Little Kolkata has just launched its new seasonal summer menu. As London’s only authentic Bengali restaurant influenced from Kolkata they are showcasing the eclectic food from the region and the influences that the neighbouring countries and centuries of colonisation have had on the cuisine.
Founders Prabir Chattopadhyay and Biswajit Deb Das want to take customers on a culinary journey of the region and to serve guests the authentic dishes and their unusual flavour combinations. Many people don’t know that China had a large influence on the cuisine which is highlighted perfectly in their Indo Chinese Chilli Chicken – stir-fried chicken, Indo-Chinese style chilli, spring onion, tomato & pepper sauce which uses soy sauce and Chinese spices and is a common street snack in Kolkata.
The new Summer menu is made up of seven sections and there are over 20 new dishes on the food menu and a completely new summer drinks menu. The seven sections on the food menu are Mukhorochok (street hawker inspired), S´a¯kasabaji (vegetables), Maach (seafood), Mangsho (meat) ,Ruti (bread) and Anushongik (sides).
Highlights from the new menu include - Beetroot croquettes and Jhal Muri - puffed rice, green mango, peanuts, bombay mix, tamarind sauce to start and for main courses? Venison Ghugni & Pauruti – spicy venison mince, savoury lentils, served with bread, Mango Aam Fish & Salad – pan fried sea bass, green mango & mustard sauce, served with salad and Jumbo Chingri Prawn - jumbo prawns, fresh coconut cream, hint of green chilli. A stunning way to round off the meal is with the Mango and ground rice pudding (Firni) with pistachio & mixed berry brittle.
New cocktails include Charulota - a jagermeister based drink with a dash of coconut water and pineapple juice) and Choker Bali - a sweet yet robust combination of vanilla rum, passion fruit and masala.?
Chattopadhyay’s family has a long association with cooking as his Great Grandfather and Grandfather were both head priests of a Goddess Khali Hindu temple in Kalighat, Kolkata and each day the temple would cook food for 3-5000 people. Biswajit’s family originally hailed from Bangladesh but emigrated to Kolkata during Indian independence. Many of their recipes have been handed down through the generations and are now featured on the restaurant menu including Prabir’s Great Grandmother’s seven hours slow cooked goat curry.
Every four months the menu completely changes at Little Kolkata so they can highlight the wonderful seasonal produce they work with as well as the myriad of traditional Bengali dishes served at different times of the year. What’s more, over 50% of their dishes are vegetarian and vegan and dietary requirements can easily be accommodated within the restaurant.