Poila Baisakh may be long over and Durga puja some way off. But those wanting to dig into a Bengali platter could head to Taj City Centre. The hotel, sharing its premises with the mall, which reopened in a new avatar and in new hands 16 months ago, is tempting the tastebuds at its 120-seater all-day dining restaurant Shamiana.
Three Bengali thalis have been added to the regular menu from today - vegetarian (priced Rs 1,652), non-vegetarian (Rs 2,124) and seafood (Rs 2,596).
The seafood platter with Hilsa Paturi peering out of the banana leaf and the chef’s signature Prawn-Bhekti Chop in the foreground
“This is our prelude to the Puja. Our chef has dug up recipes of aristocratic families and added his own touch to some old favourites,” said Indranil Ray, cluster general manager, Taj City Centre New Town.
The current menu does have a sprinkling of local dishes — eight in all, including Calcutta Biryani and roll on one hand and three fish items on the other — but those are a la carte options and guests were unlikely to get a comprehensive taste of Bengal by choosing two or three dishes, he said.
The thali starts with servings of Aam Porar Sherbat and Gondhoraj Ghol, the latter coming in an old-world bell-metal glass. Also common to all three are the staples Chholar Daal, Kochuri, Dhokar Dalna, Chhanar Dalna, Begun and Potol Bhaja. The two vegetable fries are rendered extra crunchy by a smattering of poppy seeds (posto) on each. “This way the fry remains fresh for a long time and does not become soggy,” said executive chef Subrata Debnath, sharing a kitchen secret.
Shamiana at Taj City Centre, where the platters are on offer
The thalis — silverware with peacock-shaped handles — impress on sight. The plate comes accompanied by a silver poncho byanjon tray, with five bowls carrying the side dishes.
The highlights among the sidedishes and the fries vary depending onthe platter chosen. While the non-vegone has Mutton Dak Bungalow andPosto Murgi along with Fowl Cutlet,the vegetarian one has Shukto, DudhPotol and Alur Dom, alongside Mochar Chop and Vegetable Chop. In theseafood platter, there is Dab ChingriMalai Curry and Sorshe Ilish, besidesBhekti Fry and Prawn Cutlet. TheBhekti Fry, which The Telegraph Salt Lake tasted, is full of flavours,thanks to a touch of aam kasundi,dhone pata and chilli that go into thefilling.
Mutton Dak Bungalow and Posto Murgi, from the non-veg platter.
The final course is of Kesar Rasamalai, Mishti Doi and Chaler Payesh. The payesh, sweetened by jaggery,is mild and will appeal even to thosewithout a sweet tooth.
Can one person finish the spread?Chef Debnath smiles at the question.“We want to attract those seeking anauthentic and wholesome taste of Bengali food and establish Taj City Centreas a place where it is on offer before thePujas when we are planning a lavishbuffet spread,” he sums up.