Radisson Blu (Banjara Hills) is putting Bengali cuisine is under the spotlight at Radisson Blue, Banjara Hills. Executive Chef Chandra Shekhar Pandey, who himself spent a year at Kolkata’s Oberoi, will be showcasing quintessential Bengali dishes in his buffet menu. I was invited to a tasting session where Chef Pandey offered us a sneak peak of what will be on offer.
First to arrive were three dishes that you’d find at every nook and cranny of Bengal – Phuchka, Singara, and Kathi Roll. Puchka and Singara will be instantly familiar to every Indian – they are more commonly known in other parts of the country as Pani Puri and Samosa respectively. However, there is a minute and often tough to replicate difference between the Phuckhas and Singharas of Bengal. For Phuchka the critical differentiator is the tamarind water that’s spiced with a Bhaja Masala (often colloquially called a Muri Masala) and Black Salt. For the Samosa, the difference lies in the stuffing that makes use of potatoes, peas, and peanuts along with Bhaja Masala. Radisson pretty much nailed both the dishes with the Phuchka reminding of my favourite Phuchkawallah near my school. The veg Kathi Roll didn’t appeal to me much. The paratha was a tad too chewy, and a roll without even egg in it is unlikely to win the hearts of Bengalis. Next up were more quintessential Bengali snacks – Vegetable Chop and Beguni (Batter fried Eggplant). Once again, the execution of both the dishes were quite good. The Vegetable Chop could have been a tad crispier, but the beetroot and peanut stuffing was just how it should be. Rounding up the starters were Fried Rui (Rohu) and Fried Fish Egg.
The main course featured everything you might expect in a Bengali meal – Shukto, Aaloo Poshto, Sorshe Bhindi, Rui Machher Jhol, Bhaat (Rice), Kosha Mangsho (Mutton), and Luchi. As always, the Kosha Mangsho and Luchi stole the show. But, the Sorshe Rui, Bhindi, and Aaloo Pohsto also won adulations around the table. Desserts on offer were Langcha, Chhanar Jilipi, Kalakand, and Mishti Doi.
The Bengali Food Festival will be running till June 26. Much like other food festivals at Radisson, the Bengali Food Festival will be a part of the dinner buffet at Chilll with dishes being rotated through the week. There will be four starters and four non-veg dishes split evenly among veg and non-veg along with staples (Luchi, Kolkata Biryani, Rice) and desserts. Pretty much all of the dishes featured during our preview hit the mark in terms of execution. However, at almost Rs. 1500 per person (Rs. 1250 plus tax), you’d probably get a lot more at the usual suspects for Bengali food. If the price tag doesn’t bother you, you’d definitely enjoy what’s on offer at the Bengali Food Festival by Radisson Blu.
Radisson Blu (Banjara Hills) is putting Bengali cuisine is under the spotlight at Radisson Blue, Banjara Hills. Executive Chef Chandra Shekhar Pandey, who himself spent a year at Kolkata’s Oberoi, will be showcasing quintessential Bengali dishes in his buffet menu. I was invited to a tasting session where Chef Pandey offered us a sneak peak of what will be on offer.
First to arrive were three dishes that you’d find at every nook and cranny of Bengal – Phuchka, Singara, and Kathi Roll. Puchka and Singara will be instantly familiar to every Indian – they are more commonly known in other parts of the country as Pani Puri and Samosa respectively. However, there is a minute and often tough to replicate difference between the Phuckhas and Singharas of Bengal. For Phuchka the critical differentiator is the tamarind water that’s spiced with a Bhaja Masala (often colloquially called a Muri Masala) and Black Salt. For the Samosa, the difference lies in the stuffing that makes use of potatoes, peas, and peanuts along with Bhaja Masala. Radisson pretty much nailed both the dishes with the Phuchka reminding of my favourite Phuchkawallah near my school. The veg Kathi Roll didn’t appeal to me much. The paratha was a tad too chewy, and a roll without even egg in it is unlikely to win the hearts of Bengalis. Next up were more quintessential Bengali snacks – Vegetable Chop and Beguni (Batter fried Eggplant). Once again, the execution of both the dishes were quite good. The Vegetable Chop could have been a tad crispier, but the beetroot and peanut stuffing was just how it should be. Rounding up the starters were Fried Rui (Rohu) and Fried Fish Egg.
