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Bengali New Year also known as ‘Poila Boishakh’, a day close to every Bengali soul is just around the corner. On this auspicious occasion, Bengalis decorate their homes with alpanas, listen to soulful Rabindra Sangeet and feast on exquisite Bengali cuisines. To celebrate the advent of ‘Bengali New Year’, Fairfield by Marriott Kolkata brings an exclusive ‘Poila Boishakh Mahabhoj’ for its patrons on 15th April 2022 at its all-day dining, Kava.
The highlight of this special day is the delectable array of Bengali cuisines. Underlining the theme of “Poila Boishakh Mahabhoj”, the skilled culinary team of the property has curated an elaborate spread of authentic vegetarian and non-vegetarian dishes to bring alive the culture and flavour of Bengal. The lunch menu will showcase an assortment of signature delicacies “Dimer Devil”, “Murgir Chop”, “Chingri Macher Chop”, “Beetroot Chop”, “Echorer Dalna”, “Basanti Pulao”, “Cholar Daal Narkel Diye”, “Pabda Jhal”, “Chicken Chaap”, “Live Kolkata Dal Station” to name a few. To add to the never-ending saga of flavours, the traditional dinner fare will comprise “Kasundi Chapli”,” Vegetable Chap”, “Kumror Chap”, “Aloo Posto”, “Labra”, “Ghee Bhaat”, “Murgh Rezala”, “Kancha Lanka Mangshor Jhol”. Adding to the buffet would be an array of premium concoctions for the guests to select from.
No Bengali meal is complete without desserts and to satiate this sweet craving, the hotel has added fresher variations like “Date and Chocolate Pudding”, “Baked Mihi Dana”, “Sita Bhog”, “Labango Latika”, “Mishti Doi”.
Biding adieu to the year gone by and welcoming the ‘Noboborsho’ with great revelry and joy, Fairfield by Marriott Kolkata is all set with their feast on the age-old Bengali delicacies.
Here’s two much exclusive recipe by Arabinda Seth - Executive Chef - Fairfield by Marriott Kolkata
Luchi with Cholar Dal
Luchi
• In a bowl, add maida, ghee and salt. Add water and mix with a spatula. Knead well to make the
• dough smooth and soft.
• Cover the dough with a moist napkin and let it rest at room temperature.
• Make small balls from the dough, apply some oil and start rolling into bigger circles.
• Heat oil in a kadhai or pan for deep frying.
• Drop the dough circles into the oil and fry till the luchi is completely puffed.
• Serve it hot with cholar dal.
Cholar Dal
• Soak a cup of chana dal for about ten minutes.
• Take ghee in a pan and add chopped coconut to it.
• Pan fry coconut till golden brown.
• Take soaked chana dal in a pressure cooker.
• Add cinnamon, clove, bay leaf, raisins, fried coconut, turmeric, salt and sugar to the cooker.
• Mix thoroughly and add water, and pressure cook it.
For Tadka
• Take ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, cardamom and red chilli
• whole. Saute them well.
• Pour it over the cooked dal in the pressure cooker.
• Serve it hot with garnishing.
Mishti Doi
• Pour milk in a saucepan, and begin to heat on low flame for about 30 minutes.
• Stir occasionally till the milk comes to boil.
• Keep simmering the milk till it reduces to 1/3rd of its volume.
• Let the milk cool for sometime.
• Make the sugar syrup (caramel): Place a heavy saucepan over medium heat and add the
• remaining 6 tablespoons sugar and 2 tablespoons water. Once the sugar begins to melt, swirl
• the pan occasionally till the sugar melts completely and turns a deep caramel brown.
• Pour caramel into the reduced milk and continue to stir until it dissolves completely in the milk.
• Remove from heat and set aside to cool till it is warm to the touch.
• Add yogurt and whisk lightly to mix. Transfer into 4 small earthen pots or kullads and let them
• rest overnight undisturbed.
• The next morning, refrigerate the set mishti doi. Serve chilled.
