Kolkata’s newest Bengali restaurant serves you a great deal of food items to binge on, and make your day, a fantastic one. Kopai is easy to locate as it is situated, just opposite to the Sarat Bose Post Office in Southern Avenue. The interiors are done beautifully with quotes of eminent personalities and splendid lighting.
Mocha or (in English, Banana Flower) is a large, dark purple-red blossom that grows from the end of a bunch of bananas. Banana flowers are considered as rich source of vitamins and minerals. These delectable kebabs give us a hint of a judicious mixture of cumin seeds, cloves, black peppercorns, cinnamon, coriander seeds, ajwain, red chilli, chilli flakes and soaked chana dal.
Our beverage arrived as an interesting mashup of aromatic lime and curd. Doi Gondhoraj lebur sharbat is just so refreshing. I loved every sip of it with a bite of mochar kebab. Would love to recommend it to everyone.
Koraaishutir kochuri or Green peas Hing Kochuri is blissful in winter afternoons. The fried beauties have a mild and sweet stuffing of green peas. They are more like stuffed pooris and not the flaky ones which you get to see in the case of luchis. I paired it up with Cholar daaler maangsho. Bengal gram lentil soup with bits of chicken breast is a ritual when it comes to pair it up with leavened bread.
Steamed rice was welcomed with Chaapor Ghonto and Pathar Bangla. Chaapor Ghonto is a mixture of vegetables which elevates itself into a different level by adding lentil patties. What’s the reason in keeping this name ‘Chapor’? The lentil patties added in this dish are generally irregular in shape and pressed with hand while frying in a shallow manner. These lentil patties are patted and pressed with fingers while making the dish, so the name Chapor Ghonto is kept. A wide variety of vegetables, like pumpkin, gourd, aubergine, potato, pointed gourd, taro roots can be added in this dish. The lentil used in this dish is split yellow peas and Matar dal. To bring the signature taste of Bengali cuisine, mustard oil and grated coconut MUST be on the list.
Pathar Bangla is what we generally refer, “Bengali style Mutton Curry”. Kochi Pathar Jhol is the desi name and the reason, why the name is so quirky, would rely on a simple logic: The smaller the pieces of goat, the tastier is the gravy. Bengalis prefer to have mutton curry with rice on a Sunday afternoon with steamed rice over discussions regarding football, politics, etc. Sums up the dinner table scenes at your residence? I bet, yes! Pranhara is an authentic Bengali dessert, which is preferably prepared with fresh cottage cheese, mawa, cream and jaggery with a flavour of date palm.
Visit Kopai to indulge yourselves in the most authentic and traditional Bengali cuisines and I am pretty much sure, you won’t be let down.
Thanks for reading. Please let me know your feedback . Thank you for supporting me as always and stay tuned for my next blog-post.
Follow me on the below-mentioned social media platforms to stay updated with an amazing journey of my life:
Note: This article is written as a part of SuperBloggerChallenge conducted by Healthwealthbridge.com, Allaboutthewoman.com and should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. SuperBloggerChallenge is not responsible for any kind of infringement caused.”