New Delhi, June 30, 2018: There is a fine line that distinguishes Bangladeshi cuisine from Bengali and it all lies in the distinct preparation techniques of each region.
Home chef Anjana invites you to her lovely home in Versova in Andheri. Sit down at her dining table and enjoy an authentic meal that brings together the local flavours of West Bengal with Bangladesh. Home chef Anjana was born in Bangladesh but she and her family shifted to Kolkata soon after. Her father and grandmother encouraged and shared a lot of local recipes of Bangladesh with her. She has stored all these lost recipes in a diary, which she refers to till date. Now in Mumbai, she is bringing those aromas of her hometown to the table for diners to enjoy. Served course wise, she has some truly interesting stories about the dishes that will leave you fascinated.
WELCOME DRINK
MANGO LITCHI
A refreshing drink made by Anjana who adds her own twist to this one
APPETIZER
MACHER DIMER DIYE
Traditional Bengali preparation of fish eggs fried in a gram flour batter
BEGUNI
Golden brown, crispy eggplant fritters
JHURO ALOO BHAJA
Crispy fried shredded potatoes
MAIN COURSE
CHINGRI ENCHOR DALNA
Delicious combination of prawns and jack fruit together
KOSHA MANGSO
Tender pieces of mutton cooked in a secret masala with a special story attached to how the home chef came by this recipe
DOI MACH (AS PER CATCH OF THE DAY)
Freshwater fish cooked in a yoghurt-based gravy
BHAJA MONGER DAL
Tawa roasted moong dal made with cashews, raisins and coconut
CHICKEN PATURI
Chicken marinated in mustard paste, wrapped in banana leaves and steamed or deep fried
ANJANA’S SPECIAL PULAO
Special rice preparation which also has a connection to how Kolkata got its name
PLAIN RICE
ACCOMPANIMENTS
TOMATO KHAJURI CHUTNEY
MANGO CHUTNEY
DESSERT
AAM BAHAR
Mango-flavoured chenna balls soaked in sugar syrup
Cost: INR 1200 per person
Corporate Comm India(CCI NewsWire)
