The Indian Grill (the renovated Peshawri) at ITC Kakatiya Sheraton & Towers is organising a Bengali Food Festival, from 12th to 21st October. Resident chefs Ishmeet and Ghosh will be preparing some authentic dishes of West Bengal during this period, and the menu reads as below:
Maach Mangsho Diye (Non-Vegetarian)
Kosa Mangsho (flavorful mutton curry that has a touch of spice as well as sweet in it)
Aloo Mangsher Jhol (spicy mutton curry cooked along with new potatoes with the magic of Bengal)
Murgir Jhol (home style Bengali chicken curry)
Kosa Murghi (refined version of the Kosa Mangsho cooked to match the taste buds of the poultry eaters)
Malai Chingri (creamy shrimp curry made with subtle Bengali spices)
Pabdar Jhal (spicy preparation of a fish curry delicately finished to perfection)
Katlar Kaliya (fresh catch of the season called Katla that is gently simmered in onion and tomato gravy)
Sole Macher Jhol (flavorful river fish also called desi marel cooked in the very authentic Bengali home style)
Sorser Bata Tangadi (flavorful fish preparation with the hint of Bengali Kasundi mustard)
Dom Aloo (A dry Bengali Potato preparation cooked to suit the Bengali taste buds)
Aloo Potol (an eastern duo of potatoes and parval dry sauteed and served)
Cholar Dal Narkel Diye (Bengali lentil preparation with a hint of coconut and a touch of sugar)
Fried Rice (tempered rice preparation mixed with vegetables from the busy lanes of Calcutta)
Mishti Doi (sweet curd)
Shondesh (made from sweetened, finely grounded fresh chhena (cheese)
Roshogolla (the most popular sweet of the Bengalis)
Seafood is an important part of the East Indian diet. A wide variety of fish is served in many ways, including carp varieties like Rui (rohu), Katla Magur (catfish) and Chingri (prawn or shrimp), as well as Shutki (small dried sea fish), salt water fish (not sea fish though) and Ilish (hilsa), very popular among Bengalis.
Khashi (referred to as mutton in English, the meat of sterilized goats) is the popular red meat, and Moshur Dal (red lentils), Mug Dal (mung beans), Shorsher Tel (mustard oil), mustard paste, Posto (poppy seed) and Narkol (ripe coconut) are the other ingredients of Bengali cuisine. A touch of gorom moshala or hot spices (elachi cardamom, darchini cinnamon, long clove, tej pata and peppercorn) are often used to enliven food.
The dishes at the Bengali Food festival are offered a la carte, for dinner only. Please contact 2310-0132 for further details.