#Chingri Macher Malai Curry Recipe

[papiyaskitchen]

চিংড়ি মালাইকারি নারকেল ছাড়াই তৈরির পদ্ধতিসহ | Durga Puja Special Recipe | Chingri Macher Malai Curry

[kitchenwitharshiasmom-blog]

চিংড়ি মাছের মালাইকারি রেসিপি || Bangladeshi Chingri Macher Malaikari Recipe || Chigri Macher Recipe

[bengali-food-tales]

Chingri macher malaikari: ( Prawn Malai Curry ) This is an iconic Bengali delicacy made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Here, I've used medium sized fresh water prawns. Prawns has been deveined and cleaned thoroughly in lukewarm water. I am very particular in cleaning prawns. The prawns are first marinated in onion and ginger paste, and are nicely seasoned with some salt. The prawns are fried until they have become juicy and tender. After frying the prawns, they are cooked in a gravy made of coconut milk, red chilli powder, turmeric, garam masala, and cinnamon. The coconut milk added in this delicious delicacy gives it a smooth texture with a creamy flavour. If you are a seafood lover, this is an incredibly delicious dish that you can easily prepare at home. As the name suggests, it is a lip-smacking creamy curry recipe which is traditionally served with plain rice. Garnished with shredded coconut. . . #bengalifood #bengalicooking #foodie #cooking #bengalirecipe #prawns #homecooking #homemadefood #fish #homemaderecipe #nonvegetarian #seafood #instacooking #instafood #foodphotography #creamy #instagram #kolkatafoodie #foodporn #kolkatafoodbloggers #foodgasm #foodblogger #thekolkatavibes #thekolkatabuzz #bongconnection #ig_calcutta #thecalcuttatalkies #shoutout #calcuttacacophony #thekolkatafoodgasm https://www.instagram.com/p/B1rKL7olJej/?igshid=1etmcpe0yhmag

[priyankaskitchen]

Prawn Malai Curry I Chingri Macher Malai Curry I malai curry prawn recipes

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Indian Cooking Tips: How To Make Authentic Bengali Chingri Malai Curry (Recipe Video)

Indian Cooking Tips: How To Make Authentic Bengali Chingri Malai Curry (Recipe Video)

Highlights Bengali food is replete with fish curries Bengali cuisine is also known for its rich and experimental flavours Chingri malai curry is a soothing curry If you are even remotely aware of the Bengali cuisine, you would have an idea about the extensive range of fish delicacies hailing from the territory. Macher Jhol, Doi Maach, Macher Paaturi are some of the popular preparations that may…

[bangkokbong]

If you are a seafood lover, here is an incredibly delicious Prawn Malai Curry, which has its origin in West Bengal. As the name suggests, it is a lip-smacking creamy curry recipe which is traditionally served with plain rice. This main dish is a traditional Bengali recipe and is commonly known as Chingri Macher Malaikari in Bangla. The prawns are first marinated in onion and ginger paste, and are nicely seasoned with some salt. The prawns are fried until they have become juicy and tender. After frying the prawns, they are cooked in a gravy made of coconut milk, red chilli powder, turmeric, garam masala, and cinnamon. The coconut milk added in this delicious delicacy gives it a smooth texture with a creamy flavour. One bite of this curry is enough to make you a fan of it. Prawns contain high levels of zinc, phosphorous, copper and magnesium. They are known to be extremely good for your bones. #seafood #seafoodlove #seafoodie #seafoodlover #foodporn #foodphotography #foodstagram #foodies #foodiesofinstagram #foodielife #foodpic #yummyinmytummy #singapore #indianfood #indianfoodie #bengalicuisine #bengalifood #bengalifoodlover (at The Equatorial) https://www.instagram.com/p/B8C0ZP4HK5b/?igshid=18qk2n704a31g

[nianscookingdiary]

Chingri Macher Malaikari Recipe | Prawn Malaikari | Shrimp Malai Curry |...

[ravidigitamdm12-blog]

How to make Prawn Curry in Bengali style? Here is the most delicious and Tasty Recipe Chingri Macher Malaikari, it’s a Bengali Dish have blast flavour of herbs and spices. Bengali Prawn Curry is the simple and easy recipe to make.

