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Bengali food fest underway at Leela Mumbai; To conclude on January 22
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Friday, 17 January, 2020, 12 : 00 PM [IST]
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Our Bureau, Mumbai
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The dinner-only Bengali food festival, underway at The Leela Mumbai’s Indian restaurant Jamavar,will conclude on January 22, 2020.
Held in association with Aaheli, the Bengali restaurant by The Peerless Inn, Kolkata, it takes place between 7pm and midnight.
Patrons can commence their meal with beverages such as Gondhoraj Ghol, Aam Porar Sarbot, Kochi Dab-Er Jol (tender coconut water) or Sugandhi Lebur sarbot.
The appetisers will include Mangsher Chop (lamb mince croquettes spiced with cumin), Niramish Mangsher Chop (soya bean croquettes deep fried in mustard oil), Chatakdari Jalpori (Bengali spiced marinated prawns deep-fried), Piyaz Postor Bora (poppy seed croquettes spiced with onion, ginger and green chili), Gondhoraj Murgi, Poripati Patishapta, Rui Macher Patishapta (pancake stuffed with mashed Rohu fish and spices finished with grandma’s ghee), and many more.
The main course will comprise Galda chingrir karsaji (lobster cooked in onion and mustard gravy), Daab Chingrir Pelobota, Til Chingri, Malai Makha Daab Ilish, Ilish Bhapa, Basposnato Bhetki, Paddar Pabda (delicacy of Pabda, from the banks of the Padma River of Bangladesh), Kosha Mangsho, Polashir Mangsho (a traditional mutton preparation from the Nawab of Murshidabad), Kancha Lonka Diye Murgi and much more.
Vegetarians can relish authentic creations like Chanar Kalia (homemade cottage cheese dumplings cooked in onion gravy), Phoolkopi Rai Shorshe Palong (cauliflower and spinach cooked with mustard), Kadoli Pushpo Ghonto (banana blossoms and potato cooked with fresh cumin and diced coconut), Subji Grantho, Jhinge Aloo Posto, Bhaja Masalar Aloor Dum, Kalyani Begun (small eggplant stuffed with Bengali spices and cooked with thick mustard gravy) and Potoler Dorma (wax gourd stuffed with homemade cottage cheese and cooked with creamy coconut gravy).
Complement these signature specialities with Phoolko Luchi and Koraishutir Kochuri (green Peas stuffed deep fried puffy bread fried in homemade ghee) or opt for trademark rice preparations like Samudrik Pulao, Mangsho Pulao, Suravi Pulao (Zamindari-style pulao cooked with dry fruits, green peas and cauliflower) and Sugandhi Gobindobhog.
Another must-try is the Dal Raibahadur (split green gram cooked with green peas, cauliflower and tempered with homemade ghee).
No Bengali feast would be complete without dessert. The menu comprises sweets like Monolobha Maalpoa, Sandesh, Gur-Er Rajbhog, Misti Doi and Paramanno (traditional rice kheer).
Guests who are in the mood to indulge in a quintessential Bengali spread can enjoy the carefully-curated set menus.
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