Bangladeshi food, however we love it, is not really very popular here in Kolkata. What i mean to say, is original Bangladeshi food- like the one that we tasted during our recent Bangladesh food trail from Foodka. But, luckily, Himur Heshel is a surprise change from the usual Kyd Street fare- no offence intended. And this blogpost is on the same.
About the place
When we shot our Foodka episode there at Himur Heshel, it was a small outlet tucked inside a quaint lane. But recently, it has moved to a much bigger space- a 2 storied building, in fact. Parking is not really a problem for around 5-6 cars and the place is pretty well connected to Patuli bus stand nearby.
Sutapa, the lady behind Himur Heshel is basically from Bangladesh and completed her studies there. She has worked in corporates before working on her dreams. Do talk to her and ask for suggestions, while ordering your food. It’s something which I personally do and mostly works…
In Bangladesh, I’ve encountered a typical problem. they love to treat and feed their guests. The problem starts when they don’t know when to stop. At a Bangladeshi household, you’ll be served with no less than 15 dishes and they’ll ask you cutely, “please taste a small amount from all of them… “. And naturally, you’re done- bang.
Starters at Himur Heshel
Chhana Koraishuti r Chop at Himur Henshel is my favourite. I know, it’s veg, but what the heck!!! the texture is perfectly balanced. It’s neither spicy and definitely not bland. for some reason, the day I tasted this, they had put some cheese inside and it only elevated the taste. This one is definitely recommended. Jali Kebab (available for both mutton and chicken variety) is another thing, which I have not tasted here in Kolkata at any other place. It’s an interesting product from Bangladesh, mostly used during their marriage receptions. How to describe it? Let’s say, it is a type of Mutton shammi Kebab, finished in the Kobiraji Cutlet style. I mean, an outer layer of egg is there and this dish, at Himur Heshel, is my personal favourite starter.
Last time, we tasted their Laupata Chingrir Bora. Shrimps are mashed to some extent, mixed with a mustard marination and put inside Lau leaves and deep fried like a pakora. It’s good, but after Jali Kebab, didn’t stand a chance. The Burhani is rather quite interesting. Unlike the variant here, a small amount of sugar is added for balance, like the Bangladeshi counterpart and it’s a welcome change on palate.
Bhorta and Dal at himur Heshel
Bhorta is a mashed lump of various products. And it’s generally spicy- in fact, quite spicy. It probably started as a poor man’s food and the idea was to have a large serving of rice with a small lump.
Good news, finally they serve a nice spread of Bharta at Himur Henshel. I have tasted their Chigri Bhorta and Machh er Bhorta. Chingri Bhorta is marginally spicier, and hence my favourite. But you should try both. The smell of fresh coriander gelled really well with the Machh er Bhorta (probably made with Katla). The lebu dal is a must try here and this is just to share, that in Bangladesh, they have the dal at the end. See, don’t curse me. I was told this and hence, please correct me, if I am wrong.
Please note, like Bangladesh, Himur Henshel Gondhoraj lebu for everything… and hence the special aroma.
Finally, main course
And finally, it’s time for the main course at Himur Henshel. Please do not get me wrong. The dishes that I am describing here, is result of my multiple visits to the place. Last time, I was served Aam Kasundi Diye Chingri. Flavour of Aam Kasundi- check, Quality of Golda Chigri- check, aroma of mustard oil- check… but me not being lover of a spineless creature (named prawn) , preferred the meat over this.
Now, teen morich murgi is a champion and great things should be written about it. It’s a simple chicken kosha- flavoured with three basic ingredients- green chilly, powdered red chilly and black pepper. Those who do not like spice in their life- stay away, but otherwise, it’s sexy as sin. Do pre-order this. Mutton Tehari is pretty decent. Now, Teheri is a typical Bangladesh dish, like meat pulao. It’s not layered like biryani, and is quite subtle in taste.
The mutton kala bhuna at Himur Henshel, on the other hand, is a star player. It’s the Bangladesh’s answer to our kosha mangsho. It’s typically cooked with Beef, but the mutton variant is quite nice here. Cumin and Radhuni are the two key items responsible for the blacking colour, and obviously the continuous bhunaoing or the stirring process. It’s brilliant, to say the least and should not be missed at Himur Henshel.
Honestly, there are very very few restaurants in Kolkata today, where I can safely go, order and get impressed with the food. Himur Heshel at Patuli is one such place. Do visit the place and let me know about your experience.