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Bengali Food Festival @ Hotel Siesta

Bengali Food Festival @ Hotel Siesta

Food Festival | 4hrs
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Timing: 07:00 PM to 11:00 PM


Baro Mash, Tero Parbon, Choddo Pod" - Bengal, the land where we have 12 months, 13 celebrations and 14 course meals.

Keeping up with the tradition, Siesta Hitech is hosting a Bengali Food Festival at Qube Cafe from 13th September 2019 to 22nd September 2019. The cuisine of Bengal has an enormous variety of mouthwatering vegetarian as well as non vegetarian delicacies. The patrons of Hyderabad would get to experience a spectacular exhibition of authentic Bengali cuisine. Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavors. The staple food of people in Bengal is rice and fish. A typical Bengali needs to have fish in every meal; Fish is a part of every festivity celebration. To lend a distinctive flavor to the fish, it is deep fried in mustard oil and then cooked in gravy. 


Most of the cooking is done using mustard oil. Traditional Bengali food always ends up with mishti and sweet curd. Bengali food is famous for its mithais (sweets).


But if you have the mind, the heart, the taste to explore, you will find an enormous variety in a cuisine where richness and subtlety are closely interoven. With an array of ingredients ranging from water lilies and water hyacinth or even potatoes and gourd peel (Yes! Only the peel), to fish, meat, crab and prawn, the Bengali has also devised a combination of spices, that’s very delicate and subtle. From the simplest mashed potato and mustard oil, green chilies or fried, crushed red chilies, raw onion and salt, to the exquisite ‘prawn malai curry’ to ‘bhapa Ilish’ – Bengali takes an equal delight in whatever he happens to have. The colonial presence has resulted in an Anglo-Indian cuisine which remained confined by and large to the ruling race and the mixed breed of Anglo-Indians. The one noticeable contribution this had made to the everyday Bengali food is the inclusion of two extra ordinary misnomers, chop and cutlet. The English words, which have now become Bengali.

               

Informal service will be applicable; dress code of servers is Traditional Dhoti Kurta.

While looking into the service experience, the service design looks at the customers and their needs, thoughts, feelings, sensations, and associations and evokes an experience unique too.

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