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Cholo Bangla Khawa Khayi!
Highlights
A drive all the way to Nizampet Crossroads, Kukatpally for a taste of Bengali food - it better be good. Nabanno is nestled on the third floor of a commercial complex and flanked on all sides by American fast food with the Dominos and Pizza Huts of the world trying to catch the eye of the passersby.
The cosy warmth of the interiors, the delicious aromas of the Maach and Poshto and great service mark the Bengali speciality restaurant at Kukatpally, Nabanno
A drive all the way to Nizampet Crossroads, Kukatpally for a taste of Bengali food - it better be good. Nabanno is nestled on the third floor of a commercial complex and flanked on all sides by American fast food with the Dominos and Pizza Huts of the world trying to catch the eye of the passersby.
As you alight from the lift and step into the warm interiors of the restaurant, you are immediately transferred to another world – a quiet and cosy middle class Bengali drawing room of the 70s replete with an arm chair and gramophone and the aromas of the Ilish, bekhti wafting in to titillate your taste buds and the sonorous voice of Hemant Mukherjee delighting your ears.
The well-spaced seating, ethnic décor, the walls covered with paintings that showcase the fusion of tradition with modern and the large photographs and Bengali poetry; each and every element of the eatery add to the warmth. Nabanno is like a dream come true for the founder couple Subhasish and Paramita Ganguly.
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“We realised that there are no restaurants that serve the recipes that my mother and grandmother cooked in their kitchens. We did a lot of research for many years, went to West Bengal to get our chefs and now we have a team that I am proud of. Some of the dishes that we serve here are not found anywhere else in the city,” shares Paramita.
Indeed, a few Bengali recipes are so time consuming that even Bengalis do not make them at home, often. And when the delicious patties of Narkel Postor Bora made of grated coconut and ground poppy seeds, the Roshun Bhapa Maach – fish delicately steamed and infused with garlic, Ilish Paturi – the Hilsa fish wrapped in banana leaf and steamed with its profusion of mustard sauce and the Macher Chop – the famous street food that involves a laborious cooking process using the banana blossom and special masala giving it a robust, mildly sweet taste, are all available with their authentic flavours intact on a restaurant menu and that is value for money, why take the trouble of toiling in the kitchen.
Also on the Nabanno menu are the Bhetki fish fry, Fish Chop, Dhokar Dalna (the lentil cakes curry) that can be had with hot steamed rice and the Koraishutir Kochuri (puris stuffed with boiled peas) eaten with plain, yet surprisingly delicious and uniquely Bengali moong dal and the spicy Anglo-influenced Dak Bungalow Mutton.
Apart from the predictable Rosogolla, the must try dessert on the menu is the Kheer e Bhejano Patishapta – the pancake stuffed with coconut, khova and palm jaggery or sugar soaked in sweetened milk is the best way to end a sumptuous meal. And as Bengalis would say - Khawa-ta amar khub bhalo legeche
By:Rajeshwari Kalyanam
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