Welcome to a new series on our channel, where we go behind the scenes at restaurants that fascinate us, to learn what goes into bringing us the lovely meals and happy times we enjoy when we eat out. This is the fourth and final episode, featuring Trincas Kolkata’s signature sizzling pork chops in a mushroom-pepper sauce.

This video includes a recipe of the brown stock that forms the base of many dishes on the continental menu. In this dish, it will be used to make the mushroom pepper sauce that goes with the pork chop.

**This recipe is a good example of Calcutta-style continental cooking— continent here presumably referring to Europe. The cooking is very unorthodox. It uses lots of local flavours and cooking-styles, and plenty of spices in European inspired recipes.**

The ingredients reflect the various communities that have lived together in Calcutta. That is how you end up with Chinese oyster sauce and British Worcestershire sauce in the same marinade.

This series is not sponsored by Trincas but was made possible with the support of their incredible staff. Special thanks also to Willie Walter’s Quartet for the music, recorded live at Trincas on 11 December 2021.

🎵 Willie Walter’s Quartet on Instagram:
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🥘 RECIPE WITH INGREDIENT LIST 📝

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