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Bengali Food Festival At The Taj

Bengali Food Festival At The Taj is an event that took place between 06-Nov-2009 and 15-Nov-2009 in Hyderabad.
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To keep up the cause of satiating Hyderabadis' love for cuisine from different corners of India, Taj Banjara is hosting a Bengali food festival at Waterside Café, the 24-hour coffee shop. The food fest is on from 6th to 15th November, and is open for lunch from 12pm to 3:30pm, and for dinner from 7:30pm to 11:30pm.

Bengali cuisine is well-known for a variety of rice and fresh water fish preparations. Fish is dominant in Bengali cuisine. The salt water fish Ilish is very popular and so is Khashi (the meat of sterilized goats), a red meat. The key traditional ingredients of Bengali cuisine include rice, moshur dal (red lentils), mung dal (mung beans), shorsher tel (mustard oil), mustard paste, posto (poppyseed) and narkel (ripe coconut).

Sweets also occupy an important place in Bengali cuisine, and are featured at Bengali social ceremonies. They are generally made of sweetened cottage cheese (chhena), khoa (reduced solidified milk), or flours of different cereals and pulses.

Waterside's food festival will offer buffet lunch and dinner with a different menu for each of the 10 days. The main attraction of the festival is the Hilsa fish, which is specially flown in from Kolkata. Other delicacies to relish are Maacher Sores Jhol, Mangshor Gota Moshla, Murgi Malai, Dimer Curry, Maacher Cutlet Curry, Elish Maacher Kalia, Mangshor Dopiaza, Murgi Gota Moshla, Chloar Dal, Shukto, Alu Potoler Kalia, Begun Sores, Chhanar Dalna, Aam Jhol, Ghugni, Sheem Begun Chorchori, Potoler Dia Phool Kopi and Jhal Moori (masala puffed rice).

For the sweet tooth, the festival offers a range of Mistis, including Sandesh, Misti Doi, Rasogolla, Chena Payas, Sita Bhog, Chamcham, Lacha Rabadi, Kheer Mohan and Payas.

Please contact 6666-9999 for further details.
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