Eventually, once I started working, and the concept of summer vacations and winter vacations got reduced to a hurried, annual week-long trip to Calcutta, the importance of having C R Park just a stone's throw away, dawned on me. It began with the lure of the much-talked about mutton ghugni. For those, unfamiliar with Bengali cuisine, ghugni is generally black gram or dried yellow peas or dried white peas cooked in gravy and the one I am talking about is served with chunks of mutton, along with the usual garnishing of raw onions, green chillies, coriander leaves and a sprinkling of kurmura to top it all. Then there was the egg-chicken roll, before which all other rolls must bow. If a roll does not squirt tomato ketchup and chilli sauce with every bite, leaving you with mouthfuls of spicy chicken and raw onions, it is not a roll. The fish cutlets, Calcutta special biryani with potatoes and boiled egg, mutton kobiraji followed, driving home the point that I was home.