A Celebration of Bengali Cuisine


It was a celebration of Bengali Cuisine at Confrère Maître Rôtisseur Abhijit Saha’s Rock Salt – Indian Kitchen and Terrace Bar by Chaîne des Rôtisseurs, an International Association of Gastronomy. The evening witnessed Chef Saha going back to his roots in the place of his birth, with a fabulous showcase of the best of the cuisine of this magical eastern state of our country – Bengal! The Chaîne members came dressed in their ethnic festive wear with Chaîne Insignias and caught up with each other over Phucka, Echorer Chop, Kobiraji Chingri, Chicken Tikka and champagne. The sit-down dinner curated by Chef Abhijit Saha and Chef Barun Pratap Singh was superlative and each of the courses were paired with a fine selection of Fratelli wines. The first course served was Vegetarian Bengal Double, Masala chicken stuffed mini kathi rolls and Kolkata Bekti Paturi paired with Fratelli Masi Spurrier White. For vegetarian mains there was Dhokar Dalna, Chanar Kalia, a Kolkata style home made paneer kofta curry and for non-vegetarian mains there was Maccher Jhaal, the iconic spicy Bengali Fish Curry and Kosha Mangsho, a classic semi dry mutton preparation with whole spices paired with Fratelli MS Rose and Fratelli Sette Cabernet Sauvignon-Sangiovese. Some Bengali sides and accompaniments included Beguni, Potol Posto Bhaja, Bori Diya Sukto, Aloor Dum, Bhaja Muger Daal, Phulko Luchi, Korai Shutir Pulao, Date and Tomato Chutney and Papad. No Bengali meal is complete without some lip-smacking desserts. The delectable meal ended on a sweet note with some Sandesh, Payesh and Chanar Payesh.



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