October – Monthly Wrap-up

October was a festive month. So there were ghora fera meaning outings, khaoya daaoya meaning eating and adda deoyaa meaning laughter and night long chatting with family and friends.

The month began with deep meditation in the Yogada Satsang Dhyana Kendra which rejuvenated us considerably. I, Didi and B-I-L spent almost a quarter of an hour at the Yogada Self Realisation Centre which is like a peaceful oasis amidst urban frenzy. Again coming to the city means covering long distance. So lunch is usually outside. We had a simple North Indian spread of Chhole Bhature, Aaloo Tikki and Dahi Bhalle finishing up with Ras Malai and Rabri Faluda for dessert.

I have already written about the Durga Puja Festival which happened to be mid month. My friend had come to stay with me for the Pujas. Though we had both contracted viral infection and were confined at home we did not let the occasion go waste and had a lot of gupshup (chitchat) and healthy home food. However, nothing could stop us from shopping in the local market and my friend returned home with more bags than she had arrived with. 😂

The second half of the month saw me and Didi undertaking a long journey to the other end of the city to experience a gourmet restaurant called 6 Ballygunge Place which serves typical Bengali cuisine but with a special touch. Aren’t we real foodies?

We started with mocktails – Jamun Nadi (black plum juice) and Byomkesh Bakshi (a green apple concoction). Both the drinks had fantastic names and also spices which added an extra kick to the mocktails. In the starter we had Bhetki Gondhoraj Bhapa , i.e., steamed Bhetki fish in yoghurt with the aromatic garnish of Gondhoraj lime. Gondhoraj is a type of lemon known primarily for its soothing aroma and is cultivated only in Bengal. In the main course we had Radha Ballavi which are big sized, deep fried puffs made out of refined floors with spiced split Black Gram stuffing. Generally Radha Ballavis are had with either Aloor Dum (potato curry) or Chholar Daal (split Bengal Gram preparation – thick, spiced pulses soup). But we ordered Chhanar Kalia which was a dish of super soft and fluffy paneer dumplings in an understated yet flavourful velvety gravy. We ended up with Baked Mihidana with Rabri.

Since B-I-L could not accompany us we packed a few dishes for him as well which included Calcutta Mutton Biryani , Papda Machher Jhaal and Dhokar Dalna. The speciality of Calcutta Biryani is the big size potato which goes into it. A Jhaal preparation invariably has a lot of green chillies and is with or without mustard paste. Dhoka actually refers to square or diamond shaped lentil cakes made out of  split Bengal Gram cooked in a rich, spicy gravy.

I am tempted to share here how potatoes came to be a part of Calcutta Biryani. When Awadh or  Oudh , a principality in Northern India, was snatched away by the British, Wajid Ali Shah, the exiled Nawab of Awadh migrated to Metiabruz in Kolkata. The Nawab was a music, art and food aficionado. But when he reached Kolkata he was ailing and impoverished. His demand for Biryani was too expensive an item to be served on a regular basis. During that time potatoes, first introduced in the Western Ghats of  India by Portuguese traders, had travelled to Bengal with British traders. So the Nawab’s coterie lured him by saying that there was this new exotic vegetable which had just been imported that he needed to taste. And that was how potatoes (and also boiled eggs) came to be incorporated in Calcutta Biryani.

There was an unexpected winter chill by the time the month ended. However, it did not deter us from celebrating with family, friends and food. Post Durga Puja it is part of the ritual to take blessings of the elders. In olden times we used to have a series of get togethers which were known as Bijoya Sammelani marked by adda and gastronomic delights. This time we had long telephonic chats and exchanged greetings with relatives, cousins and friends who could not visit us physically because of distance, age and health issues.

The festivities are not yet over as Deepawali or the Festival Of Lights is the November highlight. November onwards we also have a string of family celebrations. So though I am putting a full stop to this post now but will regale you once again with the happenings in the months to come.

Cheerio!!!

Shared with Natalie’s Monthly Wrap-Up

Postscript: Bhetki fish is called Asian seabass or barramundi in English (it’s scientific name is Lates calcarifer). Papda fish is freshwater catfish (butterfish).