Kolkata’s newest Bengali restaurant serves you a lot of food items to binge on, and make your day, a fantastic one. Kopai Restaurant 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.
Mochar Shammi Kebab and Doi Gondhoraj Lebur Sharbat
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 a 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 Shammi Kebab. Would love to recommend it to everyone.
Chholar daaler maangsho and Koraaishutir Kochuri
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 pairing it up with leavened bread.
The showstopper of Kopai Restaurant: Chaapor Ghonto
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.
To end with.
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 Restaurant to indulge yourselves in the most authentic and traditional Bengali cuisines and I am pretty much sure, you won’t be let down.
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