Silence sings..........: the GateWay

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May 19, 2016

Taj Gateway bringing back the Rajbarir Khawa Dawa

What will be your reaction when you get to taste the season's first Ilish wrapped in banana leaf, steamed with milk, yogurt and mustard that is melting in your mouth or biting on a crispy Fish roll or Macher Kachuri with sada aloo hing morich, or a slow cooked melting in mouth mutton curry that brings back the essence of traditional Bengali cooking when the Mutton got to cook for hours on the faded flame of a Mud made stove!! It is nothing but a delectable journey where stories from the past enchant the atmosphere and unfold the sumptuous spread. Yes, you can experience the essence of Raj Barir Khawa Dawa through the traditional Bengali dishes curated by Executive Chef Asish Kumar Roy of The Gateway Hotel (Taj). How three hours spent in a wink we (KFBians) hardly realized. Chef Asish patiently explained each and every dish how/why he curated, created and the story behind it. The dishes mostly in the menu are the dishes which are influenced by the foreign invaders and given the authentic Bengali dishes a twist. Attaching below more detail about the event.

"The Rajas or Nawabs were probably the original connoisseurs to wield major influence on Bengali society as well as their food. With their luxurious lifestyles, the rajas took immense interest not only in the foods they ate but also in the way food was prepared. Influenced by famous Rajbaris of West Bengal and in keeping with their culinary traditions, The Gateway Hotel, Kolkata, is set to celebrate “Raj Barir Khawa Dawa” from May 21^st onwards.

Historical trends have always influenced food. The influence of Rajbaris at the Raj Barir Khawa Dawa is evident from the different delicacies planned for the festival. The “Gumo-aanch er mangsho” or meat cooked in slow fire by putting the dying charcoals on top, originated from Murshidabad, and is a classic example of food influenced by the “Dum Cooking”. Bardhaman’s Rajbari has influenced the “Lyangcha”, which is a deep fried sweetmeat dipped in sugar syrup.

The impact of the two centuries of British Rule (1757–1947) over Bengali cuisine can never be overstated. Sovabazar Rajbari, a regular place for evening hang-outs of the British Officials back then, was famous for its “Fish Roll” that had a western touch to it. The Fish Roll features prominently in the Raj Barir Khawa Dawa fest. As do to the Safed Ilish and Lal-Mangsher Pulao from the Cooch-Bihar Rajbari that has Rajasthan leanings.

The Gateway Hotel, Kolkata, will take you back in time as you savour these and other Rajbari delicacies from times gone by. The Raj Barir Khawa Dawa culinary extravaganza will be hosted at the Buzz for Lunch (12:30PM-3:30PM) and Dinner (7:30PM-11:30PM) from May 21, 2016onwards."

Pocket Pinch:

The Dishes will be served as a set menu:

Nonveg: 650/- (INR) to 850/- (INR)

Veg: 550/- (INR) to 750/- (INR)

Fish Roll

Macher Kachuri with sada aloo hing morich

Begun Basanti

Potoler Dorma

Dudh Ilish

Lal Mangsher Polao

Gumo aanch er mangsho

Aam Sandesh

Thank You Kolkata Food Blogger for the invitation.

July 10, 2015

Hilsa Festival Preview at Buzz, The Gateway, Kolkata

Festival - Hilsa Festival

Venue - Buzz, The Gateway Kolkata

Date - 10th July'15 to 26th July'15

Serving type: À la carte

Timing -

Lunch : 1230 hrs to 1500 hrs

Dinner : 1930 hrs to 2300 hrs

Pocket Pinch - Meals for two, approx.INR 1500, inclusive of taxes (The price is based on main course items)

My recommendation: Ilish Pulao, Ilish Pithe, Doi
Ilish & Smoked Hilsa

With the welcoming note of the Monsoon season, our home atmosphere got quite festive when the Man came after the morning shopping chore from the local market and announced with an elated smile: "Ilish eshe gachhe" (Hilsa has come). The family members like a greedy child with salivated mouth sat down to decide the recipe that would do justice to the Hilsa/ Ilish fish for that day. My FIL with a gleeful joy started reciting a poem. Its a very old bengali poem what my FIL said. He had forgotten the title and the writer's name. But the gist of the poem what I understood is:
An old lady was all set to start her religious tour. Just at the moment she was leaving one of her relatives gave a surprise visit carrying "Jora Ilish" ( Previously people used to buy pair of Ilish). That lady without wasting any time cancelled her tour and sat down to cook Hilsa/ Ilish and enjoyed every bite of it.
Thus Bengalies are that much carzy when it comes to Hilsa/Ilish. Though it is the national fish of Bangladesh, West Bengal would die for it. This is the one fish which can be cooked in various way.