The main course featured everything you might expect in a Bengali meal – Shukto, Aaloo Poshto, Sorshe Bhindi, Rui Machher Jhol, Bhaat (Rice), Kosha Mangsho (Mutton), and Luchi. As always, the Kosha Mangsho and Luchi stole the show. But, the Sorshe Rui, Bhindi, and Aaloo Pohsto also won adulations around the table. Desserts on offer were Langcha, Chhanar Jilipi, Kalakand, and Mishti Doi.
The Bengali Food Festival will be running till June 26. Much like other food festivals at Radisson, the Bengali Food Festival will be a part of the dinner buffet at Chilll with dishes being rotated through the week. There will be four starters and four non-veg dishes split evenly among veg and non-veg along with staples (Luchi, Kolkata Biryani, Rice) and desserts. Pretty much all of the dishes featured during our preview hit the mark in terms of execution. However, at almost Rs. 1500 per person (Rs. 1250 plus tax), you’d probably get a lot more at the usual suspects for Bengali food. If the price tag doesn’t bother you, you’d definitely enjoy what’s on offer at the Bengali Food Festival by Radisson Blu.
Radisson Blu (Banjara Hills) is putting Bengali cuisine is under the spotlight at Radisson Blue, Banjara Hills. Executive Chef Chandra Shekhar Pandey, who himself spent a year at Kolkata’s Oberoi, will be showcasing quintessential Bengali dishes in his buffet menu. I was invited to a tasting session where Chef Pandey offered us a sneak peak of what will be on offer.
First to arrive were three dishes that you’d find at every nook and cranny of Bengal – Phuchka, Singara, and Kathi Roll. Puchka and Singara will be instantly familiar to every Indian – they are more commonly known in other parts of the country as Pani Puri and Samosa respectively. However, there is a minute and often tough to replicate difference between the Phuckhas and Singharas of Bengal. For Phuchka the critical differentiator is the tamarind water that’s spiced with a Bhaja Masala (often colloquially called a Muri Masala) and Black Salt. For the Samosa, the difference lies in the stuffing that makes use of potatoes, peas, and peanuts along with Bhaja Masala. Radisson pretty much nailed both the dishes with the Phuchka reminding of my favourite Phuchkawallah near my school. The veg Kathi Roll didn’t appeal to me much. The paratha was a tad too chewy, and a roll without even egg in it is unlikely to win the hearts of Bengalis. Next up were more quintessential Bengali snacks – Vegetable Chop and Beguni (Batter fried Eggplant). Once again, the execution of both the dishes were quite good. The Vegetable Chop could have been a tad crispier, but the beetroot and peanut stuffing was just how it should be. Rounding up the starters were Fried Rui (Rohu) and Fried Fish Egg.
Radisson – Bengali Food – Beguni, Veg Chop
Radisson – Bengali Food – Singara, Roll, and Phuchka
Radisson – Bengali Food – Maachher Dim
Radisson – Bengali Food – Rui Maachh Bhaja
The main course featured everything you might expect in a Bengali meal – Shukto, Aaloo Poshto, Sorshe Bhindi, Rui Machher Jhol, Bhaat (Rice), Kosha Mangsho (Mutton), and Luchi. As always, the Kosha Mangsho and Luchi stole the show. But, the Sorshe Rui, Bhindi, and Aaloo Pohsto also won adulations around the table. Desserts on offer were Langcha, Chhanar Jilipi, Kalakand, and Mishti Doi.
Radisson – Bengali Food – Luchi, Kosha Mangsho and more
Radisson – Bengali Food – Langcha
Radisson – Bengali Food – Chhanar Jilebi
Radisson – Bengali Food – Mishti Doi
The Bengali Food Festival will be running till June 26. Much like other food festivals at Radisson, the Bengali Food Festival will be a part of the dinner buffet at Chilll with dishes being rotated through the week. There will be four starters and four non-veg dishes split evenly among veg and non-veg along with staples (Luchi, Kolkata Biryani, Rice) and desserts. Pretty much all of the dishes featured during our preview hit the mark in terms of execution. However, at almost Rs. 1500 per person (Rs. 1250 plus tax), you’d probably get a lot more at the usual suspects for Bengali food. If the price tag doesn’t bother you, you’d definitely enjoy what’s on offer at the Bengali Food Festival by Radisson Blu.
Cafe Hollywood Bollywood. Restaurants. Also. Odia all itam available
What are the Odia dishes on your menu?