For instance, you are suffering from an excessive desire for food. Despite this, no need to be ashamed of your gluttony. Hence head to Hanglaatherium for your daily dose of ‘hanglaa-mi.’ Specifically for my non-Bengali readers, the word ‘hanglaa’ is an informal adjective or slang. Therefore, used in Bangla for habitual greed. Hanglaatherium is a market leader for low-fat biryani in Kolkata.
It should be noted, my association with Hanglaatherium goes ten years back when they had an outlet at Gariahat. Evidently, I fell in love for the first time with their biryani and pasanda. I never realized until now that I have never documented my feelings about Hanglaatherium. In addition, Sunando (one of the brand partners) is a good friend, but he is always inquisitive to check the improvement scope even for a long-standing preparation.
I believe we all have tried Tandoori Chicken, but one variant of this dish, which became very famous in old Delhi, is Aslam Butter Chicken from the Jama Masjid area. I think in Kolkata, only a couple of places, along with Hanglaatherium, re-creates this magic.
Dilli 6 is one such preparation where chicken grilled inside tandoor tossed with secret spices, sour cream, or maybe hung curd and with an overdose of melted butter—finished with a dash of lime juice and chopped coriander leaves. As for me, it is finger-licking good, inspired by a famous old Delhi style street food.
The Great Biryani Co. and Dilli 6 at Zakaria Street in Kolkata, where you can find a similar preparation
Mutton Bhuna Kabab
Nevertheless, from the old Delhi, let me transport you to the narrow alleys of Karachi for Mutton Bhuna Kabab. Mutton pieces medium well done inside tandoor mixed with a host of spices and natural tenderizer papaya paste. Hence, perfectly charred edges giving it the rustic feel and subtle smoky flavor. So it goes perfectly with my single malt.
Chicken Kali Mirch Kabab
Besides, another tandoori preparation I tried lately was Chicken Kali Mirch Kabab. Soft melt-in-mouth tikkas seared in tandoor with coarsely grind peppercorns give a burst of flavors. Thus, someone who can control their spice intake will prefer to have more punch of the pepper.
Mutton Biryani is a delightful combination of chunky mutton pieces with fragrant, long grain basmati rice and aromatic spices, which is irresistible. Indeed the rice grains are the long and best quality. Evidently, the dum pukht technique allows the aromatic juices from the mutton to ooze into the rice and potato. Also, the biryani is prepared with sunflower oil to keep it non-greasy and light. However, I prefer the meat a little softer.
Chicken Tikka Biryani
Currently, Hanglaatherium has introduced another biryani variant or rather a spicy version of Chicken Tikka Biryani. It is a confluence of two of our favorite preparations: boneless chicken tikka and spicy Hyderabadi biryani, together make a delectable one. On the contrary not a great lover of spicy biryani, but this one made me change my mind—clearly a perfect balance of the best of both worlds.
One of the dishes that bring a smile to my face is Chicken Pasanda. It is prepared from marinated shredded chicken with creamy white gravy. And the gravy gets its consistency from caramelized onion, cashew paste, chana dal powder, yogurt, and full cream.
Further, limited spices to only ginger-garlic paste and a dash of shah morich (white pepper) and cinnamon. Hence, those who love it a little more spicy can add diced green chili and some chili oil on the top.
The dish derives from the Urdu word ‘pasande,’ meaning ‘favorite’. Legend says it was a popular meat dish among the Mughal courtyards, thus the name “Pasanda.”
Address the epitome of gluttony by their claimed signature dish Mutton Hanglaabari. Of course, the preparation is their take on Bengali cult classic kosha mangsho prepared using closely guarded family old recipes.
In my experience, the trick of this sauteed meat gravy preparation is patience and accurate measurement of a long list of spices. Starting from marination till it achieves the desired consistency of the gravy and dark color. Still, the texture of the meat failed to impress me due to its chewiness.
Those who have sworn by Kosha Mangsho at Golbari will not be able to resist themselves to compare these two variants of mutton curry.
Nargisi Kofta is a rich exotic Mughlai recipe with a combination of mutton keema and hard-boiled eggs. Minced mutton keema encasing around hard-boiled eggs is deep-fried to give it a crispy texture. I would say the duck egg’s use provides the dish with a larger-than-life feeling with vibrant large yolk and creamy feel in the mouth. Hanglaatherium serves these scotch eggs on a bed of minced keema gravy, and little chunks of mutton in tomato and onion sauce kill the monotonicity of the dish. Finally, enjoy this with Lucknowi paratha.
Mutton Shaami Kabab
Mutton Shaami Kabab is a patty-style kabab with finely minced mutton combined with chana dal, spices, and shallow fried on the griddle. I think the mutton texture can be a little more coarse. The outside layer is egg washed to give a binding and crunchy texture, yet it’s soft inside. However, the overpowering flavor of spices suppresses the mutton flavor. Also, enjoy this kabab with paratha to balance the spice hit.
Dilli 6, Mutton Bhuna Kabab, Chicken Pasanda, Nargisi Kofta, and Mutton Biryani
Looking forward to seeing varieties in the desserts section.
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