Carrot Salad Calcutta

Introduction

History

Carrot Salad Calcutta is a traditional dish from the city of Calcutta in India. It is believed to have originated in the early 20th century and has since become a popular side dish in Indian cuisine. The combination of carrots, tomato sauce, and vinegar is a nod to the diverse flavors and ingredients found in Indian cooking.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the carrots just until they are tender, as overcooking can result in a mushy texture.

- For a spicier version of this salad, add a pinch of cayenne pepper or red chili flakes.

- Refrigerating the salad overnight allows the flavors to meld together and intensify, so be sure to plan ahead when making this dish.

Serving Suggestions

Carrot Salad Calcutta is best served chilled as a side dish to grilled meats or as a topping for sandwiches and wraps.

Cooking Techniques

Be sure to cook the carrots until they are just tender, as they will continue to soften as they marinate in the dressing.

- Use a sharp knife to thinly slice the carrots, green pepper, and onion for a uniform texture.

Ingredient Substitutions

If you don't have tomato sauce on hand, you can use ketchup or tomato paste as a substitute.

- Feel free to use any type of vinegar you prefer, such as apple cider vinegar or balsamic vinegar.

Make Ahead Tips

Carrot Salad Calcutta can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the salad with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

This salad pairs well with grilled chicken, lamb kebabs, or falafel for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover Carrot Salad Calcutta can be stored in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Carrot Salad Calcutta contains approximately 200 calories.

Carbohydrates

Carrot Salad Calcutta is a low-carb dish, with each serving containing approximately 15 grams of carbohydrates.

Fats

This salad is relatively low in fat, with each serving containing approximately 10 grams of fat.

Proteins

Carrot Salad Calcutta is not a significant source of protein, with each serving containing approximately 2 grams of protein.

Vitamins and minerals

This salad is rich in vitamin A, thanks to the carrots. It also contains vitamin C, potassium, and fiber.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Carrot Salad Calcutta is a nutritious and flavorful dish that is low in carbs and fats, making it a healthy choice for a side dish or snack.

Summary

Carrot Salad Calcutta is a simple yet flavorful dish that is perfect for a summer gathering or weeknight dinner. With its vibrant colors and refreshing taste, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Carrot Salad Calcutta. It was many years ago, when I was just a young girl, and my mother had invited a friend over for lunch. This friend was a world traveler and had just returned from a trip to India. She brought with her a treasure trove of exotic spices and recipes, including this one for Carrot Salad Calcutta.

As I watched my mother and her friend prepare the salad, I was captivated by the vibrant colors and intoxicating aromas that filled the kitchen. The sweet smell of cardamom and cinnamon mingled with the sharp tang of ginger and garlic, creating a symphony of flavors that made my mouth water.

I eagerly helped them as they grated the carrots, chopped the cilantro, and mixed in the spices. I listened intently as my mother's friend explained the history of the dish, how it originated in the bustling markets of Calcutta and was a favorite among street vendors and home cooks alike. She told us how the combination of sweet carrots, spicy chilies, and fragrant spices was a perfect balance of flavors, creating a dish that was both refreshing and satisfying.

After the salad was prepared, we sat down to eat and I took my first bite. The flavors exploded in my mouth, sending my taste buds into a frenzy of delight. The crunch of the carrots, the heat of the chilies, and the warmth of the spices all combined to create a dish that was unlike anything I had ever tasted before.

From that moment on, I was hooked. I begged my mother's friend for the recipe and she graciously shared it with me. I made Carrot Salad Calcutta every chance I got, experimenting with different variations and adding my own unique twist to the dish.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Carrot Salad Calcutta to the next generation. Each time I make it, I am transported back to that day in my mother's kitchen, filled with wonder and excitement at the discovery of something new and delicious.

To this day, Carrot Salad Calcutta remains one of my favorite recipes, a reminder of the power of food to connect us to different cultures and traditions. And every time I make it, I am reminded of the friend who first introduced me to this magical dish, sparking a love of cooking and exploration that has stayed with me throughout my life.

Categories

| Carrot Recipes | Carrot Salad Recipes | Indian Recipes | Jewish Salads |

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