Bengali cuisine is one that is very close to our heart. I’ve spent many a weekends having a perfectly cooked Bengali lunch and turning over in my bed for an afternoon siesta.It’s filling,it’s tasty and moreover it’s absolutely satisfying.
Taj Krishna is hosting a Bengali Food Festival with Chef Santu from Kolkata. We couldn’t wait to get to try out the dishes on offer. Between the two of us we had each a vegetarian and non-vegetarian thali. With the summer heat, the Aam Porar Shorbort and Beetnoon Gandaraj Lebu Jol provided the much needed refresh. I especially liked the Gandaraj lebu drink which wasn’t overtly sweet too.
Among the appetizers the best of Bengali street food was served. And that includes your Aloo Chop, Postor Bora, Mochhar Chop from the vegetarian side and the non-vegetarian thali featured Bengali Style Masala Fish Fry, Murgir Chop. All of these were served with fresh kasundi (mustard). The Murgir Chop was truly delicious with the kasundi.
It was time to shift to the main course. Served in quite an elegant thali, all of the dishes had been neatly arranged. The afternoon we were the vegetarian thali featured Palangshaager chorchori which is fresh spinach cooked with pumpkin and tempered with the panch phoron spices. There was also the Dhokar Dalna and Gote Rosun ar Bhaja Masala diye Aloor Dum. The Aloor Dum went amazing with a side of ajwaini luchis.
Shifting focus to the non-vegetarian side of the tali were the Chingri Malai Curry (Prawns cooked in coconut cream), a Beckti Paturi which is fish smeared with mustard paste and steamed in a banana leaf. The highlight for me among all of the non vegetarian gravies was the Nakel Kancha-Lonka diye Murgir Mangsho. Even though made with green chilies, it wasn’t overtly spicy and the flavors were just wonderful. Having a bit of the Ghee Bhaat (Rice with Ghee), Bhaja Moong Dal and Murgir Mangsho is all I could have settled for.
Malai Chingri from the ‘Best of Bengal’ spread at @tajkrishnahyd. Chef Santu from Taj Gateway, Kolkata comes down south to gives us a taste of the East. Not overtly pompous, this meal ended up being a a very close hit to home. One of the days when I sit down to enjoy a meal reminiscing about the simple flavors rather than delving too much into them. Truly Magnifique.
Bengali food is incomplete with having the sweets. So ending off the meal on a sweet note were the Mishti Doi, Nolen Gur Rosogula and Sandesh.
The Bengali Food Festival is on at Taj Krishna in Fridaus. There is a thali option and also patrons order dishes on a-la-carte.