Durga Pujo 2021 – A Bit Different, A Lot Tastier

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If one yearns to see a city decked in the most gleaming and glittering lights with “dholok” beats matching every step one takes, the fragrances lining the air, and wide toothed smiles greeting all and sundry, then nothing can match the Pujo time fervor of Kolkata. It’s a certifiably awesome time to visit the City of Joy – to fulfill your cups of joy. The fever pitch of Durga Pujo is enough to make all “Bangalees” crazy with euphoria. New clothes, old friends, age-old “adda”, and the magnificent statues and statuettes of Goddess Durga and her family line up the “paras” of Bengal and Bengali Communities peppered across the world. But the one thing that separates this time of the year from all other days is the food. Street food, curries, starters, chai, even the sweets give out aromas that they just couldn’t have possibly done all through the year. The sweets taste sweeter, “Shorshe’r tel” gives even more “Jhaanjh”, the rolls are meatier, and the “Maacher Jhol” is more flavorsome.

Perhaps it’s just all in our mind, but “Pujo’r Diner” Bangla Bhoj is just simply out of this world.

This year however, is slightly different than the others. The Pandemic has hit us all really hard. Despite things returning to normalcy gradually, the desire of pandal-hopping, adda-ing, merrymaking and reveling in the Pujo time foods is far from being realized. Given the constriction heavy hand that we’ve been dealt with, we’ll have to figure out ways to enjoy the Pujo while staying safe and following the rules.

But first, let’s reminisce what all us “Bangalees” ate during Pujo when social distancing and COVID weren’t household terms in our vocabulary.

The day of an average Bengali during this period begins with several bhars of tea, at least two different newspapers, a few radhaballabhis (yes, those deep fried stuffed beauties) with cholar dal (Bengal style gram lentil, sweetened like the average Kolkata population). It’s hard work for the local or para sweet shops but during Pujo, they tend to get the combination ready as early as 7am (sometimes even earlier) so people can fill themselves up after a long night of pandal-hopping.

Breakfast done and dusted, it’s time for adda. What is adda? In other words, it is when you sit with a bunch of friends and have hearty discussions about almost everything under the sun – from politics, food, music to Mohun Bagan. And before you know it, it’s time for the lunch. The quintessential Maacher Jhol-Bhaat, some Luchi and aloo-bhaja, posto’r bora, and for some deeply indulgent ones amongst us, the lunch is incomplete without some “kosha mangsho”. Hold on! Are you sure you’ll leave without having some Paayesh or Roshogolla or Malai Chop?
Of course, on Bhog days one just can’t look beyond “Khichuri” and “Labra”. Even the most “aamish” ones amongst us will forget their love for the meats and sit down to have course after course of these “niramish” delicacies. Our palettes just can’t be satiated!

The evening starts with the arati (in front of the goddess) and the gathering soon shifts to somebody’s residence. Snacks are devoured while another session of adda begins. Mostly chanachur and chips rule but a couple of Bhetki fish fingers never hurt anyone. And that’s how the locals get ready for a night of revelry, food and pandal-hopping.

The dinner formula on most days is simple – RBC. What you ask? RBC translates into Roll, Biryani and ‘Chowmein’ mostly from roadside vendors. The kathi roll is such an important way of life for the locals. A rolled up paratha with egg and little chunks of meat smothered with sauce, onions and lime juice. Biryani here means the Kolkata style – ittar flavoured with a huge chunk of potato without which the dish is a strict no-no.
The ‘chowmein’ a.k.a hakka noodles are mostly prepared at the roadside stalls along with rolls. Some even use a strange mix of spices which can include five-spice powder and leftover chicken gravy! And yes, no restaurant can make it taste as heavenly as our famous road-side vendors.
Scared of “ombol”? True Bengalis carry a sachet or two of “Eno” with themselves on this delicious journey. It’s like a bubbly shield from the aggression of the indigestive ingredients. An Eno a Day, can keep the Doctors away (at least until after Dashami)!

For most “Probashi Bangalees”, the feeling of being close to the Homeland is recreated and resurrected by the availability of these preparations in their city. And for all you foodies in Singapore, Fifth Season Kolkata Beckons is back with its Bangla Bhoj – for the entire month of October (not just the Pujo Days). Click here to order your favorite pujo time khaabar now, and revel in the arrival of Durga Ma. Also, all COVID protocols and safety precautions are being maintained. Safety and succulence in one go. Could it really get any better? We don’t think so!

Tell us, what’s your favorite Pujo time delicacy? Or what does a typical Pujo day look like for you – gastronomically – in the comments below.