#BengaliFood #Bangalore #GourmetOnTheRoad
Esplanade, Authentic Bengali Restaurant, Indiranagar, Bengaluru. Recipes from Chef Subhankar Dhar’s Mother. Best Bengali Restaurant in Bangalore, shuktoni, begun bhaja, bhetki paturi, daab chingri, katla jhol, kasha mangsho, mishit doi, rosogolla
Esplanade has been catering to Bengali palates in Bengaluru for the last 12 years. Helmed by Chef Subhankar Dhar, a native of Kolkata, it is the destination to savour an authentic Bengali meal experience in an elegant setting.
In this episode of Gourmet On The Road, Food Lovers’ Editor catches up with Chef Dhar before settling down to a sumptuous meal that covers the entire spectrum of a Bengali lunch - from shukto to dal to bhaja to paturi, jhol, mangsho and chutney before ending with mishti, desserts. Enjoy!
SHUKTONI
The traditional way to start a Bengali lunch, the Shuktoni, made with cow’s milk, sun dried lentil dumplings and flavoured with wild celery seeds, radhuni, is rich in vegetables.
Rs. 195 (usd 2.7)
9/10
BHAJA MUNGER DAL
This is a comforting lentil dish, mellow in its flavours, embellished with fresh peas and hint of cumin in its ghee seasoning.
Rs. 185 (usd 2.6)
8/10
BEGUN BHAJA
Thick, fleshy slices of eggplant, roasted on a tawa. The pulpy ‘begun’ has a sweetish edge contrasted by the slightly bitter tones of its skin. A
Rs. 175 (usd 2.5) for 4 pcs
9/10
JHUE JHUREE ALOO BHAJA
Rs. 155 (usd 2.2)
7/10
DHOKAR DALNA
Lentil, gram flour cakes simmered in a spicy tomato onion gravy. The stodgy texture of the dhokar is lifted by the spirited flavours of the spicy gravy, dalna.
Rs. 235 (usd 3.3)
8/10
BHETKI PATURI
This dish is an ode to the Bengali palate’s fascination with mustard. The Kolkata bhetki is swathed in a paste of mustard, coconut and green chillies, wrapped in a banana leaf and roasted, rendering the fish firm to the touch but moist inside. Rs. 475 (usd 6.7)
9/10
DAAB CHINGRI
The sweetness of the coconut milk and tender coconut, the punch of mustard, the grainy texture of poppy seeds and the heat from green chillies come together to make this flavourful curry.
Rs. 595 (usd 8.3)
8.5/10
KATLA JHOL
The plump piece of katla, a pond fish, is fried first before being introduced to the curry which has a lilt of fennel in its flavours. The fish is earthy in its aroma, has a bit of a bite around the edges and its soft and fleshy texture is the perfect medium to soak up the flavours of the jhol.
Rs. 395 (usd 5.5)
10/10
KASHA MANGSHO
A slow cooked dish of onions and meat in equal measure, braised over four hours, the kasha mangsho epitomises ‘meaty indulgence’! The fat, gelatin and marrow of the meat lend to the savoury, unctuous character of the dark, braised onions. Rs. 495 (usd 7)
10/10
TOMATO KHEJUR CHUTNEY
Rs. 95 (usd 1.3)
8/10
MISHTI DOI
Flavoured with seasonal, nolen or nutan, meaning ‘new’, gur, jaggery tapped from the date palm, this is a lush, sweet end to the meal at Esplanade.
Rs. 145 (usd 2)
9/10
BAKED ROSOGOLLA
Rosogolla made with nolen gur, soaked in a sugar-nolen gur syrup, topped with a nolen gur enriched reduced milk before being baked, this mishti screams decadent indulgence.
Rs. 195 (usd 2.7)
8/10
ADDRESS: Esplanade, 202, Indiranagar Double Rd, Indira Nagar II Stage, Hoysala Nagar, Indiranagar, Bengaluru, Karnataka 560038; tel: +91 80 4092 7878
LOCATION TAG: hgoo.gl/maps/NwHYhKqAysHCFd8o9
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6 фев 2020
