BENGALURU: Even as Bengalis gear up to begin preparation for Durga pujo, one restaurant in the city has already got the festive feast decked up for Bengalureans.
Bengal comes calling at Indian Kitchen – MG Road, with their Bengali food festival comprising some of the most popular delicacies of the state.
Pan Fried Illish, Illisher Jhol, Sorse Illish, Shorshe Bata Diye Rui Macher Jhol, Macher Kalia, Aloo Poshto, Kosha Mangsho,Misshti doi and Chennar paish are some of the dishes on the specially designed festive menu.
A new menu has been custom designed for the festival by 38-year-old brand chef Shaikh Istekhar Mohammed, who has been cooking since last 22 years.
Originally from Odisha, he has travelled to several parts of India and learnt Bengali, Gujarati and Marathi cuisine.
“I want to break the monotony. I want people to experiment with new flavours. If you are a South Indian, I’ll suggest you to try Gujarati, Kolhapuri, Bengali, Marathi cusines. There’s an array of flavours in Indian cuisine and with this restaurant, my goal is to encourage people to try different flavours of India,” he says.
Doi Rui Tawa Fry sets off the delightful mustard based spread, with pleasing favlours marked by the curd and ginger garlic marinate. The fish is well cooked and compliments well with the colourful presentation of sliced onions and beetroot.
The main course sees a bountiful variation of the Illish fish, with brand chef at the Indian Kitchen presenting a range of authentic recipes from the Bengali kitchen.
Machar Kalia was a sweet and spicy combination of onion, tomato paste cooked with potatoes that set the sauce for the fish that was cooked in raw mustard and spices. The dish definitely is one of the must-try curries in the main course spread.
On the other hand Lonka Bhapa Illish, sets a milder tone with subtle flavours of the sauce that is a blend of mustard, coconut milk, coconut paste and green chillis.
Kosha Mangsho, a traditional mutton dish served at the restaurant, while lacking on presentation, was well cooked in mustard oil, complimented with a onion-ginger-garlic gravy.
The Murd Deem Biriyani is not too spicy and will appeal to those who appreciate subtle flavours in their biriyani. The chicken is well-cooked in handmade masala, with saffron adding colour to the dish.
The main course curries are served with steamed rice.
The dishes are complimented with a pickle and chutney spread comprising plastic chutney – made of raw papaya, a sweet mango chutney, a mango and pudina flavoured green chutney and an Andhra pickle.
Other than the rosugullha, Chennar Paish among desserts is definitely the hero of the festive spread, served chilled in a cocktail glass. The small rasgulla cottons soaked in sweet cream -- a blend of milk, dates and jaggery.
The meal ends with sweet dried pan digestive aid. Customers can also choose from a variety of delicious mocktails to go with their meal.
Bengalureans can indulge in these Bengali delicacies at the fest that runs until September 30.