Aaheli, the popular Bengali restaurant in town at The Peerless Inn, Kolkata, Jawaharlal Nehru Road, has completed 30 years and the celebrations continue. As an extension of their hospitality and to offer something more to families and friends, Aaheli has conceptualised Charjoner Nimantran or invitation for four, at Rs 4,444. The menu allows guests to pick and choose from various sections and over 50 items, all at an attractive pricing of Rs 4,444 for four guests. Guests can choose multiple items from multiple sections of the elaborate menu and have a satiating experience with repeat orders from each section as well. Aaheli classics like Illish Macchcher Cutlet, Gondhoraj Murgi, Egg Devil, Bhaja Murgi, Rajnandini Pulao, Radha Ballavi, Mutton Kosha, Channar Paturi, and lot more, will be a part of the spread. This offer will be on till September.
To make the experience more wholesome, more than four guests will also be allowed with an attractive price of Rs 1,499-plus. To reach out to all parts of the city, this offer will also be on at Aaheli, Sarat Bose Road and Axis Mall. The price for four at these two restaurants will be Rs 3,444-plus and extra guests will be charged at Rs 999-plus. “The menu which we have curated has more than 50 items which include prawns, fish, chicken, mutton and everything. The offering which we are giving is that this menu is available at Rs 4,444 to a family of four. The only request to each and every guest is not to waste any food. We want our guests to enjoy this offering with full plates,” said Tapas De, general manager, The Peerless Inn, Kolkata.
“Aaheli is known for its authenticity in Bengali food and in this vast offering, we have curated the menu with all our specials. Each and every dish is made with pure and house-made products to maintain the flavours and authenticity of household Bengali food,” said Soumyadip Dutta, executive sous chef of The Peerless Inn, Kolkata.
(L-R) Mutton Kosha is the famous Bengali rich-and-spicy mutton curry made with ground spices and mustard oil.
The bright yellow and aromatic Basanti Pulao with cashew and raisins is perfect to go with any gravy preparation.
(L-R) Chingri Malai Curry is tiger prawns cooked in flavourful coconut milk gravy made with Bengali spices
The vast menu starts with the refreshing summer drink Aam Pora Shorbot made withraw mangoes and toasted spices.
