Chappli Kabab ~ By Dipta Maitra

Hand chopped Mutton Keema ½ kg and about 50 gms of Mutton fat
For Marinade:
Besan 3 tbsp
Sabut Dhania 1 tbsp crushed
Sabut Dhania 1/2 Tsp whole
Annar Dana 2 tbsp crushed
Sabut Laal Mirchi 2 tbsp coarsely crushed
Haldi powder 1/2 tbsp
All spice powder 1 tbsp
Onion 2, finely chopped and then crushed in mortar
Green chillies 2-3 chopped
Garlic 1 pod chopped and crushed
Ginger 1 inch chopped and crushed
Egg 1
Ghee 1 tbsp
Salt to taste
Ghee 2Tbsp for frying
Mix Keema and the mutton fat with all other ingredient for marinade, mix well with hand, by gently massaging. Now keep it for 30 minutes in normal temp or 1 hour in refrigerator.
Heat Ghee in a flat non-stick pan, then lower the gas to medium.
In moist hand take a spoon of the mix, shape it like a tikki. Place the tikki in the pan by the edge, repeat to make more tikki and arrange it all by the edge of the pan....turn it and fry in medium heat till each tikki is golden brown..
Serve with fresh Lemon wedges, Sliced Tomato, Onions and Cilantro.

Bell Pepper Salad With Shredded Chicken ~ By Prianca Singh

Boil the chicken with little salt and Black pepper. When cools , shred it and keep it aside. 
Slice the onions, Bell peppers. Finely chop few Garlic pods. 
Heat little oil in a Wok, Add sliced onions and Garlic. Stir, and add chicken and bell peppers.. Stir , add salt , Black pepper , and Lemon juice .. Serve it as Salad.

Pasta salad with Chicken ~ By Prianca Singh

Boil some Spiral pastas, and keep aside. Boil the chicken with garlic and salt. When cools down, shred it . Now take a bowl, Mix chopped tomatoes, green chillies, cucumber, onion and little bit of coriander leaves. Add salt and black pepper powder. Add lemon juice and shredded chicken and pasta. Mix it with nicely and serve . 

Dry Chilli Fish (Tangra Type) ~ By Dipta Maitra

500gms Bhetki or any boneless white fish fillet, the one here I have done with Basa, cut into 1 inch cube
1 Table spoon Oil (any white oil) for cooking,
200ml Oil for deep frying
2-3 green chillies, deseeded and chopped in to fine strips 
1 red Chilli, deseeded and finely chopped
2 Spring Onions, chopped
2 medium onion cut into large squares
4 to 5 cloves of Garlic, coarsely chopped
1 piece fresh and tender ginger, cut into thin strips or juliennes(looks like toothpick)
1 Large Green Bell Pepper deseeded and cut into 1 inch pieces
1 Tablespoon light Soya Sauce
1 Teaspoon Oyster Sauce (Optional)
½ Teaspoon Sugar
A pinch of MSG, commonly known as aji no moto
Sesame Oil 1 Tbsp
Marinade:
2 Tablespoon Lime Juice
½ Teaspoon Salt
Freshly ground pepper
2 cloves Crushed Garlic
Method:
Squeeze out the excess water from the fishes.
Add salt, lime juice, garlic and black pepper, mix well and leave it for 30 mins.
Now add about ½ cup Corn Flour and coat each fish pieces well with this. If required add more flour.
Heat 200ml Oil. Deep fry the fish chunks till light golden color, don’t over-do it till brown. Keep aside.
Note: Please don’t make an egg and cornstarch batter and give it a thick coat. This light dusting with corn flour is perfectly fine and one of the secret of this dish. Also it’s important to maintain the heat in the Oil, it shouldn't make the fishes dark but at the same time should cook the fishes perfectly, fishes will not be cooked further in the gravy.
Pour Light Soya sauce, Oyster Sauce, Sugar(I added Palm Sauce, but normal sugar will also do) in the same bowl where the fish was marinated and now has the residual marinade along with corn flower. Mix it will to a nice liquid.
Now heat a frying pan on high heat, pour 1 Tbsp of oil and add the large cut Onions, toss it for 30 sec by moving the pan in forward direction, now add the Green Bell Peppers, toss it again, add a pinch of MSG, toss it for about a minute. Don’t overcook the Bell Pepper and Onions. They should be firm, crunchy in bite. In fact I keep the cut Bell Pepper in ice-water for about 2 hours before cooking to get the extra crunch in it. Keep aside the stir fried Onions and Bell Peppers.
In the same pan retain the residue oil from the previous frying. Heat it to high temp. Add the Ginger and Garlic, be careful not to burn them, add the chopped spring onions and toss. Add half of the chopped chillies and toss again. Now pour in the Sauce mix in the pan. Since it has Corn flour mixed with it, soon it will start thickening. Now reduce the heat and add the deep fried fish pieces and the stir fried Veggies, fold well with the thick gravy. Cook for about a minute on high heat to reduce the gravy further to become dry and just give a nice coat to everything. Now remove the pan from heat and add rest of the chopped chillies and pour over the Sesame oil. Plate it for serving.
Note: This dish is the adaptation by the Chinese settlers in Kolkata from traditional Chinese Stir Fry, so the Veggies added should remain crisp, crunch and retain its color, they should be cooked on very High Heat for less time. Don’t make the Bell Pepper and Onions over cooked and gooey. Sesame Oil should be poured once it is out of heat, so the flavor of the oil could be retained. 
Since this one is the Dry version and mostly served as a side to Drinks, I kept the heat quotient minimum with the chillies, if you need more heat, add more and may retain the some of the seeds as well.

