Gorge yourself on sinful delights this Durga Puja
Durga Puja, one of the biggest annual festivals in eastern India, marks the victory of good over evil, with the slaying of demon Mahishasura by Goddess Durga. The five-day festival starts Oct 20 and the subsequent four days - Saptami, Ashtami, Navami and Dashami - translate into frenzied pandal-hopping in new clothes, meeting friends and family and stuffing oneself to the brim.
Gearing up to serve the traditional and old forgotten Bengali fare is the quaint Koshe Kosha eatery that promises to rustle up innovative reciepes using age-old ingredients like mango-ginger and kasundi (mustard). "Our special puja dishes include aam aada bhapa chicken (mango-ginger steamed chicken balls), aam kasundi prawn (jumbo prawns in mango and mustard) and chingri (prawn) biriyani which will be part of the various thalis (platters)," Arunima Paul who runs Koshe Kosha, told IANS. Also on the menu are ever-popular desserts like baked rosogolla and daab (green coconut) ice cream. "During the pujas we all want to have some good spicy food and we will cater to that," said co-owner Arun Das Sharma.
Joining the fray, 6 Ballygunge Place, another Bengali cuisine restaurant, promises a different buffet for each of the four days. "One can try kanchalanka dhonepata murgi (boneless chicken cooked with coriander and chilli), ada jeera bata aloo dum (traditional Bengali dum alu cooked with cumin, ginger and chilli) and bagda chingrir bhuna (tiger prawns cooked Dhaka style) on different days," said 6 Ballygunge Place owner Pradip Saha.