Team KFB reached Buzz on an invitation from Taj Gateway to sample the menu of the Hilsa Festival

Special thali for the tasting session.

that has started from today and will continue till 26th July'15. Buzz, the hotel restaurants of The Gateway Hotel has become famous for presenting the "Purbo Bangla/Opar Bangla" or the East Bengal delicacies along with the continental dainties. They never fail to celebrate the core Bengali festivals through their delicious delicacies. And to make sure they bring out the traditional regional dishes mostly from East Bengal and partially of the west Bengal. As the Monsoon knocks the door and the local fish market is flooding with Hilsa, Buzz without wasting any time organised the Hilsa Festival for the Hilsa Lovers with some traditional Bengali dishes from the both sides of Bengal. Thanks to Chef Ashish Roy, who took out his precious time and explained us each and every dish, like how they cooked, why they kept the dish in the menu etc. Now let us take a tour through the dishes that were designed specially for the Hilsa Festival.

What you will get in the Menu:

Starter
{Per dish INR 550 }

Shukno Lanka Peyaj Diye Ilish Bhaja
Block of Ilish fried in churned mustard oil with dried chilies and slices of baby onion

Ilish Pithe

Boneless Ilish stuffed in savoury dough and deep fried. This was the take of the day and highly recommended. Dhaka, Bangladesh specialises and is famous for the sweet and savoury Pithe. Among the the savoury one Ilish Pithe is one of the signature delicacies of Dhaka.

{Picture Courtesy: Vishal Tupper}

Main Course
{Per dish INR 650 comes along with steamed rice, except Smoked Hilsa}

Narkol Diye Ilisher Paturi (Boneless)

Boneless Hilsa marinated with coconut and the steamed inside banana leaf. Paturi needs no introduction. Check any festive occasion Paturi is a must added dish to the menu. And if it comes to the Hilsa season the menu goes incomplete without Hilsa/Ilish Paturi.

Ilish Mishti Kumror Jhol
Chef's special peparation cooked in iron griddle with the red pumkin and ground spices.

Ilish Pulao
Hilsa cooked in dum along with the finest hand-picked rice. Slowly cooked in the Hilsa fish stock the dish tasted heavenly. I have tasted Ilish Pulao in many famous food joints, but every where I found a kind of fishy smell dominating the dish. So I kept this dish out of my menu after that. But here to my surprise after tasting it, I didn't get that small rather I had fallen in love with it. So do try it.

Doi Ilish
Classical preparation with hung curd and churned mustard oil. This is another dish which I will highly recommend to try. Goes perfect with the white rice and also with Hilsa/ Ilish Pulao.
{Picture Courtesy: Vishal Tupper}

Smoked Hilsa

A western twist - fillet of boneless hilsa smoked with jasmine rice, honey and a dash of pommery - served with garlic bread. We all had fallen in love at one bite. Soft, creamy melted in mouth hilsa fillet that gives an out most sumptuous experience when you taste it. This dish is specially cooked keeping in mind for the international customers who will get the taste of the queen fish of Bengal with a continental touch up.

Apart from these Shorshebata Ilish (A classical recipe - Hilsa cooked in Mustard based gravy) and Kalojeera Begun diye Tel Jhal (A home style cooked dish with aubergine and tempered with kalonji/ nigella seeds). Hope those readers will enjoy the Hilsa Festival at Buzz, The Gateway, Kolkata.

Happy Eating....

April 13, 2014

Poila Boishakh Special Bangladeshi Spread with Chef Shawkat Osman at Taj Gateway, Kolkata

"Bangladeshi cuisine is not only starkly different, these preparations are as sumptuous as they are spicy."

-Chef Shawkat Osman

Someone appeared without the Chef's Toque and the double breasted chef's suit, casually stormed towards us with his heavy steps, running his fingers through his curly bushy hair. Cladding with a Punjabi (Kurta) and white wide Pajamas renowned Bangaldeshi Chef Shawkat Osman comfortably relaxed on his position and asked "Bolo, Kotha theke Shuru Kori??" (Tell me where to to start from). In his first appearance his intellectual aura enlightened and changed the whole atmosphere. And thus we started our journey with him to explore the Bangladeshi cuisine, I wished like it would never end ever. A very simple down-to-earth personality who will make one a friend within a second and a bag full of humour to share and make an atmosphere always full of joy with his jovialness - He is like that. Yes, he is Shawakat Osman the famous and talented Chef, who always leaves the impression whenever he comes to Kolkata to wave his magic wand through his authentic style of traditional Bangladeshi Cuisine and let us remember the taste that lasts days after days. We had witnessed an unforgettable memory that we will cherish ever after. .

