#basa fish gravy

[nutritales]

#vegetable #gravy with #basa #fish and #rice #cooked at #home. A #perfect #combination of #colour and #nutrients with #great #taste 😀 #foodforall #seafood #loveoffood #parsley #curry #hungry_nutritionist https://www.instagram.com/p/B0yF9lqBYNz/?igshid=kp1hopwbt3h8

[etrrhome]

A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

———————

Ingredients

4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)

50 g / 4 tbsp unsalted butter

1/4 cup heavy / thickened cream (See Note 2 for sub options)

1 - 2 garlic cloves , minced

1 tbsp mustard

1 1/2 tbsp lemon juice

Salt & pepper

1 1/2 tbsp finely chopped eschallots , white part only (Note 3)

Fresh parsley and lemon slices , to serve

—————————

Instructions

Preheat oven to 200C / 390F (all ovens).

Place fish in a baking dish - ensure the fish isn't crammed in too snugly.

Sprinkle both sides of fish with salt and pepper.

Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.

Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.

Sprinkle fish with shallots, then pour over sauce.

Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Recipe Notes:

1. Fish - Any fillets or cutlets/steaks about 1.5 - 2 cm / 1/2 / 4/5" thick will work great with this because they cook quickly in the oven.

Great for: Ling (pictured), Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead

OK for very lean fish like Swordfish, tuna (sauce adds richness!) but be VERY careful about not overcooking the fish.

Not great for:

salmon (too fatty, sauce splits)

very thin delicate fish like flounder, Dover Sole

small whole fish like sardines or mackerel

If using thicker fish fillets that take longer to cook, you might need to thin the sauce out a bit at the end with a tiny bit of water.

Frozen fish - thaw completely, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this.

2. Healthier options - the cream can be substituted with evaporated milk which is still quite nice. If swapping with light cream, increase mustard by 2 tsp.

3. Eschallots - the small onions, also called French Onions. Sub with the white part of green onions or really finely minced normal onions. Adds a little something-something to the sauce so don't leave it out!

4. Sauce - not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery.

Sauce consistency will differ depending on the fish that you use - different fish leech different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes (it will thicken quickly so keep an eye on it!)

[juilojio753]

Basa Fish Biriyani.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, basa fish biriyani. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Basa Fish Biriyani is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Basa Fish Biriyani is something which I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have basa fish biriyani using 48 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Basa Fish Biriyani:

{Prepare 500-600 gms of Basa Fish Fillet Cut into Medium Cubes.

{Make ready of for fish marinate.

{Prepare 1 tbsp of Fresh Lemon Juice/White Vinegar.

{Make ready 1 tbsp of Rice Flour.

{Get 1 tsp of Salt.

{Prepare 1 tsp of Red Chilli Powder.

{Prepare 1 tsp of Turmeric Powder.

{Get of Sauce/Gravy Preparation.

{Prepare 1/2 cup of onion finely chopped.

{Take 1/2 Cup of Onion Paste.

{Get 1 tsp of Green Chilli Paste.

{Make ready 1 tsp of Ginger Paste.

{Take 1 tsp of Garlic Paste.

{Take to taste of Salt.

{Make ready to taste of Sugar.

{Take 1 tsp of Red Chilli Powder.

{Take 1/2 tsp of Coriander Powder.

{Take 4 tbsp of Plain Yoghurt.

{Make ready 1/2 tsp of Cumin Powder.

{Make ready 2-3 tbsp of Deep Fried Onions (Birista).

{Make ready 1/3 Cup of Warm Water.

{Make ready 1/2 tsp of Roasted Cumin Seeds Powder.

{Make ready 1/2 tsp of Garam Masala Powder (Homemade).

{Take 2 tbsp of Cooking Oil (Any Veg. Oil).

{Take 2 tbsp of Ghee.

{Take of for rice.

{Take 2 cup of washed and soaked Basmati Rice.

{Get 2 of Bay Leaves.

{Get 4 of Cloves.

{Get 7-8 of Black Peppercorns.

{Make ready 1 of Star Anise.

{Prepare 1 of Black Cardamom.

{Make ready 4-5 of Green Cardamoms.

{Get 2 inch of Cinnamon Sticks (Broken into halves).

{Prepare 1 tsp of Shah Jeera/Cumin Seeds.

{Prepare 2 of Green Chillies (Slit).

