Saturday, 24 October 2015

Biryani Bistro - A fine dining of the Biryani Company , Mudiali

PR Gargi 
         Before few days team Kolkata Food Bloggers were invited by “The Biryani Company” to showcase their newly opened fine dining restaurant “Biryani Bistro” and also for a lunch. I along with co-blogger Indrani was represent KFB in that occasion. Regarding the location it is situated just few steps ahead of The Mudiali Club , Tollygunj and very near to Rabindra Sarovar Metro Station. The Biryani Company was started as a take away outlet of Biryani and Mughlai food two years back but soon gained popularity due to their food quality, competitive prices and authentic tastes. The demand of a dining area was always there and this leads to open fine dining Biryani Bistro situated just beside the take-away outlet.

Dining Area
    It was just few days before Dugra Puja and the whole area was in a celebration mood surrounded by two big puja clubs. When we reached there, they welcome us very warmly, requested to have a seat and offered for soft drinks. We are very much impressed by the inside atmosphere and nice decorations with some of their personal art collections which attracted me very much. 
Some personal collections

PR Gargi and the manager Mr. Anupam Muhuri
       We were pleased with the hospitality and politeness of the stuffs. After few talks with PR Gargi and the manager Mr. Anupam Muhuri we felt comfortable by their friendly and polite nature. Sitting together they well explained about their newly launched restaurant, their intention and their dream. They said it was a dream project of the owner Mr. Saugata Banerjee and her wife Mrs. Sona Banerjee. They spent many years in abroad and different parts of India for study and professional work and always had an intention to start their own venture in food industry. After lots of experiment and market research they opened ‘The Biryani Company’ with a great vision and to keep the authenticity of the food and it was a great success.
 Whatever during those adda, photo session and introduction they asked to serve their popular menu items and we are excited to taste the authenticity.

  First they served ‘Murg Tacos’. It was hot and crunchy with inside juicy chicken filling. Chicken was shredded after boiling and then cooked with Indian spices and familiar vegetables. It was very tasty, interesting mix of Mexican and Mughlai cuisine.
Murg Tacos

          The next starter was Chicken Banno Kebab served in a white plate with nice art of salad. It was too good and chicken pieces were very soft and well cooked. Chicken pieces is specially marinated with yellow chili and coated with egg before going to tandoor.
 Chicken Banno Kebab

         Next came the very famous item Ghost Galowati Kebab with Lachcha Parantha. Paranthas were made on tawa and the mutton kebab was made by mince mutton mixing with spices and grated papaya. It was well bonded and the interesting thing was they did not use any extra binding ingredients like sattu or flour.
Ghost Galowati Kebab with Lachcha Parantha.
     After eating lots of starter my tummy almost full but the last starter yet to come and couldn’t resist the last starter for a bite. This time we can definitely say it was super healthy because Chicken Reshmi Kebab was served with lots of mixed salad. They generally prefer to serve items with sufficient salad to maintain it as a healthy.
Chicken Reshmi Kebab

     After finishing starter they nicely present their special Awadhi Moti Biryani in a Clay Pot (handi).It was made by mince mutton with best spices and it was too tasty. The mutton pieces were too soft and it can be consumed without any effort .It was really melt- in-mouth. The rice quality was also very good and not over flavoured and no additional food colour was used. They use best saffron stands to bring the colour and really we felt that it is burp-less and obviously low fat (as they use always white sunflower oil and pure ghee).

Awadhi Moti Biryani
         While we are busy with all these food stuffs the co-owner Mrs. Sona Banerjee was explaining their experiment with Biryani and how they managed to start their own. She explained their love for Biryani and how they travel across India for an authentic taste of Biryani and Mughlai. Their main target was to keep the food light and to make a Biryani for all people irrespective of health issues. I found her extremely down to earth person and found how she easily mixed up with all of us, She also shared their future plans of opening a musical corner along with the food as the owners have a soft corner for music too(which is a not to mention a unique combination of most of bong). 

