What's So Extra-Culinary About Thakur Barir Ranna?

Didn't think of the Tagore Family as the foodie one? You are definitely mistaken. From European cuisines to traditional Bengali platters, Rabindranath Tagore loved to eat. His wanderlust journeys took him to some of the exquisite places across the world bringing him closer the global culinary heritage.

The Tagore Family kitchen was always envied upon by other aristocrats. As Gurudev Rabindranath Tagore welcomed the foreign footprints on his doorsteps, he always embraced the foreign culinary extravaganza. His humane attitude towards blending the skills of Bengali cook with the outlandish spices weaved delicious magic across the entire Kolkata. It's not just about the dishes that he brought during his travels; on the contrary, his journeys also resulted in new recipes being experimented upon and tasted. So today, we bring you the Thakur Bari Ranna specials and where you can eat them in Kolkata. 

1. The Confusion Of Maach Chachchari

Image Credits: ahomemakersdiary.com

The fried crumbs of fish mixed with shaak, fried onions, potatoes and tomatoes which a thick gravy is Tagore's kitchen icon. Though the Maacher Chachchari has now become a household staple, it was actually an invention by the cooks at Tagore's home. The dish is said to be an upgrade of simple Chachchari which comprises only of vegetables. 

Where to eat: Kopai

2. The Sour Moroula Macher Ambol

Image Credits: Deck & Dine

The small wriggling pieces of fried Morola Mach stirred deep in the hot, spicy and sour Green Mango soup is a dish to cherish. The indigenous Tagore family cuisine comes also in a non-mango variant with other fishes which you can find in many Bengali food restaurants in Kolkata. Originating from Tagore's kitchen, this dish is actually luxuriant for weddings.

Where to eat: 6 Ballygunge Place, Oh! Calcutta, Kopai, Koshe Kosha, etc. to name a few

3. Egg Chao Chao: Tagore Loved Chinese!

Image Credits: Sethlui

Once Rabindranath Tagore was in China where he tasted the infamous Chinese Chao Cha Gyouzi. After his return, his inspiring stories about the food tempted the cook to prepare the Egg Chao Chao. The egg yolk in broken upon the heating saute of tamarind, tomato, chilli and garlic and neatly stirred until the broken omelettes are puffed and the water disappears. It was one of the favourite breakfast items of Rabindranath Tagore and soon got famous among the Bengali aristocrats as well. 

Where to eat: Street Food corners in New Market and Gariahat as well as Spice Project restaurant

4. The Unheard Keema Dahi Vada

Image Credits: Archana's Kitchen

The minced meatballs of goat or lambed are deep fried as chaat masala and imli ki chutney spread yoghurt gets laid upon it. The Keema Dahi Vada is the Bengali Tagore Family recipe, which was inspired by England's Meatballs in saute and Delhi's Dahi Vada. The mix of Anglo-Indian cuisine over fenugreek is now a favourite street food of Kolkatans, was once a favourite accompaniment of Tagore Family lunch. 

Where: Gariahat Market street food corners

5. The Best Desserts By Mrinalini Devi

Image Credits: Mounika Gowardhan, Daily Star Archives

The consort of Rabindranath Tagore, Mrinalini Devi was always passionate about experimenting with quite many varieties of food, especially desserts. She spun magic of sweetness with Aam er Mithai (Mango sweet), Chirer Puli, Doi er Malpoa and Monkochur Jilipi. Her desserts and sweets became widespread as Gurudev often used such dishes as images in his poetry. Although these dishes have only been restricted to our household cooking, the Malpua with Rabdi as a variant has come to our Kolkata restaurants. 

Where to eat: Balaram Mullick and Radharaman Sweets