Once the proud capital of the British Raj, Kolkata is deeply evocative of an era and sensibility lost in time. Established as the trading post for the East India Company on the banks of the Hooghly River by Job Charnock in 1690, it grew to be the biggest colonial trade center in Asia, earning it the name "Jewel of the East."
Kolkata is city of culture and history, with more than two centuries worth of memories packed in the chaotic place. The former capital of the British Empire in India, the city has seen people from a myriad range of cultures and countries. From the British themselves, to the Dutch, to the French, to the Iranians, to the Chinese, and the even people from Central Asia, everybody came to this cultural, political, and economic hub looking sometimes for riches, sometimes for freedom, and some simply in the search for a new life. And all this has made it a uniquely placed city, with some historical places in Kolkata having special resonance. Let's find out which are some of the most unique places to visit in Kolkata, with historical relevance:
Kolkata, formerly known as Calcutta, is the educational, commercial and cultural centre of the Eastern part of India, and is the third most populous metropolitan city of India. Kolkata is a pioneer in the field of drama, arts, theatre and literature with several Nobel laureates contributing to the Kolkata culture.
The city has earned the nickname 'city of joy' for its soulful embodiment of culture, love, mystery, respect, enthusiasm and definitely some amazing sweet delicacies. Kolkata, as it is now referred to as, is a city that upholds a perfect juxtaposition between the old world and the modern one.
Main Dishes:- Rice, Shukto,Daler bari diey Palang shager Ghanta,alu Posto, Mocahr Ghanto,Sona Muger Dal with Gandharaj Lebu,Begun Bhja,Fish curry–Chuno macher Batti Chachari,Rohi/Katlar jhol,Tengra macher jhal,Pabda Macher Jhal, shorshey-Parshe, Behtki Macher Paturi ( wrapped with Banana Leaf),Bhapa Hilsha,Chingri Macher Malai Curry,Tel Koi,Dahi ilish,Chital Macher Muitha,Kochi Pather Jhol, Chicken Dag Baunglow and Dub Chingri.
Desert:- Khejur amshater Chatney , Kacha Amer Chatney , Anarasher Chatney, Jal Paier Chatney. Rashogullar Payesh, Chaner Payesh , Kheer . Nalen Gurer Payesh
Mishti Doi, Bhapa Sandesh, Roshogulla, Malai Chom Chom, Pantuwa,Lengcha, Shita Bhog,Mihi Dana, Kheer Kadam,Lady kenny, Kalakand, Mohan Bhog,Labanga Latika, Pati Shapta, Raj Bhog, Chaner Jeelapi,Kalo Jaam,Darbesh, Shor Bhaja, Nikuti, Kheerer Chop.
Daber Jal (Coconut water),
Jhalmuri (Made with Puffed rice-it's the base. Peanuts – roasted, Onions-raw red onions cut small, Coconut-small pieces, Potatoes boiled and cut into tiny pieces, Dried yellow peas-soaked overnight and boiled (A tough find, few vendors have it), Green chilly- cut into tiny pieces), Telebhaja–Beguni, Phuluri, Peyaji, Alu'r chop, Phuchka and Churmur, Alu Kabli, Kathi Roll, Ghugni, Papri Chat / Batata Puri, Dahi Bara/ Doi Bora, Samosa or singara, Fish fry, Egg/Chicken roll, Kulfi, Jalebi (known as Jilipi at Kolkata), Kachuri or Radhaballavi, Ghati Gorom, Cha/Chai('Maati'r bhaaNr' or Earthen Cups)