{Get 2 tbsp of Sliced Onions.

{Take 4 Cups of Hot/Boiling Water.

{Get 1/2 tsp of Ginger Grated.

{Prepare 1 tbsp of Fresh Lemon Juice.

{Make ready to taste of Sugar.

{Prepare to taste of Salt.

{Make ready 1 tbsp of Ghee.

{Get 1/8 Cup of Fried Onion Birista.

{Prepare 1 tbsp of Fresh Coriander Leaves: (Finely Chopped) Optional.

{Make ready 2-3 Drops of Rose Water Edible.

{Prepare 2-3 Drops of Kewra Water.

{Prepare 5-6 of Saffron Strands Diluted in 2 tbsps Warm Milk for 30 mins.

Instructions to make Basa Fish Biriyani:

Firstly, marinate the fish with the aforementioned ingredients and set aside for at least an hour’s time, by cover it.

Keep the rest other ingredients aforementioned, ready & handy to prepare the gravy & also, the tempering spices for the Rice Preparation.

Heat a frying pan over a medium-high flame by adding some cooking oil to it- Shallow Fry the Fish- Strain & set aside.

Wash well & soak the measured rice for at least 30-45 mins time before preparing the same....

Take a large heavy bottomed pan/wok/kadhai: Boil the measured water (in the ratio of 1:2- ie. 2 Cups of Rice : 4 Cups Water), along with all the above-mentioned whole spices added to it.

Add to it now- Lemon Juice, Salt & Sugar (To Taste), Grated Ginger & Sliced Onions, Slit Green Chillies & a dollop of ghee in it- Cover the lid of the pan & allow it to cook until 70% is done.

Check in between for the correct & desired consistency of it- Turn off the flame now... & segregate the same into 2 halves for the layering of the Biriyani.

Now, while the Rice was getting cooked & ready: On another oven- prepare the fish gravy....

Heat a frying pan over the medium flame: Add in the oil & ghee (both mixed together), to it now goes in all the Tempering Spices- sauté until its finest aroma.

Add into it: One by one the sliced onions- sauté for a minute, onion paste & some salt & sugar (to caramelise), 3G Paste & sauté until the raw smell goes off & the oil surfaces up in the pan.

Add in the splash of water (if the need be so, while sautéing the gravy), now add into it the salt, turmeric & red chilli powder, rose & kewra water, Onion Birista & the measured water for its gravy/sauce consistency.

Cover the lid & bring it to a boil: Once it starts boiling- Add in the fried fish cubes, lower the flame to medium-low & put back its lid & allow it to cook until its gravy thickens a bit (keep checking & stirring occasionally).

Turn off the flame: It’s time for the layering now...Rice is already cooked...1st layer is of the Rice- Add in some ghee & rose & kewra waters to it, some onion birista- Now, layer generously- the cubed fish with its gravy, stirring spread it evenly.

On the top of it should go: The 2nd layer of the Rice- Repeat the same/similar process, as that of the 1st... Add in some more ghee & saffron diluted milk & the meetha ittar, chopped coriander leaves & the rest of the onion birista.

Cover the lid of the pan & also, block the hole/vent on the lid with a clove...Put it on the DUM for about 5 mins time on the high flame then, lower the flame to absolute low & let it slow cook on the DUM, for another 15-20 mins time.

Turn off the flame & holding the pan tight: Shake it up very carefully & cautiously to get everything well infused & incorporated with each other- Let it sit on the oven itself for the next 15-20 mins time before serving it piping hot with the dip/raita of your choice or simply have it with some plain green salads.

So that is going to wrap it up with this exceptional food basa fish biriyani recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[rahuld13th]

The Bombil Files (week 2, Sustainable Chef)

There are certain ingredients which are really special to a certain area or a country, when we think about food for a specific region; it is one of the first things to come in our mind. One such ingredient is “Bombay Duck”.

https://www.google.ca/search?hl=en&tbm=isch&sxsrf=ACYBGNSJoqpXhG7kmxNfWXgEnVqYlB5nMA%3A1568426589509&source=hp&biw=1366&bih=657&ei=XUp8Xf-pHNS8-gTPn6WACA&q=Bombay+duck&oq=Bombay+duck&gs_l=img.3..0l10.4093.7356..7653...0.0..0.176.1333.1j10......0....1..gws-wiz-img.......35i39.hKnjX3zo3PE&ved=0ahUKEwi_zOKtnM_kAhVUnp4KHc9PCYAQ4dUDCAU&uact=5#imgrc=RZpJlmNHtXbbPM:

