The dishes we added, the pure Bengali, local dishes, like the aloo dum, needed to have a very Bengali touch to it, with a combination that's uncommon but familiar. For Kolkata, because the city is sophisticated, you can't really pull the wool over the eyes of the people and the food needs to taste great as well as look great. Speaking about the dish, Zorawar Kalra, founder and director of Massive Restaurants, under whose aegis Farzi CafГ© comes in, said, 'When we started to research about the food which we could add to the menu and 'farzify' them, we realized that the one thing that needed to be added, among other things, was the Bengali version of the aloo dum. The fun is in demolishing the fine construct and eat it, one spoonful at a time, and observe the contrast in different textures - the creamy potatoes, the crunchy puffed rice, the silky sauce, and the delicate hint of mustard oil and coriander leaves that brings the dish together. In the newly-opened Farzi CafГ©, you would see the Aloo Dum served with a spicy jhaalmuri mixture on top, and drizzled with a sesame-turmeric sauce that has a distinct texture to it. Such is the presence of the aloo dum in the city that it has made its appearance in a new avatar in the casual and fine dining scene, apart from the Bengali and Indian eateries of the city. Depending on the region, you would also see a stark difference in the amount of gravy in the recipes - some would be very dry while some would be really runny. Each of these occasions would merit a different recipe, from a version without onion and garlic to one made with whole, new gooti aloo (tiny, round new potatoes), topped with a generous slathering of sour tamarind chutney, or one made with a good deal of onion, ginger and garlic. Bengali households would see different versions of the aloor dum being served with khichuri on a rainy day, stuffed inside a phuchka shell by a neighbourhood phuchkawala on a weekday afternoon and topped with lemon juice and coriander leaves, luchi on a Sunday, with a bowl of puffed rice (moori) in the afternoon, and with polao during festivities. On the other hand, streetside tea stalls would often be seen serving a fiery red aloo dum ,В redolent with caramelized onion and garlic and a slightly runny gravy that would be served with a freshly-baked quarter pound bread, preferably toasted over hot coals and brushed lightly with butter. A very popular dish in many Bengali weddings is the Kashmiri Aloo Dum, where the potatoes would be cooked in a white, nutty gravy, and often hollowed out and stuffed with dry fruits, which is apropos to the festive ambiance. In Bengal, there are several versions that are made, and recipes differ based on the household as well as whether the end result would be 'niramish' or 'amish', the terms indicating vegetarian and omnivore, respectively, as well as the occasion. The Aloo Dum recipe has its roots in Kashmir, but is spread across the northern and eastern belt of India quite prevalently. (Also Read: Love Dum Aloo? Discover The Taste Of Different States With These 5 Dum Aloo Recipes) The Different Types of Aloo Dum in Bengali Cuisine

Over time, potatoes started getting added to the menu quite often, and soon became commonplace. As a result of that, potatoes started to get rather popular here in Bengal, and preparations included styles that would be adapted by different households.

The term 'Alu' was drawn from Sanskrit's alu, a term that was a common word for 'yam', and from which the Bengali 'Ol' is derived, the popular term for elephant foot yam. Somewhere in late 19th century, potato started to get quite easily available in India, and one good reason for that was the fact that potatoes were getting cultivated a lot more, and the British traders were actively encouraging potato farming. This will take about 25 minutes.A Very Brief History of the Potato in Bengal Start by boiling the potatoes in cold water.

Dry Fenugreek Leaves (Kasoori Methi) вЂ“ 1 dollop (crushedвЂ¦ shown below)ДЎ.

Water вЂ“ 1 1/2 cups (add another 1/2 cup if you want, this will help reduce the spice).Red Chili Powder вЂ“ 1/2 tsp (if itвЂ™s too spicy, omit).Sunflower Oil вЂ“ 2 1/2 tbsp (1 tbsp for the potatoes, 1 1/2 tbsp for the saute).Baby Potatoes вЂ“ 10 (washed, boiled, peeled, & pricked).Tomatoes are a good source of Vitamins A and C. Yogurt is a good source of Protein and Calcium. NUTRITION: Potatoes are a very good source of Vitamin C and are also rich in fiber, however keep in mind they do contain lots of carbohydrates.

Aloo dum