The weekend was filled with lots of exciting events (some of them unmentionable).
The last time I had prawns made in mustard oil was at my ex-boss Sutapa’s place. Since my Goan tastebuds are so used to coconut oil, I found the flavour of mustard oil a bit strong. But as my friend Nishant says, it is an acquired taste. And now I have acquired it rather well.
We went to this restaurant called O Calcutta! The food was excellent. Pricey but excellent. And all the prices ate spelt out. Rs 195 is written as One ninety five rupees.
Besides, all the traditional Bengali dishes we also had the old Calcutta version of Chinese food Tangra style. Tangra is a district in Calcutta inhabited by Chinese migrants who made Calcutta their home eons ago. The place is famous of Chinese food and leather tanneries.
Anyways, the main course and appetisers were EXCELLENT. We had a baked appetiser made of crab and shrimp, that was very delicious. I also relished the prawn malai curry.
The desserts were not too hot. The sandesh, which is my favourite mithai was a bit grainy to taste, the kind of grainy texture you get when using milk powder and not milk.
The Mishti Doi at OC is Amazing!
Also good are the various chop thingys
Chop thingys? Tell me more about them…