No Bengali celebration is complete without a hearty spread, especially when it comes to Poila Baisakh or Bengali New Year.Marking the arrival of a new crop (rice), Poila Baisakh sees city diners celebrating with authentic Bengali dishes, and we saw such a glorious spread at Polo Floatel overlooking the mighty Hoogly River.
Buffet Esho Hey Boishakh, Esho Esho’s menu is full of interesting anecdotes. The hotel’s executive chef, Zaved ul Islam Sekh, told us that it was by chance that she met Kanika Mitra of Shyamnagar, a regular customer, and thus entered into a culinary collaboration with her during the New Year festival. “One day a lady customer complained about a dish . I tried it. Adding it gave it a unique flavor.1 After a year-long process of trial and error, with a pestle to create the menu,” recalls chef Zaved.
“Our cooking style is based on western culture but due to leisure time span to avoid it but cultivate some new dishes which we will show in our buffet. Depending on the feedback, we may also add some permanently to the regular menu .”
The smorgasbord starts with Thanda Paniyo and Paniyo Poros, Sital Jol Gondhoraj Lebu Diye and Pran Sukher Mouri Michri Sharbat. These are all traditional Bengali summer drinks that provide a cooling effect.First, there is a hearty selection of vegetarian and non-vegetarian dishes such as Pora Mishti Lal Aloo Mochar Chop (a delicious banana flower and sweet potato cutlet), Chanar Anguri, Mangsho Keemar Doi Bora, Pata Mora Murgi, etc. Continue to Shil Nora Batas and Bhartas (famous spiced paste) like Kalonji and Rasun Bata (black cumin seed and garlic paste), Kucho Mach Bharta etc.
General manager Soumen Halder added: “Every year we try to make and serve something special, but this time we tried to change the perspective and curate a menu that’s not just about the food, but also talks a lot about emotions.”
Honesty, main courses including Sada Bhat and Luti, along with various veg and non-veg options such as Lal Bagh Bulkopi Rezala, Encore Kalia, Doi Begun, Saja Mach, Chital Macher Muitha, Babam Mulgil Roshola etc. . A moving journey.
We simply had the jackfruit curry and Chital Macher Muitha with white rice, if you miss this comfort dish, you can also opt for Khichuri and bhaja-bhuji. It would be heresy not to give the three types of chutney and papaya a chance, a must on any typical Bengali plate.
To end your savory meal on a sweet note, you can choose from desserts like Monohora, Sitabhog, Apple Jalebi and more. We love the Apple Jalebi simply because of its unusual notes.
