Kolkata: To make the most of Bengalis’ penchant for traditional delicacies on special occasions, restaurants in the city have widened the array of signature cuisines from Bengal this ‘Bhai Phonta’.
Sisters put a mark on the foreheads of brothers and pray for their long lives on the occasion of ‘Bhai Phonta’, the ritual is followed by offering lip smacking delicacies.
There has been a rising trend of families eating out on ‘Bhai Phonta’ and Durga Puja instead of gorging on home-cooked food, Indraneel Choudhury, executive chef of ‘Koshe Kasha’ restaurant, said.
“We have devised our menu accordingly with a spin on grandma’s delicacies, which were chosen after we talked to senior family members, our patrons and went through writings on Bengali food,” he said.
On October 21, the day of ‘Bhai Phonta’, ‘Koshe Kasha’ will roll out yesteryear’s delicacies like ‘Lote Macher jhuri bhaja’, ‘Narkel bata chingri’, ‘Chingri makhana’, ‘Chitol kofta’ and ‘Dhakai chitol peti’.
Restaurants in Bengal offering signature cuisines on special occasions of ‘Bhai Phonta’:
Chef Sushanta Sengupta of 6 Ballygunje Place restaurant said ‘Pur bhara kakrol bhaja’, ‘Aam kasundi aloo dum’, ‘Mixed veg kofta’, ‘Kachalanka dhonepata murgi’ and ‘Morich mangsho’ will be among the spread especially arranged for brothers and sisters and their companions on that day.
“There has been a surge in families opting for restaurants having perfect ambience and authentic Bengali food on occasions to celebrate their roots. So, we prepare accordingly for occasions like Bhai Phonta, days in advance,” Sengupta, one of the owners of the popular hospitality chain, said.
At ‘Bhajahari Manna’, which derives its name from the iconic globetrotter chef in Manna Dey’s timeless Bengali number, Bengali dishes like ‘Mochar paturi’, ‘Daab chingri’, ‘Jumbo prawns’, ‘Kosha mangsho’, ‘Chhanar dalna’ and ‘Mutton kasha’ will be on offer.
Striking a different note, percussionist Pt Tanmoy Bose’s ‘Wasabee’ will stick to oriental cuisine with delicacies like Singaporean Chilli Crab, Singaporean Satay Kai, Mee Soto Soup, Hokking Prawn Mee and Nasi Goreong.
“We have finalised the menu considering the culinary preferences of Bengali travellers to Singapore,” executive chef Rajkumar Chauhan said.
“The Festival of Lights is celebrated in an equally grand way in the Lion City. Hence, what better way than to bring together the common attribute of the two countries and celebrate the occasion from October 19,” Bose added.