[101percentindia]

From Fried Prawn Puri With Sol Kadi To Maach Paturi

A day with Goa-based Bengali chef and mom, Ajanta Burman.

53-year-old Ajanta Burman is the dream Indian chef mom. She radiates positivity and is perpetually smiling. She is the kind of mom you can kick back and relax with, sipping cocktails by the beach. And she also loves pampering you silly with the most delicious food. Well, that’s what life is like for chef Burman’s family when she’s not travelling around the country as a guest chef.

After having met her in Mumbai, I had the good fortune of spending time with her at a Bengali food festival being held at Fisherman’s Wharf in Bangalore. She was responsible for guiding the restaurant’s chefs in cooking some of the most appetizing Bengali dishes I have ever tasted. We first sampled the Basil Martini’s, before Burman showed me the recipe of the famous Bengali steamed fish dish, Maach Paturi. I devoured at least six of these right before shooting the video. Hey don't judge me, it’s incredibly healthy!

Related: If You're Broke And Like Bengali Food, Here’s Where To Go

Bengali biryani. Image source: monerdiary.com

Growing up in Bihar, Burman’s tryst with cooking only happened after marriage during her early 20’s. “I come from a middle class Bengali family where my father’s view was that girls shouldn’t be in the kitchen because they can hurt themselves, cut their finger, or get burnt. So my sister and I had to actually rebel to start cooking.” Burman started experimenting with food when she moved to Goa during the early 1990’s. But her learnings began before that. Her earliest food memories are associated with summer vacations in Kolkata with her grandmother, whom she fondly remembers as being passionate about cooking. “When I was in the 10th standard, she taught me how to bake a cake without an oven using sand. And make Pulao with the flavour of all the garam masalas and chillies without getting any pieces stuck in your mouth.”

Chingri macher malai curry. Image source: YouTube.com

Related: It Took A Plate Of Fish Curry To Make Me Feel At Home On Durga Puja

After Burman moved to Goa, she began experimenting with all kinds of food, from prawns and squid to mutton, chicken and vegetables. It started when her children, Rahul and Rea began asking her to replicate different kinds of food from restaurants they had visited. So she moved from Bengali to Bhojpuri, Rajasthani, Gujarati and Continental food, and decided to participate in her first cooking contest which was affiliated with the Singapore Tourism Board. Amongst 500 participants, she won the title of Kitchen Queen for an experimental squid dish in spinach sauce. This inspired her to continue her tryst with food. Burman’s most recent food experiment has been fried prawns with onions, chillies and other (secret) sauces in a puri, paired with a shot glass of the Maharashtrian cooler, Sol Kadi.

Kosha Mangsho. Image source: YouTube.com

Soon after that Burman started playing an instrumental role in setting up Bengali food festivals and pop up kitchens across Goa. It made her the go-to Bengali guest chef across five star hotels. Her top three favourite Bengali dishes, and the most popular, are Kosha Mangsho - a spicy mutton curry, Maach Paturi and Chicken Dak Bungalow - a dish that was especially famous during the British era. “When the Britishers stayed at guesthouses in jungles, those houses would be called Dak Bungalows. There were limited ingredients available, so a special homestyle chicken curry would be cooked using potato and eggs. That’s where the name came from.”

While I was gobbling mouthfuls of Mutton Curry and Luchi, a Bengali puri. my favourites remained Maach Paturi, Kosha Mangsho, Chicken Dak Bungalow, Chingri Lau, also known as Prawns and Bottle Gourd Sabzi, and traditional Bengali Biryani.

Related: Into The Kitchen At Nostalgia, Margao | 101 Sigdi

Chef Ajanta Burman showing me the Chicken Dak Bungalow Curry

Flitting between Mumbai and Goa to spend time with her children and husband, Burman often travels across the country as guest chef at various food festivals. I have always believed that when people turn their food hobbies into a profession, they help make the world a happier place. In Burman’s words, “Nothing makes me happier than making people smile by feeding them new creations coming out of my kitchen.”

