For sheer sweet anand!
The Bengali spread at Taj Krishna heralds the New Year
What : Bengali food fest
Where : Firdaus, Taj Krishna
When : Till April 24
Do you like food that you can taste with the inside of your nose? Not fragrant foods, but foods that actually get up your nose, knock the juice out of your sinuses and leave your nasal tract tingling. The best known of these of course, is mustard and some Bengali mustard sauces have nose-tickling properties. Mustard oil is the Bengali oil. It now gets bum rap as being heavy and unhealthy but imparts a wonderful flavour to food.
In Hyderabad, a man with a relatively low income will salt some of it away for a rainy day. In Calcutta, a man with exactly the same income will spend his money on things that matter. Each morning, he will read at least two newspapers and develop sharply etched views on the state of the world. Each evening, there will be fresh (fresh-water or river) fish on his table. His family will be encouraged to appreciate the power of poetry. And for him, religion, culture and food especially the famed `sweet tooth' will be in inextricably bound together.
To honour this inimitable Indian and welcome the Bengali New Year, Taj Krishna is hosting the Amar Bangla food fest at Firdaus. With an option for thalis or a la carte, the tongue twisters of dishes include Aam Pora Shorbat (raw mango pulp flavoured with cumin) Begun Bhaja (deep fried egg plant) and Mochar Chop (spicy banana flower cutlet) for starters.
The non-vegetarian course includes the famed Sorse Ilish (hilsa fish spiced with mustard), Bektir Jhol (bekti in a light gravy tempered with kalonji) and Murgir Gota Masala (boneless chicken pieces cooked with juliennes of ginger, garlic, onion, tomato and whole spices).
The vegetarian cart includes Chanar Dalna (fresh cottage cheese dumplings cooked in light yellow gravy), the fragrant Bashanti Pulao (basmati rice flavoured with ghee, nutmeg, green cardamom powder and saffron water and the Loochi (deep fried puff bread). As for the Rossogollah it's wonderful and a far cry from the rubbery white things that float in tinned cans of sugar syrup.
Chef Biswas who has flown in from the Taj Bengal, Kolkata serves up these authentic flavours till April 24, for both lunch and dinner.
Now just follow your nose and let those taste buds and tummies make a journey of delicious proportions.
Send this article to Friends by