(L-R) PR Gargi ,co-owner Mrs. Sona Banerjee and her Mom-in-law

    According to her version they play a bit fusion in case of Awadhi Moti Biryani. They use potato with Awadhi Moti Biryani as Kolkata people very much fond of potato. Chicken Chaap was well served with Awadhi Moti Biryani and I myself found the taste was well balanced, oil was not at all floating and it was too light. Light spiced Mutton soup was also served which was prepared using Indian spices and pepper powder. The intention of serving this is to use along with Biryani to make rice bit juicy which I found unique. Mattha or buttermilk was also served.

Awadhi Moti Biryani with Matha and Light Spice Muton Soup

        Phirni was served as a desert item and the plate was decorated with fresh cream and fresh pomegranate. A fine aroma of Govindo bhog rice and Mitha atar was coming out of the dish.

  After all these mouthwatering foods we met with the core chefs Azzizur and Chef Rafig. They explained about the spices they use and also share some tips and techniques to make a fresh ground spice which is really important to make any recipe. The approach of Biryani Bistro in choosing chefs is quite interesting as chefs are all from Lucknow and they came from a family involved in making Biryani and Mughlai by generations.The only intention to produce an authentic taste.
                 with chefs Azzizur                                  chefs Azzizur and Chef Rafig

 Thanks a lot Team Biryani Bistro for a nice lunch and special thanks to the co-owner Mrs. Sona Banerjee ,PR Gargi Ghosh Neogi and Manager Mr. Anupam Muhuri for spending their valuable time with us and explaining so much thing with us. We were pleased by them and recommends visiting the place.

(L-R) Indrani co-owner Mrs. Sona Banerjee

So don't miss the authentic flavour at a very reasonable price. You can order over phone and call at 833 503 5757 for a free home delivery. Reach them at 9830402345 for any query and booking.

Biryani Bistro
24 S.R Das Road, Mudiali(near Mudiali Club)
Kolkata - 26

Attached the menu pic for your reference.

Monday, 5 October 2015

Brioche Au Chocolate or Chocolate Bread

     I always dream of baking different Breads and Cakes. It gives me so much satisfaction every time I bake perfect. I have a long to-do list of baking stuffs. Bread is the thing which I wish to make more and more and I find myself improving each time. Last Sunday ‘The Telegraph Graphiti’ inspired me to make bread where they mentioned that the basics of baking are to make a perfect sponge cake and basic bread. The perfection depends on climate or weather, use of yeast and time of baking. Sometimes I noticed that it came out perfect from outside but not from inside. So the moderate baking is very important. I myself experience situation when too much use of yeast made it so spongy that it brokes.  
       This time I tried making Brioches au Chocolates, if you go through Wikipedia the meaning of Brioche is very well written and it is define as “Brioche is a pastry of French origin that is similar to highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs. “It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.”  
   So the puffy and chocolate bread is enjoyed by my my kid and hubby ,It is perfect tea time bread. All baking lovers do try in your oven and have wonderful eating.   


·        Flour -250 grams / 2 ½ cups
·        Caster sugar - 2 tbsp.
·        Dried yeast- 2 small tsp.
·        Eggs -2 large [well beaten]
·        Egg white of one egg for glazing
·        Hot milk -3 tbsp.
·        Butter-115 grams /1/2 cup
·        Dark chocolate cut into cube -100 grams.

·        In small container add milk and caster sugar. Mix it well.
·        Then add dried yeast and gently mix .Leave it for 10 minutes intact.
·        Sift flour into a large mixing bowl. Make a well in the Centre of it.
·        Add milk-yeast mixture into it. Mix well.

·        Then gradually incorporating the egg beaten into flour mixture.

·        Then add butter and knead well so that it comes out a soft dough.

