Bengali Food Festival

13 Sep - 22 Sep

7:00 PM - 11:00 PM

Hyderabad

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Hyderabad

Hotel Siesta Hitech: Hyderabad 55, Gachibowli Miyapur Road, Marthanda Nagar, Kondapur Hanuman Nagar, Hyderabad, Telangana 500084, India(Get Direction)

EARLY BIRD OFFER PRICE

13 Sep (Fri), 7:00 PM

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INR 849

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KIDS 5 – 10yrs

13 Sep (Fri), 7:00 PM

Your purchase is 100% secured with us

INR 449

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Terms & Conditions

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Description

Concept:- 

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 mouth watering 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

BENGALI BREADS :-

Though Bengalis, primarily loves to eat rice, yet there are a few typical Bengali Breads, which are quite famous in various parts of Bengal. Some of the prominent among these are,

Luchi :-Eaten for mainly snacks, equivalent to the north Indian poories and taken with bhajas.

Khasta Luchi :-The dough is much richer with fat and flaky. Hence, known as khasta kachuri.

Porotha :-It is a kind of flaky bread, made out of whole wheat flour and is essentially triangular in shape.

Roti :-Whole wheat flour bread, toasted on griddle.

Radhabollobbi :-A stuffed poori made out of whole wheat flour.

Dhakai porotha :-Flaky, layered bread from Dhaka in Bangladesh.

Matter kachuri :-Flaky bread, stuffed with matter paste and deep-fried.

BENGALI SWEETS:-

Naru : Which is simply grated coconut in melted jaggery and made into round .The sweet shops of Bengal known as "Mistannan Bhandar" (Sweet House) sells some of the ever-popular sweets.

Darbesh :-Chickpea pellets fried and cooked in sugar syrup. Served with raisins, nuts and pistachio.

Sandesh :-It’s a generic term for a group of sweets, which has infinite varieties, like, aam sadness (mango), kamlanebur sandesh (orange), notan gurer sandesh, chocolate sandesh, kaurapaker Sandesh.

Rosogulla :-The ever-famous cheese balls in sugar syrup, is ever popular and is the most common in item of any sweet shop

Malpoa :-

Bhapa :-Literally, means streamed, which is most common for fishes like hilsa, Bagda (Tiger prawns), where fishes are smeared with a rich coconut and mustard gray and then steamed. Bhapa bagda and Bhapa ilish (steamed and smoked Hilsa) are some of the specialties. The later is the signature dish of the Oberoi Grand - Calcutta, and also one of the most popular.

Kassa :-This is a way of cooking for specially red meats like lamb or mutton is bhunooed in a very thick spicy masala of onion, ginger, garlic, chilli powder, turmeric powder and cumin powder and made into a gravy sort.

Jhol :-It is a kind of preparation, where the cooked fish or meat is served accompanied with stew kind of preparation. It is supposed to be very nutritive, eaten with morsels of rice especially during the summers.

Phoron :It is predominantly the kind of tempering, which is used in the preparation of lentils, with various lentils having their own tempering.

Bhaja :-Especially snack it ever or the appetizer course of Bengali luncheon menu, includes vegetables like brinjal, potal (parwal), alu (potato) which are dipped in besan and deep-fried.

Ambal :-A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp. Ambals are meant to be eaten at the end of a meal, before dessert and are more common in summers.

Bharta :-Any vegetables, such as potatoes, beans, aubergines, pumpkins or even dal, first boiled whole, then mashed and seasoned with mustard oil and spices.

Bhuna :-A Muslim term, meaning fried for a long time with ground and whole spices over high heat. Usually applied to meat.

Charchari :-Usually a vegetable dish of one or more varieties of vegetables cut into strips, seasoned with ground spices like mustard/poppy seeds and flavored with phoron.

Chhenchkki :-Tiny pieces of one or many vegetables or sometimes even the peel (potato, pumpkin etc.) – usually flavoured with panch phoran or whole mustard seeds or kalo jeera, chopped onions and garlic can also be used.

Dalna :-Mixed vegetables, with a thick gravy seasoned with ground spices and ghee.

Ghanto :-Different vegetables (cabbage, pear, potatoes, chickpeas), are chopped or grated fine and cooked with both a phoron and a complex ground spices. Boris is added to ghanto.

Jhal :-A hot dish especially for the meats. First, lightly fried and then cooked in a light sauce, of ground chili, ground mustard and panchphoran.

Kalia :-A very rich preparation of fish or meat or vegetables, using a lot of oil and ghee with a sauce of onion paste, garlic-ginger paste, tomato puree and garam mashala.

Korma :-A Muslim term meaning meat or chicken cooked in a mild yogurt based sauce and ghee.

