14 new ingredients and dishes you must try in Kolkata

So you thought the food scene in Kolkata began and ended with fish fry, kati roll and mishti doi? We've had enough of those, really . Newage eateries are using a host of exciting ingredients from across the world and far-flung corners of our country — from Bulgur wheat to kokum, unagi to chorizo and more -to rustle up lip-smacking delicacies that will leave you surprised, excited and craving for more! Check these out...
SRIRACHA, FROM ASIA
BUFFALO WINGS
BODEGA CANTINA Y BAR
Sriracha, a spicy sauce, is definitely one of the biggest food trends in India this year. Sriracha is highly flavoured, and is used extensively in Thai cuisine. For Bodega Cantina's Buffalo wings, they home-make the Sriracha. “Our Sriracha is inspired by the original and made with different kinds of chilii and vinegars and then fermented for a long time,“ says owner Urvika Kanoi.
LAVASH, FROM WEST ASIA
LAVASH CRACKERS
CRAVE FOODWORKS
Lavash is a kind of flatbread that is widely consumed through the entire region. Though it is commonly believed to be Armenian in origin, food experts also claim that it has Iranian roots.The lavash crackers at Crave Foodworks are a relatively newer take on the soft flatbread, that's crispy and spicy, and can be had with or without dips or sauces. In this restaurant, it is served with classic hummus or labneh.
GUNKAN AND NORI, FROM JAPAN
IKURA GUNKAN MAKI
FUJI
Gunkan maki is a more complex kind of sushi, commonly known as battleship or warship sushi. Ikura, which is salmon roe or the fully ripe egg mass of the fish -just like caviar -is one of the more uncommon soft toppings used to make this sushi. Another uncommon ingredient used is the nori -a Japanese edible seaweed which comes in sheets. If you are all for gastronomic adventures, this one should be on top of your must-check-out list.
KOKUM, FROM THE WESTERN GHATS
KOKUM RITA
SPICE KRAFT
If you are a fan of the ubiquitous margarita, but also have a taste for the indigenous, Chef and owner Sambit Banick will recommend to you the Kokum Rita.“To the classic cocktail, we had a very interesting twist -that of the kokum fruit. I get my kokum saar, which is the extract of the Indian fruit from Khamkaar in Mumbai, a very old and well-known shop that stocks all kinds of pickles and spices. It is authentic and we use to it serve our indigenous take on the Margarita,“ says chef Sambit.
BULGUR WHEAT, FROM WEST ASIA
TABBOULEH
CALCUTTA STORIES
Bulgur wheat originated in Bulgaria and is a broken wheat rich in fibre. Bulgur is a common ingredient in Armenian, Assyrian, Kurdish, Syrian, Israeli, Jordanian, Palestinian, Lebanese, Turkish, Middle Eastern, and Mediterranean dishes. For Tabbouleh, which is essentially a salad, the wheat is steamed and tossed with three-coloured bell peppers, cucumbers and black and green olives. Now that's what you call a bowl of freshness.
CHIA SEEDS, FROM MESOAMERICA
SUGARFREE FIG AND DATE KULFI
CAFE PRANAH
Chia seeds come from a flowering plant of the mint family, which is native to Mexico and Guatemala. Rich in B vitamins, omega 3 fatty acids and loads of other healthy stuff, these seeds are traditionally used in drinks and sherbets. At Café Pranah, they use it in the sugarfree fig and date kulfi. “It is a body coolant and adds a beautiful textural contrast to the richness of the kulfi,“ informs Rahul Arora, chef and owner of the café.
QUINOA, FROM LATIN AMERICA
QUINOA SALAD
HAKUNA MATATA
Gradually, but steadily, Kolkata is waking up to the quinoa phenomenon. A gluten free, organically grown seed, it is used in food in the capacity of a grain. The history of this seed goes back to the Inca empire, when it was known as the mother of all food, given its nutrient-rich status. At Hakuna Matata, the quinoa salad also has rocket leaves, grilled veggies, tomato, cucumber and pomegranate yoghurt dressing.PS: Nasa scientists are reportedly looking at quinoa as a plant to be grown in space.
