Welcoming the flavours of spring are a range of fresh parathas at Paranthe Wali Galli. The new menu, called Gelo Choitro Asche Baishakh, is dedicated to Bengali delicacies and each paratha is an ode to one particular dish. “The idea is to take an element each from a typical Bengali meal and turn it into a paratha.
TT Bureau
Published 02.04.18, 12:00 AM
Enchorer Paratha: Jackfruit, popularly known as enchor, is cooked in a mix of coriander and chilli along with other spices, and stuffed into a paratha to create this yumminess. The stuffing is so flavourful that even the most staunch non-vegetarians could mistake it for meat. Rs 139
Sitabhoger Paratha: For some mishti mukh, try the Sitabhoger Paratha, which is not only stuffed with sweet and creamy vermicelli, but is also smeared with the same and topped with some gulab jamuns as well. Rs 119
Hasher Dimer Paratha This loaded paratha is a duck egg lover’s delight. One fried duck egg along with potato is stuffed into the paratha, while the other cooked sunny side up, is topped onto the paratha before it is served. You’ll be pretty full after this one. Rs 139
Paanch Phoron Chicken Paratha: Shredded pieces of chicken are cooked with the Bengali paanch phoron (comprising cumin, brown mustard, fenugreek, kalonji and fennel) spices and then stuffed into a paratha. You’d love this if you like your paratha a little spicy. Rs 139
Khejur Tomato Paratha: Dates and tomatoes being the key ingredients, this is inspired from the popular khejur-and- tomato chutney and has a sweet, spicy and tangy flavour. You won’t need other accompaniments with this.
Shorshe Maachh Paratha: Bengalis do love their kasundi, and this paratha packs the punch of mustard with basa, along with chopped onions and green chillies. Rs 139
Welcoming the flavours of spring are a range of fresh parathas at Paranthe Wali Galli. The new menu, called Gelo Choitro Asche Baishakh, is dedicated to Bengali delicacies and each paratha is an ode to one particular dish. “The idea is to take an element each from a typical Bengali meal and turn it into a paratha. For example, the Sona Muger Ada Diye Paratha is inspired from the home-cooked moong dal, a popular part of any Bengali meal. Similarly there is a Shorshe Maachh Paratha which is inspired by the way fish is cooked in most houses,” said chef and owner Rahul Arora. t2 stepped in to try some of them, and here’s getting you a bite.
