Biswajit Saha: The Astor has been a regular feature amidst Kolkata’s bustling hotel and restaurant scene, providing a unique blend of culinary and hospitality experiences. Purpose-built at the heart of the central Kolkata business and retail district, The Astor has been a favorite of many – offering something for everyone – from people in their early 20s to late 60s.
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This year, the Bengali New Year, endearingly called ‘Noboborsho’ in Bengali, is more special. Not only does this festival mark the beginning of year-long ‘Baaro Mashey Tero Parbon’ for the frontier state, celebrations are returning after a two-year hiatus due to the pandemic. The Astor is creating an array of delectable Bengali recipes as part of their ‘Poila Boisakh Special Menu’ as an ode, a return to form for Bengalis and their way of life. The dishes harken back to nababi or zamindari days of Bengal, with exquisite taste and a rich culinary heritage that is centuries old. The Poila Boisakh platter, available during both lunch and dinner, will be hosted in Kebab-e-Que, the Astor’s multi-cuisine restaurant.
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Let’s take a look at what’s on offer in this Bong gastronomic affair. The special menu is offering a mix of scrumptious vegetarian and non-veg dishes. From starters like Shorshe Chennar Tikka with Aamkashundi dip, Badam Bata diye Mochar Cutlet, Dimer Posto Bata and Enchorer Doi Bora to main course favorites like Borishaler Kaalo Morich Mangsho, Chennar Mohima, Lebupata diye Parshe Maacher Jhal adorn the star-studded lineup. But there’s more! ‘Shesh-paate mishti’ courtesy of Komola Bhog, Mishti Doi, Aam Sandesh and Gokul Bhog should put a smile on every face. Pricing is set to Rs. 1350 all inclusive per person, available during lunch (12-4pm) and dinner (7pm onwards) on both 14th and 15th April.
“We wanted to do something special this year,” Akshay Chawla, General Manager of The Astor Kolkata, said, “People are slowly coming back to normalcy, and this needs to be celebrated. What better than the Bengali Noboborsho to kick start the proceedings? We are recreating the colonial favorites to satiate every taste bud, and I am sure our customers will find the platter on deck to be varied, delicious and overall fit for a sumptuous bhuribhoj on Poila Boisakh.”
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