101 Maach Paturi Ingredients: Mustard oil Hilsa fish or sea bass Green chillies Onions Salt Mustard paste and poppy seed paste Banana leaf White string

Method: - Marinade mustard paste and poppy seed paste together - Add chopped green chillies and onions to the mixed paste - Add a teaspoon of salt - Add two to four teaspoons of mustard oil to the mixed paste - Drizzle two to four teaspoons of mustard oil on the fish pieces and sprinkle salt on it - Cover the fish in the marinade and leave it for at least 15 minutes - Use a banana leaf, cut into pieces that can be used to parcel the fish pieces - After cutting the banana leaf, put it on a hot tava with half a teaspoon of oil for a few minutes, this prevents the leaf from breakage when wrapping up the fish later - Place the fish in a banana leaf and keep a white string handy for wrapping it up - Now place it on a hot pan and let it steam for atleast 10 minutes. - Your fish paturi is now cooked and ready to serve

Disclaimer: The views expressed in this article are independent views solely of the author(s) expressed in their private capacity and do not in any way represent or reflect the views of 101India.com.

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20 Delicious Bengali Dishes You Must Try This Durga Puja

West Bengal is known for its rich culture. Bengali 'bhadralok' are a sophisticated lot who have always romanced the finer things in life, be it literature or films, music or cuisine. Amongst other things like Tagore and Victoria Memorial, Bongs take huge pride in their large selection of delicious foods. Durga Pooja is nearby and Bongs are all set to celebrate the Puja with their prayers and obviously with good food. Kolkata is a paradise for food lovers and who won’t enjoy their stay there on Durga puja!!! Though available in Bengali specialty Restaurants but these Bong recipes can be tried at home this Durga Puja or anytime you wish to have something, Bong!  I have tried to share recipe link of all the Bong food mentioned here and used recipes and pictures from my blog only. Here’re my “20 delicious Bengali Dishes you must try!”

1.  Aloo Posto or Biulir Daal

Aloo Posto is a classical Bengali dish and heart of this dish is “Posto “seeds or Poppy seeds. For Bongs “Aloo Posto” works as a comfort food. Posto is the commonest ingredient found in a Bong pantry and I believe one of the basic dishes that we Bongs started with as part of our cooking ventures.

Now it’s time to introduce the perfect companion of Aloo Posto which is “Biulir Daal” … A white semi Thick Daal prepared with Black Gram and tempered with Fennel Seed and Ginger paste and the result is heaven!

“Aloo Posto” and “Biulir Daal “are generally served with steamed rice and can be found easily in Bengali specialty Restaurants!!!

2. Bhetki Macher Paturi

Bhetki Macher Paturi is a signature Bengali fish dish where Bhetki Maach along with a paste of Mustard and Coconut wrapped in banana leaf and cooked in slow flame and result is melting in mouth Bhetki Macher Paturi. Here is the recipe of Bhetki Paturi that can be tried at home if you are available with fresh Bhetki fish.

3. Chingri Macher Malaicurry

Again another Classical dish; Chingri Macher Malaicurry / Malai Curry which symbolized Bengali cuisine in many places. There are lots of debates over the origin of this mouthwatering dish … Some people opined this dish was originated from Malay while some are in the opinion that the dish got its name from the Coconut Malai / Cream.

One of the common dishes for a Bong get-together…and why not! Anybody wants to fall for those Jumbo Prawns along with rich, thick coconut gravy. Generally ready with mild spices to give extra space to the divine aroma of Prawns and Coconut…Here’s the Recipe of Chingri Macher Malaicurry.

4. Chanar Dalna

Chana is not Paneer! It is strictly Chana curdled from milk and transformed into a no onion no garlic curry with big Potato chunks and the result is mouthwatering Chanar Dalna; the phenomenal Bengali vegan dish. You will only be able to differentiate between Paneer and Chana after having this Runny Curry.  Here goes the recipe link of Chanar Dalna.

