'Poila Baisakh' becomes a major culinary event for foodies
As poll-bound Kolkata took a break today to celebrate Poila Baisakh, the Bengali new year, stand alone eateries and restaurants of major hotels rolled out new dishes to greet the Bengali gourmet.
Typical Bengali veg and non-veg items were served in some restaurants while lip-smacking street foods took centre stage in some.
'Sonargaon' of Taj Bengal rolled out specialities of the region like topse fish fry, kosha mangsho, echorer kaliya,shukto, radha bolobi, kacha aam er chutney.
'The Junction' of the same hotel introduced a specially crafted menu drawing heavily from street food items – machher chop, mangshor chop, mochar chop to postor boda, a Taj Bengal
spokesperson told PTI.
Joining two provinces of different frontiers, the Park Plaza introduced 'Kapurthala to Kolkata' culinary journey where 'Macchi Amritsari', Masala Aloo Dum, Sarson Ka Saag will complement Chingri Malai curry, Kadai Chicken and Doi Potol,Executive Chef Jayanta Banerjee said.
General Manager Avneesh K Mathur said the culinary route, reflecting the nature of both Punjabis and Bengalis to celebrate life, can be explored from April 13 to April 23.
At the speciality Saptapadi Restaurant, themed on Bengal's evergreen matinee idol couple Uttam Kumar and Suchitra Sen, fusion is the buzz word with typical Bengali items like Mochar tarkari has been given a Latin American spin in 'Tex Mex Nachos With Refried Mocha'.
Similarly, there is 'Ranga Aloo, Karai Suti, Mangshor Pie' (A Scottish dish made with Bengal mutton and sweet potato served with garlic bread and house salad), 'Baked Dab Chingri Alaska' and 'Ilish Steak', are also there. Its chef and co-owner Ranjan Biswas said, "Timeless songs from Uttam-Suchitra films were played in the background when food is served on earthenware cutlery." 'Durbari' and 'Café Swiss' of the Swissôtel offered an array of mouth watering Bengali dishes even for overseas guests.
The Bengali Food Festival offers a lavish spread of Gaach pathar chop (Crumb fried jackfruit patty), Agune pora parshe (Parshe fish marinated with freshly ground spices and cooked in tandoor), Posto diye potoler dolma (Stuffed sweet gourd cooked in spicy poppy seed gravy) etc, Subhrajit Bardhan, General Manager of the Swissôtel Kolkata Neotia Vista said.
Swissotel's neighbour, two-star facility 'The Fern' introduced 'Murshidabadi Murgi', 'Begun Pora', 'Macher Matha Diye Jhuro', 'Pabda Mach Bhaja', 'Basanti Pulao', and many more for two days starting on April 14.
At the newly launched The Palms Restaurant, the main course of Oriental Menu launched during Bangla Nabobarsho comprises some traditional Thai, Malaysian, Cantonese and Japanese recipes reflecting the eclectic taste of world traveller Kolkatan, its owner Priyadarshini Dey said. "As the urban Bengalee is more familiar with signature dishes of South-East Asia, he looks for inventions on this day and hence we have Braised tofu with aubergin, water chestnut, Jaismine tea smoke organic pork ribs, among others," Dey, the woman entrepreneur said. As food and music go hand in hand on first day of Bengali calendar, noted singers performed alongside younger musicians at 'Sholoana Bangaliana', a restaurant that thrives on Bengali cuisine.