The team at Flurys has taken care not to change the memory bank of recipes and yet upgrade things, and the eggs Benedict are a must-try. Flurys is a magic word to anyone who has lived in Kolkata. Much of the memory has to do with the place itself which sits majestically at the beginning of Park Street, which in its hey-day was compared to Park Avenue in New York and Trafalgar Square in London. A lot of it has to do with the food. It may not have been ‘fine dining’ but people still drool over their beans on toast enhanced with chopped onions and green chilli and their delicate asparagus rolls.
The cake that walked
Well known author Bachi Karkaria has written a sizeable book on Flurys of Kolkata. “It’s a short street with a long lineage... Park Street was born of the Raj, and still bears the genes of colonialism’s shrewd father and sybaritic mother. Park Street is every Calcuttan’s rite of passage. Each acned adolescent must go through the throbbing, smoke-filled rituals of its many mystic dance floors to emerge a man. Or a woman... The functional white box with the blue logo has changed to the tearoom’s newly sensual pink with chocolate lettering but it remains the staple accessory of the traveller returning from Calcutta to satisfy the imploring of colleagues to bring them back a taste of their youth.”