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From the heart of Bengal
The cuisine of Bengal has an enormous variety of mouthwatering vegetarian and non-vegetarian delicacies. Deccan Pavilion at ITC Kakatiya is hosting a Bengali food festival. The food promotion will be on till January 17.
Master Chef Ramesh Dhani is showcasing authentic recipes, from the ‘land of two rivers’ at ITC Kakatiya, which brings in a taste of perfection and feel of home delicacies, but with a tasty twist
The cuisine of Bengal has an enormous variety of mouthwatering vegetarian and non-vegetarian delicacies. Deccan Pavilion at ITC Kakatiya is hosting a Bengali food festival. The food promotion will be on till January 17.
Treat your palate with strong and fiery specialties of this spectacular spread such as Shukto, Shaak, Loochi, Machher Jhol, Doi Machh, Chingri Malai Curry, Shondesh, Misti Doi and much more at the fest.
Master Chef Ramesh Dhani has been specially flown in from ITC Sonar Bangla, Kolkata, for the festival and he meticulously prepared the menu for the food promotion. His Chingri Malai (prawns curry) is cooked in coconut milk and paste, surely tantalises the taste buds.
Aloo Dum is another delectable dish at the fest. The specialty of Aloo Dum is that in its tadka panch puran (five spices) is used, making it the much sought after dish. Ghee Baath (rice with ghee) with moong dal and green peas and the confluence of lamb curry and loochi takes one on a gastronomical ride.
“I have brought a few ingredients from Bengal for the authenticity of the dishes. I have not worked with murrel fish earlier but in this fest I will use murrel fish as it is a local favourite and I am sure the mélange will work spectacularly. We have five non-veg and six veg dishes along with rice, starters, rotis, etc,” Chef Dani shares.
Bengal is also famous for its delicious desserts, and the fest is incomplete with the authentic sweets from the east. Sondesh, Rasagulla and Mishti Doi among others make a perfect combination for the people with a sweet tooth.
