| The Kitchen of Joy | |
|---|---|
 Interior decoration | |
 | |
| Restaurant information | |
| Established | Mid-2013 |
| Food type | Bengali |
| City | Bangalore |
| State | Karnataka |
| Country | India |
| Coordinates | 12°57′49″N77°36′36″E / 12.9635°N 77.6101°E |
The Kitchen of Joy is a Bengali restaurant located in Indiranagar, Bangalore. The restaurant was started in mid-2013. It serves a number of Bengali dishes including Dimer Devil (egg devil), Luchi-Dum Aloo , green peas kachori. [1] [2] [3]
The Kitchen of Joy was started in mid-2013 by Sonali Sengupta and her husband R. Suresh. Sonali is a Bengali and Suresh is from Kerala. According to the couple they used to miss Bengali snacks and refreshments in Bangalore, and thus the idea of starting the restaurant came to their mind. [1] [2]
The restaurant appears in a single-floor house. The interior decoration has been done following the culture and famous places and events of Kolkata. Suresh was into advertising agency before starting this place. He told: "We wanted the place to seem homely and welcoming to anyone who steps into the place. There's a pinch of Kolkata in everything here". The billing desk looks a bus in Kolkata and it is named On one side of the order counter there are a few framed photos capturing Kolkata trams, portrait of Bengali-director Satyajit Ray, Bengali comic characters Hada Bhoda, Bengali adda. There are also graffiti, scribbles and Bengali quotes and phrases such as Awesome Saala!, Amake amar moto thakte dao (leave me to myself), Dada vs Didi, Ilish vs Chingri. Bengali or Hindi songs are played in the main restaurant area. [1] [2] [3]
The restaurant cuisine includes a large number of Bengali and east Indian dishes such as Dimer Devil (egg devil), Luchi-Dum Aloo , green peas kachori, egg potato chop, mutton curry etc. [3] [4]
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken, mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh and Durga Puja.
Trinidad and Tobago cuisine is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles.
Biryani is a mixed rice dish, mainly popular in South Asia. It is mainly made with rice, a choice of meat and lots of seasonings and spices. To cater to vegetarians in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs or potatoes are also added.
Indo–Trinidadians and Tobagonians or Trinidadian and Tobagonian Indians are people of Indian origin who are nationals of Trinidad and Tobago, whose ancestors came from India and the wider subcontinent beginning in 1845 during the period of colonization.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Mattar paneer, also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce, spiced with garam masala.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
Kachori is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India. It is made of maida filled with a stuffing of baked mixture of moong dal or onions, besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Aloo mutter is a North Indian dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (mattar) in a mildly spiced creamy tomato based gravy. It is a vegetarian dish. The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Mutton curry is a dish that is prepared from goat meat and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.
Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota, paratha, palata, porotha, forota, farata, prata, paratha, buss-up shut, oil roti and roti canai in Malaysia and Indonesia.
6 Ballygunge Place is a Bengali restaurant chain established in 2003. Its main branch is located at Ballygunge, Kolkata, India at a British Raj mansion. It has other branches in Bangalore and Guwahati. Following a closure for a short period after the Puja celebrations in 2015, the restaurant has undergone substantial renovation with two additional floors, and it was reopened in December 2015. Decorated with haath-pakha décor in the entire ground floor it has the elegance of a Durga puja pandal or a setting for a period film.
Street food of Kolkata is the food sold by hawkers and street vendors from portable market stalls in the streets of Kolkata, India. It is one of the major characteristics of the city, which makes Kolkata the "City of Joy". Kolkata's street foods include Indian street food as well as Chinese, Mughlai, British, and even European foods.