Alu Kabli—a Kolkata aloo chaat recipe: There is perhaps no school in Calcutta that does not have an alu kabli vendor outside its gates. At tiffin breaks, or after school, children gather around the tiny makeshift stand that the alu kabli seller sets up with all the mise en place—boiled potatoes, chopped onions, green chillies, containers of alu kabli masala and salts, bunches of coriander leaves, a bowl of tamarind pulp and lime—ready to rustle up fresh chaat. As the alu kabli kaku (uncle) chops the potatoes with a rickety knife, sprinkles the spices, squeezes the lime, the tamarind pulp and tosses everything together, children stand around and watch with rapt attention, mouths watering. Within minutes freshly made alu kabli is filled into tiny thongas (small pockets) made from old newspaper and handed out—to be hungrily devoured and shared with friends.

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