Bengali Food is an enigma to many especially in North India. Most of the association of Bengali Food ends with fish but very little actually know that Bengali Food is actually an amalgamation of two slightly different cuisines. One of them being the Ghoti food representative of West Bengal while the other being the Bangal food representative of East Bengal(erstwhile Bangladesh).
The search for authentic Bengali Food in the capital has had pretty miserly returns. One of these rarities is Bong Appetit, a small restaurant tucked in the bustling L Block Market of Malviya Nagar. With only three tables available, the restaurant is more famous for take out rather than dine in. So when Chef Sambaran Mitra who also dons the twin hat of being the owner invites us over for his taste of Kosha Mangsho and Chingri Malai Curry, we had to oblidge.
The restaurant gives off a typical Bengali vibe with simple crockery, some art on the wall and mustard which clears your sinuses. There’s also a genial Kaku who serves the food out. We tell you 7 of Chef Mitra’s dishes which you should definitely try here for an authentic Bong Meal.
The Fried Vegetables: Bengali Food was never meant to be healthy and we love our fries be it the simple Jhoodi Bhaaja(thinly sliced potatoes deep fried) or the Begun Bhaaja(Aubergine fried in mustard oil). The Begun Bhaaja goes like a dream with the Luchis(Maida pooris)
Golbari Style Kosha Mangsho(INR 350): A mutton dish that is possibly the staple of every Bengali household. The mutton is just taken down a few minutes before it becomes melt in your mouth which allows it to retain it’s meaty texture with the explosion of spices on the palate.
Prawn Malai Curry(INR 380): The prawn dish is more of a favourite of the Ghotis from the West Bengal. This royal dish tempers the heat from the spices with coconut milk and cream which give if a smooth, creamy texture. A dish usually made at festivities especially when Mohun Bagan triumphs over East Bengal.
Bhetki Paturi(INR 380): Bhetki fish tempered with mustard steamed inside a leaf. The fish becomes flaky soft while the rancid mustard plays havoc with your senses.
Midnapore Masala Crab(INR 400): Bengali Food is incomplete without an abundance of seafood. The sweetness of crab combined with spices is a treat indeed. You’d definitely like to get your hands dirty for this one.
Hilsa: East Bengalis will swear by and kill in the name of this. One of the fishes with a unique flavour, the real challenge is in eating it without using all your limbs like a primate. Those who have mastered the technique, will savour this any day.
Chutneys(INR 180): No Bengali meal is complete without an overdose of sweetness. Chef Mitra rolls out three for us including the Tomato and Dates, Dates along with Aam Papad and Pineapple. A perfect way to end the meal.
Chef Mitra’s recipes are not born out of experimentation. They are time tested recipes that Bengalis have been serving their guests for centuries. Your search for the next authentic Bengali meal should end here.