5. Cholar Daal

A traditional Dish without using Onion or garlic again! That is what Bengali vegetarian dishes are about where we can’t add onion and garlic while cooking and one of the popular and top-ranked of the list is Cholar Daal which is a thick lentil soup prepared with Bengal Gram and flavored with pieces of coconut, raisins and a punch of Ghee. Mostly served with Luchi, Cholar Daal is a traditional Bengali Daal.

6. Dhokar Dalna

One more example of a Bengali dish with no use of Onions and Garlic in it – Dhokar Dalna. Though the recipe is a bit complicated but the result is not at all complicated … Basically “Dhoka” is “Lentil Cake” prepared with a blend of Bengal Gram paste and some spices and Dalna is the rich gravy flavored with Bengali Garam Masala and Ginger paste. Dhokar Dalna goes superbly with Luchi or Steamed Rice. Do try the Recipe and you will love it for sure.

7. Doi Maach and/or Doi Ilish

Bongs just love their piece of fish! There are several types of Fish preparation available as part of the Bong Cuisine and “Doi Maach” is one of the best of the lot and not only that it is nothing but easy to prepare Doi Ilish. “Doi Maach” is mostly prepared with either Rohu or Hilsa is nothing but fish steamed along with plain curd and some green chilies and it tastes amazing! Here goes the Recipe link of Doi Maach with Rohu or Katla and Doi Ilish.

8. Ghee Bhat

Pulao has its own Bong variation which is known as Ghee Bhat. Sweet in taste and loaded with Julienne veggies and nuts Ghee Bhat is a rich Rice variety. Ghee Bhat can be accompanied with both veg and non-veg spicy curries. You can try the Recipe of Ghee Bhat at home if not available with a Bong specialty restaurant in your city.

9. Ilish Bhapa

Now it’s turn of the celebrity; the snob, the dynamic, the silver wonder Hilsa. This fish is popular for its taste, its aroma, and we bongs are nothing but fascinated about the big chunk of Ilish Mach along with Macher dim (Hilsa with fish egg). We don’t even bother to knock the door of the Prime Minister of the Country for getting it easily from Bangladesh!!!!

Bhapa means “Steamed” and this particular dish “Ilish Bhapa” is a legend in the Bengali Cuisine.  A minimalistic recipe but the taste is amazing – Hilsa steamed with Mustered paste, Green Chilies, and Mustard oil and that’s all ….. Our celebrity fish does not like to be cooked with extra spices!!!! Should try it in either “Bhajahari Manna “or in “Ohh Calcutta” or if you want to make it at home; here’s the recipe of Ilish Bhapa.

10. Kochi Pathar Jhol

What would be the easiest way to describe a Bong’s Sunday!!!! Well, it has to be a bit lethargic, many cups of tea and obviously 2-3 different newspapers and discussion about anything and everything and finally … A grand lunch with Bhat and Kochi Pathar Jhol …

Watery Mutton curry with pieces of potatoes visible and that heavenly aroma! Bongs can never detach themselves from this typical Bengali Mutton dish ….   Easily available in any Bengali specialty Restaurant but Kochi Pathar Jhol can be prepared easily at home with ease.

11. Kolkata Biryani

Though the name is a bit weird but not the dish!!!!! We Bongs are very good in addition and alteration and the best example is Kolkata biryani… Derived from the Awadhi Biryani; Kolkata Biryani is characterized by the presence of a big piece of Potato along with meat and Egg within …

A plate full of royal flavored yellowish white rice and 1-2 pieces of Mutton/Chicken, 1 full boiled egg and a big chunk of Potato!!!!! What else??? I need one more plate…..

One should Visit “ARSALAN”, “India Restaurant”, “Shiraz”, “Royal”, “Aminia”, Aliya, or “Dada Boudir Hotel” for this exotic delicacy while in Kolkata!!!!! Though one of my personal favorite is “Khaja Biriyani Centre“, a small Biriyani Shop near Kalighat. To get the real taste of biriyani so you need to visit ARSALAN. Arsalan is the best biriyani centre in Kolkata.