·        Knead well for 5-6 minutes until it became smooth and elastic.
(If required you can add 2 tsp. more flour for kneading.)
·        Wrap this dough with a cling film and chill it for 1 hour or overnight if you intend serving it for breakfast.

·        Lightly grease brioche molds or in absence can grease the small tart moulds. I did the same.
·        From the dough make 12 individual equal balls and stuff chocolate cubes inside it and close its mouth and shape like a ball.

·        Place each stuffed balls into tart or brioche mould .Brush egg white over it and sprinkle sesame seed over it .It is ready for going to oven.

·        Preheat oven at 180 degree C and bake for 17-18 minutes till it became golden brown.
·        That’s it. Your freshly baked 'Brioches au Chocolates' is ready. Beware of taking it hot as for long it remains too hot to burn your mouth. 

The Melted chocolate tempting.

Sunday, 4 October 2015

Stuffed Baked Pomfret

     White Pomfret fish is a nutritious and deliciously dish when baked or steamed using oven. Baked Pomfret basically evolves from Parsi Cuisine and people experiments in its own way to make it customised. This delicious dish is quite easy to prepare and one can enjoy the delicious food hot as a side dish.Tandoori fish food lover will also find this one very much attractive. You can also use banana leaves and can wrap the fish before baking it.In Parsi it is called 'Patra ni Machhi' something similar to our very own‘Bengali Fish Paturi Dish’ which I will post very shortly.Hope you all like this and let me know. 

·        Pomfret Fish – 4 Pieces.

For first marination:
·        Salt – ½ tsp.
·        Black Pepper – ½ tsp.
·        Lemon Juice – 1 tbsp.

    For Second Marination:
·        Kashmiri red chili powder – 1 tsp.
·        Tandoori Masala – 1 tsp.
·        Lemon Juice – 2 tbsp.
·        Salt – ¼ tsp.

For Stuffing:
·        Poppy Seed – 1 ½ tbsp..
·        Coriander leaves chopped – 1 cup.
·        Green Chili – 2 nos.
·        Ginger Chili – 2 tsp.
·        Salt – to taste.
·        Lemon Juice – 1 tsp.
·        White vinegar – tsp.
·        Olive Oil – for brushing and Frying.

·        Wash and clean Pomfret whole fishes and make pockets beside the heads (at the side).
·        Take one by one and push a sharp knife into this hole/pocket and cut gently the inner flesh to separate its main bone. Don’t cut much otherwise skin will be cut.
·        Marinate whole pieces with the first marinating ingredients and keep it for 10-15 mins. Water will release in this process.

·        Drain extra water and marinate with second marinating ingredients. Keep it for another 20 mins.

·        Take all stuffing ingredients and blend all taken together, you will have a smooth and thick paste .If require you may add little bit of water at the time of blending. So the stuffing is ready.

·        Stuff into the fish pockets using the above mentioned paste.

·        Grease a tray and place marinated fishes over it.

·        Preheat the oven at 200 dg Cent. and bake for 20 mins.
·        Just after baking I always prefer to shallow fry fishes using olive oil. This also helps to make Baked Pomfret crunchy and nice golden colour as well.
·        Now you can feel a nice aroma of freshly baked out Pomfret. Don’t be late just grab and enjoy the taste…

Tips: 1.At the time of baking fishes will cook completely and it will become very soft, but the fine golden colour may not be there. Don’t worries, if you want then you can grill it for another 8 mins.
     2. If you place the fishes directly over the rack, then it will take less time to dry because the water will release easily and drop down under rack. But there is always chance of breaking of fishes as they are very soft so I used tray instead. if you use tray then drain released water after 10 mins while cooking.      

 Recipe made for Kolkata Food Bloggers ongoing event....

