CHINESE Food Tour in KOLKATA I Old + New Chinatown + Oldest Chinese Restaurant – Must Try Dishes

What is the stuffing inside this? -pork Give us a piece Baos are supposed to be very light and fluffy When you break them open They are supposed to be stuffed with any minced meat And mixture of minced meat I think that is the difference between Pao/Bao and momos or dumplings It has pork fat as well In fact it is sweet I thought it would be savoury. But is is sweet The dish that we tried is called the pork bao It is steamed The texture as you can see to too bready and doughy Inside it there are pork pieces Along with it it has the fat and it is sweet That’s why I think people have it with chilli sauce as the spiciness balances the sweetness Tell us about this market Tiretti bazaar is the oldest chinatown of Kolkata infact of the country yes it is country’s oldest surviving chinatown The relationship between India and China was there before the 1800s So the Chinese diaspora they settle along the little pockets of Bay of Bengal But this chinatown as we call it This chinatown came up in the 1700s or eighteenth century So from South China especially from the districts of Fujian and Canton Chinese migrants came here This area is predominantly inhabited by the Cantonese Chinese Tangra is inhabited by the Hakka community So here there is a difference in community as well Is this street food market in the morning comes up on Sundays only -Yes Sunday morning What is this? -Rice ball This is the rice ball It is soft and is like the sponge This is the rice pudding We tried two dishes, one is the rice balls and this is the rice pudding The textures of the pudding and the rice balls were quite different Both of them were chewy Inside it is stuffed with lentil which is known as Tauche The colour hat you see…though it is made up of rice, mam said that it has a vegetable which is called Nei. which gives the green colour This one was good It has a bread like texture and for crunchiness there is sesame on the top What is being sold here? -Prawn Papad One prawn papad please It has a small piece of prawn They stick one piece of prawn to it It is very interesting That is the prawn They take the flour(dough), they stick a piece of prawn to it and then they fry it It is known as prawn paratha or prawn papad It is made with all purpose flour At the center there are two pieces of prawn It is eaten along with chilli sauce How is it? -We come here daily and have this It seems that they keep boiling the chicken, meat and fish in the same bowl

And with this they have added some green garlic It seems that to the chicken has been mixed with all purpose flour Not good. It wasn’t great right We tried the meatball soup which is chicken coated with rice And then it has been boiled in this broth The broth doesn’t have any flavour of its own You can enhance the flavours by adding soy sauce, chilli sauce etc Like this gentleman is doing Serving it in the the Lota seems interesting Its an old style What is it? -It has halwa Rajma Halwa It is fried. What is this? -Its pork one I want one It is so good to look at. It is shiny on the top The crust is so crispy wow It is really good This is the best thing I have tried in Tiretti bazaar It is super good the crust is perfectly cooked And it is quite crunchy They have stuffed it with a thick and gooey paste made of Rajma It is lightly sweet. Very delicious It is really fresh Both of them are too good Thank you Mickey sir Best wishes These were some flavours from Tiretti bazar in Kolkata Now we are going to Tangra, New Chinatown What are we going to try there? There we will try the singhara chow This is the first stop. Here we are going to see how they make the wonton noodles And we are also going to try some People eating here are mostly locals they are the people who work over here. Migrants from Bihar and odisha And it is a completely working class environment That is why a plate costs 70 rupees It is quite cheap They are making fresh noodles over here that has all purpose flour, salt and eggs How long have you been using this technique? -30 years This is the wonton Yes these are the wonton wrappers These are like dry wonton wrappers You put some meat in the wonton wrappers and then steam it And then he will put them with those noodles And little dry pork on top Then pok choy That’s how they serve it You have a spicy sauce You can make it spicy The wontons that you see the locals didn’t knew what were wontons The closest thing they could think of was the samosa That’s why they called it samosa Chinese singhara There is just boiled noodles, Pok Choy

