Peerless Inn's Aaheli's mango festival offers unique dishes
With the advent of the monsoon, Aaheli has decided to curate some of Bengal’s most exquisite dishes with a dash of the ambrosial taste of mangoes. Buckle in for a gastronomical adventure, with mouth-watering food that the inn has to offer for connoisseurs and foodies alike. The mango special dishes will be served alongside the a la carte menu. “We make sure to include mango special dishes every year around this time, especially because this particular transitional period between the months of June and July provides us with a plethora of varieties, both in raw and ripe forms. At Aaheli, we try not miss out on the touch of Bengal in our dishes as we believe summers in Bengal are incomplete without the fruit,” says Rupam Banik, the group head chef at the Inn.
The four-course meal includes platters such as Aam er Ghol, Aam Pora Shorbot, Aam Mangsher Chop, Aam Bhetkir Paturi, Aam Potoler Dorma as well as Aam Doi, Aam er Patishapta and Aam Rajbhog. We recently dropped in for a dinner date with the king of fruits. We were greeted with chilled, tangy glasses of Aam Pora Shorbot, a refreshing drink that stands pretty close to the North Indian Aam Panna. In fact, the ingredients are more or less the same. The difference lies in the subtle smoky flavour of the aforementioned beverage.
Next up were appetisers such as Aam Mangsher Chop — crispy dollops of lamb and raw mango, Aam’er cutlet — spicy flat patties made of potato with piquant bits of mango and our personal favourite — Aam Murgir Bora- Fritters made of minced, grilled chicken that carefully cupped little cubes of raw mango.
Aaheli makes it a point to look after preferences of its clientele, and hence has included mango in mains of both Aamish (Non-vegetarian) and Niramish (Vegetarian). For us, Atulonio Aam Chingri — a majestic fusion of Tiger Prawn and mango, definitely stood out as the piece de résistance. It would also be a grave mistake to overlook Aam Tel Ilish — Hilsa cooked with pickled mango oil.
We were spoilt for choice at the end of the fruity safari as we had to choose from an array of sinful desserts, amongst which we opted for Aam Doi — mango flavoured sweet yoghurt, Aam’er Patishapta — a rendezvous of the wintry sweetmeat with the summery mango and Aam Rajbhog — humongous mango flavoured cottage cheese dumplings immersed in sugar syrup. “We have mainly used locally sourced Alphonso and Himsagar, and tried to keep the portions enough to be shared by two people,” adds Banik.
On till July 26. Meal for two Rs 2,500++.