Borodin (Big Day), which is what people call Christmas in Kolkata, is an integral part of the city’s social fabric. The festival transcends religion and is celebrated with much fanfare in the city. “You would find men shopping for fish, and fruit cakes. Park Street (the city’s party hub) would be one big party. Everyone attended the midnight mass because that was often the meeting point for the youth,” reminisces home chef Pia Promina Dasgupta Barve. The cook, who is hosting a lunch at her Bandra home today, admits that creating a Christmas special spread is in a way to relive memories.
Pia, who belongs to “the anglicised club culture of the British Raj,” explains that their spread was very different from East Indians. She recalls, “Our food is very British, in the sense that we cook ham, roast turkey, and bake savoury pies. We make no use of bottle masala for instance. The pork vindaloo isn’t something you will find on our table either.”
The meal Pia is hosting will start with dips, toasts, biscuits and pate (made with chicken liver). The mains include rollmops (pickled fish with horseradish sauce), hot smoked Norwegian salmon fillet, leg of ham, which is served in beer sauce and Polish style roast duck with a filling of vodka and apples. Pia has attempted to make the meal a little contemporary. “Traditionally, bhekti was used to make the fillets. Now, I use Norwegian salmon, which complements the dish perfectly. The salmon is hot smoked which gives it a sweet taste. Cooking the lamb takes me at least four hours. I coat the meat in beer sauce.”
The star of the dish, Pia maintains, is the egg mayonnaise, which is an accompaniment as part of the meal. “Egg mayonnaise is such a versatile dish. Add some mayonnaise and herbs to the boiled eggs and it is ready to eat. Bengalis love eggs, and I had to include it to the fare.” For dessert, there is a serving of the classic Christmas pudding with brandy butter and coffee. She concludes, “The elaborate meal, is a classic take on British style.”
On December 18, 1 pm onwards, At Bandra Talao, Bandra (W). (Venue will be disclosed after a booking confirmation)
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