Park "Food" Street

"Food Street" and "The Street that Never Sleeps" or Park Street owes is origin to the South Park Street Cemetery.

As early as 1784 the map of Kolkata points out to the current Park street as “the street to the Burial Grounds”. So technically speaking the South Park Street Cemetery is the key to the beginning of the Élan and Aura that we witness even today.

In 1792 the street was renamed again as “the Street to Deer Park”, deriving its name from a deer park of Sir Impey, the chief Justice of the Supreme Court of Kolkata, located at Middleton Row, the present day Loreto House & Loreto College location. It’s from here that the current name Park Street came into being. Later however the street went through many name changes. In 1832 the street was renamed again to The colonial Residential Street, where the whites started settling in and around the area. The growing economy and strategic geographical location led to enormous growth of Population. With rise of population Park street started developing further towards Park Circus. In the early 20^th Century big mansions were build turning the street in a colonial boulevard with western grandeur.

The earliest buildings on the street were of the Asiatic Society, build by Captain Lock of the Bengal Engineers and  completed in 1808.

The other landmark buildings that find mention was the San Souchi Theatre, opened in 1841 and was sold in 1844 to Arch Bishop Carew, after it was gutted by fire in 1843. It’s here that today stands the prestigious St Xaviers College. Other old buildings that find reference between 1900-1940 are the mansions like Queens Mansion, Park Mansion, Karnani Mansion among others.

Even long after the British Raj was gone, Park Street retained its aura with an unforeseen Élan. It was not just a stretch of road that housed all the top quality restaurants and lounges but much more than that. Park Street became a major witness of the cultural shift that Calcutta was experiencing during the 1960s and the 70s. It was no longer a place reserved only for the elites. More and more middle and upper middle class Bengalis had started to come out of their closet of conformity and they dared to inhale the fragrance and odor of Park Street, soaking up the dimmed neons and jazz music of its innumerable restaurants and lounges. Many noted musicians had played at popular night spots such as Trinca's, Blue Fox, Mocambo and Moulin Rouge. Even today much of Kolkata Night Life is centered around Park Street in spite of unwanted incidents of violence.

Mrs & Mrs Flurys established a tearoom called Flury's & Trinca's in 1926. A decade later, Mr Trinca set up another tea room across the road and christened it Trincas. It was only after Puri and Joshua bought the place in 1959 that it metamorphosed into a night club. Famous singers like Usha Uthup, Gautam Chattopadhay laid the foundation of rock and pop from hereon. In the meanwhile Flurys, became a popular joint amongst all age groups and till today serve the best cakes and pastries. The tea room bears testimony to legends like Satyajit Ray and many others. In 1956 began another heritage restaurant Mocambo, by an Italian chef. Even today the eatery is famous for its landmark Fish Muniere and Devil Crab. In 1967 came The Park, first of the chain of hotels, with 150 rooms. Later with time the in-house night clubs Some Place Else and Tantra took over as the most happening night spots of Kolkata. In the map of Park Street emerged with time many big and small eateries all distinct with its flavor and trademark cuisine.
All memories of dining out in my childhood is connected to Park Street. Be it Chinese at Waldorf, or continental at Mocambo or the famous Iranian chelo kebab at Peter Cat or the fantastic ice creams of the Indian Hobby Center. Park Street definitely holds a huge place in Food Map of Kolkata.
So my tribute to one of the 1^st tea bars in the country, Flurys with an effort to recreate their famous Chicken Omelette – of course my way

• Sauté Chicken Sausages with mushrooms and American corn in a pan with little butter and pepper. Keep aside
• Beat eggs till fluffy. Add finely chopped onions, jalapenoes and a spoon of cream cheese; season with salt and pepper.

Heat Butter in a pan and pour the beaten eggs. Once the omelette has set and puffed slightly, carefully flip.

In a small bowl, combine chicken vegetable and cheese dressing. Stir well to coat.

Spread the chicken mixture over the omelette, sprinkle cheese on top, followed by  chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.

Fold omelette in half, and serve with coriander garnish and french fries

**compiled from various sources available in Public Domain