Especially in my two restaurants, I can tell you without any doubt that over 90 per cent are Bengalis. What I must mention is that I initially made an effort to keep only Indian food. The pub was originally opened in Laurel Canyon by British musician Kim Gardner in 1982. We have around 140 people working in Mocambo and another 140 in Peter Cat and I have a direct connect with most of them. We had a very nice confectioner under chef Prandhe and for lunch we would have Anton Menezes tinker with the piano, and there was a very famous violinist, Stanley Gomes, who was par excellence. The most satisfying thing I tell you today is that there are more Bengalis coming out. They released their first album, Sinema, in 2011. Poaching is inevitable but see, you can’t stop somebody from going away. ‘Then what good am I?’ he asked. !, 18A, Park Street, Park Street Area, Kolkata. But I like rice and people in Calcutta like rice too, so I said, why not have a dish that can combine rice with kebabs? Again, the European influence could be seen in the Au Gratin and the Russian dishes like Chicken A La Kiev and Chicken Stroganoff. Well, even then people would say, why can’t we have a Roast Chicken or Fish Fry? I personally like roomali rotis and chaanp, so the speciality of the initial menu was mutton chaanp, chicken chaanp and roomali roti. That led to the sizzler being introduced in the late ’80s, which has become a speciality at Peter Cat. So also with restaurants; I’ve seen restaurants in Europe that are over a 100 years old and they’ve kept the look and cuisine exactly like it used to be earlier and people welcome it. Then finally, when he was around 70, he told me, ‘Now, I beg of you, let me go’. It’s like anything else, people may like new buildings but old buildings have their own charm. The only change I made was to scrap the music. One could say Mocambo was the first nightclub; it not only had live music but a dance floor too. Then he said, ‘But I feel very bad, you know, others are working and I’m just sitting there like a big shot’. THE CHANGING FACE OF PARK STREET  THE WAY FORWARD But god is so kind I tell you, that even after those 70 seats, we are full. — Karo Christine Kumar Without alcohol, Exclusive of applicable taxes and charges, if any, Cafe, Fast Food, Desserts, Beverages, Sandwich, Mexican, Italian, American, Tex-Mex, Bar Food, Beverages. We order 4 original chelo kebab and 1 mutton chelo. Nowadays, in nightclubs you have those strobe lights and laser beams connected to the music. By continuing past this page, you agree to our Terms of Service, Cookie Policy, Privacy Policy and Content Policies. He stayed for another six-seven years. This lazy cat was in no mood to move - and she simply sprawled out on the floor of a restaurant. They have prawn cocktail, soup, biryani, this, that and end it with big large tutti-frutti! In the ’70s, a restaurant meant Park Street, so I started looking around and the place that I finally took used to belong to the Calcutta Customs. The food may be good but if you have a grouchy-looking fellow taking your order, it will ruin your appetite. THOSE WERE THE DAYS OF THE DJ! When the customer comes, he sees their face and he connects their face with Mocambo. Copyright © 2020 The Telegraph. Prandhe was instrumental in shaping and creating, initially, what Mocambo is today. They may come out once in two months but when they come, they have a ball. Order Online. Calcutta being Calcutta — it’s not Mumbai or Bangalore — people were not so easily going out, people were more conservative. The Europeans have always been the best restaurateurs and confectioners, so my father got this guy, Antonio Prandhe, who became the first chef-cum-manager of Mocambo. So if you look after your guys, there’s a better chance that he will look after you in turn and he will have a happier look around him. No one eats kebab with rice; it’s just not done! It’s been wonderful because as more and more eateries open, more and more people are eating out. And that’s how the Chelo Kebab came about. Watch full episodes of your favorite HISTORY series, and dive into thousands of historical articles and videos. A combination of chicken and mutton kebabs, rice, eggs… and who doesn’t like butter? Borrowing all he could (fifty thousand dollars) he sought to build a restaurant in the heart of the city, but as an outsider he could not break in. When Mocambo opened, it had live music, a six-piece band fronted by Anton Menezes, and with a male and female crooner. Chicken Marakesh, Beckty Meunier, Pistachio Ice Cream, Fish Meuniere, Chicken Irani Kebab, Prawn Butter Masala, Family Favorite, Courteous Waiters, Retro Ambience, Classic Ambience, Sophisticated Ambience, Dress Code, ₹1,000 for two people (approx.) All the goods that were confiscated at the airport would be auctioned there. He was quite a perfectionist and insisted on running the restaurant in an absolutely proper way. The establishment then moved to Sunset Boulevard in 1985, where it remained for nearly 30 years. I started Peter Cat in 1975. I had to get a second tandoor, then a third and a fourth to take the load. Unknown, untrusted, and with “an idea so crazy that Seattle would never go for it” Peter fought to find his start. All trademarks are properties of their respective owners. Yes, the restaurant boom has had a great effect but I must add that it’s been a wonderful effect. My father had seen this in Europe, where you go for a meal and musicians come around playing for you at the table. I’m not in the picture at all. The Cat & Fiddle is British Pub and restaurant located in Hollywood, California.. A lot of people ask me why don’t I open in other cities or other places in Calcutta, like Ballygunge, which has got a lot of potential, or Sector V? But what happened is that, a group of six people would come in, five people would want Indian food but the sixth would want a soup. But of course, I tell my staff that don’t forget competition is increasing, you’ve got to work harder and make sure your food is par excellence, your service is okay, your behaviour with customers is okay because now you’ve got more seats available than customers. And that’s how he left. Today because Mocambo is known for its Continental cuisine, obviously people eye our cooks and try to reproduce something like that. When I proposed the idea, he said cheekily, ‘Mr Kothari, I’ve been seeing the queue outside your restaurant every day and I’ve been waiting for you to make that proposal for the last 10 years!’ So, after acquiring that space, we increased our capacity by 70 seats in January 2016.