oven till the cheese melts.
• Put an egg over the cheese.
• Enjoy with a grilled tomato, hash browns, bacon and sausages.
Fish Fingers with Tartare Sauce
FISH FINGERS WITH TARTARE SAUCE
Ingredients
#For the tartare sauce
• Mayonnaise: 1 cup
• Milk: 2tbsp
• Onions: 1tbsp, very finely chopped
• Gherkins: 3, chopped fine
• Parsley: Chopped fine
• Capers: 1tbsp (optional)
• Black pepper: To taste
• Olives: A few, chopped
#For the fish fingers
• Fish: 2 fillets cut into long thick finger-like shapes (about the size of your middle finger)
• Pepper: 1tsp
• Mustard powder: ½tsp
• Lemon juice: 2tsp
• Flour: For coating
• Panko breadcrumbs (or any other): For crumbing
• Salt: To taste
Method
#For the Tartare sauce
• Mix all the ingredients well and chill in the fridge.
#For the fish fingers
• Marinate the fish fingers with lemon juice, salt, pepper and mustard powder. Keep aside for 10 minutes.
• Then dredge in flour and keep in the fridge for 20 minutes.
• Now whisk an egg. Dip the coated fish in egg. Again coat in flour. Then dip in egg and coat with breadcrumbs.
• Keep for setting in the fridge for at least 15 minutes.
• Then deep fry till golden brown.
• Enjoy fish fingers with this amazing tartare sauce.
Cheese Croquettes
CHEESE CROQUETTES
Ingredients
#For the batter for the croquettes
• Flour (maida): 3tbsp
• Red chilli powder: 1tsp
• Salt: ½tsp
•Water: ¼ cup
#For the croquettes
• Potatoes: 3, boiled and mashed
•Cheese: 6-10tbsp grated (you can add more if you wish)
•Onions: 2 medium, very finely chopped
•Parsley: 2tbsp, very finely chopped (use coriander leaves if you don’t have parsley)
•Red chilli powder: 1tsp
•Salt: To taste
Method
•Mix all the ingredients of the batter well so that there are no lumps. It should not be runny.
•Mix the ingredients of the croquettes very well and shape this cheese mix in croquette style.
•Roll the croquettes in 2tbsp cornflour, then dip in the batter, roll in breadcrumbs and deep fry in oil till golden brown.
•Mix mayonnaise, chilli sauce and tomato ketchup for a dipping sauce for the croquettes.
•Serve croquettes with the dipping sauce.
Fish Meuniere
FISH MEUNIERE
Ingredients
•Fish fillets: 6-8 large
•Flour: 100g
•Milk: 150ml
•Butter: 175g
•Lemon juice: 2tbsp
•Parsley: 2tbsp, finely chopped
•Lemon: 1, quartered for garnish
Method
•Marinate the fillets with salt and pepper.
•Dip the fillets in milk. Lightly coat in seasoned flour.
•Melt 100g butter and shallow-fry fish fillets till tender and slightly brown. Place on serving dish.
#For the sauce
•Melt the remaining butter in the same pan. Add lemon juice and parsley. Adjust seasoning.
•Pour sauce over the fish fillets. Garnish with lemon wedges.
•Best had with roast potatoes, spinach and corn on the cob.
Chicken a la Kiev
CHICKEN A LA KIEV
Ingredients
•Chicken breasts: 4
#For the marinade for the chicken breast
•Olive oil: 2tbsp
•Mustard powder: ½tsp
•Lemon juice: 1tbsp
•Salt: To taste
•Pepper: To taste
#For the parsley garlic butter
•Butter: 150g, soft
•Parsley: 1tbsp, chopped
•Garlic: 4-6 cloves, minced
Method:
•Butterfly the chicken breast by slicing it horizontally so that it looks like an open book. Then using a mallet flatten the breast to make it thin, but do not tear it. If it is thin the chicken will cook nicely.
•Mix all the ingredients for the chicken marinade and marinate the chicken and keep aside for 15 minutes in the fridge.
•Mix the ingredients of the parsley butter well. Put the butter in the middle of a cling wrap. Then make a tight roll and freeze for 2 hours.
#To assemble the Kiev
•Place 1 chicken breast on a plate.
•Slice the chilled butter into equal parts.
•Place 2-3 slices of butter on the chicken and roll well. There should be no gaps.
•Coat the chicken first in flour. Dredge it well. Dip in whisked eggs and cover with breadcrumbs.
•Deep fry till golden brown. Fry on medium heat so that the chicken cooks well.
•Serve with mashed potatoes, peas and glazed carrots.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri’s Kitchen on Facebook and Durri Bhalla on YouTube