Thursday, 1 October 2015

Koraishutir Kochuri / Greaan Peas Kachori

         Durga puja, the greatest festival of Bengalis is just a few steps away.All of us eagerly wait throughout the year to celebrate and enjoy this puja. One can see in each street the preparation is in its last stage, there is plenty of banners, decorations with lights and much more everywhere, So  ‘Happy Durga Puja’ and ‘Sharadiyar Subecha’ to all my followers and friends.
           The festival is incomplete without food and the four days of the puja consists of different dishes from Sweet Dishes to Rich Non Vegs.  Kolkata Food Bloggers not behind to celebrate and has arranged a unique way to celebrate the puja by sharing traditional Bengali recipes. I am lucky enough to be a part of this event and as the week is for “Vegetarians”,I decided to share one of the most common and simple one, ‘Karaishutir Kochuri’ or ‘Green Peas Kachori’  .
       Though Durga Puja starts just after ‘Mahalaya’ and ends on the tenth day that is ‘Dashami’ or Dasehara  but for Bengalis it is of four days starts from ‘Shasti’ the sixth day. It is said that on the day Maa Durga comes to ‘Baper bari ‘means Father’s place that is to the Earth with her four babies. One can’t express the way Bengalis celebrate the puja but has to come to Kolkata and has to see with his own eye.
          Asthami and Navami are the two most important days for Puja and for our Kitchen. Most of Bengalis celebrate Asthami  with Vegeterian dishes. Luchi or Kochuri becomes its part with suitable curry like Pumpkin Chochori, Coliflour Dalna, Cholar Dal, Chatney and offcourse different sweet dishes. Bhog  is also a part of this day. On Navami , all Traditional Bengali rich non-veg dishes used to prepare.
              Though I decided to share Karaishutir Kochuri but it is basically a dish used to prepare on winters as there is plenty of Green Peas available in local market. But as frozen one is available very easily now a days so it is not a problem. Hope you all like this simple and common a must recipe. Enjoy the puja to the fullest and eat like a Bong…

For making dough:
·        Flour -2 cups
·        White oil -2 tbsp.
·        Salt - 1/2 tsp.
·        Water as you required to make soft dough

For stuffing:
·        Fresh peas or in absence frozen peas – Big one cup
·        Garam masala powder -1 tsp.
[Take one green cardamom, 2-3 cloves, very small piece cinnamon, and ¼ tsp. of fennel seeds .Dry roast all things and blend it.]
·        Asafetida -1 pinch
·        Dry roast cumin powder - 1/2 tsp.
·        Salt to taste
·        Sugar -1 ½ tsp.
·        Grated ginger -1 tsp.
·        White oil -2 tsp.
·        Sufficient white oil for frying

·        For making dough take a big mixing bowl and put all mentioned ingredients and mix it well.
·        Add required water slowly and make soft dough.

·        Cover it with a damp cloth and leave it for ½ an hour at room temperature.
·        Blend green peas in blender adding little water. Adding water helps to make the paste fine.
·        In the meantime to ready the stuffing, take a kadai and add oil.
·        When oil is moderate hot add asafetida and grated ginger, just mix and add green peas paste.

·        Stir and cook it for a minute. After that you will notice that the green peas paste becomes bit dry as water evaporates.
·        Then add salt, sugar and cumin powder. Mix it and cook it by constant stirring.

·        After 1-2 minutes add garam masala powder and cook it for 8-10 minutes by constant stirring.

·        A nice aroma will start to come and it will begin to stick over the kadai. So the stuffing is completely ready.
·        Now from the prepared dough make small equal balls. Take one ball into your palm. Using palm make a small container shape and stuff freshly prepared mix into it and close its mouth.
·        Using a rolling pin flatten to shape like a ‘Puri/Luchi’ and deep fry in sufficient hot oil.
[Tip: When add ginger and asafetida into oil, oil should be moderate hot. Otherwise ginger and asafetida may burn in the very hot oil.]

·        It is ready and best fitted with ‘Cholar Dal’ or ‘Allor Dum’

 “Durga Puja Special” recipe specially made for Kolkata Food Bloggers ongoing event ..and Subha Sharidiya to all...