COMMEAT's Didar Heshel Theke

1250/-PER PERSON
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Heshel is the Bengali word for “kitchen”. For Andy her Grandma’s kitchen has been the Pandora’s box of rare spices and different flavours on which she grew up. Today as the traditional heshel takes the shape of a modern modular kitchen, Andy brings some of those taste from her heshel to the COMMEAT's table. This season the plate will see an array of Chicken dishes.

WELCOME DRINK

STARTERS
Beguni – Auburgine fritters
Kumror Phoolori: Pumpkin dal fritters

MAINS
Lau Moong Dal – Moong dal with Bottle Gourd
Begun Basanti – Auburgine cooked in Mustard and yoghurt gravy
Sorshe Murgi (Mustard Chicken) – Chicken cooked in Mustard gravy
Kachalonka Dhonepata Murgi - Chicken with Coriander and Green Chillis
Kosha Murgi (Chicken Kosha) - Chicken cooked in spicy red gravy

ACCOMPANIMENTS
Tomato chutney - with Aam shotta and kishmish (Aam papad and Raisins)
Ghee
Steamed Rice

MISTI MUKH
Narkol nadu – Coconut Laddu
Teeler Nadu – Sesame Laddu

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