Per Person 1350/-
Noida , Uttar Pradesh
Views in the last week:27
  • Duration2 - 3 hrs
  • Group Size10 Foodies
  • CuisineBengali
  • Timing 8:00 PM onwards
  • Meal Type Dinner
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A Bong Belly Affair

The land I come from - Bengal - is known for two things: art and food. This feast is a perfect jumble of my culinary skills and my Bengali roots. This feast is a Bengali cuisine lover's haven. If you're a newbie, then this is all the introduction you need to fall in love with the cuisine. I try to present most of my heritage on your plate by offering four-courses and different flavours to serenade your palate and transport you to the gullies of Calcutta. I, assure you that this feast will leave you with a stomach and heart full of love and warmth.

  • Menu

    “A Bong Belly Affair ”

    (4 course meal)

    Are You a Pure Vegetarian?

    Welcome Drink Coconut Punch

    Fresh coconut water spiked up with Limca and a dash of Chatr Masala (Indian spice) & Pudina (mint).

    Appetisers Begun Bhaja

    Delicately spiced slices of Aubergine which are marinated in salt and turmeric and pan-fried for a crisp and crunchy twist.

    Chingri Pakoda

    Shrimps with lime juice, Cumin powder & salt, deep fried for the crunchy feel. This dish is about celebrating all Bengali occasions.

    Main Course Bhaja Moong Dal

    A Bong version Lentil Soup prepared with no Onion or Garlic. Bhaja refers to “Fried” however this Daal is prepared with dry roasted Moong Daal and tampered with Desi ghee and spices.

    Narkel Kumro Sorshe Diye Bhaja

    Pumpkin cooked with freshly grated coconut and mustard seed paste. It has a sweet flavor and is a delight.

    Sorche Maach

    Rohu fish cooked in mustard paste. An authentic taste of fresh-water Fish and Mustard oil plays a very important role here. The aroma of the dish is primarily because of the mustard paste and mustard oil. The fish pieces are deep fried and then cooked in the Mustard paste.

    Kosha Mangsho

    Quintessential Bengali mutton gravy. A Bengali recipe of mutton kosha, where the mutton is marinated in yogurt, with mustard oil and turmeric and cooked in traditional Bengali spices.

    Steamed Rice

    Plain rice to go with the gravy dishes.

    Condiments

    Misti Aamer Achaar (Bengali style pickle), Papad (a thin, crisp, disc-shaped food from the Indian subcontinent) and Tomato Chutney with Kishmish & Aam Shotta

    Desert Simayer Payesh with Gur

    Rice pudding is one of the most authentic Bengali desserts. It is made of rice, milk and jaggery.

More About The Chef

I am a wordsmith by profession and a home-chef by choice. My grandma’s kitchen has been my pandora’s box of rare spices and different flavours on which I grew up in Calcutta (West Bengal). From cooking in wood fire to today’s modular kitchen, food has seen a lot of transition. So every time I look to destress, I turn towards my kitchen where I juggle and play with flavours and spices.

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