Chef Nandita held a feast for the Bangladesh New Year (Poila Boisakh), located in Sheraton Hotel in Hyderabad. Deccan Chronicle spoke with the chef to learn more about what is being provided. extract.
What is the theme of Sheraton’s food pop-up?
The theme of the event – Bangladesh New Year is known as Poila Boisakh. So we are arranging the food pop-up for the Bangladesh New Year.
Can you describe the significance of Bangladeshi food during the Poila Boisakh Fest?
Basically, there are many traditional, authentic and street foods in the Bangladeshi cuisine. So we keep all kinds of types in the menu – including authentic family food and street food, everything is done in Poila Boisakh.
What are the iconic dishes on the menu?
This time, I introduced authentic Bangladeshi recipes from Jaisur Khulna. It is called Chingri dal Bata. This is a bharta made from shrimps, two types of dal and cholar and Masoor. Then there is the traditional and very charming dish of Bangladeshi, namely Bhetki Paturi.
There is no Bangladeshi food without dessert. What is provided this time?
This time, I’m a little twisted about the Bengal dessert. We used to have mishti doi, right? This time, I made a sweet mango-flavored roasted Dahi. Basically, it’s more like steamed dahi and mango because it’s the season now.
What does the Bangladesh New Year mean to you?
To me, the Bangladesh New Year means a lot of fun, food and culture. We also have cultural activities this time. The response from Sheraton Bengal Food Festival is encouraging.
