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| East Bengal Mohun Bagan Food Festival at 6 Ballygunge Place |
Displayed on a small table is the rare gems, and I look at them closely. From the first day cover stamp of Gostho Pal to the silver case given to him, these are proud moments of Bengali history frozen in time, and I stare at them, fascinated, thanking Mohun Bagan Club for giving me a chance to view them.
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| Chef Sushanto Sengupta |
A quick chat with the very elegant Chef Sushanto Sengupta resulted in some very interesting insights into the menu which boasts of a combination of traditional, modern, and fun recipes from his kitchen. As I looked at the page-long menu which featured both Bangaal and Ghoti recipes (for the uninitiated who do not know this – Bengali people are divided into two sects. The part that originally hails from what we now call Bangladesh, are Bangaal, while native West Bengal people are called Ghoti. Intermingling and marriage between them results in hybrid Bengalis like Baagh and Bati). The Chef is Bangaal, but he does not stick to the norms, and likes mixing and creating something different every time.
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| Kosha Mangsho (front) and Tomato Chicken (back) |
I saw a few interesting dishes like Narkel diye Chingri Fry (Coconut coated fried prawns), Chingri Bata (a Bangaal classic of cooked prawns made into a rough paste), Chital Machher Peti Roast (roasted Chital fish belly), Thankuni Pata Elish Jhol (Hilsa cooked in a simple gravy with thankuni leaves), Bhetki Machher Ganga Jamuna (Bhetki cooked two ways), Posto Kodom (A Ghoti sweet), and a few other things.
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| Golda Chingrir Malaikari |
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| Goutam Sarkar (left) and Badru Banerjee (right) with the latter’s granddaughter in the center |
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| Menu for the Day |
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| Food on Offer |
My second plate of food leaves me full – this time, its the turn of the succulent and rich kosha mangsho with the fluffy and slightly sweet kaju kishmish polao which I like but don’t love because the cashews and raisins are few and far between, the bhaja moshla aloo dum served with hot karaishutir kochuri that tastes just like the one that my grandmother makes, and the Bhetki Machher Roll, which is a thin slice of Kolkata Bhetki wrapped around a spicy fish filling, crumb coated and fried. The final item is a treat, and the freshness of the fish and the thin yet crunchy coating makes this my favorite on the menu card.
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| Patishapta with Nolen Gur Sauce |
I end with Rasagollar Payesh, Chutney and Patishapta. I have a weakness for the Rasagollar Payesh they make at 6 Ballygunge place, and this time they do not disappoint me. Silky smooth and rich, they make a great end. But wait! I spy the patishapta, run towards it, and add a couple of them, and then pile on the dark, caramelly nolen gur sauce. Its rich, very sweet, and right up my alley. My meal ends with a big smile and a strong urge to go home and sleep.
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| Bhetki Fingers |
6 Ballygunge Place is going to run this festival from 13th to 24th and all the items that I tried are available in their special a-la-carte menu during this time that ranges from 95/- to 395/- INR. The two restaurants where you would be getting this menu are the Ballygunge and Salt Lake outlets.
6 Ballygunge Place (Main Outlet)
6, Ballygunge Place, Kolkata
Phone: 033-24603922
6 Ballygunge Place ( Salt Lake)
DD 31A, Sector I, Salt Lake, Kolkata
Phone: 033-23372120
Disclaimer: Poorna Banerjee dined at 6 Ballygunge Place as a guest of the 6 Ballygunge Place group. All opinions are, however, unbiased.
