Bata Bhaja Khichudi Bowl: A classic khichuri with fragrant Karpurkanthi rice and mug dal, along with a host of delectable sides heroing local vegetarian produce. A bhorta with kharkhol pata (taro leaves), sheem (broad beans) and borboti (yardlong beans) along with some velvety pyaaj posto. For the crispies — kakrol (spiny gourd) bhaja, and the classic favourite jhurjhure alu bhaja
All images courtesy Sienna Cafe
Dudh Chaata & Oyster Mushroom Bhorta, Black Truffle Rogan & Roomali Roti: Think quintessential Kolkata chicken bharta but with the flavours and textures of indigenous mushrooms. A bharta-style preparation with locally grown milky mushrooms (dudh chaata) that have an almost jackfruit-like texture when cooked, paired with airy and thin roomali rotis
Ranga Aloo Gnocchi, Kurkure Posto, Kolmi Saak in a Bonolokhi Ghee Sauce: A traditional gnocchi with a twist, made with alu and rangalu (purple sweet potatoes) in a butter sauce with kolmi greens and flavoured with rich Bengali ghee from Santiniketan’s Bonolakshmi. A sprinkling of roasted posto (poppy) in place of parmesan to make the flavours shine and add some crunch, and there's a delicious Insta-perfect plate!
The noodle bowls: This dish has both amish (non-veg) and niramish (veg) versions. A melange of mushroomy textures mix together in the vegetarian edition with wontons stuffed with dudh chaata and shiitake and topped with black fungus or wood ear mushrooms, served with noodles tossed in a mushroom caramel — a reduced mushroom stock which caramelises to have soy sauce like flavour. The non-vegetarian wontons have a filling of pork and prawn and are served with egg noodles tossed in a chingri (prawn) caramel, topped with some fluffy pork floss
Bhetki Schnitzel, Sheem, Shaak & Aloo Makha Mash with a Shorshe Tel Jhol Jus: What’s Puja without some fish fry? ‘Bangali’ fish fry meets schnitzel in this crumb-coated bekti cutlet, which is served with a piquant, kasundi-like sauce reminiscent of a fish tel jhol, along with a mash of potatoes and dheki shaak (fiddlehead fern)
Golda & Bagda Malai Chingri Thermidor with a Thankuni Pata & Tok-Dharosh Salad: The classic French thermidor gets a desi twist with locally sourced freshwater scampi and tiger prawns in a sauce with flavours of the coconut-milk curry of a quintessential Bengali malai chingri. Served with a salad of sweet-sour tok-dharosh (roselle leaves) and thankuni pata (Indian pennywort)
Lal Jhol Murgi Ros Omelette, Cabin Style Aloo diye Salad & Buttered Double Roti: The lal murgi jhol is a weekend favourite for most Bengalis, as is a good Ros omelette for Goans. The two come together in this dish, with an omelette stuffed with diced chicken of a lal jhol and is served with the flavourful curry along with a side of spiced alu salad and buttered double roti — the oven fresh pao-like bread that makes it to most Kolkatan’s breakfast plates
Confit of Patha, Kurkure Aloo Bhaja, Bone-marrow Jhol’r Radhatilak Khichudi: Another fragrant short-grain rice, the Radhatilak makes for a great classic khichuri. This comes with accompaniments of a crispy-soft mutton confit cooked in garam masala-infused mustard oil and ghee, along with a meaty broth. The topping of crispy jhujhure alu bhaja finishes the dish
Muro to Lyaaja Ilish Thala: Celebrating the queen of Bengali fish is a must during Durga Puja, and this tip-to-toe meal incorporates all the tastiest parts of the fish with a kurkure ilish bhaja, a fishy bhorta made with the tail-end meat and bones, a classic maachh’er tok with the fish head, and soft gola bhaat (slightly overcooked rice, Bengali style) with a tempering in ilish tel
Doodh Cha & Double Caramel Custard and Mishti Doi Creme Brulee: All good meals must end with mishtimukh. The traditional and much-loved caramel custard gets a shot of masala chai flavour in the Doodh Cha & Double Caramel Custard. The Mishti Doi Creme Brulee has the Bengali laal doi, the headier and more caramel-y cousin of mishti doi with a topping of brittle golden sugar, creme brulee-style