then wontons, dries pork that’s it And salt and pepper It is quite flavourful It is little salty I find the salt to be on a higher side But the noodles are very taste very spicy very good This entire China town is the Hakka So they settled here to work in the factories , to set up factories leather factories and tanneries That is why this area is outside the main city because the smell of the leather and tanneries would affect the people So they settle the factories over here And within the factories they started making food out of the kitchen So the factories were not the places where they worked but also places where they cooked So that’s why like the place that we are in right now is a working class joint and you can see that it used to be a factory building It still retains the original decor You don’t come here for the ambiance and aesthetics you come here for food And menu too is quite limited They just have wontons and noodles that’s it So it is chinese singhara and noodles Okay Chotu dada thank you What is your name? My name is Sheuli where are you originally from From Kolkata only This is your birthplace And your ancestors My in laws were in China Where in China? -Beijing How old is your restaurant? Not too old. It must be 10-15 years old What is the speciality of your restaurant Mostly the breakfast things Wonton noodles, Singhara chow I saw the making of the noodles It can be prepared quickly As it is not fried The noodles were boiled And to it was added little salt, pepper, ajinomoto or MSG And then some oil was added to it and mixed Soy sauce has also been added This is fried chicken. Not fried chicken but chicken chili Basically chicken is mixed with cornflour and then fried And then it was fried in the wok along with some chili and soy sauce These are the wontons these are with minced pork and they are boiled along with the noodles only I think what makes it special is the freshness The noodles are handmade hence fresh It is amazing crunchy The two most prominent flavours in this is that of garlic and pepper Here the wontons are amazing It is really nice It began inside the factory buildings Here initially the food was prepared for the workers and the families Slowly the dishes became popular and it got converted into restaurant Its such a simple way of making the things

But there is so much flavours in the food Same goes for wonton These are called the chinese Singhara over here And this combination is called singhara chow The singhara refers to te wontons and chow refers to the noodles The bengalis call it Singhara chow And in English they call it wonton noodles Very nice What other things are popular over here In Chinese it is called Yamen When we prepare the Indian Chinese We add a lot of onions and capsicums in the chilli chicken But here they have added only green chilies In Chinese cooking we use chili and garlic Thank you Now we are going to Eau Chew Which is the oldest surviving family own Chinese restaurant in the city Right now we are at Ganesh Chandra avenue where the restaurant exists This place doesn’t seems like having a restaurant Please tell us something about your restaurant As far as we know it is the oldest surviving Chinese restaurant in Kolkata This was started in the late 1920s by my great grand parents Then my grandfather took over, my father took over and now I am looking after the restaurant Basically what happened is that my great grandparent started Because only the Chinese migrants used to eat over here Slowly other people started eating And that’s how they decided to open the entire restaurant This was where we used to stay before This is your house – Yes earlier it was our house It was our house as well as the shop We saw… here we have Bow Barracks Then Calcutta Medical College Then there is the High Court Slowly the locals began to arrive That’s when we opened the restaurant Eau Chew means European When they had arrive, there was still British Rule That is why they named this place Eau Chew Tell us about this. It looks very interesting The soup is boiled in it -Okay in this itself See here there is the Charcoal All of the soup cooks in this What is this broth made of? -Its chicken broth In chicken broth there is Pok choy, eggs There is chicken, fish and prawns The pot is too old as well This one will be of 1920 This one my great grandfather himself had made So this one is quite old It is totally made of brass When all of us are together and the food is getting ready You can have the soup together -It remains hot Shall I mix anything to this or have it like that We have it like that without anything else That how you get the flavours You actually get the flavours of Chicken, eggs, prawns and all the ingredients And it is quite healthy as well Very delicious There is no spices in it just salt In the chicken broth there is eggs, prawns and pok choy that’s it So we have also ordered Josephine noodles That is named after my mother There was a customer named Dipu Roychoudhury He had come one day and he wanted something to eat So my mom just made the noodles for him and gave it to him It had chicken, prawns, pork, mushrooms, vegetables everything in it He ate it and said what was the noodles called So mummy said that I don’y know, I just cooked it for you So he named the noodles This was made may be twenty five years ago

So inside the kitchen who is cooking the food right now My mom is cooking -Joshephine herself So like this one The more it keeps cooking, more and more flavours will get released The soup is constantly boiling over the is charcoal Also does it gets chilly in Kolkata -Rarely It will be more enjoyable during cold Mam this noodle is named after you Josephine noodles How did the dish came by? This is my creation Because everywhere you get the same thing the same old chicken I thought I would make something different Chicken pieces, then you have pok choy then there is prawn onions, cauliflowers carrots, mushrooms It is pan fried but it is soupy in texture Yes because of the egg sauce Thank you so much for the beautiful meal