Add them to a bowl, soak in lime and salt, and let it marinate for at least one hour. After marination, put the chicken pieces into skewers alternating between onions and green bell peppers. Atmosphere. Food. Helpful? 5. Chelo Kabob (Peter Cat Kolkata, Style). 4. Peter Cat: Chelo Kebab ! Peter Cat, Kolkata (Calcutta): See 2,470 unbiased reviews of Peter Cat, rated 4 of 5 on Tripadvisor and ranked #31 of 4,582 restaurants in Kolkata (Calcutta). They are taking care of hygiene and maintaining social distancing between two operational tables. 4. https://cookpad.com/in/recipes/2611192-chelo-kabob-peter-cat-kolkata-style Peter Cat situated in Park Street, Kolkata, is one of the oldest restaurant establishments in Kolkata and has probably been there for decades. Skewer the meat, alternating with vegetables like cubed tomatoes, capsicum and onions. So obviously Peter Cat’s claim is a bit dubious :) The simplicity of the Chelo Kebab is it’s main lure. chelo kabab I think the best time to visit Peter Cat is during unlock or post lockdown if you don't want to queue up for long as usual. agaarun. Fry or poach the egg. Date of visit: September 2020. Value. On a platter, serve a sizeable portion of the rice. 3. Arrange the other ingredients like the grilled tomato and fried egg on top of the rice. This is a Indo - Persian dish famous in a well known restaurant Peter Cat in Kolkata, India, This dish requires three small steps -  1. marinate the meat, 2. cook 3. assemble. 1 Thank CaptainDanny . Bake the skewers in the oven at 375 deg F for 30 min (or until cooked) or over a nonstick skillet (spray some oil). Cut cucumbers and limes for garnish. Copyright © Cookpad Inc. All Rights Reserved. They are offering contactless service currently. A 'pilgrimage' to Peter Cat for their Chelo kabab is a must. Reviewed September 30, 2020 . Did you make this recipe? Image: Shutterstock, 3 tbsp dried fenugreek leaves (kasuri methi) powder. 3. Chelow kebab is the national dish of Iran, which is generally served with saffron basmati rice and accompanied with a grilled tomato. Let it marinate it for at least four hours. The Ambiance and the food (i.e. - See 2,471 traveler reviews, 630 candid photos, and great deals for Kolkata (Calcutta), India, at Tripadvisor. It is considered the "national dish" of Iran. For restaurateur Nitin S Kothari, travel doesn’t end with souvenirs but with bringing back flavours and ideas. Refrigerate for three hours and take a handful of the mutton mixture and mould onto a skewer. Service. The ambiance was good but noisy. Cut the chicken cubes and marinate (2 hr minimum for the best taste) using all the spice powder, lime juice, yogurt, finely chopped mint leaves, oil, salt and pepper. 3. Peter Cat, Peter cat, Peter Cat… We must go there is what my good friend’s sister told us while I was in Kolkata-India early this year. In the same pan, heat oil and add water (needed to cook the rice fully). 3 reviews. Chelow kabab is an Iranian dish consisting of cooked rice and one of the many varieties of Iranian kebab. Chelo kebab bait to dupe people: Peter Cat & Mocambo owner files complaint with Kolkata Police cyber crime. Peter Cat. Add the six eggs and saffron and blend gently. 1. Lastly, add the three cubes of the cold butter and serve. Bake in oven or non-stick skillet for 375 deg F until cooked through. 5. In olden days putting a raw egg yolk on top of the rice was very common which is no longer in practice. The chelo kabab is famous in Peter cat but alobg with this one should taste prawn cocktail and sizzler which is awesome. Chelow kabab is an Iranian dish consisting of cooked rice and one of the many varieties of Iranian kebab. The chelo kabab is famous in Peter cat but alobg with this one should taste prawn cocktail and sizzler which is awesome. All reviews kebab rice prawn cocktail mutton steak fries prawns chelo kababs signature dish … Add cinnamon sticks and cardamom and stir. Date of visit: June 2011. Parboil rice and keep aside. The Ambiance and the food (i.e. Share a picture of your creation! Four years later, when he opened Peter Cat Restaurant, he introduced the chelo kabab in a slightly tweaked format, replacing the beef with mutton and chicken and skipping the raw eggs.“What started as a dozen plates per month has turned into 35,000 plates a month.” Ordering kebabs may be a gamble elsewhere, as you never know if it will be as luscious as you expect, but when Peter Cat’s red head-geared maître d’hôtel arrives with a platter of buttered rice and kababs, you can have no fear.