date:Sep 18, 2012
irst thing that hits you when you enter the Gali is the aromatic smell of makhan and ghee. The paratha makers operate out of small stalls and the diners can see the preparation, and soak in the aromas, he says. True to the spirit of the Gali, the paratha making counter is kept open to the diners at the festival.
Taste of Kolkata
As accompaniments, you have a variety of lip-smacking pickles, veg and non-vegetarian gravies, and raitas. Chef Khan explains the preparation of tomato khajur Chutney,