Flavours of Bengal’s zamindari kitchens at a Gormei x Pritha Sen pop-up
Taste dishes from the pages of the first Bengali cookbook, with cocktails by Bombay Sapphire, at Glenburn Penthouse
Published 09.01.24, 02:56 PM
Image courtesy: Gormei
Do you know Pak Rajeshwar was reportedly the first ever printed Bengali cookbook? The story goes that in 1830, Maharaja Mahtab Chand of the princely state of Burdwan co-authored the cookbook. The book not only featured recipes from the zamindari kitchens but also listed ingredients with their health benefits. Gormei, in collaboration with chef and food historian Pritha Sen, brings to you flavours from this historic cookbook and many others at The Glenburn Penthouse. Culinary historian Sen has sourced recipes from the first families of Bengal and zamindari kitchens in the 19th century and will be recreating them on January 11 and 12 at Gormei’s ‘The High Table’.
Enjoy vegetarian and non-vegetarian dishes from the zamindari estates like Burdwan, Coochbehar, Natore, and more. The seven-course menu will feature dishes like Vartakur Shirazi Bhorta (roasted eggplants and cottage cheese in Persian Shirazi style), Badshah Dal with Bandel cheese (richly spiced red lentils with the surprise bite of smoked Portuguese cheese), Telai Kebab with Adar Murbba (deep fried rib chops in yoghurt batter), Buter Dal Diye Hansher Qaliya (duck cooked with chickpeas and Mughlai spices) and more. Also, sip on some amazing cocktails by Bombay Sapphire.
Call or Whatsapp on +917044800150 to book your seat today!
