The Rajas or Nawabs were probably the original connoisseurs who not only had a major influence on Bengali society but also on their food. The Rajas had luxurious lifestyles and they took immense interest in the foods they eat but also in the way the food was prepared. Influenced by famous Rajbaris of West Bengal and in keeping with their culinary traditions, The Gateway Hotel, Kolkata, is set to celebrate “Raj Barir Khawa Dawa”.
Historical trends have always influenced food and this is evident from the different delicacies planned for the festival. The “Gumo-aanch er mangsho” or meat cooked in slow fire by putting the dying charcoals on top, originated from Murshidabad, is a classic example of food influenced by the “Dum Cooking”. Bardhaman’s Rajbari has influenced the “Lyangcha”, which is a deep fried sweetmeat dipped in sugar syrup.
The impact of the two centuries of British Rule (1757–1947) over Bengali cuisine can never be overstated. Sovabazar Rajbari, a regular place for evening hang-outs of the British Officials back then, was famous for its “Fish Roll” that had a western touch to it. The Fish Roll also has found its place in the Raj Barir Khawa Dawa fest. As do to the Safed Ilish and Lal-Mangsher Pulao from the Cooch-Bihar Rajbari that has Rajasthan leanings.
The Gateway Hotel, Kolkata, will take you back in time as you savor these Rajbari delicacies from times gone by. The Raj Barir Khawa Dawa culinary extravaganza will be hosted at the Buzz for Lunch (12:30PM-3:30PM) and Dinner (7:30PM-11:30PM) from May 21, 2016 onwards.
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