Kolkata : Polo Floatel, Calcutta is decked up to celebrate Bengali New Year with a gala of Bengali dishes beside the river with best view on the Ganges giving the people a whole new experience. To celebrate this year’s Poila Boishakh and revive the lost taste and forgotten dishes of traditional authentic Bengali cuisine, Polo Floatel, Calcutta has launched Poila Boishakh Exclusive Menu.
Poila Boishakh Exclusive Menu is not just a meal; it is an experience that connects people to the heart and soul of Bengal’s cultural identity, reliving the forgotten flavors of Bengal. Indulge in the delectable new menu, launched at an unbeatable rate of Rs. 1799 AI, with mesmerizing Live Baul performances, and cheer on your favorite IPL teams live at the Skydeck.
Poila Boishakh Exclusive Menu is homage to the culinary guardians of our heritage, particularly the grandmothers and village cooks whose love and care turned food into cherished memories. Every dish on this menu has been meticulously crafted to bring the taste of nostalgia alive, while staying true to the roots of Bengali cuisine. Polo Floatel, Calcutta hopes to transport you back to the days of earthy kitchens, wood-fired stoves, and the aroma of freshly ground mustard.
Speaking on the occasion, Soumen Halder, General Manager, Polo
Floatel, Calcutta said, “We are very excited to welcome Bengali New Year with our exclusive
and traditional authentic Bengali cuisine Poila
Boishakh Special Menu. Poila Boishakh is a time of joy, renewal, and
celebration. Our Poila Boishakh menu is inspired by the culinary wisdom of
Bengal’s past, lovingly passed down through generations. To uncover and revive
these lost recipes—once lovingly prepared by our grandmothers—we turned to the
expert guidance of a village Thakur (cook). Our chef and production team
immersed themselves in learning these age-old techniques and secrets of
traditional cooking.”
Soumen Halder added, “We extend our heartfelt gratitude to the Thakur who generously shared his expertise, helping us revive these forgotten recipes. We also commend our Chef and the entire production team for their dedication to preserving the flavors of Bengal in their purest form. Without their collaborative efforts, this culinary journey would not have been possible.”
Poila Boishakh Special Menu includes Macher Jhol with Radhuni, Bheta Maacher Jhol,
Pulao with Kacha Aam, Mishti Macher Malai,
Bhuna Khichuri, Aam-aada Shorshe Bata,
Posto Mangsho, Mete Chorchori, Papda Kasundi, Aam Tel Parshe, Pudina
Pata Kacha Lanka Chicken, to name a few.
· Macher Jhol with Radhuni (Fish
Curry with Wild Celery): An ancient fish curry made with radhuni (wild celery)
and mustard, which has a very distinctive flavor. It's rarely seen today.
· Bheta Maacher Jhol (Fish Stew): A
very simple, rustic fish stew made with the fish head, typically from river
fish like rohu or katla, with minimal spices and flavoring
· Pulao with Kacha Aam (Unripe
Mango Pulao): A tangy and slightly sour pulao made using raw mangoes, typically
prepared during the summer months, which has almost disappeared from mainstream
Bengali cuisine
· Mishti Macher Malai (Sweet Fish
in Coconut Milk): This rare dish involved cooking fish in a slightly sweetened
coconut milk sauce. The subtle sweetness complemented the fish, and this dish
has now faded from menus
· Bhuna Khichuri (Spiced Rice and
Lentils): A hearty rice and lentil dish cooked with spices, sometimes served
with mutton or beef. This old-style khichuri was more robust and flavorful
compared to the simplified modern versio
· Aam-aada Shorshe Bata: A dish
made with raw mango and ginger, ground with mustard seeds, creating a unique
tangy and pungent flavor
· Posto Mangsho: hearty preparation of mutton. We cook mutton
along with a generous portion of Poppyseed and is an aromatic yet comforting
treat. This is also known as Poshto diye Mangsho.
No comments:
Post a Comment