authenticook.Pia, who belongs to "the anglicised club culture of the British Raj," explains that their spread garden pond water pump was very different from East Indians." For dessert, there is a serving of the classic Christmas pudding with brandy butter and coffee."On December 18, 1 pm onwards, At Bandra Talao, Bandra (W).Borodin (Big Day), which is what people call Christmas in Kolkata, is an integral part of the city’s social fabric."The star of the dish, Pia maintains, is the egg mayonnaise, which is an accompaniment as part of the meal. Bengalis love eggs, and I had to include it to the fare."The meal Pia is hosting will start with dips, toasts, biscuits and pate (made with chicken liver). (Venue will be disclosed after a booking confirmation)For more information, visit,  www. "Traditionally, bhekti was used to make the fillets. The pork vindaloo isn’t something you will find on our table either. Park Street (the city’s party hub) would be one big party. She concludes, "The elaborate meal, is a classic take on British style. Everyone attended the midnight mass because that was often the meeting point for the youth," reminisces home chef Pia Promina Dasgupta Barve.

The salmon is hot smoked which gives it a sweet taste. Pia has attempted to make the meal a little contemporary. We make no use of bottle masala for instance. "Egg mayonnaise is such a versatile dish.com. The festival transcends religion and is celebrated with much fanfare in the city. Cooking the lamb takes me at least four hours. The mains include rollmops (pickled fish with horseradish sauce), hot smoked Norwegian salmon fillet, leg of ham, which is served in beer sauce and Polish style roast duck with a filling of vodka and apples. "You would find men shopping for fish, and fruit cakes. I coat the meat in beer sauce. Add some mayonnaise and herbs to the boiled eggs and it is ready to eat. The cook, who is hosting a lunch at her Bandra home today, admits that creating a Christmas special spread is in a way to relive memories. Now, I use Norwegian salmon, which complements the dish perfectly. She recalls, "Our food is very British, in the sense that we cook ham, roast turkey, and bake savoury pies