t2 spotlights 25 facts that make Aaheli, the Bengali speciality restaurant at The Peerless Inn, a go-to dine den for a traditional spread.
1 Aaheli is Calcutta’s first fine-dine Bengali restaurant.
2 It was inaugurated on May 18, 1993, by the then chief minister Jyoti Basu.
3 It is the brainchild of Sunil Kanti Roy, who has been heading the Peerless Group since 1983. He received the Padma Shri in 2009.
4 The word ‘Aaheli’ has been derived from the Arabic word aahel, meaning authentic or pure.
5 When it opened, Aaheli only had 45 covers. In 2008, the capacity was increased to 61.
6 The dishes served at Aaheli are a blend of epaar Bangla and opaar Bangla.
7 There are around 82 dishes on the menu, served through the year.
8 Recipes from the Thakurbari kitchen — Dal Raibahadur, Raj Thakurer Kosha Hari, Palang Rai Shorshe Phulkopi and Pulao Rajnandini — feature on the menu.
9 Popular dishes include starters like Rui Maachher Patisapta, Chingri Mochar Chop, Posto Bora, Pur Bhora Maachh and main courses like Daab Chingri, Chitol Muitha, Dhumro Gondhi Ilish, and Bhuribhoj Thali that consists of hilsa, prawn, mutton and bekti.
10 One of the signature dishes — Dhumro Gondhi Ilish — was created by Aaheli in 1995.
11 Rui Maachher Patisapta was a creation of the chairman, S.K. Roy, in 2008.
12 Goyna bori or naksha bori are traditional food art forms of Bengal and they are a part of Aaheli’s thalis.
13 They serve four types of thalis — the vegetarian Mahotsab, and the non-vegetarian Bhoj, Raj Bhoj and Bhuribhoj.
14 Pop picks in dessert are Mishti Doi, Rabri, Chhanar Payesh and Aahelir Sandesh.
15 Aaheli uses only mustard oil and ghee (that’s made in its kitchen) to cook the dishes.
16 It uses 18,000 litres of milk in a year.
17 The serving staff at Aaheli are dressed in saris or dhoti-kurtas to reflect the Bangaliyana.
18 Napkins at the restaurant are batik printed.
19 Food is served in bell metal utensils. These aren’t just expensive but also require special machines to be cleaned.
20 One can celebrate traditional Bengali festivals like Jamai Sashthi and Bhai Phonta here. Items needed to carry out the rituals are available at the restaurant.
21 There’s live Bengali music at the restaurant every Friday and Saturday.
22 When Asha Bhosle visits Aaheli, she tries her favourite dish — Panchmishali Shobjir Chorchori.
23 Six months back, percussion maestro Sivamani played the tabla at the restaurant, alongside having a meal.
24 Aaheli opened its second outlet on April 15, 2010, at Axis Mall, Rajarhat, with 75 covers.
25 Aaheli Xpress — a pocket-friendly quick service restaurant label — was launched on October 25, 2017 with outlets in Dacres Lane and Axis Mall.
If Dhumro Gondhi Ilish is your favourite at Aaheli, here’s how you can cook it at home
Ingredients:
Hilsa: 1kg
Mustard oil: 200g
Mustard paste: 200g
Kalonji: 10g
Green chilli paste: 100g
Salt: 10g
Turmeric powder: 3g
Method:
♦ Marinate hilsa fillets with half the quantity of mustard paste, green chilli paste, turmeric powder, salt, kalonji and mustard oil for three to four hours.
♦ Roast the fillets in the oven till they turn golden-yellow.
♦ Heat the remaining mustard oil in a pan and add kalonji. When it starts to crackle, add mustard paste, green chilli paste, turmeric powder and salt. Cook well.
♦ Place the roasted hilsa fillet in a serving platter and pour the gravy on top.
♦ Keep it under a salamander for two to three minutes. Garnish with a split green chilli, fried hilsa head and tail and serve hot.
Chairman speak
“When we first opened Aaheli, the response was good. At that time Aaheli was the only name on everyone’s lips when it came to Bengali restaurants. Our success was clearly measured by the large number of sales. We have set an example for the rest,” said S.K. Roy, chairman, Peerless Hotels.
Aaheli’s Jamai Sashthi offerings
What: Jamai Sashthi Thalis
Where: Aaheli, The Peerless Inn, and Axis Mall, Rajarhat
When: June 19 to 24, noon-3.30pm, 7pm-11pm
On the menu: The thali will consist of four non-vegetarian items including hilsa, mutton, bekti and prawn. There will be Litchi Rajbhog and Aam Doi for dessert. A fruit platter consisting of litchi, mango, jackfruit, blackberry and banana will accompany the thalis. There will be special arrangements for mothers-in-law to perform the Jamai Sashthi rituals.
Meal for one: Rs 2,225-plus for non-veg; Rs 1,455-plus for veg.
For reservation: Call 9831780403 (The Peerless Inn) and 9007770841 (Axis Mall, Rajarhat).
Food pictures: Rashbehari Das
