Tale of Two Cities- Hyderabad & Calcutta

Supperclubs & Popups | Indian | Halal | Pescetarian | Vegetarian | NOT BYOB | Pop Up | Private Dining | Supperclub

Rating: 2.0

hosted by Darjeeling Express

Event Photo

The cities of Hyderabad and Calcutta are separated by 736 miles- for one night you can enjoy the cuisine of both these cities in a special Darjeeling Express Supperclub. I have lived in both cities when I lived in India and have learnt how to cook the food of both cities from old family cooks and members of my family. I was born in Calcutta and most of my repertoire is food from that city. The dishes I am preparing for this dinner include Bengali Prawn Malaikari in coconut milk, the classic Calcutta street food favourite Puchkas and Goat Khosa Mangsho. We will start our supperclub with the traditional Hyderabadi Haleem and end with Khoobani ka Meetha made with stewed Hunza apricots. Hyderabadi flavours and spicing are a mix of Southern Indian flavours and North Indian cooking techniques- a combination which has given Hyderabadi food its legendary reputation.

STARTERS

*Haleem-Probably the most famous dish from Hyderabad, lentils and lamb are cooked over several hours and then blended to a paste and served garnished with caramelised onions, mint, slivers of fresh ginger and chopped green chillies.

VEG OPTION-*Kala Channa Masala- Black chickpeas cooked with ginger and onions

*Puchkas- the Calcutta version of Pani Puri- for those who have not tried this- only one piece of advice- it has to be eaten in one go-there is no other way to enjoy this classic street food snack

*Aloo ka Samosa with Lal Mirch ka Chutney- Samosa stuffed with spiced potatoes and peas served with a red chillies and garlic chutney

*Bhel Puri- Streetfood with puffed rice, peanuts, sev and chutney

 

MAINS

*Bengali Prawn Malaikari-classic traditional Calcutta style of cooking prawns in coconut milk

VEG OPTION- *Paneer Malaikari

*Goat Khosa Mangsho- slow cooked goat in Bengali spicing

VEG OPTION- *Bengali Aloo Dam- Potatoes cooked in Panchporan

*Chicken Tengri Kabab- spiced grilled chicken drumsticks

VEG OPTION- *Vegetable Chop

 

ACCOMPANIEMENTS

*Sada Pallau- Basmati rice tempered with whole garam masalas 

*Hyderabadi Mirchi Salaan- Green chilies and onion gravy

*Bengali Tomato Chutney- The main spice in this chutney is "panch poran"the five spice seed mix which is used extensively in Eastern Indian cooking. Together with tomatoes this chutney has chopped dates, dried apricots and prunes

*Hyderabadi Tamarind Dal- A spicy tangy dal tempered with curry leaves, garlic, cumin and dried red chillies

*Lachedar Paratha

DESSERT

*Khoobani ka Meetha- Stewed hunza apricots served with cream

The venue is a private dining room at Birds of Smithfield in Blackfriars. This is not a BYOB event. Alcohol can be purchased from the restaurant bar. 

 

 

 

 

 

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Perfect start to my birthday week.

Rating: 2

bibiroy attended in September 2016, reviewed on 11 October 2016

Darjeeling Express Supperclub.
Venue - Bird of Smithfield, Farringdon.

A wonderful evening of Hyderabadi and Bengali cuisine by the incredible Asma Khan and her superb team.

I don't have a birthday, I have a birthday week! Trying to catch up with family and friends on the same day has always proved impossible, so many years ago I decided, rather than get stressed about it I would jolly well enjoy myself.

My darling mother treated me to one of Asma's delightful evenings at her new supperclub venue, Bird of Smithfield. The room on the first floor provided the perfect setting for an intimate dinner. I say dinner but it was more like a banquet. Every dish was exceptional.

I thought I would miss her famous biryani but the Khosa Mangsho and Malai Prawns more than made up for it. My mother the harshest of critics, found herself nodding and smiling the whole evening, watching me suck the sweet marrow from the bones and at one point Asma jokingly began to feed me spoonfuls, whilst packing the prawns and paratha in boxes so I could have a midnight feast! Believe me I was not the only one she did this for. Her reputation precedes her. The company including my food guru Andy Hayler was perfect. All of us likeminded people, enjoying the authentic cuisine of Hyderabad and Kolkata.

Asma showered us with her unique generosity and hospitality. It is easy to see why this beautiful lady has been so successful. She cooks from the heart for people who love her.

Thank you Asma for a wonderful evening.

Darjeeling Express responded on 14 October 2016:

THANK YOU! It was an honour feeding you and your mom!

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