“Pujo in Kolkata is not just a festival, it’s a way of life,” says Toonika Guha, who runs Toontooni’s Table, a Bengali supper club that celebrates the flavours of her hometown. “For the average Bengali, Pujo is a very outdoor event. People will visit anywhere between 5–20 pandals a day, often without breaks. So, street food becomes very important as sustenance for when you’re on the road the whole day—or night.”
Among the countless treats that line Kolkata’s bustling streets, one snack reigns supreme: puchka. “Puchka is not just food, it’s emotion,” Toonika explains. “It’s the ultimate crowd favourite during Pujo. No matter the time of day or night, you will find puchka stalls buzzing with life. The sound of the puris cracking, the tang of the tamarind water, the laughter of friends crowding around the thela—it’s a ritual we’ve all grown up with.”
She laughs while recalling her own Pujo memories. “I can’t count the number of times I have eaten puchka post-midnight or in the early hours of the morning during Pujo. The energy of those late-night pandal-hopping sessions is fuelled as much by puchka as by the festive spirit. Of course, we do have to reckon with the acidity afterwards, but that’s why antacid brands spend a lot of money to advertise themselves across the city at that time!”
Recreating authentic Kolkata-style puchka at home, Toonika adds, is both nostalgic and rewarding. “The magic is in the details—the crispness of the puris, the spicy potato mash, the tangy tamarind water that hits all the right notes of sweet, sour, and fiery. When done right, you can bring home that very same joy of standing at a roadside stall in Kolkata, jostling with friends, waiting for your turn as the puchkawala hands over one puri at a time. That first bite is always unforgettable.”
