Amazing Afraa !!

এসো, হে বৈশাখ, এসো, এসো ।
তাপসনিশ্বাসবায়ে মুমূর্ষুরে দাও উড়ায়ে,
বৎসরের আবর্জনা দূর হয়ে যাক ।।
যাক পুরাতন স্মৃতি, যাক ভুলে-যাওয়া গীতি,
অশ্রুবাষ্প সুদূরে মিলাক।
মুছে যাক গ্লানি, ঘুচে যাক জরা,
অগ্নিস্নানে শুচি হোক ধরা ।
রসের আবেশরাশি শুষ্ক করি দাও আসি,
আনো আনো আনো তব প্রলয়ের শাঁখ ।।

Naba Barsho marks a new beginning and new hope and joy for the year-ahead and is welcomed with elaborate alpanas or rangolis.

An earthen pot filled with water and mango leaves is placed in the centre of the rangoli pattern which symbolizes prosperity.

Houses are decorated with flowers and Goddess Lakshmi and Lord Ganesha are also worshiped on this day. Traders perform the halkhata ceremony which marks the advent of the Bengali New Year.

In this auspicious day how can we forgot our delightful delicacies ? We, Bengalis share an irrevocable relationship with food. For Bengalis, food is the most essential aspect of life.

Afraa bring to you the best of Bengal that you’ll absolutely love.

We are delighted to be part of this MOHA BHURI BHOJ !!

The Naba Barsha Menu 1424 –

Sarbat – Sri Foler Sarbat

Salads :

Tarmujer Pudina Salad –

Doi Sosha –

Assorted Garden Green Onion Salad –

Chalta Kasundi –

Aloo Papri Singara Chaat –

Amrud aur Mirch ka Kachumber –

Aam Kasundi –

Amrul Diye Jamrul –

Sankhaloo Kasundi –

Sabeda Makha –

Marinated Black Grapes –

Marinated Sitafal –

Kosambari Salad –

Interactive :

Patisapta (Four Flavours) (Narkol, Makha Sandesh, Aamsotto & Strawberry) –

Aloo Bhaja –

Potol Bhaja –

Kumro Fuler Bora –

Kopir Fuluri –

Thankuni Patar Bora –

Saboor Papad / Mooger Papad –

Pora Posto Bata –

Maan Kochu Bata –

Kumro Bhate –

Seem Bhate –

Daal Bhate –

Ol Bhate –

Soup :

Badam Pudina Shorba with Rice Crisp & Flat Rice – Pudina infused Badam shorba with bengali spices

Main Course :

Dhakai Paratha – Multiple thin layers with super crispy flakes in a hollow puffy bread is just an amazing example of finest culinary expertise! This is a losing art of bengal in tele bhaja foods segments. I love “Dhakai Paratha”. Don’t know whether it is from Dhaka though. But certainly the one in Kolkata is quite amazing. Typically found in north kolkata. But it is hardly available these days. I used to have it in my school days from Gopal Mistanna Bhandar, Hatibagan. Kolkata has changed a lot. In the age of American Fast Food, Italian Pizza and Oriental Momos .We are just unable to carry forward our legacy !! After ages I had Dhakai Paratha. It was perfectly crispy and not oily at all.

Kadai Shutir Kachuri – There will be no nostalgia about having Kadai Shutir Kachuri in winter evenings watching Chitrahar on DD1. I could have lapsed into sweet memories of my Maa making koraishuti’r kochuri and I used to eat it without any side dish !! The never ending love between Me and My Kachuri. It is actually puffed bread stuffed with mashed peas filling, flavoured with fennel seeds & ginger. A special delicacy yet very common but really delicious dish among us.

Cholar Dhal – It is now time for lip smacking ‘Chholar dal’ which is also known as ‘chana dal’. This dish of dal is flavored with coconut, ghee and an assortment of whole spices. This Cholar Dal tastes mildly spicy and packed with nutrition.

Radhuni Pagol Bhaat – I love the soft fragrance of the basmati rice. They’re addictively aromatic one. And no one can understand the love for rice except we Bengalis.

Bamon Barir Sukto – Traditional Bengali style Sukto. ‘Shukto’, the cuisine epitomizes Bengali food. It is actually assorted vegetables prepared in light gravy. Served with steamed, plain rice, the cuisine tastes awesome. The slightly bitter tasting cuisine cleanses the palate to make you prepared for further delicacies.

Chhanar Mohima – Chhana dumpling cooked in Bengali style tomato gravy. It is a signature mouth watering Bengali dish made with fresh Chhana or Cottage Cheese. The not so runny thick gravy is to die for. And it is so bloody good that I have many a time had its gravy as a soup!

Begun Basanti – Fried Brinjal cooked in rich Coconut & Mustard gravy. These two are highly culture specific and we loved mustard paste in anything, and its inherent quality magically transforms the simple greens to a savory dishes. This dish is really delicious one.

Enchorer Kaliya – Typical Bengali style Jackfruit curry. Green Jackfruit is another veggie pretty popular in Bengal. Rich, thick and spicy gravy just like any chicken curry and it tastes almost like chicken curry.

Tel Koi – Koi cooked in traditional bengali spices & flavoured with ginger, kalonji & mustered oil. This is a very popular fish preparation. The fish curry is rich, tasty and wonderful aromatic .

Macher Matha Diya Murighonto – A typical bengali preparation of fish Pulao, dum cook with fish head & govindo bhog rice. Don’t turn up your nose, it smells nothing but heavenly and tastes more so. If you haven’t sucked onto a piece of fish head and pondered on the complexities of life while doing so, you have not lived a full life. It is one of Bengalis weakness.

Chingri Narkol Bhapa – Prawn cooked in coconut & mustard gravy. A traditional Bengali delicacy famous for its exquisite taste, the tangy mustard and mild coconut flavour is loved by all Bongs sitting in any corner of the world.

Murgir Morich Roast – Black pepper infused royal BENGAL roasted chicken. This dish looks so simple and yet it is quite well flavoured. This proves that stuff that tastes good can be simple to make if you use some imagination. I really like the combination. A great consistency in gravy and soft roasted chicken. This dish has a very distinct flavour of its own where the combination of curd, pepper and mint came out very well.

Prasadi Mangsho – Traditional known as ” Niramish Mangsho ” Lamb cooked with ginger, youghart & tomato. Generally use for ” Maha Bhoga ” In India, especially in Bengal, meat is cooked mostly with onion and garlic. The looks of the meat curry was making me drool. I was not very upset as it still tastes delicious. It was very flavorful but not overpoweringly rich.