Mumbai Food: Savour cuisines from East and West Bengal, Kannauj

Two upcoming pop-ups will introduce foodies to staple cuisine from East and West Bengal, and unknown recipes from Kannauj

Pujo feast in Kalyan
West Bengal meets East Bengal in this dining experience, The Pujo Special Bhuribhoj (literally means complete eating experience), by home chef Sumitra Chowdhury of Su-Kitchen. To start with, there’s Borhani — a mint yogurt drink from Bangladesh that is served on special occasions. On the menu are Fish Fry, Doi Maach (Rui or Katla fish cooked in curd-based gravy), Shorshe Mangsho Bhaapa (mutton steamed with mustard paste). Vegetarians need not fear: there’s Koraishutir Nonta Pitha (a savoury rice flour or semolina pitha with green peas stuffing), Panch Misali Sona Muger Dal (slow cooked dal) and Tomato Khejur Aamshottor Chutney (a sweet chutney of tomato, date and dry mango pulp). Round off the meal with Misti Doi, Raj Bhog — a kind of rosogulla stuffed with dry fruits, and Pan Mukshudhi.
On: October 2, 12.30 pm to 3.30 pm
At: Khadakpada, Kalyan (W).
Cost: 1400
Log on to: www.commeat.com

From Kannauj’s kitchens
Lost Recipes of Kannauj is a curated meal experience by home chef Upasana that pays tribute to the dying vegetarian cuisine of Kannauj that lies in Uttar Pradesh. The meal includes a variety of vegetables — raw jackfruit kebabs, sweet and tangy squash, mashed green peas and green pea parathas, lentil fritters, and a dal made from green vegetables and mixed pulses. Among the interesting dishes are a mock meat dish, Rasaje, made with gram flour, a sherbet made with wood apple and Moti Pulao (a rich pulao made with cottage cheese balls). For dessert, there is Kharika (maida fritters cooked in sweet milk) and Makhan Malai (a cream-based dessert.)
On: September 28, 8 pm
At: Khar (W).
Cost: 1,149
Log on to: www.authenticook.com

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