Vivanta Kolkata’s Mynt brings in a host of new flavours with a specially curated Bangladeshi Thali that has delightful dishes from East Bengal.
Items like Murgir Jhuri Kebab, Posto Diya Laal Saag, Borishal Chingrir Jhol Bora, Sorshe Bhapa Ilish, Kochu Loti Chingri, Dhakai Kosha Mangsho, are a part of this menu that will be in parts buffet and will also available for a la carte dining.
The Telegraph gets you the details.
“Our Bangladeshi Thali chronicles the incredible, edible map of different regions of East Bengal. The inspiration for the thali recipes and offerings came from some of the classic items I have grown up on cooked to perfection by my mother and grandmother using simple and fresh local produce and having the quintessential flavours and age-old techniques from East Bengal that got passed on over generations. We are confident that food connoisseurs in the city are going to love our Bangladeshi Thali, where they can experience the authentic flavours of East Bengal and add to their favourite culinary experience,” said Sumalya Sarkar, executive chef, Vivanta Kolkata.
Patishapta: These Indian-style rice crepes were a sheer delight. While one had a creamy khoyabased filling, the other had a caramelised coconut filling and we couldn’t tell which one was better, to be honest
Shorshe Bhapa Ilish: Can any Bengali thali ever be complete without maach? Certainly not. This mustard and chilli slathered steamed hilsa slice is heavenly for fish lovers.
Dhakai Kosha Mangsho: A popular mutton dish in Bangladesh, this is a dry onionginger-garlic-based curry that is not watery at all. We love the hit of garam masala and green chillies.
Kumro Phool Maach Bata: This bharta is made using pumpkin flowers and locally available fresh water fish. The smell of mustard is a dominant profile here, and it tastes lovely with steamed rice.