12. Hing er Kachuri or Aloor Tarkari

Small, round wonders prepared with care!!!!!! A true Bengali breakfast can’t be completed without Kachori’s flavored with Hing and accomplished with a runny Aloo sabzi!!!!! Deep fried flatbread prepared with all-purpose flour or Maida and stuffed with Hing and Dal is known as Hing er Kachori and Aloor Tarkari is a Potato delicacy flavored with Bengali spices!!!!! Do try the recipe of the authentic Hing er Kachori and Aloor Tarkari.

13. Misti Doi

Now it’s turn of the popular dessert “Misti Doi” and please minds the accent!!! “Misti Dooooi”. Thickened curd flavored with good amount of sugar and set in earthen pot …. A unique blend of curd and earthen flavor coming from the bowl or hundi used for setting the curd.

Misti Doi is available in almost each and every confectioner in Kolkata but you should visit “Sen Mahashay” or “Ganguram” or “Mollar Chawk” for your pot of Doi.

14. Muri Ghonto

Though the name is a bit weird, Muri Ghonto is one of the signature dishes from Bong Cuisine prepared with Rice and head of Fish (mostly Rehu Fish/ Rui Mach or Katla fish) and we mostly have it with plain rice. Muri Ghonto is one of the unique dishes where Rice is added in a side dish to give it a body. Here goes the recipe of Muri Ghonto if you are a fishetarian and love to have the fish head.

15. Egg Roll

Though popular as Kathi Roll in other states but typical Kolkata Rolls available in almost every tiny road of Kolkata are different from the Non-bong version of it. Roll can be prepared with Chicken or Mutton but the basic version i.e. a simple roll prepared with Egg is probably the best of the lot. In case you are not based out of Kolkata and wish to have authentic Egg roll then you can try out the recipe of Kolkata style Egg Roll.

16. Pithe / Pitha

Pithe / Pitha are typical Bengali Cakes mostly prepared in winters … both Sweet and Salty versions are available, though sweet versions are popular than the salty versions … to name with “Gokul Pithe”, “Ras Bara”, “Patisapta”, “Golap Pithe” are quite common. It’s not that easy to get Pithe other than Patisapta in any shop so ask your Bong friends to help with a box full of Pitha. Here goes the recipe of Patisapta Pitha.

17. Potoler Dolma

We love our veggies as well as not so veggies and love to make a mix and match!!! Jokes apart. Let me introduce Potoler Dolma; a dish which derives its name from Turkish cuisine where Dolma means stuffed vegetables. This classic Bengali dish is prepared with the pointed guard as its heart which is conventionally stuffed with mutton keema but also found with other stuffing varieties as well for e.g. stuffing prepared with Chicken, Fish, Paneer, Daal etc.

18. Shorse Bata diye Maach er Jhal

Even Barak Obama was served with this signature fish curry prepared with Mustard paste known as Shorse Bata diye Macher Jhal. A deadly combo of Fish and Mustard paste, Macher Jhal is truly a Bong signature dish. Here goes the recipe link of the authentic Shorse Bata diye Macher Jhal.

19. Shukto

Shukto, the divine one! Shukto is a Mix –Veg dominated by a bitter guard and with runny gravy and prepared with as many as 8-9 types of veggies. Taste wise nothing can beat it!!!!! A True Bengali Thali is incomplete without Shukto. Shukto can be found in any Bengali Restaurant including “Bhajahari Manna” an “Ohh Calcutta”. A Bong cook is certified probably by his/her ability to make Shukto. Here is the Recipe of Shukto to try it out at home.

20. Sandesh

Rosogolla’s are worldwide popular Bong Dessert but Sandesh is nothing but charming!!!! Be it a Pranhara or a Kancha Golla or may be Jal Bhara Talsans … Sandesh is many faced but tasty in its every Avatar.

Prepared with curdled milk and flavored with various ingredients Sandesh are widely found in Bong sweet shops!!!! However, there are some must visit places in Kolkata which are “Bhim Chandra Nag “, “Nokur”, Girish Chandra De”, “Balaram” which are famous for this sweet Bengali delicacy. I am sharing the recipe of Kancha Golla which is one of the popular varieties of Sandesh.

 Courtesy: kitchenofdebjani.com

                       Happy Durga Puja to you all!!!

