Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India.
Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or panch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). Ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering.
In tune with this festive season Hotel Fidalgo is hosting Bengali Food Festival at Chilli N Spice restaurant (for dinner only).
In fact, most of the ingredients have also been brought from West Bengal to retain the authentic Bengali taste for both vegetarian and non-vegetarian food. This is definitely the perfect time of the year to savour the unforgettable flavours of Bengal including Chicken Rezala (Chicken spiced in rich and creamy gravy) , Mangshor Jhol (Mutton and Potato mildly spiced thin stew), Chingri Macher Malai Curry ( Bengali curry of prawns and coconut milk) and some of the Vegeterian specialties like Potoler Dolma (Stuffed Parwal), Dhokar Dalna (Dal Koftas), which can be accompanied with the traditional Bengali preparations Koraishutir Kachori and Steamed Ghee Bhat. Round off your meal with Mishti Doi, Patishhapta, Baked Rasgulla, and lots more.
Till
18th June Road, Panaji
9158055222, 9545005555
