Immediately after waiting around in a long serpentine queue, you finally regulate to get a seat with the table and moments later on, with lightning pace, an entourage of servers get there dumping dollops of delectable food items in your plate. In sync, Each individual one of them serves the foodstuff subsequent a Exclusive sequence — fish cutlets with kasundi arrive initial, accompanied by steamed rice or basanti pulao served with dal, bhaja (fritters), torkari (vegetable facet) and finally the primary training course of fish and meat curries. The meal then reaches a crescendo as being the desserts are served.
But contrary to common perception, desserts like payesh, sandesh, rasmalai and roshogolla are not the true saccharine stars of the grand Bengali meal. Alternatively, probably the most sought-immediately after delicacy and a fitting epilogue to this type of food is none besides the humble chutney served with papad and fryums about the facet.
Whether it is the spicy and tangy tomato a person, the aamshotto or sticky mango 1 or The bizarre plastic chaatni manufactured from Uncooked papaya, chutney could be the stuff of legends in Bengal and outside of.
A delicacy bursting with flavours that is usually underestimated as a condiment languishing in the margins of the plate, in Indian Helpful resources Delicacies, chutney retains the ability for making or break a meal. Whilst there exist quite a few tales claiming its origin, either as an accompaniment to rice and idli, a topping for chaat, or simply a sweet concluding dessert, the simplistic complexity of chutney implies it to become possibly among the list of oldest foods eaten by people.