Pora :-Literally burnt. Where vegetables are burnt over direct fire, mixed with oil and spices. Especially begun-pora during winters is pretty popular

While there is a whole list of mouth watering dishes one should not forget that traditional dessert will also be available.

OPERATIONAL CONCEPT 


STYLE OF SERVICE

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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About - Bengali Food Festival

Concept:- 

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 mouth watering 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

BENGALI BREADS :-

Though Bengalis, primarily loves to eat rice, yet there are a few typical Bengali Breads, which are quite famous in various parts of Bengal. Some of the prominent among these are,

Luchi :-Eaten for mainly snacks, equivalent to the north Indian poories and taken with bhajas.

Khasta Luchi :-The dough is much richer with fat and flaky. Hence, known as khasta kachuri.

Porotha :-It is a kind of flaky bread, made out of whole wheat flour and is essentially triangular in shape.

Roti :-Whole wheat flour bread, toasted on griddle.

Radhabollobbi :-A stuffed poori made out of whole wheat flour.

Dhakai porotha :-Flaky, layered bread from Dhaka in Bangladesh.

Matter kachuri :-Flaky bread, stuffed with matter paste and deep-fried.

BENGALI SWEETS:-

Naru : Which is simply grated coconut in melted jaggery and made into round .The sweet shops of Bengal known as "Mistannan Bhandar" (Sweet House) sells some of the ever-popular sweets.

Darbesh :-Chickpea pellets fried and cooked in sugar syrup. Served with raisins, nuts and pistachio.

Sandesh :-It’s a generic term for a group of sweets, which has infinite varieties, like, aam sadness (mango), kamlanebur sandesh (orange), notan gurer sandesh, chocolate sandesh, kaurapaker Sandesh.

Rosogulla :-The ever-famous cheese balls in sugar syrup, is ever popular and is the most common in item of any sweet shop

Malpoa :-

Bhapa :-Literally, means streamed, which is most common for fishes like hilsa, Bagda (Tiger prawns), where fishes are smeared with a rich coconut and mustard gray and then steamed. Bhapa bagda and Bhapa ilish (steamed and smoked Hilsa) are some of the specialties. The later is the signature dish of the Oberoi Grand - Calcutta, and also one of the most popular.

Kassa :-This is a way of cooking for specially red meats like lamb or mutton is bhunooed in a very thick spicy masala of onion, ginger, garlic, chilli powder, turmeric powder and cumin powder and made into a gravy sort.

Jhol :-It is a kind of preparation, where the cooked fish or meat is served accompanied with stew kind of preparation. It is supposed to be very nutritive, eaten with morsels of rice especially during the summers.

Phoron :It is predominantly the kind of tempering, which is used in the preparation of lentils, with various lentils having their own tempering.

Bhaja :-Especially snack it ever or the appetizer course of Bengali luncheon menu, includes vegetables like brinjal, potal (parwal), alu (potato) which are dipped in besan and deep-fried.

Ambal :-A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp. Ambals are meant to be eaten at the end of a meal, before dessert and are more common in summers.

Bharta :-Any vegetables, such as potatoes, beans, aubergines, pumpkins or even dal, first boiled whole, then mashed and seasoned with mustard oil and spices.

Bhuna :-A Muslim term, meaning fried for a long time with ground and whole spices over high heat. Usually applied to meat.

Charchari :-Usually a vegetable dish of one or more varieties of vegetables cut into strips, seasoned with ground spices like mustard/poppy seeds and flavored with phoron.

Chhenchkki :-Tiny pieces of one or many vegetables or sometimes even the peel (potato, pumpkin etc.) – usually flavoured with panch phoran or whole mustard seeds or kalo jeera, chopped onions and garlic can also be used.

Dalna :-Mixed vegetables, with a thick gravy seasoned with ground spices and ghee.

Ghanto :-Different vegetables (cabbage, pear, potatoes, chickpeas), are chopped or grated fine and cooked with both a phoron and a complex ground spices. Boris is added to ghanto.

Jhal :-A hot dish especially for the meats. First, lightly fried and then cooked in a light sauce, of ground chili, ground mustard and panchphoran.

Kalia :-A very rich preparation of fish or meat or vegetables, using a lot of oil and ghee with a sauce of onion paste, garlic-ginger paste, tomato puree and garam mashala.

Korma :-A Muslim term meaning meat or chicken cooked in a mild yogurt based sauce and ghee.

Pora :-Literally burnt. Where vegetables are burnt over direct fire, mixed with oil and spices. Especially begun-pora during winters is pretty popular

While there is a whole list of mouth watering dishes one should not forget that traditional dessert will also be available.

OPERATIONAL CONCEPT 


STYLE OF SERVICE

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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