The Calcutta Club’s Secret Recipes

The Calcutta Club is a cozy yet exceptional eatery in the suburban areas of Mumbai. What makes it probably the best joint in Mumbai to satiate your Bong taste buds? The provision of the best of Bengal culinary, its authenticity, the graciousness of its hosts or their modest air? A bit of all that, I say.

A small tête-à-tête with the owner Tapan Roychowdhury, nephew to one of India’s most celebrated voices – Geeta Dutt, gave us a deeper insight into his world of Bangla khabar. He stressed on their intricate usage of genuine ingredients. A further probe got us to this piece of information that the fishes used here are shipped in right from West Bengal. The dishes on the menu here are reasonable priced while being inclusive of VAT in stark comparison to their metropolitan contemporaries. Mr. Roychowdhury arranged for us an appetizing platter of Bong flavours namely the Fishy Fry, Fish roll and Rossogollar Payesh, each of which sent our taste buds on a wild frenzy. However this restaurant’s secret will ever so remain a secret ‘cause they insist on retaining their priced authenticity, their USP. So we give you a glimpse of what we assume is the recipe to this tempting dish.

Fish Roll – The deep fried roll, douched in beaten egg and breadcrumbs, encompasses a creamy burst of Bhetki fillet.

Ingredient

  • 5 bhetki fillet
  • 200 gm rohu- deboned
  • 2 eggs
  • breadcrumbs
  • 4 tbsp oil
  • salt to taste
  • 2 tbsp Garam masala
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp jeera powder
  • 1 tbsp black pepper powder
  • 2 green chillies, cored and julienned
  • 2 tbsp of onion paste
  • 2 cloves of ginger-garlic paste

Procedure

Making the kheema

  • Boil the rohu fish pieces and de-bone them.
  • Add the fish meat along with black pepper powder and salt and grind it to a paste to form the kheema (minced meat)
  • In a wok or skillet, heat 2tbsp of oil and add the onion, ginger and garlic paste. When it starts wafting a pleasant smell, add the remaining masalas and the fish and cook for 5-7 minutes. Let it cool

Making the bhetki coating

  • Take a fillet, put the fish kheema inside and roll it carefully. Brush it with egg and roll it in breadcrumbs.

Frying the roll

  • Heat another 2 tbsp of oil in a deep frying pan and fry under high and medium heat, till it attains a golden brown color.

Serve hot with mustard sauce!

Shubho Shoshti.

Find it here:   818 Adarsh Nagar,

Opposite Gujarati Hall,

New Link Road, Oshiwara,

Andheri West, Mumbai

Maharashtra

Tel : 022 65013733

  • Shri

    Tried this one and it tastes really good..

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