That orange string is actually the progress of a little spark of fire (towards my dress! yikes!!) from the Suta Kabab.

This post is after a long, satisfying few hours of eating and meeting friends. Its also photo-heavy, so please do not be offended if I sound too pedantic at times. Today I was supposed to meet up with S, IDG, SG and a few others for an evening of eating kabab. I was pretty excited about it, of course. SG has been raving about this place called Adam’s, and the Sutli or Suta Kabab they make.

For the uninitiated, Suta Kabab is finely minced meat with spices, held together on a fat skewer with the aid of cotton thread soaked in water. I took a cab, but unfortunately, my cab driver did not have a clue where he was going, and I mistook the place SG had directed me over the phone, so I ended up meeting them one hour after the designated time. By this time S was slightly mad, and I was half drenched, thanks to the water. However, after meeting the group, SY and C also joined us, and the six of us headed for Adam’s, in Phears Lane.

It was a tiny joint, run by an old man (Mr. Ahsan) and his “shagird” (assistant) who works together as a team. There are no seating arrangement. SG explained that in olden days she would come here with her friends after buying parathas from another nearby joint and eat this with it, sitting on the pavement.

My first plate of the divine Sutli Kabab, or Suta Kabab

Apparently, the meat is so tender, that it has to be tied up with string, or it disintegrates easily while roasting over a charcoal grill fire. It comes with a much-needed slice of lime, that you squeeze over the kabab before eating, and a little huddle of onions and chillies. I wanted more chillies. So did IDG. But it was so good that we polished off most of the plate. The meat itself was tender to the point of being buttery, and it melted on my tongue, and the taste lingered afterwards. We ate two plates of the Suta kabab each, and then decided to move on to Arafat for more Beef Kabab.

However, Arafat disappointed us when they said that there was no kababs to be had, they were all sold out. S looked ready to fall, so IDG decided to go home, and the band… well… disbanded. I was in a bit of a fix because I had had plans of dining out, and this no-meal thing was not a good thing for me. So I decided to walk over to Jimmy’s Kitchen, an old favorite, to get my fix of some Chinese food.

I have been frequenting Jimmy’s Kitchen from my college days, and love the pork here. I decided to order some food as takeaway, and mindful of the fact that it would be just me and the sister eating this, I stuck to making a small order of Roast Pork (225/-) and Chicken Chow Mien (215/-), stir fried hakka style.

Inside Jimmy’s Kitchen

I observed that they have raised the prices a good bit, but the quantity is good enough for 2-3 people, so I ordered my food, and a diet coke (60/-) while I waited.

The IPL match played on one side, and the service was relaxed but attentive. A waiter came in and added ice to my drink after making one request, and my takeaway meal came in within ten minutes of ordering. I know good service when I see it, and this was really attentive, good service.

sneak peek at one part of the menu 
Afterwards, I got up on a nearly empty bus, and trundled back home. It took me about 40 minutes to get back, but it was a relaxed affair, and I was soothed by some music. I got back home, and immediately opened the pork, to share it with my father and sister. 

There were eight slices of roast pork, cooked char sieu style. Although it was not as sweet as I would like it, the combination of lean pork, with a sweet red glaze outside and perfectly cooked, juicy and chewy insides, is what I was craving. The meat was cut into thin slices and before I knew it, dad and sister had polished off six. I grabbed the last two slices after realizing that they were intent on the last bits too.

juicy, tender, pork. 

The chicken chow mien, stir fried with soy sauce, long slices of beans, was on the other hand, a slight disappointment, because I realized that they had not stir fried the chicken and the chow together, but rather thrown over some cooked chicken on top of the chow like an afterthought.

As a result, the chicken looked white and unappetizing against the fat, soy sauced, perfect noodles. However, save this flaw, the noodles was something that livened up as soon as I had doused it with some dallay sauce on top.

So now, incredibly tired and happy, I am going to sleep. Do tell me readers, what’s the best kabab you have ever tasted?

Adam’s Kabab Shop
Phears Lane,
Kolkata – 700073

Jimmy’s Kitchen
7/1A Acharya Jagadish Chandra Bose Road,
Near Kalamandir
Kolkata – 700017
# 033-22907139

Written by Poorna Banerjee

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