There is a hiss and a sizzle and it makes everyone’s head turn. Yes, it is a head-turner, the sizzler. There is not much written about the origin or the history of the sizzler other than it was definitely popularised in the US after World War II. However, it can be said that it has gained popularity in almost all the countries around the world.
Kolkata has had a number of restaurants serving sizzlers from the time of the swinging 60s, primarily due to the influence of the British bygone era. And till today, Park Street hosts a number of restaurants that tempt the taste buds with a sizzling plate of deliciousness. Peter Cat, Mocambo and BarBQ have all been known for their good quality sizzlers. In any restaurant, there is an intense craving to order a sizzler the moment it passes your table. It is no wonder then that, Barcelos – which has recently opened its doors in Kolkata – has decided to heighten the eating experience by introducing a sizzler festival.
The sizzler festival at Barcelos is quite unique in nature. They showcase the proteins and the veggies in flavours from six different countries, while keeping the same sides. The countries are Portugal, South Africa, Lebanon, Afghanistan, Turkey and India.
The menu includes interesting innovations such as falafel sizzlers with hummus on the side from Lebanon; a soya bean kheema sizzler from Afghanistan; a peri peri paneer sizzler from South Africa for vegetarians; a chicken trichando sizzler with an extra side of gravy from Portugal; a mutton kabab sizzler from Turkey; a veg seekh kabab sizzler from India; a grilled fish or grilled veggies sizzler from Portugal and more. All the sizzlers come with a side of grilled vegetables tossed in a tomato-based sauce, a very generous portion of Portuguese rice and a generous handful of cheese. The cheese may vary from cream cheese to mozzarella cheese.
The sizzler festival is on till the 10th of August 2016, and it would cost about 1,000 INR plus taxes for two. So go on and try out the sizzling menu.
A true blue Kolkata foodie, Anindya loves cooking and eating his Kosha Mangsho. Anindya weaves stories around food as he believes exceptional food is an emotional experience. Previously a restauranter, now a passionate photographer and traveller, he runs a successful blog called Pikturenama and contributes to other publications.