As the page of the Bengali calendar flips to a new year, it is time to celebrate, and any festive day, especially for Bengalis, means celebrating with good food. When you think of Poila Baisakh, you are instantly reminded of the smell of new clothes, the scent of fresh gum in the halkhata, the warmth of a crisp sunny day, and the fragrance of ghee and spices from the kitchen, which signals that either a pulao and mangsho or some delish paayesh is in the making.
Mouth watering already? This new year, if you want to enjoy a feast but don’t want to step out of the comfort of your home, then My Kolkata has some options for you. Here are a few festive menus from Kolkata home chefs to try this Poila Baisakh…
Haarir Khobor by Jayeeta Ghosh
Dine like a royal… err, like a true Bengali with a five-course menu consisting of chicken, prawn and more. Jayeeta Ghosh is offering a lost recipe of Chanar Shukto which used to be cooked at Bengal’s several rajbaris. A flavourful Bagda Chingri Gondhoraj Malai Curry will steal your heart while boneless Amrapalli Chicken Paturi will tantalise your senses, and all of this paired with fragrant Basmati rice. To wrap things on a perfectly sweet note, there will be Haarir Khobor’s Kesar Bhapa Doi.
Date: April 13 to 15
Order by: April 10
Pocket pinch: Rs 600 + delivery charge
Contact: 9883033468
The Harmony Pot x Gooseberri
Subhojit Sen of The Harmony Pot and Sayani Sengupta of Gooseberri have collaborated again to offer a unique Poila Baisakh menu. The curated combo menu features some interesting dishes to pair with steamed rice. The offerings include Laal Saak Diye Parshe Macher Tel Jhol, Chui Jhal Mutton made with the popular Bangladeshi ingredient, Tom Yum Panch Meshali Dal and Aam Ada Diye Peyarar Chutney. The dishes are a perfect amalgamation of traditional flavours with modern cooking techniques.
The menu is available for only one day for both lunch and dinner.
Date: April 14
Order before: April 11
Pocket pinch: Rs 1,250 for two
Contact: 8961403616 / 9903583823
Calcutta Calorie by Dyuti Banerjee
The Energy Banerjee is back with her second menu of the month — ‘Aayte Shal, Jayte Shal’ which reflects her Bangal roots. In a modest pre-Poila Baisakh combo menu, Dyuti is whipping up a delish Shorer Pulao with an Aam Murgi Bhorta Paturi and a mango and bel (woodapple) trifle which she calls The Bael Jar. It will have layers of cardamom sponge with a mango puree and woodapple mousse. The menu also comes with a tantalising little surprise to end the meal.
Date: April 13 (lunch)
Order by: April 11
Pocket pinch: Rs 650 + delivery charge
Contact: 9748009566
Didar Henshel by Tania Maity and Shibani Maity
Wish to look back to the good old days of a simple yet scrumptious lunch, maybe those you savoured at your grandmother’s home? Didar Henshel is all set to bring back the memories of lazy summer afternoon lunches when panta bhaat was relished followed by a bhaat ghum. For their Noboborsho menu, Didar Henshel is featuring an old Bangladeshi tradition of having panta bhaat and shutki (dried fish) on Poila Baisakh, with their festive platter of Panta Bhat and tangy Chicken Achaar. Talking about the menu, home chef Tania Maity said, “Bangals have a tradition of welcoming Bengali New Year with a platter of panta bhaat and shutki maachh. We kept the combination and added our signature Chicken Achaar with it.”
Date: April 14
Order before: April 11
Pocket pinch: Rs 200
Contact: 8777034716
