MASSIVE Bengali FEAST I Unseen Dhakai Porota & Mutton Dak Bungalow + Daab Chingri + Fish Paturi

In today's episode of Community & Food Stories Series from Delhi NCR we are at Sengupta's place in Vaishali to savour a traditional Bengali meal. Our host Arpita and Archan Sengupta are both media professionals who have been in the Capital for a very long time. Arpita is a passionate cook who enjoys cooking for her family and friends.
On reaching their lovely and cosy house, the first thing that caught our attention was a very interesting mural depicting some of the popular words and phrases associated with Bengalis. For Arpita and Archan it is like a wall of nostalgia that reminds them of the quintessential Kolkata memories.
The eating experience commenced with one of their favourite Sunday breakfast options i.e. the dhakai porota and niramish aalur dom and Bengali sweets platter. The crisp and flaky paratha and ginger-cumin laced potato peas curry was quite delicious. The sweets too were complete indulgence.
Next we headed to the kitchen to witness the preparation of a few of the dishes from the elaborate menu. We were fascinated to watch closely the preparation of shukto, sona moog dal, bhetki paturi and beguni. The varying aroma of each of these dishes stirred our appetite.

Soon we sat down for the multi course meal that included rice, dal, aalu bhajan, beguni, mochar ghonto, shukto, bhetki paturi, mutton dakbunglow, pineapple chutney, aam doi, indrani and patishapta. Among these the highlights were the banana flower side dish that had a very deliciously astringent and piquant taste, then mutton dakbunglow that is named after the traditional mutton curry served at government guest houses during the colonial rule, shukto that is a creamy white mixed veggies curry, ghondhoraj lebu super fragrant native lime, bhetki paturi or bhejti fish fillet cooked in banana parcels and aam doi or mango flavoured baked yogurt.
Everything was so delicious that our tummy got full but our heart didn't. Bengali meals are traditionally prepared with ghee and mustard oil. The key spices that add wonder are panch phoran, mustard, poppy seeds and bhaja moshla. People are equally fond of vegetarian and non vegetarian fares but it is the sweets that hold a special spot in their hearts.
We are extremely grateful to Arpita and Archan for treating us to such a humongous scrumptious meal and for sharing so many insights and anecdotes about the cuisine.