This Poila Baisakh, soak in the spirit of Bangaliana in a completely different way. Give a break to the succulent Kosha Mangsho and piquant Bhetki Paturi and explore the gastronomic journey of East Bengal with The Padma Chronicles at Durbari, Swissotel, Kolkata.
The culinary delights of opar Bangla curated by Chef Nayana Afroz from Dhaka brings to your table authentic recipes, native to the region. While one might find some similarity between the two cuisines, local ingredients, grains and even spices, add a distinct taste to the Bangladeshi cuisine. For instance, the Shatkora lemon, brought by the chef from Sylhet, a city in Eastern Bangladesh, adds a tangy twist to the mutton preparation. Radhunipagol rice also stood out for its pleasant aroma. The special menu is replete with recipes curated with local ingredients like these and more. “My basic idea was to give the people of this side of Bengal an idea of the flavours and spices of Bangladesh. The menu contains popular dishes like different varieties of vorta, distinct recipes of fish and meat,” said the guest chef informing that Bengali cuisine is influenced by Turks, Afghans and Mughals.
We were bowled over by the dexterity of the chef who made us sample the Vorta Thali that treated our taste buds to four unique kinds of vorta (minced side dish). The Hilsa and Pumpkin vorta lured us with its aroma and we relished every bit of it on our plate. While the Pora Begun Tomato Vorta gave a tangy punch, the Potol (pointed gourd) Chingri prawn was a delicious combination. Mochar Vorta goes equally well with rice and Panch Misali daal.
The menu also includes delicacies like Mustard Mango Rui, Dhakai Musallam Murgi, Morog Pulao and more, which were a testimony of the rich culinary treat of the neighbouring country. The use of almond is quite dominant in the cuisine and Ilish Korma and Musallam were a tasty testimony to it. “We wanted to try something different this time and then we zeroed in on focusing on the lesser known delicacies of Bangladesh. Chef Afroz brought local ingredients and that added to the authenticity of the festival,” said Chef Ashis Rout, Executive Chef, Durbari, Swissotel.
The appetizers have been improvised upon and we sampled flavourful Katla Kebab, coated with vermicelli. While Chicken Jaali Kebab has some similarity with kabiraji in the city, the Laupatay Pituli was a traditional piquant bite.
From the dessert section, we sampled the cardamom flavoured Papaya Kheer and small cakes of Beetroot and Mango Halwa.
The neighbouring country which is rich in Ilish is a heaven for food connoisseurs and you will have to taste it to believe it.
The festival is on till April 15.
Pocket Pinch: Rs 1500 plus tax for the three-course meal