If you want to try the exotic flavours of the East, you know where to head. Oh! Calcutta is the destination for authentic Bengali cuisine. But if you want an extra 'sizzling' experience, drop by the place now to savour the delectably simmering Bhapa (steamed) Festival!
Filling us in on the details, Subrata Chakraborty, restaurant manager, says, “This is strictly Bengali food, and all the dishes here are cooked in mustard oil. The fare is mostly about steamed fish,chicken and mutton coated with ginger and spiced up with green chillies, coriander, mustard paste and mustard oil. Mustard seeds and ground khuskhus are indispensable ingredients in the dishes.”
Serving buffet lunch along with live counters every weekend, the Bhapa Festival menu (which continues till March 18) adds variety to the already elaborate fare at Oh! Calcutta. So, now there's more reason to visit the place and enjoy the flavours of the East. As you settle in and soak in the surroundings, traditional folksongs suffuse the air already laden with the the aroma of bhapa bhetki.
But those of you who are not fish eaters, here's some variety --- the Bhapa Festival also has chicken, mutton and assorted vegetables marinated in white mustard seeds, mustard oil, ginger and coriander leaves. The steamed mutton pieces marinated with white mustards seeds and ginger are awesome. The fresh meatballs with pickled green chillies in mustard sauce wrapped in banana leaves make for a succulent dish. The meat preparation is notably appetising --- tender and the perfect blend of spices further enhancing its smoky flavour.
Cholar dal (chana dal) cooked with coconut and jaggery and served with hot luchis (puris made of maida) was not part of the bhapa fare, but we couldn't resist this delectable combo. Every dish was accompanied by kasundi and tomato chutney.
A Bengali meal is never complete without mishti (sweets). So though we were stuffed, we ordered for a helping of desserts like nalengurer mousse, kheer, pineapple malpua and the all-time favourite rosogullas. The experience was simply out of this world!
Filling us in on the details, Subrata Chakraborty, restaurant manager, says, “This is strictly Bengali food, and all the dishes here are cooked in mustard oil. The fare is mostly about steamed fish,chicken and mutton coated with ginger and spiced up with green chillies, coriander, mustard paste and mustard oil. Mustard seeds and ground khuskhus are indispensable ingredients in the dishes.”
Serving buffet lunch along with live counters every weekend, the Bhapa Festival menu (which continues till March 18) adds variety to the already elaborate fare at Oh! Calcutta. So, now there's more reason to visit the place and enjoy the flavours of the East. As you settle in and soak in the surroundings, traditional folksongs suffuse the air already laden with the the aroma of bhapa bhetki.
But those of you who are not fish eaters, here's some variety --- the Bhapa Festival also has chicken, mutton and assorted vegetables marinated in white mustard seeds, mustard oil, ginger and coriander leaves. The steamed mutton pieces marinated with white mustards seeds and ginger are awesome. The fresh meatballs with pickled green chillies in mustard sauce wrapped in banana leaves make for a succulent dish. The meat preparation is notably appetising --- tender and the perfect blend of spices further enhancing its smoky flavour.
Cholar dal (chana dal) cooked with coconut and jaggery and served with hot luchis (puris made of maida) was not part of the bhapa fare, but we couldn't resist this delectable combo. Every dish was accompanied by kasundi and tomato chutney.
A Bengali meal is never complete without mishti (sweets). So though we were stuffed, we ordered for a helping of desserts like nalengurer mousse, kheer, pineapple malpua and the all-time favourite rosogullas. The experience was simply out of this world!
Steamed fish (Hilsa)is mouth watering.You can try Bhapot diya maas (steamed fish) wrapped in kol paat (Banana leaves), shunga maas (steamed in Bamboo stems) and pura maas (roasted.. mainly goroi. There is a distinct and unique flavour. Fish lovers must taste these indegeneous recipes of the North Eastern States.
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