Shraddha Kapoor Feats On Sweets And Street Food During Stree 2 Promotions In Kolkata

Shraddha Kapoor’s Stree 2 promotions have taken her to Kolkata this time. And when you are in the City of Joy, relishing sweets and street food is a must. Safe to say, the actress tried them all. In her latest Instagram Stories, she was seen helping herself to bhapa (steamed) sandesh and rose-flavoured sandesh. Ask any Bengali, and you will know why the sweet is savoured by everyone here. Watch Shraddha Kapoor’s Instagram story below:

Also Read: “I Skip Lunch Before Coming Here”: Irfan Pathan Enjoys A Lavish Dinner At Adnan Sami’s Home

Next on Shraddha Kapoor’s menu was crunchy, crispy, and tangy golgappas, popularly known as phuchka in Kolkata. The picture was presumably taken at a restaurant where the chef also held a plate of this flavourful snack bomb in his hands. Golgappas may not have been the only item Shraddha feasted on. Why? Well, displayed on a table were other lip-smacking chaat items like dahi bhalla, papdis, chopped vegetables, coriander leaves, bhujia, and lemon slices. We can only imagine what a gastronomical adventure Shraddha might have had!

Drooling, already? Check out these delicious chaat and sweet recipes for a wholesome combo:

1. Paapri Chaat

Nothing can beat this iconic Indian snack made with crispy papdis, topped with dollops of yogurt, and coriander and drizzled with tamarind chutney. Full recipe here.

2. Corn and Pomegranate Chaat

If you are seeking a healthy alternative to chaat, then what’s stopping you from making this one? Fresh flavours of pomegranate and orange infused with corn and served with chutney will make your tummy do a happy dance. Check out the recipe here.

3. Egg Chaat

This one is for all the non-veg lovers out there. Crushed boiled eggs, garnished with tamarind, cumin, and a zest of lime juice are all you need to satiate your hunger pangs. Find the recipe here.

4. Gulab Jamun

How can you say no to these juicy and sugary balls of sweets? This festive-favourite mithai is prepared with khoya, dipped in saffron and topped with a generous amount of sugar syrup. Read the recipe here.