Aromas of Bengal

There are quite a handful of places in Hyderabad, which serve the Bengali cuisine, however, there are less or no eateries that serve dishes from East Bengal (Bangladesh). This trend is being changed by GGE Aroma restaurant, Kompally, Hyderabad, which is conducting a food promotion titled ‘Bhuri Bhoj’, where cuisines from both East and West Bengal are being served. Curated by Chef Dipankar, who has been flown in from Kolkata, this festival promises to be a sumptuous feast of Bengali cuisine. In the West Bengal cuisine, the dishes are the subtle flavours of Posto (poppy seeds) and Radhuni (wild celery seeds) and lean towards the sweeter side. While on the other hand dishes from East Bengal are spicier with Shorshe (sesame), Paanch Phoron and green chillies. The aromatic rice of Bengal - the Gobindobhog Chaal is a central piece around which the menu is designed.

“We wanted to serve cuisine from the East and the West, as not many places cater dishes from the other side. We have got Chef Dipankar, who worked for a couple of years at the famed at ‘6 Ballygunge’ in Kolkata,” Nupur Mukherjee, the owner of GGE Aroma, shared.
“Although the fish (Maach), and Chingri (prawns) form the centre of a Bengali meal - there is enough on offer for the vegetarian - the classic ‘Shukto’, ‘Mirpuri Bati Chochori’, ‘Bhaja Mooger’ dal and ‘Chhanaar Dalna’. Mutton enthusiasts can treat themselves to ‘Dhakai Pora Mangsho’ in addition to the classic ‘Kosha Maangho’,” Nupur added.

More than a year old, GGE Aroma is a Fine Dine restaurant dedicated to serving authentic multicuisine to the guest. Its repertoire consists of Andhra, North Indian and Chinese cuisine prepared with care to preserve the authentic ingredients and process. “For this Bengali festival too, the typical spices are sourced from Kolkata. It keeps the interest of its diners intact by hosting different festivals centred around various cuisines. Thai, Andhra being a few previous ones,” she said.

The food festival Bhuri Bhoj is on until February 15.