“We’re going to start with some Telebhaja,” he said. “In Bengali ‘fried in petroleum’ – this refers to a type of fried snack. This course is called telebhaja, which is a typical snack for the evening. I want to share some of my evenings with some of my evenings at a local shop.”
The first dish is open with Chana Bora, a vegetarian delight made from homemade cheese – “pressed, seasoned with green chili and salt, and then deep-fried.” Next is Gondhoraj Murgi Cutlet, “Chicken and potato filling, seasoned with gondhoraj lime, a very aromatic lemon,” he explains. The plate continues to chop vegetables, made from seasonal vegetables, including seasonal vegetables, beetroot, carrots, green peas- and maki cut, stuffed with a mixture of Bhetki and Lote Machh (Mumbai duck), dried and full of flavor. “So, this food (carnivore) is called Chop and Cutlet.”
He smiled and said, “This salad is also a special type that can only be obtained with fries in West Bengal.”
That’s just the beginning. “It’s like a home meal in Bangladesh, the first thing we have to take is Aam Kasundi, the mustard sauce is mixed with raw mango. It keeps the body cool and helps digestion.” The next set of dishes includes Shaak Bhaja (spinach), Kumro Bhaja (pumpkin) and Begun Bhaja (eggplant) – a tradition with Bengali to serve strange amounts of Bhajas during the festival.