Just so we are clear, it’s not a duck but actually a fish found in the Indian Ocean.  It got its name during the British rule in India.(1) The story goes, when the British wanted to eat this delicacy in Kolkata, they decided to import this fish from Bombay (now Mumbai) via trains, as the fish has to be dried and thus smells rather unpleasant. The name of the train was Bombay Mail, & mail in local language was called “daak”, thus the locals named it as such. But the British could not pronounce it, and they turned the ‘daak’ into ‘duck’. Thus it ended up being called Bombay duck.

Bombay duck or Bombil as it is known locally in Mumbai is fished in a simple manner with nets, which are thrown in the ocean. As opposed to the other exotic varieties which are fished worldwide with trawlers stretching giant nets and scraping off the ocean surface and disturbing the balance of the ecosystem.

This is truly a sustainable product. For beginners it is caught in nets by local fishermen and brought to the shores. Then, it is purchased by local vendors & sold in the fish markets throughout the city and suburbs, where it is purchased by the local people and consumed at their homes. Such is the popularity of this fish that even top restaurants line up to buy fresh stocks from the dock every morning. One more positive thing about it is that there is very less wastage.(2) The reason being, that majority of the stock is dried out and sold dry, which again is a delicacy known as ‘Sukka’ or dry Bombil. Thus one can buy and store as per their convenience.

However, there are certain problems faced by this rather strange looking fish in the recent years. (3) In 2016, there were reports of shortage of stocks due to fishing of juvenile fish, which did not let the stocks re-fill itself. According to Central Marine Fisheries Research Institute (CMFRI) the stocks have depleted by 25% in the last decade. This is due to fishing done in the spawning monsoon season, a time of the year when fishing is banned by the government for three months.

Then this year, it faces another problem of having excess stock, and not enough buyers. This being the monsoon season it is not possible for the fishermen to dry the fish in the open air. Thus it is being dumped on the beaches by fishermen as by-catch to make space for the more exotic and in-demand fishes. (4)

There are solutions to these problems faced by the fish & fishermen. Firstly, stricter regulations should be implemented against fishing in the spawning period, so that the fish populations can sustain themselves. Secondly, on the current issue of fish being dumped, the government should provide the fishermen (who usually come from a lower economic background) with storage facilities so that our natural resources do not go wasted.

People buy food based on convenience, taste & price. When we consider Bombay duck for all the three factors it ticks all boxes, convenient to buy locally in Mumbai (Extremely difficult to find in Toronto, the frozen versions found in Chinatowns are not of good quality), tasty when cooked in the right manner. Fried fresh fish and a gravy of dried Bombil. Prices are generally very less than other local fish. Preparing fried Bombil in Toronto would be the unsustainable equivalent of eating Blue fin tuna in the current day. 

Personally, I would also base my food choices on these three factors. I believe that as chefs certain responsibility lies in our hands, with regards to influencing the general public about making sustainable food choices. A good example would be “Basa” one of the most tasteless fish which is farmed in Vietnam and exported all over the world and is available in almost every restaurant in Mumbai, but at the same time Bombil is being dumped as by-catch. One such person who has brought this to the attention of the general public is Chef Thomas Zacharias (5).

 Works Cited:

(1)    https://www.youtube.com/watch?v=UxQfN36OGs4 Posted by Mid-day India, October 8th 2018

(2)    https://www.youtube.com/watch?v=7hiVaJB_bdM Posted by Rudolph Furtado,  13th May 2016

(3)    https://indianexpress.com/article/lifestyle/food-wine/who-moved-my-bombil-mumbai-sea-food-fish-3034977/ Posted by Indian Express, 17th September , 2016

(4)    https://www.mid-day.com/articles/fishermen-shun-bombay-duck-once-citys-favourite/21557194 Posted by Midday , August 18th , 2019.

(5)    https://www.instagram.com/stories/highlights/17913121492064209/ By Chef Thomas

[healthbolt-blog]

New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/how-to-cook-basa-fillets-healthy/

How To Cook Basa Fillets Healthy

Contents

Cooked chicken casserole

Healthy home cooked food

Cube steak recipes

Starving artist cookbook: illustrated recipes

Paper towel. sprinkle

This recipe looks just right for me. I’m having a dinner party in a couple of days. I’m wondering about how to deal with frozen basa fillets.

