By Pamela Nandi | Apr 21, 2019

Its all about the culinary style of the food of Bengal that has influences of other foreign settlers in Bengal whether it is the French, Dutch, Portuguese, Armenian, Turks or from ‘Opar Bangla‘ leaving a rich culinary legacy with its dishes that excites in every bite.

Noted food historian and consultant Pritha Sen in collaboration with Surojit Rout of Ekdalia RD. – city’s boutique restaurant bought life to the gift-giving culture of food as a part of Bengali’s most wanted festival ‘Nabo Barsha’ by presenting ‘FIRINGHEE THALA‘ – a week-long festival from (13-Apr-2019 to 21-Apr-2019)

Pritha Sen has diligently dug into the roots of the recipes and cooking techniques that are heavily laced with history where the richness proudly speaks on the platter about the influence of their food and culture through the gastronomical journey. An array of remarkable delicacies polished in the kitchens of colonial Bengal soaked with creamy, richly flavours of curries, croquettes to tempting desserts has been elaborately curated by Pritha Sen and excuted by Surojit Rout.

IN FRAME –

The journey started with a ‘mouth amused’ (cleanser) – prawn cocktail sauce studded with a grape.

Welcome Drink – Bengal Lancers Punch
Mix of tea liquor, orange, pineapple juice with a dash of lemon and soda – very refreshing to kick off any culinary journey.

Honey glazed boiled vegetables – beans and carrots.

Macher Fry –

The delicious Bengali fritters leaving a sour tinge at the edge of the buds coming from its lemony marinade.

Armenian Khichuri –
The humble Khichuri – the one pot hassle-free Indian meal coming with lentil and rice. Simply unaware about this version of Khichuri from the Armenian community that landed in Bengal, semi dry in texture – rice and lentils crowned with dry fruits and raisins. The usage of the herbs dill and parsley has been diligently used to boost its flavours.

Dal Churchuree –
Soak into flavours of Bengal under the British Raj tweaked by the British to suit their tastes with this smooth and flavourful masoor daal spiked with garlic, apple – thick in consistency cooked to perfection.

Cabbage Keema Dolma –
The word “dolma” – for me reminds about the preparation of stuffed parwals – classic Bengali dish “Potoler Dolma” from the days of my grandmom. Dolma, or dorma, believed to have the Armenian and Jewish influence on the food of Bengal. Minced meat and rice seasoned well with the spices wrapped in steamed cabbage leaves douesed in a simply outstanding tasty gravy bursting with flavours from coconut milk, caramelised onions, cabbage broth.

Prawn Gravy Cutlet Curry –
The scrumptious seafood delicacy. A medium piece of prawn crumbled in breadcrumbs and deep fried till golden brown laid gorgeously with few spoons of red curry leaving its tail peeping out from the mini bowl. The best part of the dish is that the crispiness of the croquette remained intact in spite of the curry.

Murgh Makallah (Yehudi Murgi Roast) –
Yehudi, meaning “from the Kingdom of Judah”, or “Jew”. Welcome to the world of Jewish food culture. A gravy enriched with Indian spices. The spike of the peppercorns and the sweet sour taste from garlic and lime with the meat doused in that fat of the skin floating on the top of the yellow gravy will leave you to lick your fingers.

Mutton Jal Frezie –
Another interesting dish that leaves with ultimate taste and aroma due to its thick spicy gravy that has travelled over Indian Sub continents. ‘Jal’ means spicy, ‘Frezie means ‘fried’. Slow roasted mutton smeared in chillis, pepper, coriander, garlic, and ginger for long hours leaving succulent pieces of meat free falling from the bones served with deep fried onions.

Col Skinner’s Chutney –
Titillate your taste buds with this famed pickle, a spike of red chillis named after Col. James Skinner – a famous Anglo-Indians officer led the legendary army unit, Skinner’ Horse, thus leaving a British influence on the Indian meal. Its believed that the recipe probably is the creation of their cooks. Dried mangoes, sugar, garlic, ginger, lightly ground red chillis, seasoned with salt mashed and boiled.

Tipsy Pudding –
The name sounds very very catchy and tempting, however, the tipsy part of this treasured recipe has not been infused. Truly mouthwatering dessert made from custard, fruit, sponge cake, and whipped cream crowned with nuts and fruit compote.

Mango Fool –
The word ‘fool’ originated from the French word “fouler”, meaning to mash. A traditional English dessert made by mashing the raw mango, condensed milk, sugar, lime juice, lime zest – a heavenly indulgence.

My heartfelt thanks Pritha di for gifting us such a culinary-rich evening to the City of Joy and looking forward to many more journey where food interlocks history.

Thanks a lot, Rakhee Ghosh, Surojit Rout for your warm hospitality.

Last but not least, Surojit – great efforts and please extend my thanks to Baban da as well.

Cheers !!!