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Bengali cuisine is so richly influenced by both Epar Bangla and Opar Bangla recipes that I thought of doing a lunch having traditional and modern recipes from both sides of Bengal. Our love for each others cuisines is reflected in every dish. A humour that we have between Bengalis from both sides adds flavour to these dishes-Sada Pulao – a recipe that is loved by both Bangal’s and Ghoti’s. Rich with addition of ghee and full of flavour
-Lebu Pata Faridpuri Shukto – Shukto we love and our cuisines starts with Shukto but this dish in particular is top notch with addition of Gondhoraj Lebu Pata which is so special and unique. A classic cuisine from Faridpur
-Chingri Khosha Chorchori – A dish from Khulna where Chingri or Shrimps are added with peels of Lau (Bottle Gourd), Potol (Pointed Gourd), Aloo (Potatoes) and gives rich flavour due to mix of shrimps with vegetable peels.
-Lau Khosha Chorchori – Lau or Bottle Gourd is used in every ways whether veg or non veg and peels in particular with Potato peels adds a rich flavour during this Summer time
-Moong Dal Curry - Moong Dal or Lentils is cooked with spices to make a curry which has potatoes and onions too. A thick curry from Dhaka.
-Murgi’r Manohora – Murgi or Chicken cooked in Ghoti style where marinated chicken with spices is dancing in thick gravy a a melt- in – mouth recipe. Manohora means which attracts the mind and this recipe does exactly that
-Mangsho Shorshe – A Thakurbari Ranna style where mutton is cooked with mustarr paste and mustard oil would surface on top. Goes best with Sada Pulao
-Panchphoron Chutney – a season to enjoy Raw Mangoes or Kancha Aam and this chutney is just that with Panchphoron roasted and made into a powder sprinkled on top to give a extra kick to the chutney
Experience hosted by Madhumita Bishnu
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Event Venue
New Alipore, Sitaram Enterprise, Ganga Prosad Mukherjee Road, Paddapukur, Bhawanipur, Kolkata 700025, India, Kolkata
Tickets
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