Famous succulent delicacies of Bengal meet at Aaheli

There is no sincerer love than the love of food.”

The average Bengali who might not even have heard of Irishman George Bernard Shaw, however, seems to live by Shaw’s quote. 

West Bengal, with rich cultivating land, the practice of multi-cropping is quite common here has earned a fame for producing varied and good quality rice. Variety of vegetables and fruits are grown here round the year. West Bengal has always been famous for its mouthwatering dishes. The most popular delicacies of the state are the preparations of the sweet meats and the other sweetened delicacies. You can actually have the fish steamed, just fried, or stewed with healthy vegetables and sausages or plainly boiled in spices, with unusual flavors. You are spoilt for choices with options like Hilsa, Bhekti, Magur, Salmon, Prawns, Rui and Carp, which are most popular of all varieties of fish in West Bengal.It’s unique in its abundant use of fish and its employment of a variety of often fiery pastes made from ground roots, spices and chilies. So fiery they are, we’re told, that even some visiting Indians can’t handle the heat. The meal of the regular Bengali ends with a sandesh or a rosogolla. The other sweetened preparations include a variety of payesh and the sweetened curd or mishti doi.


If I talk of Bengali dishes that brings water to the tongue, the first name that comes to mind is Aheli. This is a restaurant situated inside the Peerless Hotel in the heart of Kolkata i.e.Chowringhee.

IMG_20170306_153147IMG_20170306_153129IMG_20170306_152713IMG_20170306_152723IMG_20170306_152655The ambiance and the decor is remarkable.All girls are clad in their traditional white red border sarees worn in the old style and all serving boys wear Kurta and dhoti.The plates are of Kansa, a bronze alloy material on top of which comes the banana leave to serve your hot rice and others.

Aaheli specializes in serving Bengali cuisine at its very best. It will take you through various parts of West Bengal serving famous succulent delicacies and culinary excellence.

What’s in the Menu ?

    • Torotaja Sajne Phool-er Bora (Hooghly) — Drumstick flower dumpling deep fried – Very delicious, a delightful snack food. 16105844_722115464621961_9220271469486710475_n
    • Pelob Piyaz Posto (Bankura) — Onion and Poppy Seed cooked together – A simple but very tasty Bengali recipe. Goes great with hot steamed rice. 17201425_1399361010122529_8883783542798136145_n
    • Dinglar Jhal (Bankura) — Raw Pumpkin cooked with mustard – This mustard pumpkin along with traditional ingredients makes it a smashing side dish. IMG_1359
    • Doi Enchor (Hooghly) — Green Jack Fruit cooked in yoghurt gravy – Jackfruit preparations are quite common in bengali households.It is so totally delicious! IMG_1374
    • Lau Posto (Bardhaman) — White Gourd cooked with thick poppy seed –  This Recipe is quick, easy and loaded with flavor. Pairs nicely with hot steamed rice. IMG_1364
    • Aar Potoler Dalna (Bardhaman) — Chunk of river fish cooked with wax gourd in onion tomato gravy – This alu -potol diye Aar maacher jhol is a soupy, runny gravy of fish and vegetables. Suited best for hot summer afternoons it is a delight when mixed with rice and a squeeze of lime.
    • Koi Paturir Hoi Choi (Midnapur) — Koi wrapped in leafy vegetables with mustard paste and steamed – It is one of the best recipe of Koi Maach, Incredibly delicious.  IMG_1390IMG_1414
    • Chitol er Dhoka (Koochbihar) — Boneless Chunk of Chital, deep fried & cooked in tomato onion gravy. I was in love with this dish. The steamed and fried chunks of the minced chitol fish in a spicy gravy took my heart.  IMG_1434
    • Sojne Chingrir Bahar (Hoogly) — Small prawn and drum stick cooked together. A local favorite adding drumsticks to this prawn preparation just makes it better. IMG_1455
    • Roopchanda-er Tel Jhal (South 24 Pgs) — Spicy curry of silver pomfret. This spicy curry is a mouth-watering spicy gravy style recipe. This Fish curry goes best with steamed rice. IMG_20170306_162316IMG_1486
    • Mourolar Tok (Midnapur) — Tiny river fish cooked with tamarind. The most ultimate meal for a hot summer afternoon. IMG_1471
    • Kancha Mithe Aam Murgi (Maldaho) — Chunk of chicken cooked with sweet & sour mango flavour. Green, unripe mango has been used for cooking this delicious chicken dish. IMG_1425
    • Paka Kuler Chutney (Bardhaman) — It is traditionally cooked with Topa Kul or sour berries. Such an amazing desert & Chaltar Tok (Hoogly) —  Chalta is rare and very seasonal. Powerful desert with tangy, spicy and sweet.I am salivating !



    • Chanar Goja (Nadia) — It is a traditional sweet belong to Nadia District. Delightfully soaked in sugar syrup. IMG_20170306_162627
    • Sorer Nadu (Murshidabad) – Round shaped Soft, Fresh Sor chunks. IMG_1505
    • Kancha Golla (North 24 PGS) – Kancha Golla is a popular sweet from the state of West Bengal made with Chana (cottage cheese) IMG_1494
    • Subhro Sita Bhog (Bardhaman) – Its like Heaven. You cannot resist your mouth. IMG_20170306_162459


This specifically crafted menu will be available at both the Esplanade outlet and the Axis Mall Outlet at Rajarhat till 30th of March, 2017.

Come and enjoy the rich heritage of Bong Dishes.

With the operational time being from 12:30 PM to 3 PM and 7:30 PM to 11 PM.

For Reservation The Peerless Inn, Please contact –

Mr. Ashim @ 9831780403

Mr. Sanjib @ 9163308730

Mr. Pradipta @9007770841

For Reservation at Axis Mall, Please contact –

Miss Sharmistha at 8585060351.


Special thanks to:

Debasree Roy , Senior Vice President at Peerless Hotels Ltd – For hosting us so nicely and extending the warm hospitality  and her team for service us amazing Dishes

Soumi Sarkar , PR at Peerless Hotels Ltd – For inviting us.

○ Rajdeep Bhattacharjee (Gourmets Travel Guide) – For leading us

○ I am a Proud Member of Panch Phoron #panchphoron


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