180-yr cuisine of 2 'Banglas' introduced on platter during Durgapuja days
"From the traditional Shukto, Chenar Dalna, Mugh Daler Khichuri, Aloo Potol er Rezala, Parse Mach with Kacha Aam, Bhetki Macher Pathuri, Murshidabadi Chicken Biryani to Goaland Chicken, the Alfresco at Lalit Great Eastern Kolkata offered you all the buffet in an elaborate spread.
"Nostalgia will be offered in our menu bringing back the 180-year old culinary history of two 'Bengals'," Sudip Sinha, Food and Beverages Manager of Lalit Great Eastern Kolkata, tells IBNS.
"We have thought about four strands of cuisine - associated with Anglo-Indian cooking, Delicacy from Murshidabad Nawabi, Pure Bangla (epar-opar Bangla), Tangra Chinese (fusion) and Anglo-Indian (signifying the influence of the British raj)," he said.
"The East Bengal delicacy will have the resonance of Mohun Bagan-East Bengal, Ghoti-Bangal rivalry whereas music will be an essential part with baul songs, Rabindra sangeet, devotional-puratoni songs, classical-modern Bengali music wafting in the air as food and music go hand in hand," Sinha says.
To be held from October 7 till October 10, the lunch buffet will be served from 12 30 pm to 4 pm (Rs 2000 with tax), the dinner buffet from 7:30 pm to 11 pm (Rs 2250 plus tax) while there will be another midnight buffet from 12 am to 4 am (in the bakery).
"We are also planning to introduce a 'chayer dukan' where both Kolkata's 'bharer cha' and Mumbai's 'cutting chai'' (in typical glass) will be available as the two popular street beverage of two lively cities' he said.
Image: Facebook page of hotel
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