Like many people interested in healthful eating, I strive to incorporate more fish into my diet, especially varieties like salmon and herring, which contain plenty of heart-healthy omega … I’m plann…

Basa, also known as swai, pangasius and panga, is a type of river catfish native to Southeast Asia. It is usually farm raised throughout the Mekong River Delta region and then exported around the world. A relatively inexpensive fish, it is quite high in protein and low in calories.

Best Olive Oil For Healthy Cooking Healthy Cooking Classes Charlotte Nc Fayetteville Technical Community College Public 2-year Fayetteville, NC $2,528 Basic Skills Education Program (BSEP), Military Certificate Programs, Online Flex Courses, Military training credit, Degr… Healthy Cooking youtube cooked chicken casserole recipes Healthy I’m pretty sure you’ll love this Chicken Chilaquiles recipe with corn, spinach and baked (not fried) corn tortillas as much as I do. It is healthy mexican comfort food for the whole family! After a bit of confused blundering around in my archives and getting distracted, I settled on using leftover chicken. I mean who hasn’t had leftover chicken in their fridge at one time or another? This dish, which originated in southwestern France, may date back as far as 1350 A.D. But the secret to a good cassoulet — wh… healthy home cooked food How To Cook Beef Healthy Healthy Ways To Cook Brown Rice Rice is a healthy food when prepared properly … If you don’t have any, then green or brown will do. Definitely do not use r… Brown rice, once the darling carb of the health conscious, is often overcooked and mushy … and ripe for reinvention. Here you’ll find 17 recipes that’ll take brown rice to another level. With generous amounts of fiber, protein and complex carbohydrates per serving, brown rice is certainly a healthy food to have in your … try adding calories to the rice in another way. You may want t… How To cook healthy roast potatoes How To Cook Healthy Cube Steak No matter how you cook it, you’ll love this inexpensive and versatile cut of beef. Click “Launch Gallery” to see six easy cube steak recipes that I know you’ll want to try! How do you cook yours? I was going through my freezer and have two packages of cube steak. I’d love to go ahead and cook them but I don’t think I’ve ever made it before. I’d love to see any recipes yo… Cook until the meat is as done as you like—about 10 -20 minutes Cut in thin strips against the grain on a 45-degree angle to the cutting board. serve with vegetable and carb of your choice. Season eac… crock pot cubed Steak with Gravy I think my love for my slow cooker is pretty well known (well, at least to my family). It really is one of my most favorite kitchen appliances. It’s right up there with my stand mixer. It is the busy parent, busy worker, and beginner cook’s best friend. It can take a rather tough cut of meat, like what I am using in this Crock Pot Cubed Steak with Gravy recipe … Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive–perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep. Serve with: Mashed potatoes and grilled broccoli rabe. meal prepping just means planning your meals in advance and cooking them in one big batch.

What is even sweeter is actually being on a boat during a fishing expedition with a cooler of cold drinks plus a few seasonings, and cooking the fish … use any sort of white fish fillet such as snap…

