Chef Ranveer Brar, every foodie’s favourite storyteller, has enchanted us once again with a fascinating tale about Kolkata’s iconic Kobiraji cutlet. Known not only for his incredible culinary skills but also for his ability to weave stories around food, Chef Brar has a knack for revealing lesser-known facts and captivating histories behind popular dishes. His latest revelation about the Kobiraji cutlet is a testament to his deep knowledge and passion for Indian cuisine.
The History Of The Kobiraji Cutlet Revealed
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Kolkata, a city renowned for its rich culinary heritage, boasts a variety of delectable fried items, especially cutlets and chops. This love for fried delights is a remnant of Anglo-Indian influence, where European cuts of meat were crumbed and fried to perfection, Chef Brar revealed. Over time, these meaty treats evolved to include vegetarian versions like banana flower cutlets and potato chops, reflecting the city’s adaptability and culinary creativity.
Among these fried delights, the Kobiraji cutlet stands out. Its name, as Chef Brar explains, has an intriguing backstory. “Kobiraj” in Bengali translates to “doctor” or “vaidya,” leading many to humorously speculate that a doctor first created the cutlet or that it also possesses healing properties. However, the name’s true origin is rooted in a fascinating linguistic twist.
The term “Kobiraji” actually stems from the word “coverage,” referring to the unique preparation method of these cutlets. The essential part of making a Kobiraji cutlet involves spreading the beaten egg over the meat and frying it in oil. This creates a delicate, crispy covering around the meat, which is then fried again to form the final cutlet. In the local Bengali language, “coverage” gradually morphed into “Kobiraji,” giving the cutlet its distinctive name.
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Chef Ranveer Brar’s Insight Into Kolkata’s Fried Treasure
Today, the Kobiraji cutlet remains true to its origins. Whether made with mutton, prawn, or chicken, it retains its signature egg covering. It is traditionally served with kasundi, Bengal’s robust mustard sauce, and a simple coleslaw of onions and cabbage, adding a fresh crunch to the rich, fried dish.
Chef Brar passionately urges food lovers to try the Kobiraji cutlet when in Kolkata, not just for its delicious taste but for its storied past. He believes that by savouring such dishes and sharing their histories, we keep the culinary heritage alive. “Next time you are in Kolkata, try this Kobiraji cutlet,” he says. “Stories like these need to be kept alive, and the best way to keep food alive is to eat it and ask for it.”
With every bite of the Kobiraji cutlet, you’re not just tasting a dish. You’re also experiencing a piece of Kolkata’s vibrant history, beautifully narrated by Chef Ranveer Brar.
Cover Image Courtesy: Chef Ranveer Brar/Instagram and Wikimedia Commons
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