Please share your feedback via comments. Thanks for visiting our blogs

[clicknlick]

“আনন্দিত হৃদয়ে, জানবো বিস্ময়ে”

“ঐতিহ্যে, সংস্কৃতিতে, সাহিত্যে”

“এ পহেলা বৈশাখে”

The Bengali New Year or Nobo Borsho is celebrated on April 14 each year. As we near the Bengali New Year eve, many many Bengalis around the world will be planning and preparing a delicious feast to share with family and friends. It is the first day in the traditional Hindu Bengali Calendar.

The people clean and decorate their houses and make elaborate preparation to welcome the coming Year. They paint patterns on the ground (rangoli) in front of their houses. They usually use flour to make the design on the middle of which they place an earthenware pot, decorated with a red and white swastika considered an auspicious sign. This vessal is filled with holy water and a number of mango leaves to symbolise a prosperous year for the family.

That morning they worship Lakshmi, goddess of wealth. They wear garlands of different types of flowers, like the red orleanders, daisies, roses, hibiscus and marigolds.

Wishing all my Bengali and non-Bengali friends advanced Shuvo Nobo Borsho (Happy Bengali New Year).

Countdown has already begun and only fewdays are left before Nobo Borsho or Poila Boisakh! I know many of my Bengali friends have already finalized their ‘especial’ menu to celebrate the 1stday of Bengali New Year with complete ‘Bangaliana’ (Bengali tradition). But I’m sure there are still few who haven’t even thought of it yet just like me or still searching for the suitable menu for that special day.

Poila Baisakh marks the 14th Anniversary of The Stadel! The Stadel is celebrating the Bengali New Year with a lavish lunch and dinner spread at First Innings – the Multi-cuisine restaurant, Mirage  – The Poolside! Mouth watering, pure and authentic, the Bengali cuisine sees a mix of food from West Bengal and Bangladesh. The menu will be an ode to the Eastern land with the traditional river fish taking center stage cooked with Bengali spices. Savour favourites like Mochar Chop, Panthar Mangsho Do Piyazi, Chingri Malai Curry with Luchis and endless items and round off the meal with Rosogollas and Mishti Doi among other sweets! The wide variety in the menu could make gourmands spoilt for choice.��

CELEBRATE  BAISAKHI PARBAN 

@ First Innings, Multicuisine Restaurant Saturday, 15th April 2017

Bengali Sit Down Thali Non Veg Lunch / Dinner

Lunch First Session : 12:30 p.m. Second Session : 2:30 p.m.

Dinner First Session : 7:30 p.m. Second Session : 9:30 p.m.

Non Veg Lunch or Dinner priced at : Rs. 850/- AI per person

WELCOME DRINKS: Aampora Sorbat STARTER : Mochar Chop & Dimer Devil SALAD: Green Salad BHAJA : Bori Bhaja, Jhurjhure Aloo Bhaja & Beguni LUCHI/RICE: Luchi(2 pcs),Dhakai Pulao & Sada Bhaat DAL: Aam Aada Diye Masoor Dal TORKARI: Chanar Kofta & Aloo Jhinge Posto MAACH: Doi Pona (1 pc.) & Prawn Malai Curry (2pcs.) MANGSHO: Panthar Mangsho Do Piyazi (2 Pcs.) & Sukhno Jeerar Murgir Jhol (1 pc.) CHUTNEY: Aamsatto Khejurer Chutney PAPAD: Papad Bhaja MISTIMUKH: Misti Doi & Rajbhog (1pc.)

Extra portion will be charged as follows:

Doi Pona (1 pc.) – Rs 50/- Chingri Malai Curry (2 pcs.) – Rs.150/- Sukhno Jeerar Murgir Jhol ( 1Pc.) – Rs 50/- Panthar Mangsho Do Piyazi (2 Pcs.) – Rs.150/- Bengali Sit Down Thali – Veg Lunch / Dinner

Lunch First Session : 12:30 p.m. Second Session : 2:30 p.m.

Dinner First Session : 7:30 p.m. Second Session : 9:30 p.m.

