On a warm evening on June 10, 2019, in Kolkata, my family and I stood outside the iconic Peter Cat Restaurant on Park Street. The vibrant energy of the street was unmistakable, filled with the sounds of honking cars, laughter, and lively conversation. Peter Cat, a legendary establishment in the city, is famous for its nostalgic ambience and mouthwatering dishes, with the Chelo Kabab being its most celebrated offering.

As we stepped inside, we were greeted by the dimly lit, cosy ambience. The decor, with its vintage wooden furniture and old-world charm, instantly transported us to a different era. My wife, Jagrata, and my son, Judhajit, were as excited as I was to finally taste the famous Chelo Kabab that everyone raved about.

After a brief wait, we were ushered to our table. The menu, filled with various tempting dishes, was extensive, but we had our minds set. We ordered three plates of Chelo Kabab, eager to indulge in the restaurant’s speciality.

As we waited, I took the opportunity to share with Jagrata and Judhajit the fascinating origin of the Chelo Kabab. “Did you know,” I began, “that the Chelo Kabab has its roots in Persian cuisine? It’s a dish brought to India by Persian travellers and traders. The word ‘chelo’ refers to rice in Persian, and ‘kabab’ is grilled meat. The dish typically consists of buttered rice served with succulent kababs and a poached egg on top, creating a delightful blend of flavours.”

Judhajit nodded, his eyes sparkling with interest. “That sounds amazing. I can’t wait to try it,” he said.

Soon enough, as we enjoyed our chilled beer, our plates arrived, each one a visual masterpiece. The fragrant buttered rice formed the base, crowned with a perfectly poached egg. Nestled beside it were two types of kababs: a juicy, minced mutton seekh kabab and a tender, boneless chicken kabab. A generous pat of butter melted over the hot rice, and the dish was garnished with a few vegetables and a squeeze of lemon.

We took our first bites, and the flavours danced on our tongues. The richness of the buttered rice complemented the smoky, spiced kababs perfectly. The egg added a creamy texture, binding all the elements together into a harmonious whole. Judhajit, usually a picky eater, was devouring his meal with gusto.

“This is heavenly,” Jagrata exclaimed, savouring each bite. “I can see why it’s so famous.”

We continued eating, each mouthful bringing us closer to culinary bliss. The combination of textures and flavours was simply exquisite. As we enjoyed our meal, we chatted about our day, reminisced about old memories, and made plans for future adventures.

The evening at Peter Cat was more than just a dining experience; it was a delightful journey through flavours and history. The Chelo Kabab, with its rich heritage and impeccable taste, had truly lived up to its reputation. As we finished our meal, we left the restaurant with full stomachs and happy hearts, already planning our next visit to this culinary gem on Park Street.