TT Epaper
The Telegraph
 
IN TODAY'S PAPER
WEEKLY FEATURES
CITIES AND REGIONS
ARCHIVES
Since 1st March, 1999
 
THE TELEGRAPH
 
 
CIMA Gallary

From Italy to Bengal

- Food fests at The Sonnet

It’s pasta versus posto at The Sonnet.

The upscale hospitality hub in Jamshedpur’s Bistupur, which is currently rustling up traditional Italian delicacies as part of an ongoing food festival, is all set to make a lip-smacking transition to Bengali cuisine. The fest — celebrating authentic recipes from the land of Bengal and very aptly named Rannaghar (which means kitchen in Bengali) — will kick off from September 5, the day the Italian food carnival will come to an end.

Rannaghar will continue till September 20. On the other hand, the Italian food festival has been on since August 25.

Explaining the reason behind from jumping from Italian cuisine to Bengali delicacies, Anup Bera, food and beverages manager at The Sonnet, said: “We wanted to give different tastes to foodies. The same kind of cuisine can become monotonous and boring after sometime. So we have to keep experimenting. Moreover, the people of Jamshedpur have developed western tastes, which goes beyond the traditional tandoor and biryani.”

The Italian spread at the hotel includes a variety of risotto — a dish made of rice — and pasta. Wild mushroom broken spaghetti risotto in tomato, spring vegetable risotto with roasted bell pepper, creamy risotto with chicken, wild mushroom and risotto with green tuna, garlic and poached egg are some of the dishes on offer in the risotto segment. As for pasta, there are cannelloni, agnolotti, asparagus and spinach ravioli and cheddar ravioli.

While the Italian dishes are available à la carte, Rannagarh will dish out an elaborate buffet. Each day, a different set of menu will be chalked out with bhapa ilish, which will be available on Fridays, being the highlight. The buffet will also line up other mouth-watering Bengali dished like posto bata, shukto, dhokar dalna, potoler dorma, mochar torkari, macher jhol, kosha mangsho and the all-favourite but simple aloo bhaja. The dessert section will include rosogollas and pantuas.

“There will be at least 50 varieties of preparations during the 10-day festival. We will retain the authentic taste of Bengal,” said Kaushal Kumar Pandey of The Sonnet.

While the Bengali buffet will cost Rs 500 (plus taxes), the priciest Italian dish comes at Rs 425 per plate.