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Indulge in Opar Bangla flavours by Nayana Afroz

Aaheli, the Bengali dine den at Peerless Inn, is hosting Flavors of Bangladesh

Sudarshana Ganguly (t2 Intern) Published 25.03.23, 02:18 PM
“Bangladesh has eight divisions. I have tried to highlight those eight divisions through this menu. Although I have not mentioned it separately, I have tried to bring together the various flavours found in those divisions. For example, like I have kept a meat dish from Chattagram, I have kept one from Khulna and one from Dhaka. There is a difference in flavours in these dishes. There are several dishes that have never before been seen in Calcutta. The menu has a wide range of options in all categories so everyone can have something to their taste,” said Nayana Afroz on her thoughts while curating the menu.

“Bangladesh has eight divisions. I have tried to highlight those eight divisions through this menu. Although I have not mentioned it separately, I have tried to bring together the various flavours found in those divisions. For example, like I have kept a meat dish from Chattagram, I have kept one from Khulna and one from Dhaka. There is a difference in flavours in these dishes. There are several dishes that have never before been seen in Calcutta. The menu has a wide range of options in all categories so everyone can have something to their taste,” said Nayana Afroz on her thoughts while curating the menu. Pictures: B Halder

A aheli, the Bengali dine den at Peerless Inn, is hosting Flavors of Bangladesh, a Bangladeshi food festival curated by culinary expert from Bangladesh, Nayana Afroz. The extensive a-la-carte menu featured in the festival includes a wide variety of dishes exploring multiple ingredients as well as tastes. The menu is eclectic with a huge range of choices for guests in various categories including vegetarian and non-vegetarian, with fresh seasonal produce like ridge gourds and ilish.

“A lot of planning and effort was put in to get Nayana Afroz and curate this festival. We have sourced the best ingredients and raw materials for this, and intense training sessions have been conducted for our chefs to ensure culinary delights for all who come for this festival. Aaheli will host one unique festival every month this year, we have a lot of excitement planned for our guests,” said Kuldeep Bhartee, CEO, Peerless Hotels Ltd.

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Narkeli Jhhinge: In case you are looking for greens, there are options aplenty including the refreshing Narkeli Jhhinge that is made with chunks of ridge gourd with a creamy coconut-based curry. Rs 155

Narkeli Jhhinge: In case you are looking for greens, there are options aplenty including the refreshing Narkeli Jhhinge that is made with chunks of ridge gourd with a creamy coconut-based curry. Rs 155

Ilish Dopiaza: With ilish season almost here, it is time to enjoy what is known as the king of fish. Have this spicy ilish preparation cooked in a rich gravy that comes with sizeable and delicious pieces of the fish. Rs 1,995

Nawabi Bhetki: Chunky and soft pieces of flavoursome bekti in a sweet, creamy yet lightcurry, this dish is a must-have. Rs 875

Sweet Potato Khatai: Looking to cleanse your palate after a long and delicious meal? Try the tangy and refreshing khatai made with sweet potato and tamarind juice. The tang from the tamarind offsets the sweetnessof the sweet potato. Rs 85

Chamatkari Begun: Relish the taste of fresh brinjals cooked to a soft perfection with hints of spice. Creamy and soft, it is the perfect accompaniment to start your meal. Rs 125

Kubuli: Similar to the chicken biryani, this Afghan-influenced dish is yet again a light but delicious small-grained rice preparation that not is not only flavourful on its own, but can be paired with many types of curries. Rs 415

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