Kolkata: Railway Minister Suresh Prabhu on Saturday said that projects worth over Rs.10,000 crore were being rolled out as part of a fortnight long consumer connect initiative.
“During the fortnight, projects valued over Rs.10,000 crore are being undertaken. Some of these have been completed while others are in the process of completion,” he told mediapersons on the sidelines of an event organised by Eastern Railway.
May 26 onwards, railways launched a fortnight long consumer connect programme – Railyatri Upbhokta Pakhwada – whereby the authorities have undertaken various projects to improve passenger amenities.
Senior railway officials are also interacting directly with the passengers to understand their problems as well as to create awareness about railway services.
Prabhu said that 16,000-17,000 roadshows have already been conducted during the Pakhwada.
“We have decided to focus on enhancing customer centric services,” he added.
A mobile app for women’s security has been launched in Mumbai suburban trains and may be extended to Kolkata passengers as well.
An integrated policy on cleanliness for railways is also being formulated. (IANS)
When you think about Bengali food, you will have a veritable carnival of sweet treats and seafood dishes parading through your mind. While roaming the streets of Kolkata, you will drool at all the delicacies; thats the Kolkata street food scene for you. Every true Bengali food lover has their recommendations or will suggest some must-try street food. But there are a few places which foodies agree you have to try!
Chef Ananya Banerjee, the owner of LAB studio, who hails from West Bengal, lists the top five must-try food items from the streets of Kolkata:
(1) Kathi-roll:The Kathi-roll of Bengal is a famous Mughlai influenced dish. The dish comprises of mutton and chicken rolls, spiced with fresh lemon juice, finely chopped green chilies, red onions and salt and is served as a roll in an egg paratha. Simply mouth-watering!
(2) Jhal Muri: This Bengali take on Chaat, distinguishes itself with the use of mustard oil or paste. This pungent treat is a must-have for a tete-a-tete over tea!
(3) Kobiraji Cutlet: “Kobiraji”, is a juicy cutlet, usually made with prawn coated with a lacy fried egg on outside. “When I was young, I remember going down to the Shyam Bazar- crossing for evening walks with my grandfather. After our walk, we would regularly eat prawn- Kobiraji from a food stall called Allen’s Kitchen. This tiny place has been serving the delicacy for more than 80 years,” says Banerjee.
(4) Moghlai Porota: This is surely not for the faint-hearted! It’s a flaky, crispy porota (parantha) stuffed with mutton mince and eggs. Have one and it will keep your tummy full for the rest of the day! The Anadi-Cabin, a restaurant on Dharmatala streets in Kolkata, is one of the pioneers in making “Mughlai-porota”.
(5) Macher Chop: Among the many influences that the British gave us in their 200-year reign, the “chop” preparation is very popular. You go anywhere in the world, the word “chop” usually means “cut-of-a-meat”. However, in Bengal, it typically means fish, meat or vegetables, crumb-fried. You will typically get a whiff of that appetizing aroma, from the local roadside snack counters every evening around 5 pm.
It’s barely a preface into the sheer delights Bengali cuisine has to offer, but this must-try is enough to get you hooked! (IANS)