From hole-in-the-wall chow mein joints to neighbourhood phuchka stalls, chef Auroni Mookerjee shares his top recommendations for street food in his hometown. Once the political seat of the British East India Company, today Kolkata is a bustling metropolis that thrives on street food. Be it hot-off-the-wok kochuris (deep-fried breads served with potato curry, or phuckha (spicy stuffed crisp spheres), any visitor will be spoiled for choice.
"Kolkata is one of those cities where the chefs on the street almost always outcook the chefs in the brick-and-mortar kitchen," says Auroni Mookerjee , a chef and Kolkata native best known for his modern interpretations of Bengali food. "What's also rare is that there's something for everyone and at any price point." Kolkatans take utmost pride in their culinary heritage that borrows from a buffet of cultures — the Mughals, Portuguese, British, Chinese , Armenians and Jewish settlers – characterised by the subtle use of spices with a focus on seasonal eating and a zero-waste cooking approach .
"People here pride themselves on having daily eating rituals," explains Mookerjee. "The evening jolkhabar (light evening snack) is more of a culture..
. and is eaten on the way back from work. Sometimes you even pack some to share with everyone at home.
" The snacking action peaks in October during Durga Puja , the 10-day autumn festival that celebrates the victory of Durga – Kolkata's favourite goddess – over the demon king Mahishasura. Though c.