Poila Boishakha is just away a few steps from our door step. But Bengal has already glamed up with all the decorations and all the famous food outlets geared up with their Traditional Bengali Delicacies on offer. On an invitation by The Gateway (Taj), Kolkata, to preview the Poila Boishakh Menu spread designed by Chef Shawkat Osman, two of us (Amrita and I) from Kolkata Food Bloggers explored the journey through the Bangladeshi cuisine. The line of division of Ebar Bangla (East Bengal) and Opar Bangla (West Bengal) not only creates a different outlook in the two cultures but also in the taste that only can be understood when the authentic traditional Bangladeshi cuisine gets served on your table and someone from the root explains you all your queries explaining the Food history and anecdotes behind the cuisine. If this part of Bengali dishes tends towards a bit sweeter side, the Opar Bangla dishes intend to add more chili in the dishes. They will soak whole night the whole red chilies and a group of ladies will come up only to grind the chilies to make a fresh paste out of it. The specialty of Bangladeshi cuisine is thus no addition of sugar or big onions but red chili paste and freshly grind Cumin powder. The only lemon they use, is the Kagzi Lebu (spl kind of Lime) nothing else. A special kind of Cock (Morog) gets breaded especially for the food lovers and to use in a special dish called Morog Pulao. The flesh of the Morog/Cock is a bit hard but very tasty. Eyeing down on the menu we found an array of Famous Bhangladeshi Bhorta dishes (I found a very nice article detailing about Bhorta HERE) were enlisted on offering during these fest. One can have the taste of Baygon (Brinjal) Bhorta , Byagon(Brinjal) Doi Bhorta, Potol (POinted Gourd) Bhorta, Green Beans/Sheem Bhorta, different kind of fish and prawn bhorta. One can indulge oneself with the very traditional Gime Patar Bora (a special kind of leaf only available in Bangladesh which is quite bitter in taste ) or Misty Kumro Phool Bhaji (Fritters out of sweet pumpkin flower). Osman's very own creation of Sak Dal (Red spinach with Lentil) is a must to mention which can be devoured as a soup too. Bangladeshi cuisine can't be completed if the fresh pure Ghee (Clarified butter) is not used. It not only enhances the dish but makes its aromatic and flavourful. And the key is, one have to use the Pure fresh Ghee. That we understood soon after tasting the Bhuna Kichuri, Morog Pulao and Tehari. All the three dishes were exquisitely delectable with the aroma of Pure Ghee. A special kind of Gobindo Bhog rice has been added specially from Bangladesh. In Bnagladesh Bhuna Kichuri is mainly served as a breakfast dish with Egg Korma without the addition of turmeric powder. Even the special kind of Cock (Morog) also gets imported here mainly for the fest to enhance the authentic taste of Morog Pulao. Tehari is another unique dish got served on our plate. It is one of the famous Fast Foods of Bangladesh and happily gorged by the young generation and famous in the college canteens. Mainly Beef is used for the dish but Mutton is as well famous. To make this one have to take out 40 small pieces out of 1 kg meat. Chef insisted us to taste the Shorse Mangsho (Mutton with Mustard paste) which is getting first time introduced in Kolkata in his Poila Boishak Menu. In a very pungent mustard gravy the mutton gets slowly cooked. When you will taste the sharp flavour of mustard will give a kick to the palate. Another dish that is worth to mention is the Murgi'r Roast. Its cooked totally in the Pot Roasting process in a white almond base gravy. The soft and juicy chicken along with the gravy complemented perfectly with the rice dishes. Last but not the least the desserts were worth to mention too. Though I am not a sweet lover but instantly fallen in love with the oozing Kheer Patishapta. Many are on the list too - like Lou Payesh (Bottle Gourd kheer), Gokul Pitha, Khirtosh Pitha.

Many other varities of Bangladeshi dishes will be served on during this Poila Boishakh Fest: Doi A'chor (Jackfruit in yogurt), Maan Kochu (Taro Root) Malakari, Potoler (Pointed Gourd) Dolma, Machher (Fish) Salon, Rui Moorighonto, PaNch Phoron Murgi, Mangsho Dal Yakni, etc.

For the refreshment one can indulge oneself with any of the three quenchers: Dub (Coconut water) Komla'r (Orange) Shorbot, Teytul (Tamarind) Shorbot or Lassi...

Executive Chef Ashish Roy of The Gateway explained that all the dishes where presented in the attire of the less spicyness and less oily to maintain the healthy versions of the food.