Cooks Illustrated Healthy Recipes The starving artist cookbook: illustrated recipes for First-Time Cooks [Sara Zin] on Amazon.com. *FREE* shipping on qualifying offers. When life hands you lemons… paint them and then write down the recipes. aspiring artist sara Zin turned 30 and hit a wall. She was hungry―starving―to find … Healthy Cooking Classes Buffalo Ny How To Cook Healthy Spaghetti Many online recipes for how to cook spaghetti squash in the oven will tell you to poke holes in the squash and bake it at 350 F… but I think this is a huge mistake!. With spaghetti squash, most people seem to fall into one of two categories: Healthy Cooking Youtube Cooked Chicken Casserole Recipes Healthy I’m pretty sure you’ll love this Chicken Chilaquiles recipe with corn, spinach and baked (not fried) corn tortillas as much as I do. It is healthy mexican comfort food for the whole family! After a bit of confused blundering around in my archives and getting distracted, I settled on using leftover chicken. I mean who hasn’t had leftover chicken in their fridge at one time or another? This dish, which originated in southwestern France, may date back as far as 1350 A.D. But the secret to a good cassoulet — wh… Healthy Home Cooked Food How To Cook beef healthy healthy ways To cook brown rice Rice is a healthy food when prepared properly … If you don’t have any, then green or brown will do. Definitely do not use r… Brown rice, once the darling carb of the health conscious, is often overcooked and mushy … and ripe for reinvention. Here you’ll find 17 recipes that’ll take brown rice to another level. With generous amounts of fiber, protein and complex carbohydrates per serving, brown rice is certainly a healthy food to have in your … try adding calories to the rice in another way. You may want t… How To cook healthy roast potatoes How To Cook Healthy Cube Steak No matter how you cook it, you’ll love this inexpensive and versatile cut of beef. Click “Launch Gallery” to see six easy cube steak recipes that I know you’ll want to try! How do you cook yours? I was going through my freezer and have two packages of cube steak. I’d love to go ahead and cook them but I don’t think I’ve ever made it before. I’d love to see any recipes yo… Cook until the meat is as done as you like—about 10 -20 minutes Cut in thin strips against the grain on a 45-degree angle to the cutting board. Serve with vegetable and carb of your choice. season eac… crock pot cubed steak with Gravy I think my love for my slow cooker is pretty well known (well, at least to my family). It really is one of my most favorite kitchen appliances. It’s right up there with my stand mixer. It is the busy parent, busy worker, and beginner cook’s best friend. It can take a rather tough cut of meat, like what

Directions. Pre-heat the oven to 400 F. Pat the fillets dry with paper towel. sprinkle the oregano and garlic powder on both sides of each fillet.

These halibut fillets are crusted with a variety of fresh herbs and panko bread crumbs to make a crispy, flavorful meal.

Which kind of fish would you like in the recipe? Basa Fillets Fish Fillets Whitefish Any Type of Fish. Skip

Healthy Cooking Classes Buffalo Ny How To Cook Healthy Spaghetti Many online recipes for how to cook spaghetti squash in the oven will tell you to poke holes in the squash and bake it at 350 F… but I think this is a huge mistake!. With spaghetti squash, most people seem to fall into one of two categories: Healthy Cooking Youtube Cooked Chicken Casserole Recipes Healthy I’m pretty sure you’ll love this Chicken Chilaquiles recipe with corn, spinach and baked (not fried) corn tortillas as much as I do. It is healthy Mexican comfort food for the whole family! After a bit of confused blundering around in my archives and getting distracted, I settled on using leftover chicken. I mean who hasn’t had leftover chicken in their fridge at one time or another? This dish, which originated in southwestern France, may date back as far as 1350 A.D. But the secret to a good cassoulet — wh… Healthy Home Cooked Food How To Cook beef healthy healthy ways To cook brown rice Rice is a healthy food when prepared properly … If you don’t have any, then green or brown will do. Definitely do not use r… Brown rice, once the darling carb of the health conscious, is often overcooked and mushy … and ripe for reinvention. Here you’ll find 17 recipes that’ll take brown rice to another level. With generous amounts of fiber, protein and complex carbohydrates per serving, brown rice is certainly a healthy food to have in your … try adding calories to the rice in another way. You may want t… How To cook healthy roast potatoes How To Cook Healthy Cube Steak No matter how you cook it, you’ll love this inexpensive and versatile cut of beef. Click “Launch Gallery” to see six easy cube steak recipes that I know you’ll want to try! How do you cook yours? I was going through my freezer and have two packages of cube steak. I’d love to go ahead and cook them but I don’t think I’ve ever made it before. I’d love to see any recipes yo… Cook until the meat is as done as you like—about 10 -20 minutes Cut in thin strips against the grain on a 45-degree angle to the cutting board. Serve with vegetable and carb of your choice. season eac… crock pot cubed steak with Gravy I think my love for my slow cooker is pretty well known (well, at least to my family). It really is one of my most favorite kitchen appliances. It’s right up there with my stand mixer. It is the busy parent, busy worker, and beginner cook’s best friend. It can take a rather tough cut of meat, like what I am using in this Crock Pot Cubed Steak with Gravy recipe … Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive–perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep.