I COOK - REVIEW

                                                                     I COOK - 4/5
                             Jatin das Road, off Sarat Bose Road near Sai Baba Temple

Admin Review :-  One of the very decent continental outlets in Kolkata. Try out their Fish and chips, Continental style Kebabs, Mushroom stuffed potato skins, Spare ribs, A La Panna, Lamb Lasagne, Pasta Alfredo, Chicken Marshala. We went there in a group. I ordered for Fish & Chips and Pork Spare Ribs with grilled vegetables...... The fish was tendered and just melts in your mouth and the chips were in the form of potato wedges which was just too good, well can say that its the best potato wedges i have had in town till date. Coming to the pork spare ribs, it was juicy and succulent to that extent that it just melts in your mouth catering one's taste buds as well as filling the appetite..... All the food portions were huge and can be shared by two easily. 

Only cons that I can see is that the place is very small and the air conditioner was not working properly. If you go there in large groups then please book your tables earlier. And also pork and bacon lovers please check out whether its available. They stock bacon and pork items in lesser amounts.
Overall a decent joint for those crave in for Continental cuisine.

LOCATION: 3.5/5
AMBIENCE: 3.5/5
CLEANLINESS: 4/5
SERVICE: 4/5
PRICE: 4.5/5
VALUE FOR MONEY: 4.5/5

Member Reviews :- 

1. Mine was chicken Marsala which was good, although I wanted lamb steak. Potato wedges one of the best and potato mushroom was excellent.Good value for money. Yes, the place is a little small. take away s also can be obtained. Owners name is Abhijit Dutta .I would surely go back for affordable continental food. For food I would give A, for ambience B+     ~ SUDESHNA GHOSH

2. Variety of so many dishes but as Shantanu warned, it is better to call them up to have a confirmed dish if you so desire. Plenty of choices to spoil you, starting from appetizers to main dishes, finishing with desserts.

Service with a smile that really took care of their shortcomings which were not many.
Starter dishes were good and demand a second look except the Onion Rings which unfortunately was overdone.
Main course we selected a wide variety and mine was Lamb Lasagna, excellent in presentation, taste and of quantity which I could hardly finish one third only. 
They seriously need to replace their AC which we felt was a spoilsport for enjoying such lovely food. We spotted this food joint only five months back and this was our third visit which clearly scores for a new venture. Mr. Avijit Dutta best wishes to you.
Location – 3/5
Ambience – 3/5
Hygiene – 3.5/5
Food – 4/5
VFM- 4/5       ~ SANJOY GHOSH

3. I had tried their Penne Alfredo (chicken), which in taste was pretty good and mild with all the flavors speaking individually, mostly I have found that people make pastas sauces with loads of cheese which makes it thicker and blunt in taste, but here i found it as per my liking.. the portion was enough to be shared by 2 people.. other things that i would like to mention, was their crisp potato wedges and spicy continental style kebab.. both were great as starters and very much recommendable ..
Location - 3.5
Ambiance - 3.5 
Cleanliness - 4/5
Service - 3.5/5
Price - 4.5/5
Value for Money - 4.5/5       ~ ISHITA DAM

4. Only drawback is that the place is not spacious.considering all the aspects my rating is 4 out of 5.    ~  ARGHYA BOSE

Kerala Style Chicken Roast ~ By Sudeshna Bhattacharya

 Marinate chicken in turmeric powder, red chilly powder & salt for 1/2 an hour. Heat oil. Add sliced onion, finely sliced ginger, curry leaves. Fry till onion turns brown. Add chicken pieces, coriander powder, red chilly powder & black pepper powder. Mix well. Cover & cook till chicken is tender & oil starts to separate. Add coconut milk & green chilly. Cover & cook till the coconut milk is absorbed, oil starts to come out again. Sprinkle chopped coriander leaves & take out. Roasted/fried cashewnuts can also be used for garnishing along with coriander. Goes well with paratha or roti

