15th February 2024, New Delhi: The evening was exceptional. The moment I stepped into the premises of gorgeous Tamra at Shang-Ri la Eros, New Delhi the nostalgic aroma of the Bengali kitchen, immediately transported me to my childhood memories… memories of Bengali cuisine, known for its rich flavors and diverse range of dishes, is a culinary journey that takes you deep into the heart of Eastern India. With its emphasis on fresh ingredients, subtle spices, and a harmonious blend of sweet and savory flavors, Bengali cuisine is a true delight for food enthusiasts.
The occasion was part of Shangri-La Eros New Delhi’s captivating culinary experience at Tamra, the acclaimed multi-cuisine restaurant at the property. Collaborating with Chef Pin, the hotel is organising “the Flavours of Bengal”, an exclusive food pop-up from February 15th to 17th. Renowned for her expertise in Bengali cuisine, home Chef Ananya Banerjee curates a specially crafted menu for both lunch and dinner, offering a captivating journey through the rich and diverse culinary landscape of Bengal.
Chef Ananya’s personal touch to the dining experience and enthusiasm were visibly communicable at the most happening corner of Tamra. She took the time to explain each dish to the guests, highlighting their significance in Bengali cuisine and suggesting the best combinations. Her knowledge and passion for the cuisine were evident in her explanations.
The journey started with the fresh hot ‘luchis’ with ‘cholar dal’. With alu posto (potato cooked in poppy seed paste) and alu kopi in the menu there was no shortage of options for those who prefer vegetarian food on their plate.
The taste of each dish was simply outstanding. The authentic flavors were captured beautifully, leaving a lasting impression. From traditional delicacies like aluposto and cholar dal with luchi to doi-mach and chicken duck bungalow, as well as the delectable mutton kosha and special Bengali style biryani, every item was a treat for the taste buds.
The three-day event showcased different menus each day, adding variety to the culinary experience. It is challenging to pick a favourite, but I loved the biryani and kosha mangsho the most. The flavors were rich and perfectly balanced.
One of the defining features of Bengali cuisine is its love affair with fish. As a region blessed with abundant rivers and water bodies, fish plays a central role in Bengali cooking. Whether it’s the famous Hilsa fish or the delectable Pabda, fish curries, or shorshe maach (mustard fish), Bengalis have mastered the art of transforming fish into mouthwatering delicacies. The use of mustard and poppy seed pastes, along with a delicate balance of spices, elevates the flavors of these dishes to new heights.
Talking to TW, Chef Ananya highlighted the influence of various cuisines on Bengali food, such as Mughlai, Chinese, and Middle Eastern. It was fascinating to learn about the integration of these elements into authentic Bengali recipes over the years. Bengali sweets, or mishti, are legendary in their taste and variety.
The satisfaction and happiness on the faces of every guest was a testament to the quality of the food preparation. The attention to detail and commitment to preserving the authentic flavors were commendable.
One must also appreciate Shangri-La Eros’ http://@shangrilanewdelhi food and beverage team for their efforts in bringing back the flavors of regional cuisines. Whether it is Himachali dham, Punjabi cuisine, or the flavors of Bengal, Shangri-La consistently delivers an authentic and unforgettable taste of India.
My experience with Chef Ananya Banerjee’s Bengali cuisine at Shangri-La was exceptional. The combination of nostalgic aromas, authentic flavors, and Chef Ananya’s expertise made it a truly memorable dining experience.
Bengali cuisine is a tapestry of flavours, enriched by its cultural heritage, geographical location, and the expertise of its talented chefs. Whether you are a lover of fish, a connoisseur of vegetarian delicacies, or a seeker of sweet delights, Bengali cuisine offers a treasure trove of culinarry expereince.
Anirban Dasgupta
