Ahead of Durga Puja, Chef Samita Halder brings cuisines of rural Bengal to Bengaluru

Bengal has 'travelled' to our city, and yes, you read that right. Setting the festive vibes just right, chef Samita Halder has brought the flavours of rural Bengal to Paranda, Taj Yeshwantpur in Bengaluru with her specially curated food festival.

From pounded shrimps wrapped in banana leaves to the unmissable Gota Rushneer Murgi, and the iconic sandesh, the menu celebrated timeless traditions. With Durga Puja around the corner, every dish was a reminder of home, festivity, and heritage.

Chef Samita expressed pleasure in preparing and presenting authentic dishes from Bengal to this Southern city. With a gentle smile, and festive greetings to follow, she spoke to DH about the festival menu: A Taste of Bengal’s timeless flavours. 

"The menu is curated from seasonal ingredients. It celebrates dishes usually prepared and rooted in the rural kitchens of Bengal. Interestingly, for this food festival, some vegetables, ghee, and even certain spices have travelled with me from Bengal to Bengaluru,” the chef said. 

Chef Samita Halder.

The list of delicacies had something for everyone’s palate. It quashed the notion that Bengali food is dominated by non-veg, striking a balance with vegetarian delights. 

Want a sneak peek into the menu? We have you covered. Luchi, Chanar Shukto, Potol er Dolma, and Basanti Polao, followed by non-vegetarian items like Chingir Malai Curry, Chingri Pitha, Morog Polao and Betki Fish Fry.

Basanti Polao (L) and Chingri Pitha (R).

Of them all, we asked the chef her personal favourite. She expressed that she enjoys preparing the dolmas the most. “I enjoy the Potel er Dolma, which is the stuffed podawal (pointed gourd). It is filled with some channa dal, crushed cashew and finely-chopped raisins. Also, this dish is prepared without onion and garlic,” she shares. 

Throwing further light into desi culinary preparations, the chef adds, "Most vegetarian dishes that I make are without onion-garlic, because, actually that's how we make it for our family in the households in Bengal. There is also no use of tomatoes and red chillies in our kitchens, and the same practices are maintained to add the exact flavour to the menu here.”

Waiting for the Luchi and chicken? The classic Bengali dish is also available, with Chef Samita bringing the village-style chicken recipe to the tables of Taj. 

She points out that the dish is traditionally made using the country chicken, but can also be prepared with other chicken as per availability.

Luchi (L) and Gota Rushneer Murgi (R).

"The desi chicken is used for Gota Rushneer Murgi and it is prepared with whole garlic. It originally comes from the Malda district and I have used all the masalas, all the spices, roasted and crushed by hand, and it is cooked in mustard oil. The mustard oil adds a very native, rustic and humble touch to the preparation,” she describes.

To end on a sweet note, we tasted the desserts that put to plate the chef’s culinary brilliance. 

Desserts at a glance.

There was not just sandesh (kissed with impressive notes of tender coconut milk), but also Patisapta Aam Rabri and Pitha, which tantalise the taste buds with the sweetness of alphonso mangoes; and the creamy yoghurt delicacy ‘Bhapa Doi’, topped with dry fruits, completed the foodie celebration. 

This Bengali food festival is available over this weekend, days before the Durga Puja begins. Durga Puja will be celebrated from the Shasthi, September 28, and conclude with prayers to Devi and coconut ladoo offerings on Vijayadashami (October 2).