CHILLI PANEER – Kolkata

Indo Chinese streetfood favourite, paneer cooked with bell peppers, onion in a sweet and spicy garlic and chilli sauce

West Bengal is famous for it’s indo chinese cooking. From the end of the 19th century, Kolkata saw an influx of Hakka and cantonese immigrants followed the Bazaar road and began opening noodle restaurants. To appeal to the indigenous community, they swapped traditional Chinese ingredients for local spices bringing stir fry to chilli, garlic and integrating soy. Now the base for a million and one variations, it’s sweet, sour and spicy but balanced when made correctly as each taste complements one another.