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Unpretentious Bengali décor without the peculiar gold, ‘alpana’ enthused motifs and a particularly comfortable seating. My search for traditional Bengali cooking leads to Bhojohori Manna, known for its home-style flavours. Relax with the old-style Aampora and amuse your taste buds with the delightful Mutton Kabiraji, enjoyable lamb cutlets with an egg drop batter, or the delicious Rui Mach Bhaja, an age old Bengali delicacy of fish Pauppietes fried. Differing to prevalent belief Bengali cuisine also has much to offer to vegetarians; there are ambrosial dishes out of the frequently times overridden peels, stalks and leaves of vegetables! The ‘Mocha Dhokar Dalna’ dumplings made with banana flower florets, ‘Echorer Kofta’ made with raw jackfruit dumplings cooked in a tomato gravy, and ‘Chal Potol’ wax gourd in a yoghurt gravy are a must try. Also Taster the legendary ‘Kosha Mangshor chaap’ traditional Bengali mutton curry cooked on a slow flame to permit the spices to syndicate with the meat. On offer is also the fragrant rice of Bengal- Gobindo Bhog as a supplement with a number of the dishes on the menu. The piece de résistance for a Mishti ending is the restaurant’s tribute to the quintessential Nolen Gurer Ice-cream. All in all, they definitely attempt to keep thriving the tradition of Bengali cuisine in the way it is intended to be.
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