The taste of Bengal
By Roopsha Bhattacharjee | Express News Service | Published: 13th April 2018 11:19 PM |
HYDERABAD:The weather gets pleasant off as people prepare to buy new clothes as Poila Boisakh is to be celebrated on April 15. United Kitchens of India offers Bengali cuisine to welcome the traditional Bengali New Year with an array of different delights.
The vibrant ambience of the restaurant with dim light chandelier, Rabindra Sangeet in the background and antique pictures hung on the rustic colour wall to complete the festive flavour.
The Bengali food festival is a treat for the foodies where you taste the finger licking authentic Bengali cuisine . Your taste buds are tantalized by the various starters which kick starts with authentic Mochar chop (banana blossom chop) which is a prominent dish made by every Bengali household, crunchy Shimla Mirch Chop, Dhone Patar Postor Bora, Murshidabadi chicken a local dish of Murshidabad, Monger Dal Chingri, a deadly combination of fried lentils with meat, the tiger prawns are deep fried with lentils and Gagor chicken which is spicy and delightful.
If the starters are the teasers toh abhi picture baki hain mere dost as the main course wins your heart by offering Potol Qorma , Palong Ghanto (Spinach curry), Luchi with Narkel diye Cholar Da Bengali style of chana dal with shredded coconut, katla Qorma (carp fish curry) has a perfect blend of spice, Shorshe chingri (Mustard curry Shrimp), Steamed rice with Mangshor Jhol (chicken curry), Mishti Pulao and Aamer chutney (Green Mango chutney)which is a mandatory delicacy after the main course. What seems attractive is the dessert counter which offers Raj bhog and Langsha which completes my supper.
On asking how is this festival going to be different, Sharad Arora said, “They are two top most chefs from West Bengal, who are trying to keep the composition of food real and authentic and came up with unique tadka of Ghagor chicken and Shimla Mirch Chop."
Relish the buffet at `695++ for lunch and dinner. The festival is on till April 15