A Bengali spread, ‘Sonargaon’, is on at the Masala Klub of Taj West End, Race Course Road, till September 16.
The food festival brings flavours from Sonargaon, Taj Bengal and offers to Bengalureans, bites from the ‘Jomidari Bangala Ranna’ which is influenced by Murshidabad, Coochbehar and Bardhaman.
“The signature dishes are the fish dishes and the prawn dishes. Our ‘Chingri Malai Curry’ and the ‘Begun Bhaja’ are a must-have. The specially-crafted desserts are also not to be missed,” says chef Sandip Narang, executive chef, Taj West End.
The spread is an authentic fare. One can start off with an ‘Aam Pora Sorbot’, an aperitif made of roasted mango pulp flavoured with cumin which will set you in the mood for some appetisers. The minced lamb croquettes ‘Mangsher Chop’ and ‘Mochar Chop’, the Bengali-style banana flower cutlets, are great options for starters.
For the curry lover, there is the ‘Chingri Malai Curry’ which is prawn cooked in coconut cream and the ‘Murgir Jhol’, which is a spicy Bengali style thin chicken curry. The non-vegetarian has many options to indulge in, like the ‘Kosha Manghso’, which is lamb cooked in special Bengali masala and done perfectly well.
For the vegetarians, ‘Aloo Jhinge Posto’, the potato and ridge gourd cooked in poppy seed paste and the ‘Palong Shaager Chorchori’, spinach and garden fresh vegetable cooked with ‘panch phoron’ and mustard, are delicious dishes.
‘Aloo Dum’, baby potato cooked with onion tomato gravy and ‘Narikel Diye Cholar Dal’, a Bengali style chana dal preparation with coconut and ghee are other tasty delights one must try here .
If you like surprises, the ‘Dhokar Dalna’, a lentil cake cooked with kalonji flavour onion cashewnut gravy and the ‘Begun Bhaja’, a pan-fried brinjal with salt and turmeric, will impress you.
These curries accompanied with ‘Luchi’, a deep fried Bengali bread and ‘Basanti Pulao’, flavoured rice with saffron, raisin and cashewnut, make for a lavish lunch or dinner.
Desserts are often the best part of a spread. You can choose from the typical sweet yoghurt, ‘Misti Doi’, a ‘Rosogolla’ or specially-prepared ‘Sandesh’. The in-house special ‘Nalengurer ice-cream’, which is a jaggery flavoured ice-cream, has bits of ‘Sandesh’ in it and are a great treat.
The spread is available for lunch and dinner.
For reservations, call 99873 74661 or email to: firstname.lastname@example.org