Foodie’s guide to Darjeeling- the cult favorites

Come whatever may, a normal regular Kolkattan will visit three places in his / her life. And, surprisingly, the place’s name is “Di-pu-Da”- now don’t get me wrong. They are basically, Digha Puri and Darjeeling- the three mascots of tourism in and around West Bengal. So, if it’s a one night or two night holiday,…

Foodies guide to Darjeeling- the hidden gems

Come whatever may, a normal regular Kolkattan will visit three places in his / her life. And, surprisingly, the place’s name is “Di-pu-Da”- now don’t get me wrong. They are basically, Digha Puri and Darjeeling- the three mascots of tourism in and around West Bengal. So, if it’s a one night or two nights holiday,…

The story of sizzlers … and Mohamushkil

Who doesn’t love sizzlers ? That hissing sound, that sizzling effect and some super hot meat on a rustic , wooden plate- just who doesn’t love them ? In kolkata, from my childhood, apart from Skyroom as I don’t recall much except for their star-lit ceiling and cold cabbage salad and being a fanboy to…

A sheherwali evening in Kolkata

Vegetarian cuisine is generally not my cup of tea. But when someone proudly boasts that it IS the best vegetarian cuisine, and I know that person understands food, it becomes my moral duty to visit the same. One thing led to another and I ended up at the Sheherwali pop up dinner organised by the…

Mohamushkil to Foodka

“Good morning, this is Mir Afsar Ali” the phone came in the morning, maybe after 10 minutes I reached office… And to be honest, I didn’t have any single idea, this phone call will change my life like this. Frankly, apart from running my IT project management and consultancy firm, as a hobby, I write…

Marwar- Rajasthan…. two states pop-up at ITC Sonar

Let us listen to a fable. Once upon a time, there were 2 states, geographically lying side by side and off course having the same border. And, each state was having their heir and heiress. Let us name the heir and heiress as Marwar and Gujrat. Now, both had their own individuality, and as this…

Ujjala Chanachur and that middle aged bhodrolok

Let us visualize a middle aged kolkattan bhodrolok. Let us assume this gentleman has reached home after a (supposedly) hard day’s work, he transforms into his customary pyjama and ganjee. And, the next thing he shouts for (with that secret love in his tone) to his be(i)tter half is, “Ki go, cha-ta hobe ?” Now,…

Kashmiri Wazwan food festival in Guchhi, Hyatt Regency

Kashmiri cuisine is something, which is extremely rare to get, not only in Kolkata, but throughout India. So, when I got invited to the Kashmiri food festival at Guchhi, the specialty Indian restaurant at Hyatt Regency Kolkata, I was pretty excited. The festival is there at Guchhi, Hyatt Regency Kolkata over dinner till 15th August…

Mohamushkil at Hilsa Festival – Sonargaon, Taj Bengal

ইলিশ নিয়ে বাঙালির বরাবরই একটা কেমন যেন আদেখলামো আছে – মানে ইলিশ না খেলে জীবন বৃথা (অবশ্যই এখানে আমি গোদা ডিমভরা ১ কেজি + মালের কথা বলছি ) . মানে একটি সাধারণ মধ্যবিত্তর জীবনের অনেক অনেক ছোট ছোট না পাওয়া কে ঢেকে দিতে পারে সেই গর্ব যখন বাড়ির কর্তা সাপ্তাহিক বাজারের থেকে এক পিস ইলিশ…

Mohamushkil searching for Mumbai food – part 2

So, mumbai had been good for me for last few days (you may like to read that from my previous post here). Time was running short for exploring mumbai food . And, just at that point of time, Niladri fixed up time with me for another old time tested joint there called Bagdadi Restaurant. Now…

Mohamushkil at Bohemian Bullygunge

Fusion bengali food is not everybody’s cup of tea. Wherein some places think of fusion food as mixing multiple contrasting flavors and creating some unpalatable shit, few, very few chefs understand which flavors complement  and use them to create something different. I’ve heard a lot about this place called Bohemian near Bullygunge Phari and moreover,…

Mohamushkil at New Paul Dhaba, Manicktola

There is something called as a single-dish-restaurant. They take years to master one single dish and are quite okay with that. And, rather than going on for some hundred dishes from 10 cuisines (and all tasting the same), they push their customers for those very very few dishes on which they excel. This is the…