People here are still learning how to treat fish at home — because of the smell, how to cook … sole or basa, which take the flavour of added herbs or condiments,” says Mrigank Singh, executive chef, …

Without enough protein, your ability to maintain healthy bones and muscles becomes compromised. A 4-ounce serving of catfish such as Basa supplies your body with roughly 20 grams of protein. Pair stea…

[bellygrestocafe]

@bellygrestocafe , opposite Yenepoya University, Deralakatte. What used to be another franchise, has got a snazzy new makeover, while retaining the same comforting vibe & good food. Post: 1/4. Wholesome Malaysian Soup: This fiery red concoction, with ample amounts of Basa fish, juicy prawns & soft noodles, has been cooked in a red curry, that's coconutty like a Malaysian curry alright, but with a spice quotient that can have you exhaling steam in no time. Try it, if you'd like to test your mettle. Food: 5.75/10. Price: Rs. 230. Spicy Cajun Chicken Steak with Herbed Rice & Fries: Looking like Anjal at first glance, this well basted chicken steak tastes like anything BUT a south Indian seafood dish. The delicious herby spice mix tastes of Oregano, pepper & a whole eclectic mix, but this doesn't go well with the herbed rice, which falls short. The buttered fries on the other hand, are too good. Food: 7.5/10. Price: Rs. 290. Veg Tacos: Crisp taco shells sandwich between them a tangy tomato salsa based veggie filling, that's easy on the eye, especially with the shredded cheese over it. The cheese may not make much of a difference in the flavour, though. Taste might be predictable. Eat it, if you love conventional Indianized tacos. Food: 6.75/10. Price: Rs. 230. Chicken Mac & Cheese: A Cheesy top layer melts gently at touch, & a mix of the gooey orangey cheese with the soft Pasta & the chicken reveals a touch of spice to each spoonful, quite welcome. Very little can go wrong with this dish, save the side bread. Food: 8.5/10. Price: Rs.270. Kung Pao Chicken with Fried Rice: This is a far cry from the normally prepared semi dry chicken dish, with a stocky gravy having tender chicken, baby corn, bell peppers, & the like, but missing the key ingredient of all Kung Pao's, cashew/ground nuts. With the fried rice this is an acceptable dish. Food: 7.25/10. Price: Rs.280. #Repost @the_flavourists ・・・ (at Belly G) https://www.instagram.com/p/BrUSDkAlDuc/?utm_source=ig_tumblr_share&igshid=1assdiux5poqo

[hermelindatucket-blog]

Basa Fish Rolls Stuffed Along With Mushrooms In A Gewurztraminer Sauce.

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[the-accidental-accountant]

People outside often say that Kolkata hasn’t changed a bit. I would like them to take a better look at Kolkata’s food scene. Numerous cafes have cropped up all over Kolkata, some are famous for being themed cafes and some are just famous for their homely appeal and good food.  HIDE Cafe, Salt Lake is one such place. The cafe has been around since 2011 and Mr. Prantik Basu and Mrs. Arshya Basu are the proprietors of this beautiful place.

Name: HIDE Cafe

Address: BE 97, Near Kwality Bus Stop, Sector 1, Salt Lake. Ju st get down near Kwality bus stop and cross the road. The cafe is situated in ground floor of the house named “Bidisha“.

The moment you step inside, you are greeted by the lovely staff who are always on their toes to help you out with everything… well!! if you are looking for life advice then you’ve gotta wait for Mr. Basu to make a special appearance, otherwise, the other staff is just mighty fine for any regular cafe goer. The interiors are fuss free and thus lets you put the whole focus on their food.  A few weeks earlier Team Panchphoron was invited over to HIDE Cafe, for a gala food tasting ceremony, and believe me when I say this, the food left us begging for more.

A detailed enumeration of my experience at HIDE Cafe with the gorgeous spread that they prepared is listed below…

We started our Eat-a-thon with some of the most beautiful soups that were a crowd favorite at the cafe. We had the chicken lemon and coriander soup and the Chicken Manchow Soup. After a hard days toil these soups were a god sent. The Chicken Lemon and Coriander Soup was prepared using shredded chicken, lemon rinds, chicken stock and chopped coriander. It was thick, luscious and comforting in so many ways. A spring of coriander was used as the garnish. The Chicken Manchow Soup, on the other hand, was quite opposite to the previous one. It was spicy and hot with shredded chicken and garnished with deep fried crispy noodles in arrowroot that slowly egged on our palate for the main course and appetizers.

Appetizers

The next set of food that arrived was of varied taste. Some were your favorite comfort food that is usually appreciated by people who don’t belong to the experimental side, while the others were from a different region of India, that has a beautiful story of “how it was discovered” attached to it. In case you are interested in both the food and the story, Mr. Prantikk Basu should be your go-to man.

