Bengali cuisine is quite something when it comes to Indian food palettes. And considering that, Chef Auroni Mookerjee presented ‘The Probashi Table,’ which was a special pop-up event at the Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. The culinary master meticulously curated the menu, and the flavour is still fresh in my mind. The event occurred on June 8th and 9th for lunch and dinner. So without any more delays, let me take you down the memory lane of my experience with innovative Bengali cuisine. My palette went on towards the non-vegetarian menu of the event, and I was surprised by the choice of tastes presented on the table.
Bengali Cuisine: A Delectable Palette Delight:
Bengali cuisine is a symphony of sweet, savory and subtle flavours. Steaming bowls of fish curry like macher jhol are the staple of Bengal’s many rivers and ponds. Fragrant spices dance with mustard oil as lentils simmer into a comforting dal. Vegetables like bitter gourds and leafy greens add earthy touches, while sweets like rosogolla and mishti doi make the meal delightful. Bengali cuisine is a feast of fresh seasonal ingredients, offering a delicious journey through the heart of Bengal.
Teto Is Tasty
A probashi take on the Bengali favourite Shukto, a hearty stew recipe with a mix of bitters and root vegetables curried with poppy seeds. The bitters clean the palate, speed up digestion and make every subsequent dish even better. Whether it is the quintessential Shukto or any such take, the value of bitters in Bengali cuisine can benefit any foodie and home cook. The star of the dish was the perfect mix of coconut and rodhuni. Cecilia Beretta Spumante Bianco, a delicious and excellent wine, accompanied the dish. Italian sparkling wine with good perlage. It pairs well with starters and light dishes and is perfect for parties and as an aperitif.
Biulir Dal and Seaweed Bhaja:
Picture this: a steaming bowl of Biulir Dal swirling with the warm aroma of fennel and ginger. Moreover, the plate is a golden brown seaweed bhaja that offers pleasing flavours and salty flavours. The creamy dal is perfect for dipping into the bhaja, creating a delightful contrast of texture and flavour in every bite. This culinary adventure features comforting urad dal that can be peeled for quick cooking, simmered in rich ghee and has a unique licorice-like anise aroma. Alongside crunchy treats like nori tempura and nori-dusted matcha potatoes, a crisp white Douro Branco from Portugal is the perfect partner for this symphony of flavours and textures.
Jhinge Posto Or Pasta
This dish offers a delightful twist to the classic Bengali comfort food, Jhinge Aloo Posto. Instead of rice, it is based on soft noodles. The star of the show remains the same: juicy prawns (jhinge), but this time in a creamy and delicious gravy made from poppy seeds and mustard. The fine earthiness of the boiled potatoes probably balances the sauce’s richness. The wine pairing, Le Cabanon Viognier, suggests a light and floral white that complements the creamy sauce without the delicate flavours of shrimp and poppy seeds.
Maach & Gola Bhaat
This Bengali feast celebrates seafood and local flavours. It features Maach and Gola Bhaat, a comforting aromatic rice powder cooked with the smoky magic of liura (sun-dried roe). The smokiness is probably balanced by the freshness of the mussels and the fragrant herbs. Clams in a tangy sorshe batta jhal, a fiery mustard paste sauce, are on either side of it. The star protein takes centre stage in three different preparations: Kane/cocchinella cooked in a “bani tel jhol” mustard oil-based sauce, probably with vegetables. Eggplant joins the company in another dish, “bani tel.” Finally, “Bonito and Hilsa Bharta” completes the spread, providing a textural contrast to the flaky fish, which can be mixed with soft vegetables and spices. To complete this symphony of flavours, a recommended pairing is Francois Labet Pinot Noir, a light red wine.
Not So Mughlai Paratha
Kolkata’s beloved Mughlai Paratha, traditionally a meat-filled flatbread, gets a modern twist in this dish. Instead of a doughy exterior, the familiar flavours transform into a salty torpor. The filling is delicious, savoury kosha duck inside a flaky pastry crust. The wine pairing Chateau Belian Giraud refers to a Bordeaux red. The texture of this wine preserves the richness of the duck stuffing while complementing the acidic and salty notes.
Potato Gnocchi In A Bone Marrow Jhol
This dish takes classic Italian gnocchi on a decadent journey to India. Pillowy potato gnocchi are bathed in a rich and flavorful jholi, which is a gravy in Bengali cuisine. The star ingredient? Water buffalo bone marrow is infused with ghee for added luxurious flavour. Le Cabanon Syrah, a red wine from the Rhône Valley in France, is the perfect partner. Its bold body and peppery notes stand against the richness of the marrow and complement the earthiness of the potato gnocchi.
Ce Dal Tadka & Roomali Roti
This dish combines Bengali cuisine and North Indian influences. Ce Dal Tarka, a paraphrase of the hearty North Indian Kaad Dal, features lentils (dal) cooked in ‘tarka’, a Bengali-style sauce, probably with fragrant spices. Poached eggs add a luxurious protein element and the dish is served with romaine roti, a light and fluffy bread. Duck (duck cooked in its own fat) and eventually duck drippings are added to the sauce to add an extra layer of flavour. The wine pairing Pasqua Prosecco refers to a dry sparkling wine from Italy. The bubbles can cut through the richness of the food, while the light body does not overpower the delicate flavour of the lentils and spices.
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Mango Chutney Nigiri
Mango chutney nigiri is a creative fusion dish that combines traditional Japanese nigiri with Indian flavours. Imagine a small pile of vinaigrette sushi rice formed into the iconic shape of nigiri. Instead of the usual raw fish filling, it has a drizzle of sweet and spicy mango chutney. Contrasting flavours and textures promise an interesting experience. The cool, refreshing rice plays off the vibrant sweetness and acidity of the chutney. This melty snack can be a surprise appetiser or a fun way to end a meal.
Daulat Ki Rabri
Daulat ki Rabri is a light and delicious dessert with a rich history and a touch of Bengali cuisine. Its name means “abundant foam,” literally reflecting its luxurious texture. It typically contains frothy milk that has been painstakingly hand-churned for hours during the chilly winter months. The resulting cloud-like cream is flavoured with saffron, cardamom and sometimes nuts, creating a sweet and fragrant treat. Enjoyed for centuries, Daulat ki Rabri is a testament to the fine art of Indian street food.
Mishti Doi Fro-Yo With Taal’r Gur
This dessert combines Bengali tradition with a modern feel. The classic Bengali cuisine Mishti Doi, made with fermented milk and cane sugar (unrefined cane sugar), gets frozen yoghurt in this dish. The result will likely be a creamy and tangy frozen yoghurt with a subtle sweetness. Taal, which means “palm” in Bengali, probably refers to chopped palm iris or toffee, which adds a nice textural contrast and a deeper caramel-like sweetness. The wine pairing, Graham’s Vintage Port, is a bold choice. Vintage Ports are sweet and strong wines that stand up to the richness of frozen yoghurt and complement the caramel aromas of jagger palm.
Probashi Table at the Sheraton Grand Bengaluru was an exclusive and innovative Bengali cuisine presented to all of us. Innovation is always a unique experience, and that is what I had. The restaurant itself has an upscale atmosphere and the wait staff was attentive throughout the evening. Perhaps on a future visit, I can delve into the menu and discover the true potential of this exciting culinary experience. To understand this level of specialisation, you definitely need a deeper and stronger palette. So if you are the one with such a palette, then keep up with us this month and further to get ready for more.
