March 11-13
Le Meridien Gurgaon brings to you a three day Bengali food fest curated by renowned home chef Sonali Chatterji. The food enthusiasts experience the flavours and aromas of erstwhile Bengal province; authentic gastronomy awaits the guests.
All those who understand the nuances of Bengali cuisine are here for a treat with delectable vegetarian and non-vegetarian food spread in traditional Thalis. Food, as they say, reaches the palette later; first, it’s the ambience, the host and the people serving that make the impact. As one enters Bella Cucina at Le Meridien Gurgaon, the lilting music of Bengal and Alpona, the traditional Rangoli from the state, builds the mood. The warmth and passion for food of Chef Sonali and the restaurant team dressed in traditional attire add up to the experience.
Influences on Bengali food
The guests are served a refreshing drink infused with Gondoraj. Rare lime quality is a cross between a Mandarin Orange and Lime. It’s also called the distant cousin of Kaffir line. Its citrusy fragrance transports the senses to an era long gone.
Bengalis like their food and prefer to have it served in courses. Bengali cuisine has the only traditionally developed multi-course custom in South Asia that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once.
“Bengali cuisine is much more than just Machh Bhaat and popular Rasgulla desserts. It’s truly a gastronomes paradise for both vegetarians and non-vegetarians. Breaking the myth that there is not much for vegetarians in the menu, I have added popular vegetarian dishes in the main course,” says Chef Sonali enthusiastically.
This festival showcases dishes from the lost recipes. Mocha Diye Muger Dal (Moong dal cooked with banana blossom) evolved from a kitchen of widows in the bygone era. Followed by Shukto, a must on the platter, Bhetki Paturi, Kosha Mangsho served with Basanti Pulao. For mutton lovers, it’s not to miss the opportunity. The Tomato Khejur Chatni works as a palette cleanser, and the final course is the dessert platter with Sandesh baked Rossogolla and more surprises.