When I think of Bengali food, two things used to cross my mind. Overpoweringly sugary sweets– far too much for my American palate to handle. And river fish, usually prepared in a tumeric-enhanced sauce, and served with rice.
My basic impressions would have been different if I was exposed to Kolkata-style rolls. But I didn’t learn about these hearty cigars of egg, mutton, and spice during my week in Kolkata in 2005. Instead, I’ve only just discovered them here in Bombay, at a Bengali roadside joint by the name of Hangla’s. The name evidently means glutton in Bengali, and on my first visit several weeks ago, I responded to the mandate, devouring both a spicy, well-formed fish chop (essentially, the Bengali equivalent of our fish cake) as well as a mutton egg roll. On today’s visit, I reined it in. Just one roll. Read the rest of this entry »
Yet Another Guy Writing About Food 