Enjoy Taste Of Bengal with Captivating View, Cafe Ekante

By Pamela Nandi | Nov 10, 2018

Throwback to a Saturday afternoon well spent with the fellow food bloggers at an aesthetically designed boat shaped floating restaurant situated on a private island – Cafe Ekante in the New Town Eco park while indulging in a delectable Authentic Bengali spread.

The executive chef Mr Sani Dutta has brilliantly executed his gastronomical skills which truly reflects in the dishes served not only in terms of tastes but also presentations as well.

A warm destination for food lovers where food meets soul while enjoying the charming beauty on a waterfront away from the hustle and bustle of the city. Absolutely captivating view from and around the surroundings of Cafe Ekante.

Delicacies served

APPETIZERS –

Welcome to the home of traditional delicacies of Bengali Appetizers spread enriched with a mouthful of fiery flavours, unique taste and an appealing touch.

Doi (Curd) Moslar Makha Makhi –

A silky combination of bung curd, Jeera powder and cottage cheese, grilled and served with housemade dip.

Doi (Curd) Moslar Makha Makhi

Murshidabadi Tikka

Kalnar Bharwan Aalu –

Ultimate stuffed potato served as an appetizer. Boiled Potato stuffed with dry fruits and cooked in clay oven.

Kalnar Bharwan Aalu

Dhaka famous Gilafi Seekh Kabab –

Cooked with a “Gilaf” (cover). Minced meat mixed with spices, cheese served with onion rings. In the old Bengal Subah capital of Dhaka, various Persian- and Arab-influenced dishes started to be made. Gilafi Seekh Kabab is one of them.

Dhaka famous Gilafi Seekh Kabab

Rashid Miyanar Boti Kabab –

Absolutely delicious. Pieces of lamb tuned with rich spices skewed with bell pepper, onions, grilled and served.

Rashid Miyanar Boti Kabab

Ekante Special Achari Fish Tikka –

Cubes of bhetki fillets marinated in an assortment of pickling spices and grilled to perfection served with lime slices, chillis, onion rings.

Ekante Special Achari Fish Tikka

Gulnar Jalpari (mermaid) –

A signature dish, collection from Tandoori Fish. Succulent pieces of Jumbo prawn marinated in a unique batter and cooked in dum style. Jalpari means mermaid. King prawns served in the mermaid style.

Gulnar Jalpari (mermaid)

Topsey Batter Fried –

Topse is small traditional Bengali fish with soft bones. This is especially dipped in the batter of besan and then deep fried. Very crispy and tasty.

Topsey Batter Fried

MAIN COURSES –

A sumptuous array of Bengali’s most beloved evergreen meal platter exclusively curated by the executive chef.

Mochar Ghonto –

Traditional Bengali dish prepared from banana flowers with aromatic spices served with steamed rice.

Mochar Ghonto

Fulkopir (cauliflower) Roast –

A veg delicacy with cream makhani cheesy gravy treated as a side dish with parathas or rice.

Fulkopir (cauliflower) Roast

Chingri Malai Curry –

Creamy, spicy, rich coconut milk gravy extremely popular Bengali delight flavoured with garam masala. Full of flavours.

Chingri Malai Curry

Kasundi Diye Kasha Murgi –

Chicken simmered in hot, spicy, lip-smacking mango mustard sauce served with steamed rice.

Kasundi Diye Kasha Murgi

Ekanter Kasha Mangsho

ACCOMPANIMENTS –

Luchi –

Deep fried flatbread made of wheat flour.

Luchi

Basanti Pulao –

Sweet or Holud pulao comes as a grand dish for all Bengali occasions prepared from aromatic Bengali Gobindobhog rice and dry fruits, tossed in ghee.

Basanti Pulao

DESSERT –

Bhapa Sandesh –

Light airy steamed Sandesh. Steamed milk fudge is a specific Bengali dessert from those days of our grandmothers, created with homemade cottage cheese (chenna), condensed milk, sugar wrapped in banana leaf and steamed.

Bhapa Sandesh