Wholesomely Bengali

What makes Bengali cuisine one of the soul satisfying culinary delights is its variety. On one side you have the street food that includes the Fuchka with its sharp and tangy masala paani, Macher Chop, Dimer Devil and Singara Gugni (The Calcutta Samosa),

Macher Dimer Bora (Fish egg pakora) and the quintessential Baigun Bhaja that do not shy away from getting deep fried, and use an abundance of masala, and kolkata rolls; on the other you have the refined recipes that use mustard paste, posto (poppy seeds) gravy, panch poron masala powder in a combination of fresh vegetables,

amazing variety of fish, and of course the lamb and chicken almost always cooked along with potato in nice and flavourful gravies, and the use of mustard oil. Then there is the baat (rice) made in its many variants, and not to forget, the desserts. How can just one state have an abundance of everything? It’s the rich soil, many rivers, sea and everything else that work in favour of West Bengal’s cuisine.

The all day diner, ‘Chill’ at Radisson Blu, Banjara Hills is hosting a Bengali Food Festival and during the promotion will have an exhaustive menu of Bengali food as a part of the menu. And what makes it a must visit for lovers of this unique cuisine is the attention given to detail in creating a menu that does not miss out on much. It feels like Ghar Ka Khana recreated with all the love and care that the elaborate making process of Bengali dishes demands.

The menu changes every day and one can expect the likes of Rui Macher Jhol, the famous lamb curry Kosha Mangsho, the innocent sounding sukto that involves a long making process using a variety of vegetables including bitter gourd, the simple vegetarian curry chor chori,

Aloo Jhinga Posto, Shoshe Papda (fish cooked in mustard gravy), Bhapa Maach, the variety of dal (Bhajamoog dal, Masoor Dal, Narikeldiya Cholar Dal), salads, Ghee Bhat, Misti Pulao, Basanti Pulao and of course the huge line up of desserts; chenna jalebi, pantua, sandesh, rosogolla, kalojamun, Aam Chamcham, Basundi and several more. Interestingly, the menu also has the uniquely Bengali chutneys and the vorta (Macher, Bhetki, Aloo, Mangsher etc).

Bengali Food Festival will be on during the dinners at Radisson Blu till June 26.

By:Rajeshwari Kalyanam