Archive · 26 Aug 2026
Goalondo Steamer Curry Preserves a Taste of Undivided Bengal
Goalondo Steamer Curry is an old dish from Bengal.
It was made during long journeys on paddle steamers.
These boats left from Goalondo Ghat, which is now in Bangladesh.
Boatmen cooked rice and chicken curry in the same onboard kitchen.
They added shrimp paste because fresh supplies were difficult to carry.
Travellers smelled the tasty food and began asking for some.
The dish was later mentioned in writings by Syed Mujtaba Ali.
Even though the old railway and steamer routes disappeared after partition, the recipe has survived.
Goalondo Steamer Curry originated in the 19th century around Goalondo Ghat, a major river port.
Travellers from Calcutta used Goalondo Ghat to board overnight paddle steamers toward Dhaka, Assam and Burma.
Boatmen and deckhands called khalasis cooked rice and meat curry aboard the steamers.
Shrimp paste was added to chicken curry because carrying large amounts of produce was impractical.
The railway and steamer routes disappeared after partition, but the recipe survives as a Bangal delicacy.
- Who
- Boatmen and deckhands known as khalasis cooked the dish, and travellers later began eating it.
- What
- A chicken curry made with shrimp paste and served with rice aboard paddle steamers.
- When
- The dish dates to the 19th century; its transport links declined after partition.
- Where
- The curry was associated with Goalondo Ghat, where the Padma River converged with the Brahmaputra River in what is now Bangladesh.
- Why
- Shrimp paste was added because carrying large quantities of fresh produce during the journey was impractical.
- Dish
- Goalondo Steamer Curry
- Origin period
- 19th century
- Associated port
- Goalondo Ghat
- Main ingredients mentioned
- Rice, chicken and shrimp paste
- Transport setting
- Overnight paddle-steamer journeys
- Historical route
- From Calcutta toward Dhaka, Assam and Burma
- Cultural status
- A surviving Bangal delicacy