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In the late 19th and early 20th centuries, when the British ruled India, the extensive network of rivers in Bengal played a crucial role in transportation. The rivers Ganga, Padma, Brahmaputra, and their numerous tributaries were the lifelines of the region, connecting cities, towns, and villages. Steamers were the primary mode of transport across these rivers, and they became an integral part of the daily lives of people in Bengal.
Video Credit: Goalondo Chicken Curry
The Goalondo Ghat, a small river port on the banks of the Padma River in present-day Bangladesh, was one of the key transit points during this period. Steamers departing from Goalondo would carry passengers to various destinations, including the bustling city of Kolkata (then Calcutta) and other important towns along the river. These journeys could last several hours, or even days, depending on the distance and the flow of the river.
The history of Goalondo Steamer Curry is intertwined with the lives of the boatmen, cooks, and passengers who travelled on these steamers. The boatmen and cooks, often hailing from humble backgrounds, were responsible for preparing meals for the passengers. Given the limited resources on board, the cooks had to rely on basic ingredients and simple cooking techniques.
What Is The Goalondo Steamer Curry
Photo Credit: Wikimedia Commons
The curry that emerged from these constraints was the Goalondo Steamer Curry—a simple yet robust chicken curry made with minimal ingredients. The recipe typically included chicken, onions, garlic, ginger, green chilies, turmeric, mustard oil, and sometimes dried red chilies or a few other spices. What made this curry distinctive was its preparation method; it was cooked in large pots over open flames, often on the deck of the steamer.
The lack of elaborate spices and ingredients, which were more commonly used in the aristocratic kitchens of Kolkata, gave Goalondo Steamer Curry a rustic charm. It was a dish born out of necessity, reflecting the resourcefulness of the cooks and the simplicity of the lives of those who travelled on these steamers.
Why Goalando Steamer Curry Became Popular
Goalondo Steamer Curry is more than just a recipe, for many Bengalis, especially those with roots in East Bengal (now Bangladesh), the dish is a reminder of simpler times. The curry also carries a deep emotional resonance for those who had to migrate during the Partition of India in 1947. Many Bengalis who moved from East Bengal to West Bengal brought with them memories of the Goalondo steamers and the unique flavours of the curry they enjoyed during their travels. For them, cooking or eating Goalondo Steamer Curry is a way to connect with their heritage and preserve the culinary traditions of their homeland.
Photo Credit: Wikimedia Commons
The Modern Version
Over the years, the original recipe of Goalondo Steamer Curry has evolved, with various versions emerging based on regional tastes and the availability of ingredients. Some modern recipes include tomatoes, potatoes, or additional spices.In recent times, there has been a renewed interest in traditional and regional dishes, leading to a revival of Goalondo Steamer Curry in both home kitchens and restaurants. Chefs and food enthusiasts have begun to explore the history and flavours of this dish, recreating it with a contemporary twist while staying true to its roots.
The curry has also gained recognition beyond Bengal, with food lovers from other parts of India. Its simplicity, combined with the rich history behind it, makes Goalondo Steamer Curry a dish that is interesting for people who appreciate the stories behind their food.
Photo Credit: Wikimedia Commons
Other Colonial Curries
Just like the Goalondo Steamer Curry, Chicken Daak Bungalow and Railway Mutton Curry are other colonial-era dishes that originated out of necessity in British India. For example,Chicken Daak Bungalow was created by the khansamas (cooks) of dak bungalows, the rest houses for British officers travelling through rural India. With limited resources and access to fresh ingredients, the cooks used what was available—local spices, onions, and chicken—to create a hearty and flavorful dish. The spices were kept low keeping the British palate in mind.
Similarly, the Railway Mutton Curry was served in the first-class compartments of long-distance trains, where British officers and their families journeyed across the subcontinent. To suit British palates, the traditional spicy mutton curry was toned down by adding coconut milk or yoghurt, making it milder and creamier. The colonial rule in India gave birth to many other delicious curries, some of which are cooked and savoured even today and manage to successfully take us back in time.