Veg Lunch or Dinner priced at : Rs. 650/- AI per person

WELCOME DRINKS: Aampora Sorbat STARTER : Mochar Chop & Piyazi SALAD: Green Salad BHAJA : Bori Bhaja, Beguni & Jhurjhure Aloo Bhaja LUCHI/RICE: Luchi(2pcs.),Dhakai Pulao & Sada Bhaat DAL: Aam Aada Diye Masoor Dal TORKARI: Aloo Phulkopir Dalna, Mochar Ghonto & Potoler Dorma CHUTNEY: Aamsatto Khejurer Chutney PAPAD: Papad Bhaja MISTI: Misti Doi, Rajbhog(1pc.)

@Mirage , Poolside Restaurant

A-la-carte Bengali Fusion food on 15th April & 16th April

12 noon to 12 midnight

Cheese Baked Chicken Paturi with Kalmi Saag Kebab 350/- (Chicken breast marinated in Bengali spices, wrapped and steamed and served with Dhakai pulao and potato posto)

Rosemary Scented Chingri Malai Curry 450/- (Served with sweet mango pulao and paanchphoran begun)

Jasmine Tea Flavored Topse Bhaja 400/- (With aam and kasundi chutney and Chili onion)

Rum Soaked Mutton Dackbanglow 450/- (with Kasundi scallop potato and Sada Bhaat and chocolate Gulab jamun)

Chicken Braised with Sukhno Lanka and Palang Saag with Sarsoo and Jeere Tempering 350/- (Served with poha and kacha aam chili chutney)

Pesto Chhanar Subzi 320/-                                                                                            (Served with cous cous pulao and baton vegetable salads and luchi and aamsatto custard)

BBQ Paneer Kebab with kachha Aam and Caramelized Orange  320/- (Served with dhaniya patta pulao and baked strawberry rosogolla)

Crepe Filled with Ricotta Cheese and Asparagus and Vegetables Cooked in Coconut Malai Gravy  350/- (Served with dhaniya pulao and posto potato)

Brussels Sprout and White Beans Confit with Kacha Aam Gravy 300/- (Served with kesar pulao and kasundi tossed potato and cucumber salad)

Spinach and Govindo Bhog Risotto  300/-                                                                           (Served with garlic bread and posto bora)

Taxes Extra

@ The Stadel, Banquets on Sunday, 16th April 2017, 7 p.m. onwards

Ethnic Fashion Show & Bengali Buffet Dinner @ Rs. 1236/- AI per person

Menu WELCOME DRINKS: Aam Pora Shorbat & Assorted Soft drinks SNACKS: Chili Chicken, Fish Finger with Tartar Sauce, Veg Cutlet & Paneer Ajwaini Tikka SALAD: Green Salad, Aloo Chole Chaat & Dahi Papri Chaat BREAD: Green Peas Kachori, Masala Kulcha & Butter Naan RICE: Dhakai Pulao & Sada Bhaat DAL: Moong Dal Subzi Diye BHAJA BHUJI : Bori Bhaja, Aloo Bhaja, Potol Bhaja, Begun Bhaja & Utchhe Bhaja VEGETARIAN: Chhanar Kofta, Jhinge Aloo Posto, Dhokar Dalna & Aloo Phulkopir Jhol NON-VEG.: Katla Jhal, Chingri Malai Curry, Chittagong Murgi & Murshidabadi Kosha Mangsho CHUTNEY: Aamsatto Khejurer Chutney PAPAD: Papad Bhaja DESSERT: Rajbhog, Misti Doi & Gulab Jamun

We were recently invited to try out the offerings of Poila Baisakh special menu at The Stadel.

The Dishes We Had : 

Bengali Sit Down Thali Non Veg 

Aampora Sorbat – Aam pora shorbot is a Bengali classic drink made from the pulp of raw mango. A tangy refreshing soft drink can often make a difference. 