Fish in Mushroom Sauce ~ By Sutapa Mukherjee

Step 1:Cut the basa fillets in cubes (optional) and keep aside.
Step 2: Thinly slice the mushrooms and dice some onions. 
Step 3: In a pan fry the onions and the mushrooms till both turn a golden brown color. Add some salt and stir for another minute or two.
Step 4: Now add fresh cream and keep stirring till liquid assumes the consistency you desire. For a more liquidy state, add some water or milk (I used milk)
Step 5: Add the fish pieces/fillets back and cook covered for 2-3 mins till the fish gets soaked in the juices. 
Serve hot 

Alternate method:
After Step 3, keep the onions and mushrooms aside and in the same pan add a little more oil. Now add some flour and stir vigorously to avoid lumps. Add milk and even out till it achieves desired consistency. 
Step 4: Add back the onions and mushrooms and cook for 3-4 minutes. 
Continue with Step 5 as in previous method

JHAALE JHOLE OMBOLE - REVIEW

                      JHAALE JHOLE OMBOLE - 3.5/5

Admin Review :- As the name of the restaurant goes, "Jhaale Jhole Ombole", the place serves traditional 'Bangali khabar'. Well We a group of 5 visited it and had our lunch on 27th April, Sunday. The restaurant location is on Purna Das Road, just opposite to Tero Parbon. Location wise its primely located. Ambience of the restaurant is also good. Huge space to cater atleast 100 guests at a time may be more than that. Its neat and clean and organised. The service department was also good. Only thing is that they couldnt provide us with many items(most of them were fish) that we asked for, though their reason was due to the heat they are unable to keep most of the fishes, so they have only the popular fishes in their stock. Coming to the quality of food, food quality is pretty good and also a bit different in taste from those of the other Bangla Restoras. Pricing is also very reasonably done. Only they must see to the fact that all the items given in the menu are available unless its a seasonal thing.

LOCATION: 5/5
AMBIANCE: 4/5
CLEANLINESS: 4/5
SERVICE: 3.5/5
PRICE: 3.5/5
VALUE FOR MONEY: 4/5

Member Reviews :- 

1. As review from my end, agree totally with admin's review.

Just a couple of points to add, being in a bengali cuisine speciality restaurant, fish fry with basa fish & misti doi o sobai ke provide korte parlo na was a wee disappointment from my end. After all it was weekend, charte lok toh asbe seta asha korai jai.
Did not have any Macher Dimer item on the Menu was a bit of surprise.
Loved every dish we ordered though. Very tasteful. Had a wonderful afternoon.
WOULD HIGHLY RECOMMEND TO VISIT WHEN THE HEAT IS MORE BEARABLE, so most of the dishes are available both on menu and on your plate . - SANGHAMITRA GHOSH

2. The environment pleasing and homely with soft music soothing enough to continue your own conversations. Staff with smiling face attended us. The proprietor himself came to our table to know our likings and proposed a few mocktails which were OK type. Furniture, crockery, Glasses are good quality with no stain. But the sad part, we asked for Amodee , Mourala ,Topshey dishes and they were unable to serve. The drinking water was not cold in such a hot day. However, all the dishes we tasted were good and somewhat unique in their respective flavors. Posto Bora should have more Posto. Quality of Fish, Mutton and Chicken were excellent. Overall a satisfying experience and of contentment.
 Location-4/5
Ambience-4/5
Service – 3/5
Food – 4/5
VFM – 4/5
Cleanliness- 3/5 - SANJOY GHOSH

3. I usually do not like Bengali cuisine for eating out but overall experience was good. I do not have a lot to add on to what have already been said; however was a little sad that they could not give us mishti doi(ran out of stock):) I guess summer heat was one of the reasons.Best to call up and go if a large group is going as your desired dish may not be available unless informed before hand. - SUDESHNA GHOSH

SUGGESTIONS: PLEASE BOOK YOUR TABLE EARLIER IF YOU PLAN TO VISIT IN LARGE GROUP AND MENTION BEFOREHAND IF ANY SPECIAL ITEM/PREPARATION IS REQUIRED

REMARKS: PASSED

P.S.  for pictures and any query click on the link bellow - 

https://www.facebook.com/media/set/?set=oa.782648151753479&type=1

Honey Sesame Chicken ~ By sumita Acharya

500 gms boneless chicken marinated with ginger garlic paste & salt. 
1/4 cup honey 
2 tbsp soy sauce
1 tbsp oyster sauce
sesame oil
2 star anise
1 tbsp toasted Sesame seeds
Sprinkle little cornflower on chicken & deep fry them in batches...keep aside
Heat 1 tsp oil ...add star anise ...add mixture of honey , soy sauce, oyster sauce....stir well ...add fried chicken pieces...coat them in the sauce...add toasted sesame seeds & serve hot !