The ongoing Bengali food festival at Radisson Blu in Pashchim Vihar delights on most counts
I have always been fascinated by Bengali cuisine. Dominated by fish, rice, desserts and the ubiquitous, tantalising aroma of mustard, Bengali cuisine has a truly distinct character. Showcasing this character is Radisson Blu Hotel New Delhi Paschim Vihar, which has come up with a Bengali food promotion at its Indian specialty restaurant Indyaki.
I like the way Chef Dheeraj Mathur has selected the dishes for the menu, but ambience could definitely have been worked upon. A little bit of Rabindra Sangeet in the background or the regional kurtas for the staff would have set the mood.
The menu offers three variants each in vegetarian and non-vegetarian sections. Chef Dheeraj Mathur started with a small portion of jhal moori and I was impressed. The preparation was tasty and took me back to the jhal mooris I have had earlier in Kolkata.
Panch phoren paneer tikka was awesome. Paneer was marinated to perfection, absorbing the flavours to its core. Begun bhaja, a roadside delicacy as much as a domestic favourite, was nice but a bit under-seasoned. Following it with macchi bhaja was a wise decision, as the fish was good and tasty, though it lacked the robust sea food aroma which I would have loved. Kasundi murgh tikka had that mustard flavour and tasted delicious, while boti kabab was more of an Awadhi preparation.
The main course was tempting and had most of the popular traditional dishes, with the exception of doi maach and daab chingri. Kosha mangsho was something special. The lamb preparation with slightly thick but smooth gravy went really well with the hot luchis. Macher jhol, with its slightly tangy taste, went well with rice. To enjoy my food more I opted to eat with my hand, leaving fork and knife aside.
Among the vegetarian options aloo posto and sukto were made in a traditional way and tasted yummy. But one of the best preparations was the Bangla pulao. Consisting of cashew and raisins and topped heavily with desi ghee, it was a complete preparation in itself and didn’t need any condiments. It was light and subtle. Cholar dal was bland and the texture could have been improved. My belly was full but no Bengali meal is complete without the desserts. Sandesh, rasgulla and misti doi were all on offer.
The promotion is on till November 19.
Price: Rs.1600 plus taxes per person