Food Blog Mohamushkil-a bong foodie's quest about best foods in India
  • Home
  • About
  • Food
  • Travel
  • Media Mentions
  • অং -বং -চং
  • Guest Blogging

Food Blog Mohamushkil-a bong foodie's quest about best foods in India

  • Home
  • About
  • Food
  • Travel
  • Media Mentions
  • অং -বং -চং
  • Guest Blogging
DinnereventFoodGroupsgood foodLost cuisinepop-up

A sheherwali evening in Kolkata

written by Indrajit Lahiri December 4, 2017

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 FB group, Good Vegetarian Food Of Calcutta.

The Sheherwali cuisine originated from a land of extreme climate- Rajastan, where food was cooked to last for a long time and reheating deals was not needed. The scarcity of water was compensated with the liberal use of milk and ghee. Lentils and beans replaced fresh vegetables, and gram flour, corn and bajra were also used extensively. Spicy and bold dominant flavors ruled the cuisine . Saffron, rose water, herbs were few used with opulence to increase the flavor, as Rajastan royal kitchens were influenced by the moghuls. But, at the same time, mustard oil is heavily used, owning its roots to Bengal. 

So, it was held at Hotel Swagath, Hazra Road over dinner and I reached quite early, actually hoping to get some gyan on the cuisine from the organizers. And actually, it was a good decision. Nametags were being prepared for the dishes, when we reached and as usual, the shutterbug inside me, started clicking. 

So, what I could understand about the basic principle is, Sheherwali cuisine starts with a dash of sweets. And even ends with sweet. “Is it sweet nature of bengal ?”-  My evil mind ….. Anyway, maybe I wasn’t the only ignorant person there and sensing that, Devashis da arranged for a introductory session for us over the food and you can check the video here. 

Now, for my personal experience ….. Bode ki bundiya was a super heavy starter- and if the primary ingredient is Rose water and Pista, it’s not something surprising. The water has been brought from Murshidabad and without which, the dish is said to be incomplete. Barbatti seeds were grinded with besan and that bundi is used here. Taste-wise, for me, it was different but enjoyable. 

Bode Ka bundiya

The Dal Ka Samosa was nothing exotic, but that spiy, garam masala flavored dal feeling instead of potato in bengali style, made it interesting. Khire ki kachori was rather interesting. Grated cucumber and spiced curd was put in and given a marwari gujiya shape. It was lovely, but again, super heavy. 

Dal Ka Samosa

Dal ka samosa

Khire ki kachori

The poori and aloo dum were good- damn good, but as I was longing for some unusual stuff here, Even the Parwal Ka Akra was a regular tangy vegetable curry- Frankly, nothing special. 

Poori

Aloo Dum

Parwal ka akra

But the next two dishes blew me off, or was it a mixed feel ? I am still confused. The first one is saloni mewa ki khichdi. One spoon inside my mouth and I could figure out I’ve rarely tasted such heavy sweet dish in my life. It was more like our homely mihidana, but heavily laden with rose water and mawa. Not just sweet-quotient-wise, the dish itself was pista laden and that gave it the distinct texture. Taste-wise ? Till two spoonfull, it’s heavenly, and then, your tastebuds tend to die with sweetness. Rather, the Dahi Panifal Ki Khichdi was an interesting one. It was tangy and had the taste of curd and water chestnut gave it some unusual mixed taste. And, I haven’t tasted something like that before. Taste-wise ? This one is damn good. 

Saloni mewa ka khichdi

Dahi paniphal ki khichdi

For other items, Khatte Ka Pakora (besan pakora in sweetened tamarind water) was lovely and fast moving, wherein Maariya was a killer dish. Its basically like a sheherwali version of Rasam. Rich starch water, paired with raw mango and garam masala gave its distinct strong taste. The Dahi gujiya (stuffed with dry fruits) was a regular one and there was a mixed vegetables Bhujiya. 

Khatta ka pakori

Maariya

Dahi Gujiya

Dahi Gujiya

Bhujiya

Chhena Boda from Murshidabad was the final dessert and frankly, me and my family love it. The hard crust and sweet, soft interior is pure heaven. 

Chhena Boda

The pop-up was priced at 500/- per head and considering the effort put behind it, its nothing. Understanding my lack of understanding about the cuisine, the caterer Mrs Neeta Jain and Mrs Shubha Bothra helped me a lot understanding the dishes, along with the admins of the GVF….. Overall, it was a nice dinner and being a hardcore carnivore, I really look forward to such events in future. 

Bon apetit !!!

Comments and critics welcome …

I can be reached at 9903528225 / indrajit.lahiri@ymail.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to share on Telegram (Opens in new window) Telegram
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pocket (Opens in new window) Pocket
  • Click to email a link to a friend (Opens in new window) Email

Like this:

Like Loading...

Related

#BloggerInKolkata#FoodblogerinKolkata#GoodVegetarianFood#PopUpfoodFoodieFusionfoodgoodfoodGVFLost cuisineLost RecipeLostCuisineLostRecipesLostRecipesOfIndiamohamushkilnomnomSheherwaliSheherwaliCuisine
0 comment
1
Facebook Twitter Google + Pinterest
Indrajit Lahiri

Storyteller IT entrepreneur Retails sales channel partner Published author Food blogger Litfest Panelist Youtuber

previous post
Cal27 and sharing some food stories
next post
Kolkata Kathi Roll – Part 1

You may also like

An escapade at Westin Kolkata

November 16, 2017

The story of sizzlers … and Mohamushkil

January 25, 2018

Mutton pantheras- Baruas

March 16, 2020

Mumbai Local- a good vegetarian fine dining restaurant

January 16, 2017

Murshidabad chapter – exploring the sweet side

June 29, 2018

Mohamushkil at First Flush Golpark

May 19, 2017

mohamushkil at Vintage Asia- the specialty oriental restaurant...

January 19, 2017

Mohamushkil at the Parsi food festival at The...

January 11, 2017

Foodie’s guide to Darjeeling- the cult favorites

February 9, 2018

Pitha Kahini at Purulia

February 18, 2020

About Me

About Me

I, Indrajit Lahiri, am an entrepreneur by profession. After heading the Education BU of one of the largest OEMs globally, in 2012, I felt like starting something on my own and thus formed Pickle Solutions Pvt Ltd (http://picklesolutions.in/ ), which in turn became one of the leading IT roll-out firms, mostly working in the North-East part of India.

Keep in touch

Facebook Twitter Instagram Pinterest Linkedin Flickr Tumblr Youtube

Categories

Recent Posts

  • Best food of Pattaya

    May 10, 2025
  • Best food in Bangkok

    May 3, 2025
  • Foodwalk at Metiabruz

    March 18, 2025

Subscribe

Subscribe my Newsletter for new blog posts, tips & new photos. Let's stay updated!

My Facebook Page

Facebook

Find me on Zomato

View my food journey on Zomato!

Blogadda

Visit blogadda.com to discover Indian blogs

I am on IndiBlogger as well

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • Flickr
  • Tumblr
  • Youtube

Copyright © 2018 moha-mushkil. Powered by q2success.com | All Rights Reserved. Privacy Policy


Back To Top
%d