Savour the traditional Bengali Cuisine @ Grand Hyatt, Mumbai

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The laughter, the pain, the memories of  Calcutta, the place I know since childhood and those memories will never fade. In every street, you will find something unique and be it food, people, culture etc  is what will make you smile and that’s why it is known as the City of Joy.Once upon a time in Calcutta my old friend Debdas Chatterjee invited me to his wedding but somehow I couldn’t make it since I had late night flight to Bombay. The only regret I had I couldn’t attend the Bengali wedding. It was not just the wedding but I surely missed the traditional Bengali food. Trust me its more than the machi-bhat and rosogulla.

What I love about Bengali food is their use of Panchphoron.Its ideal mixture of five vital flavors, in particular, mustard, fenugreek seed, cumin seed, aniseed, and dark cumin seed.  The forte of Bengali  cuisine lies in the ideal blend  of sweet and fiery flavors. For Bengalis, food is an essential part of their lives. Last week I was invited for Food tasting  @ Grand Hyatt for Maha Bangla Bhoj Festival. I was thrilled when I got the mail and I couldn’t say no this time since it was happening in Mumbai. I met my old food bloggers at the dining.

Chef Partha warmly greeted us at the door. Let me tell you he came all the way  from Kolkata to serve the traditional Bengali food at this fest.  We started off with Chaas (Buttermilk ) given in rustic clay cup. It was refreshing drink  and got a mild taste.  Chef  Partha paid attention to  each preparation and explained us the preparation and few tips on Bengali food.  One huge thali ( earthen plate) where everything is served, this is the tradition in Bengalis they eat everything in one plate (starters, main course, desserts )

Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,

Appetizers we had NARKELER BORA, Its is basically a patties with coconut fillings. Its was rich, golden color and perfect to start with. A delight for vegetarians.

Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Narkelar Bora
Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Loochi

For the Main course we tasted  ALU POSTO, the name intrigued me and I asked Chef about the how the dish is prepared.Its potatoes cooked in a mustard gravy and can have it with steam rice or loochi (puri).I would say Quintessential Alu Posto.  Next in line was CHENAR DALNA, Its perfect blend of paneer and cashew nut  and onion gravy. Its one of my favorite dish till date.  It makes the good combination with rice.It’s lip smacking dish.

Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Chenar Dalna
Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Ghee bhat

Bengali food will never end without the sweets.We were served MANOLOVA NALEN GURER. It is basically malpua served in date jaggery syrup. If you’re a malpua fan, you will definitely love this one. It really makes you craving for more. Bengali sweets cant end without rosogulla.Its soft, perfect sugar syrup mixed well and true Bengali style what I use to eat in Kolkatta.

Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Manalova nalen gurer malpua
Maha bangla bhoj, grand hyatt, chef partha roy, chef amit mondal, bengali food, cuisine, sweets, rosogulla,
Rossogulla

The Maha Bangla Bhoj Fesitval is till 24th Feb  At Grand Hyatt, Soma Restaurant. Don’t miss it  if you are in Mumbai. Come and experience the joy and relish the traditional Bengali cuisine and have the delicious feast with your family.

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