DUXELLE FROM FRANCE & MIRIN FROM JAPAN
STIR FRIED SCALLIONS WITH MUSHROOM DUXELLE, SPICY MIRIN REDUCTION
SPICE KRAFT
At Spice Kraft, chef and owner Sambit Banick makes it a point to mix and marry cuisines. For their stir-fried scallions and mushroom duxelle, with spicy mirin reduction, the marriage is between classic French duxelles and a spicy Asian sauce. For the duxelle, the mushrooms are chopped and cooked in butter and made into a paste. Then, to add to it a zing of Asian flavour, a reduction of mirin is used. Served on canapes, it's sprinkled with stir-fried scallions.
WILD RED RICE, FROM NORTHEAST INDIA
WILD RED RICE
SANTA'S FANTASEA
A tribal dish, the wild red rice is big in the northeast food scene. It's unpolished, unlike the white rice we commonly use. “The unpolished dhenki-chhaat chaal is full of nutrients. It might not look very shiny, but it is much better for our health,“ says Kaushik Ghosh, owner of Santa's Fantasea. In this restaurant, it is served with a gravy that is made from traditional northeastern herbs and the superhot bhut jolokia, or raja mirchi, as it is known in Nagaland.
CHORIZO, FROM SPAIN
CHICKPEA CHORIZO
BODEGA CANTINA Y BAR
A Spanish pork sausage, chorizo is increasingly becoming one of the staples at new-age restaurants in Kolkata. It is spicy, made from coarsely ground pork and seasoned with chili and paprika. It is widely used in Spanish and Mexican cuisine. “Chorizos are centuries old, but it is relatively new on India's palette. We buy it from a Spanish couple in Bangalore, who make the chorizos themselves, to preserve the authentici ty. The spicy pork goes wonderfully with the flavours of chickpea, and present it as tapas,“ shares Urvika Kanoi, head chef and owner of Bodega Cantina Y Bar.
CHIMICHURRI, FROM ARGENTINA
CHIMICHURRI PRAWNS
SMOKE HOUSE DELI
This is an Argentinian sauce, which is used as a dip with fried fish or grills. In Smoke House Deli, they make it from scratch, which is their take on the original chimichurri, and use it as a marinade for prawns.“The prawns are marinated in this sauce for 30 minutes, before being grilled and baked,“ said head chef Fatik Mir. Apart from infusing the prawns with a burst of flavours, the vibrant green chimichurri contrasts with the slight pinkish shade of the prawns.
UNAGI, FROM JAPAN
UNAGI NIGIRI
FUJI
Sorry to burst your bubble, but Unagi is not the total state of concentration that Ross of FRIENDS claimed to have mastered. It is actually a freshwater eel that is a very common component of Japanese seafood. If that makes you squeamish, remember that Fuji uses this fish with wasabi, gari, rice and sushi vinegar to make a nigiri, which is also another form of sushi. Not take a look at the plate, doesn't this look like art on a plate?
RIBOTIDE, FOOD ADDITIVE
NACHOS WITH CHEESE SAUCE
CREAM CENTRE
The controversy surrounding MSG, a flavour enhancer widely used in southeast Asian cuisine, came as a huge blow to Chinese restaurants and food manufacturers. But then, as they say, when one door closes, another opens up. So now there are powder flavor enhancers in the market, known as Ribotides. These can be used in a way similar to MSG and are considered safe. It is a Japanese derivative and is used in the cheese sauce of Cream Centre, which is served with their nachos. Though the nachos cheese and mozzarella cheese here are both customized with secret ingredients, at least we know that they use a highly expensive flavour enhancer, which accounts for their huge fan following!
COUSCOUS, FROM NORTH AFRICA
VEGETABLE TAGINE WITH COUSCOUS
THE FACTORY OUTLET
Couscous has been a part of Kolkata's menu for quite some time now. However, with the trend moving from traditional grains such as wheat and rice to uncommon ones such as quinoa and buckwheat, couscous is also getting its share of limelight. A traditional North African dish, it is made of moulds of semolina and flour. A dish in itself, more and more restaurants are deconstructing it to suit Indian palettes. It can be served with broth, veggies or meat. Sometimes it's had just by itself -a bowl of comfort food. For the veg tagine with couscous at The Factory outlet, they serve the steamed dish with preserved veggies.