hosted by Darjeeling Express
The cities of Hyderabad and Calcutta are separated by 736 miles- for one night you can enjoy the cuisine of both these cities in a special Darjeeling Express Supperclub. I have lived in both cities when I lived in India and have learnt how to cook the food of both cities from old family cooks and members of my family. I was born in Calcutta and most of my repertoire is food from that city. The dishes I am preparing for this dinner include Bengali Prawn Malaikari in coconut milk, the classic Calcutta street food favourite Puchkas and Goat Khosa Mangsho. We will start our supperclub with the traditional Hyderabadi Haleem and end with Khoobani ka Meetha made with stewed Hunza apricots. Hyderabadi flavours and spicing are a mix of Southern Indian flavours and North Indian cooking techniques- a combination which has given Hyderabadi food its legendary reputation.
*Haleem-Probably the most famous dish from Hyderabad, lentils and lamb are cooked over several hours and then blended to a paste and served garnished with caramelised onions, mint, slivers of fresh ginger and chopped green chillies.
VEG OPTION-*Kala Channa Masala- Black chickpeas cooked with ginger and onions
*Puchkas- the Calcutta version of Pani Puri- for those who have not tried this- only one piece of advice- it has to be eaten in one go-there is no other way to enjoy this classic street food snack
*Aloo ka Samosa with Lal Mirch ka Chutney- Samosa stuffed with spiced potatoes and peas served with a red chillies and garlic chutney
*Bhel Puri- Streetfood with puffed rice, peanuts, sev and chutney
*Bengali Prawn Malaikari-classic traditional Calcutta style of cooking prawns in coconut milk
VEG OPTION- *Paneer Malaikari
*Goat Khosa Mangsho- slow cooked goat in Bengali spicing
VEG OPTION- *Bengali Aloo Dam- Potatoes cooked in Panchporan
*Chicken Tengri Kabab- spiced grilled chicken drumsticks
VEG OPTION- *Vegetable Chop
*Sada Pallau- Basmati rice tempered with whole garam masalas
*Hyderabadi Mirchi Salaan- Green chilies and onion gravy
*Bengali Tomato Chutney- The main spice in this chutney is "panch poran"the five spice seed mix which is used extensively in Eastern Indian cooking. Together with tomatoes this chutney has chopped dates, dried apricots and prunes
*Hyderabadi Tamarind Dal- A spicy tangy dal tempered with curry leaves, garlic, cumin and dried red chillies
*Khoobani ka Meetha- Stewed hunza apricots served with cream
The venue is a private dining room at Birds of Smithfield in Blackfriars. This is not a BYOB event. Alcohol can be purchased from the restaurant bar.