It is for all Bengalis that they like to call it Phuchka instead of Pani Puri or Golgappa or Gupchup. The one we get at Kolkata is different from the rest that we get in India. I am from South Kolkata and I do gorge on some Phuchkas very often. I prefer to try from various shops instead of just sticking to only one. I believe, each and every Phuchka-sellers in this city is unique and they have their own way to mix the masalas or to use the ingredients. Even, the “tok jol”, or the “pani” is also different.
However, the Phuchka of North Kolkata is different and better than that of South Kolkata. I am not sure of the differences but yes, they have some special masala powders which they use and the way of preparing the “tok jol” is also different.
Adi is known to you as one of the best guitarists that we have in India.
However, I know him as a foodie too. He often suggests me few places in Kolkata and never-ever I found those suggestions to not be worthy. This Phuchka was also suggested by him and I headed towards this Phuchka stall at Manicktala.
If you can locate Chhaya Cinema of Manicktala, you will find two Phuchka stalls just in front of the hall gate. These two are brothers who have been in the business since long and they both are equally popular. To avoid the queue, I opted the stall of Radhe who is popularly known as Shahrukh too.
This guy has very busy and swift hands. While he was preparing the masala, I asked him few questions and he replied back in a polite manner :
Radhe/Shahrukh says :
This stall is there in this exact location since last 50 years. This was started by my father and during that time, me and my brother used to help him. Later, my father become ill and he asked gave us two stalls – one for me and one for my brother. This was 20 years back.
The popularity increased day by day, mainly because of the people who came to watch movies in this hall. During Durga Puja, I sell almost around 2500 pieces of Phuchka too.
There is no secret behind the taste. I just make it a point that I am using quality ingredients . I make a masala at home using 6 other ingredients and that makes a lot of difference.
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I had the first Phuchka and I am blown away, literally.
I could immediately understand the difference in taste between the Phuchkas of North Kolkata and South Kolkata. I could understand why Adi suggested this! Each and every ingredient and masalas are mixed perfectly, the balance is absolutely wow and the Phuchka, it is crunchy. The “pani” or the “tok jol” has a burst of flavors too.