Mochar Chop – Mochar Chop or Banana Flower Cutlet is another famous street food of Kolkata.    Dimer Devil – Dimer devil or deviled egg is boiled egg coated by spicy minced meat.Green Salad – Cucumber, Onion and Tomato Bori Bhaja, Jhurjhure Aloo Bhaja & Beguni – 

Indigenous Bengali delicacy of crunchy sun-dried lentil dumplings, thinly sliced/grated fried potato & mouth-watering fried snack of eggplant Luchi  –   Traditional Bengali style puffed pooris made form All Purpose FlourDhakai Pulao –  This is a very traditional rich item in Bengali cuisine. It is not spicy, and has a light and yummy taste sprinkled with cashewnuts and raisins.Sada Bhaat – Plain cooked Basmati Rice Aam Aada Diye Masoor Dal – Aamer Dal is a Bengali style Green Mango Lentil soup perfect for summer with a hint of Ginger. Chanar Kofta –  It is an age old Bengali vegetarian delicacy. Soft, melt in mouth cottage cheese balls dipped in a finger licking good lightly spiced curry. One of my favourite vegan Bengali dishes.Aloo Jhinge Posto – This is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry. My most favourite posto, i love it in any form.  Doi Pona – Katla in a yogurt gravy. It  is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Prawn Malai Curry – Chingri Macher Malaikari is one of the best Bengali Fish recipes. Undoubtedly it is among the mouth watering ones. A classical preparation with Prawns and flavoured with coconut milk based gravy. Panthar Mangsho Do Piyazi  – Looks genuinely appetizing with extra supplement of onions used lavishly in the dish. It brings out an authentic flavour of mutton, ghee & onion.Sukhno Jeerar Murgir Jhol – A delicious preparation served as a Side Dish. It is a yummy, flavorful and spicy dry gravy masala dish. All masala is very nicely coated to the chicken to make it spicy, flavorful and highly aromatic in taste. Aamsatto Khejurer Chutney – This is a sweet thick chutney which serves in special Bengali occasions. Sweet Chutney made with Dried Mango pulp and dates. Finger licking, tempting gravy.

Papad Bhaja –  We Bengalis really love our papad deep fried and goes best with chutney.  Misti Doi  – A Bengali never ends without at least a spoonful of mishti doi. This dessert prepared from milk and caramelized sugar is a heaven for us. Rajbhog – A delicious sweet prepared with chenna stuffed with mixture of khoya, pista and almonds. But for us, its never required any introduction. 

And Few different dishes from Veg Thali 

Aloo Phulkopir Dalna – Aloo Phulkopir Dalna is a very simple cauliflower curry with potatoes. I adore cauliflower – one of the most underrated veggies – and these spices are of course a wonderful way to make it sing!

Mochar Ghonto –   It is one the most tasty vegetarian dish. A very traditional Bengali recipe famous all over Bengal made out of banana blossom, which is basically a banana flower.

Potoler Dorma – Vegetarian stuffed pointed gourd. A traditional Bengali dish, no onion, no garlic.

This was a Marathon Run at First innings !!

With a sudden nip in the air, and the soft balmy sun caressing everything under it, one can tell that Nobo Borsho is just around the corner. And for us foodies, Nobo Borsho is the one of much awaited feast of the year where gorging on Bengali food comes with no judgement or sin.

To kick-start the Nobo Borsho, check in at The Stadel for lavish Bengali Food spread. It would definitely provide you the feeling of enjoyment and celebrations to enhance the festive spirit.

Keep walking with fascinatingfoodie.

Special Thanks to – 

○ Milee Banerjee,Sr.  Manager P.R., The Stadel,  for the invitation and amazing hospitality. ○ Chef for providing us such a lovely experience of Bong Food

○ Rajdeep Bhattacharjee for leading us.

Proud Member of Panch Phoron #panchphoron

For more details:

https://www.facebook.com/thestadel

http://www.thestadel.com

Star Platter for Poila Baisakh at Stadel "আনন্দিত হৃদয়ে, জানবো বিস্ময়ে" "ঐতিহ্যে, সংস্কৃতিতে, সাহিত্যে" "এ পহেলা বৈশাখে" The Bengali New Year or Nobo Borsho is celebrated on April 14 each year.

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Chingri Macher Malaikari Recipe | Prawn Malaikari | Shrimp Malai Curry |...