From Barishali Ilish to Basanti Pulao, from Chingri Malai Curry to Kolkata Mutton Biryani, Epar Bangla Opar Bangla food festival is a treat for those who crave authentic Bengali cuisine. The great culinary war between ilish and chingri lovers is being hosted by The Westin, Rajarhat, till July 23. From traditional Bengali decor at Seasonal Tastes on the tenth floor to authentic Bengali flavours, the festival offers patrons a unqiue culinary experience. It’s not just regular daal-bhaat and aloo posto on the menu... the hotel has added hidden and forgotten gems of Bengali cuisine from both sides of Bengal. Fresh ingredients and traditional methods have been used to prepare the dishes. At Seasonal Tastes, more than 50 dishes, starting from Sona Moong Dal, hilsa, chicken and mutton preparations to a wide variety of desserts are being served in a buffet. You don’t want to miss this festival if you like Bengali food. The Telegraph dropped in and here are a few highlights.
(L-R) Hilsa or ilishis the focus of the festival. Barishali Ilish from Opar Bangla is made with fresh hilsa, which is shallow-fried in mustard oil. Hilsa chunks are present in a smooth gravy made with mustard seeds, green chillies, coconut paste and curd.
Chingri Malai Curry from Epar Bangla is made with tiger prawns, served in a smooth curry made with spices and coconut milk.
(L-R) This mouthwatering and rich mutton dish is called Shyambazar-er Kosha Mangsho from Epar Bangla, paired best with Basanti Pulao.
Goalondo Steamer Curry is a popular and flavorful chicken curry from Opar Bangla, made with ground spices, mustard oil and dry red chillies.
(L-R) The sunny yellow and aromatic Basanti Pulao from Opar Bangla is for those who want to have something special other than steamed rice
Kolkata Mutton Biryani from, of course, Epar Bangla will satisfy your biryani cravings. The soft mutton pieces and fried onions will win your heart.
(L-R) Another dish from Epar Bangla is the crowd favourite, Bhetki Macher Paturi, which is a soft, boneless fillet of bhetki, marinated in mustard paste, wrapped in banana leaf and steamed to perfection. Served with hot steamed rice.
Enjoy sweets like Chomchom, Chenar Payesh, Imarti, Langcha, Rosogolla and many more.
“At the festival we are trying to portray the culinary diversity of food from both sides of Bengal. We are trying to showcase home dishes; chefs have brought their grandmothers’ recipes from epar as well as from opar Bangla. We are also serving different kinds of batasor pastes made from vegetable peels, which is also sustainable in nature. I would invite patrons to come and savour the taste of Bengal, which we are trying to portray with our sustainability programme,” said Indranil Samadder, junior sous-chef (left) with Ranjay Tiwari, chef de cuisine.