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Chicken and Cheese Omlette: When is say comfort food, there’s nothing more exhaustive as an omelette . It’s probably the only dish that almost anyone can cook, but you must be thinking, that if you can already cook it, then why have it here? It’s because, the way the omelette is beautifully stuffed with Chicken and cheese, transforms it from being a comfort food to a show stealer. This dish is served with chilly and tomato sauce and is garnished with chilies and onion.

Fish and Chips: this is the dish that has the most interesting story attached to it. This was discovered by the owner, Mr. Basu while he was on his trip to Goa. He fancied this dish so much there that he introduced it in his own restaurant, but with a twist. Instead of serving french fries, this dish has Lays American cream’n onion in place of the chips. Another distinguishing feature of this dish that separates it from the rest of the fish and chips served in different cafes is that HIDE Cafe uses fresh bhetki instead of Basa like almost all the cafes in Kolkata.

Fish Tikka Kebab was pieces of perfectly marinated bhetki in Tandoor spices and cooked perfectly that instilled that smoky tandoor flavor to the fish. The fish was so fresh that it was falling off and breaking into flakes.

Devil’s Fish: This dish is as amazing as it looks. as I have already mentioned I have a soft spot for Asian cuisine, and with this dish, HIDE Cafe found my Achilles heel. After all the Indian and Oriental appetizers, this dish was just the right amount of tangy and spicy for my palate. I loved the fusion of the fresh fish and the beautiful display that the bell peppers of three different colors brought to the dish.

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Chicken Reshmi Kebab: Boneless chicken pieces were marinated in hung curd and tandoori spices and then the chicken was smoked and cooked in a tandoor. The meat was well cooked, but I would have preferred if the meat was a bit juicier and if there was more melted butter on the kebabs. Personal preferences aside, it was a good dish.

Chicken and Cheese Roll: If you want something to snack on but you’re looking for something less oily, then this is the best roll that could satisfy your craving. Its your regular roll, but with a twist. Instead of using a fried flatbread, this dish uses a mixture of chicken, cheese, onions and bell peppers in a tawa-roti. The dish is much oilier than the regular rolls from the street vendors that you snack on.

Next, the main course was welcomed in. North Indian and Chinese main courses were served next. Some were available in combo form, and some were served as a part of an A la Carte menu. From the Ala Carte Menu, we had the Lachcha parantha or the North Indian flatbread, that was very well accompanied by the chicken do Pyaza. The chicken-do-pyaza as the name suggests is a dish that is synonymous with the entire non-vegetarian population of India. It is a hot cake here too, owing to its authenticity, in spite of having a few twists here and there. The lachhcha parantha was a bit tough though which the staff took care of when we informed them about it, but again that’s personal preference. The other dish that was served from the Chinese section of the menu was, Chinese Chopsuey. Crispy fried noodles were served with a bowl of steaming gravy. The gravy had generous portions of chicken and vegetables in it, with a sweet and thick broth.

Chinese Non-Veg Combo: This combo menu, that has been introduced since Rakhi has a lot to offer to fellow foodies like me. The combo boasts of Chicken sweet corn soup, 2 pieces of chicken satay, Chicken fried Rice and Chilly Chicken. The dishes were wonderfully prepared and beautifully presented and were of just the right amount.

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Indian Non-Veg Combo It consisted of two ghee tawa rotis, jeera rice, aloo matar, chicken bharta, papad and salad. The platter was beautifully presented and was all the dishes were perfectly cooked. Both the combos are really value for money if you are on a tight budget and there’s more than one of you who’s immensely hungry.

This is a wonderful place to chill out with friends and family over amazing food and warm hospitality. You can sit by the big glass doors and watch the busy people of salt lake pass you by, while you enjoy your food. And if you’re lucky enough, you get to hear about some amazing stories from the owner himself. Do give this place a try and I am sure you won’t be disappointed.

I would like to thank Debadrita Basak for the invite and Mr. Rajdeep Bhattacharjee (gourmets travel guide)  for guiding us through our food journey. I am a proud member of Team PanchPhoron. 

Lets play HIDE and seek @ HIDE Cafe, Salt Lake People outside often say that Kolkata hasn't changed a bit. I would like them to take a better look at Kolkata's food scene.