Mumbai Food: Binge on yummy Christmas treats from Kolkata

Christmas Pudding with Brandy Butter

Two years ago, we made our bucket list trip to Kolkata during Christmas week. We can vouch that the festival, commonly known as Boro Din (Big Day) transcends all religions and is celebrated with fervour. Tuck into traditional goodies that bring in a whiff of Kolkata during Christmas, in a celebratory meal prepared by Bandra-based Pia Promina DasGupta Barve this Sunday. The meal will feature a few contemporary dishes too.

Soaked with nostalgia
"While Park Street, New Market and Bow Barracks are known for their festive vibe, even in small pockets of the city like Gariahat, you will find a babu in a shop asking for a small fruit cake and a mini Christmas tree," shares the 63-year old Bengali home chef. "Christmas has been a big deal in the city, particularly owing to the remanants of the anglicised club culture from the Raj. In my home, we would cook meals and order the rest from the Bengal Club. Many parents had a large friend circle that would gather in somebody's lawn and do a pot luck. Each one was in charge of one dish. They would play the piano, sing and dance to The Beatles' hits. Bearers were hired from the club. I miss that culture, and this is my way to relive those memories and cherish my parents," reminisces Barve. "Their parties would include up to 60 people. Pork and a bird were essential in the meal. Turkey wasn't easily available at the time, so it was usually goose. I am doing some of those dishes and some that my mother cooked, like the Liver Pate. I'm making it with chicken liver," she adds.


This Polish-Style Roast Duck has a filling of apple and vodka

Ginger bread cookies

Eat your heart out
Barve's meals will serve dips, pates, toasts and biscuits. "I was the only one at home who baked bread, so my mother always asked me to do it, and I love it," admits Barve. There will also be Rolled Mops (pickled fish with horseradish sauce) and Smoked Norwegian Salmon Fillet. "My mother did a Bhetki fish preparation but I am sure she would do salmon if it was easily available back then. I will smoke the salmon myself," she informs. Also, on the menu is Fresh Leg of Ham served with beer sauce, Polish-Style Roast Duck with a filling of apples and vodka, and home made Egg Mayonnaise, that according to barve is the most important accompaniment for a festive meal like this. "The Calcutta Club used to do a great leg of lamb. They would boil it in juices. I boil it in beer," reveals Barve, who sources her ingredients locally except for a few supplements like Gur Batsha (a jaggery sweet) and cheese from a town called Bandel in West Bengal. "If you ask me, what I do with these ingredients, I won't tell you my secret," she teases. On the side, there will be Sauteed Vegetables, Baked jacket Potatoes, Creamed Spinach and breads. For dessert, Christmas Pudding with Brandy Butter will be served with assorted cakes and cookies followed by a round of coffee. If you miss the gourmet meal, you can also pre-order the goodies that she will have delivered.