Happy new feast 1421 - Welcome the Bengali new year with a toast

Transcription

4/4/2015
Happy new feast 1421
- Welcome the Bengali new year with a toast to tradition
THE SONNET
When: April 14 to 16
Timings: 12 noon to 11.30pm
Buffet price: Rs 999 (all inclusive)
One of the three boons that the Bhooter Raja granted Goopi Gyne and Bagha Byne in Satyajit Ray’s film caused handis
of delicacies to materialise at the clap of their hands. The image of food floating down upon the battlefield and the
scurry to polish it all off remains one of the favourite cinematic images of the Indian gourmand.
Now that eagerness to gorge on the tastiest best is being harnessed in the food festival that The Sonnet is hosting for
Poila Baisakh. “We are calling it Bhooter Raja Dilo Bor,” said general manager Rajib Roy Choudhury.
Last year, the hotel had turned to countryside recipes, presenting dishes little heard of in the city. “This time, we have
focused on tasty food from the Bengali kitchen.” There are some novel touches too. A chef with roots in erstwhile east
Bengal will cook Laupatay Bhapa Chingri and Thor Chhechki. “Both b hapa and paturi are steamed preparations. Since
for paturi, the steaming takes place in a leaf parcel, the aroma of the spices gets preserved. That is what we have tried
to do.”
Another traditional item, Thor Chhechki, is being served with brown rice. “Dheki chhata chal is higher in nutritional
value. Our inspiration was Muri Ghonto for which puffed rice is an integral part of the preparation.”
Shim Posto will have seeds of jackfruit added on. “Since the beans chosen will be tender, the seeds within will be
small. So we will use larger seeds of both jackfruit and beans for the preparation. Dana Posto, which uses only the
seeds, is a delicacy in the traditional kitchen.”
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Another novelty would be the Kadaishutir Dhokar Dalna. “Steamed fresh green peas will substitute grams, which is the
usual ingredient for Dhoka. There will be a hint of sweetness because of the peas but the dish will be salty like any
Dalna.”
In the dessert section, a couple of sweets will be sourced from the districts — rosogolla from Bongaon and Sarpuria
from Krishnanagar.
Pictures by Sudeshna Banerjee
PRIDE HOTEL
When: April 14 & 15, a la carte menu also for April 13 dinner
Buffet timings: 12.30pm to 3pm, 7pm to 11pm
A la carte timings: 11am to 11pm
For the third Poila Baisakh the star address is celebrating since opening in New Town, it is raising a toast to the
Bengali new year by offering unlimited beer or soft drinks with every buffet order. “This is why we are offering a range of
munches as starters to go with the drinks — Kucho Nimki and Dimer Devil on some day, Piyazi and Machher Chop on
another day, Mochar Chop and Mangsher Singara on some other day,” said general manager Kenneth Scott.
The buffet will include a range of salads and dips — at least half a dozen — in keeping with healthy eating preferences.
Some will be from West Asian menus like Baba Ghanoush, a roasted aubergine salad (similar in preparation to
Baingan ka Bharta though different in taste) and the Arabic chick pea dip hummus, some from Far East like Gado
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Gado, an Indonesian salad of boiled vegetables and egg.
Some will come from south India like Fried Idli Salad and Dahi Gujia. “For the former, the idlis are smaller in size. The
steamed pieces are sauted in oil with curry leaves, mustard seeds and roasted chana powder. Then it is dipped in a
tamarind chutney,” explained sous chef Palash Sikdar. “Dahi Gujia is an arhar dal preparation like Dahi Vada but the
shape is different and inside we give stuffings of dry fruits. Then it is dipped in curd seasoned with rock salt and
coriander powder,” he added.
The dessert section has always been a forte at Pride. This time they are serving Kalaar Malpua, prepared with banana
puree mixed with flour, chhana and khowa kheer. A different variety of sandesh is on offer at every meal. If there is carrot
sandesh made of grated and mashed carrot cooked over slow fire with sugar and dry fruits for lunch, there would be
lemon sandesh, chocolate sandesh or strawberry sandesh for dinner. “We have innovated with green mango, which is
in season now,” said Haldar, pointing to Kacha Aamer Mousse. “It will have a sweet and tangy taste.”
While there would be fish, meat and prawn dishes in every buffet menu, for Poila Baisakh there would be a crab dish in
place of prawn — Kankrar Jhal.
Through the day, there would be tent cards on each table offering special a la carte options, which would be different
from the dishes on the buffet menu.
Picture by Mayukh Sengupta
MANI SQUARE
When: Till April 18
Timings: All day
Price: Rs 61 for every dish (all inclusive)
The magic figure through the next seven days at Mani Square is 51. The mall is laying out a spread in its food court
where every item would be priced the same. Sandwich to Tandoori Chicken, Raj Kachauri to Chicken Momo, Szechwan
Noodles to Chicken Kasa with Lachcha Paratha — it would be priced at Rs 51. With taxes, the bill would come to Rs
61.
The uniform food pricing would coincide with a carnival atmosphere in the mall. There would be jugglers, nail art and
tattoo artistes, portrait painters, street magicians and inflated cartoon characters doing their thing.
“This is a time when we thank the city for its yearlong support through this unique pricing. Most of these dishes cost a
lot more through the year but for this Poila Baisakh period we subsidise them. The standard price of these pastries
from Belgian Baker is about Rs 125. A plate of Chicken Biryani anywhere will never be this cheap. So popular is this
carnival that we have busloads of people coming from as far as Khardah. People hold kitty parties here. We have had
residents of
old age homes dropping by as well,” said Sudarshana Gangulee, senior general manager, marketing, Mani Square.
DE SOVRANI
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When: April 13 and 14 (dinner), 15 (lunch and dinner)
Buffet timings: 12 noon to 3pm, 7pm to 11pm
Price: Rs 855 (all inclusive)
“We have kept it simple and traditional,” said chef Barid Baran Sau. Since the hotel gets ample vegetarians as
customers for the Poila Baisakh festival, it has kept six vegetarian varieties like Potoler Dorma, Bodi Diye Lau and
Chhanar Kofta. In non-vegetarian dishes, there would be prawn, fish, chicken and mutton as options. In prawn, the
option would change daily — from a Bhapa Chingri to Malai Curry to Sorshe Narkel diye Chingri.
“We kept the heat outside in mind when planning the menu. While Aam Panna or green coconut water would be served
as the welcome drink, even among the non-vegetarian options we have Mourola Machher Tak which is a dish that is
easy to digest,” he added.
THE SOJOURN
When: April 12 to 16 (a la carte), April 15 (buffet)
If you want to taste hilsa this summer, head for this Sector III address. The star of the Poila Baishakh menu here is Ilish
Biryani (priced Rs 627). “Bengalis love biryani so much that we get orders whatever be the time or occasion. By making
biryani with hilsa, we are giving it a Bengali touch and including it in our Barshobaron menu,” said Sanjoy Halder,
operations manager. The residue in which the hilsa would be fried would be used in the biryani to accentuate the
flavour. There would also be Bhapa Ilish, Ilish Beguner Tok Jhal and Ilisher Tel Jhal on offer but all of it would only be
on the a la carte menu.
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The buffet would have fish, chicken, mutton and prawn though. The chef suggests the starter Kurkure Chicken which
had a great response last year as well as the dessert Malpoa, which would be done in the crunchy Sambalpuri style
which is offered to Lord Jagannath in Puri.
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Happy new feast 1421 - Welcome the Bengali new year with a toast

Transcription

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