This Poila Baisakh, the most happening watering hole of the city, Lord of the Drinks Kolkata has curated a special menu to delight palates across the city. Start your meal with the appetizers that include Kasundi Marinated Fried Fish, Kucho Chingri Cheese Churmur, Mochar Croquette, Gondhoraj Malai Fish Tikka, Tandoori Baby Bhetki, and Chilli Coriander Tossed Fried Calamari.
The main course section comprises quintessential Bengali delicacies like Prawn Malai Curry, Bhetki Paturi
With Steamed Rice, Sorshe Ilish and lastly, the exemplary Kosha Mangsho With Basanti Pulao. Save some space for their Rasmalai Panna Cotta to provide a gratifying ending to your meal. Vanita Bajoria, Director of Lord of the Drinks Kolkata, said, “This Bengali New Year, celebrate with Lord of the Drinks Kolkata. Our menu covers the classic Bengali dishes with a twist that will take the celebrations to a whole new level.”
Here’s the recipe of Gondhoraj Malai Fish Tikka and Bhetki Macher Paturi by Chef Subhadeep Roy
Gondhoraj Malai Fish Tikka
Ingredients
• Fresh Kolkata bhetki 200gm
• Ginger & garlic paste 1tbsp
• Kaju & proceed cheese paste 1tbsp
• Hang curd 70gms
• Salt & black pepper crushed to taste
• Gondhoraj lemon 1pic
• Lemon leaf 1no
• Fresh cream 1tbsp
• Chaat masala 1pinch
• Mayonnaise 1tsp
• Melted butter
Method
• First clean bhetki fish cut into 50gms each size & dry into towel. Next fish marinated with Ginger, garlic & green chilli paste, salt & lemon juice for 15minutes.
• Next take a mixing bowl & put all ingredients hung curd, salt, crushed black pepper, kaju & cheese paste, fresh cream, gondhoraj lemon zest, finely chopped lemon leaf.
• Make a smooth mixture then add the marinated fish(squeeze the fish 1st in soft hand).
• Then marinated minimum 1hr t hen cooked in clay oven or oven until cooked served with slice onion & mint chutney.
Bhetki Macher Paturi
Ingredients:
• Bhetki fish fillets cut to 4*2 inch pices
• Two tablespoons Mustard seeds (black & yellow)
• One tablespoon Poppy seeds
• 1/4 cup Fresh coconut grated, plus more to garnish
• Seven Green Chillies , slit
• One teaspoon Turmeric powder (Haldi)
• Salt to taste
• One Banana leaf , cut into 10*8 rectangles
• Two teaspoons Mustard oil
Method:
• Mix the fish pieces with half teaspoon turmeric powder and salt in a bowl. In a mixer grinder, make a paste of mustard seeds, poppy seeds and green chilies by adding a little bit of water.
• Take the grated coconut in a bowl. Add mustard seeds paste, a bit of salt to taste and remaining turmeric powder.
• Mix and make a fine mixture with a fork. Cover and keep them in the fridge for an hour.
• Remove the fish from the fridge and mix with a teaspoon of mustard oil. Stir gently, warm the banana leaves over an open flame for 30 seconds, make sure it does not get burnt.
• Put banana leave pieces glossy side up over a plate, rub a little mustard oil on it.
• Now spread a teaspoon of marinated paste in the centre of the banana leaf, place one piece of fish on the paste and put another teaspoon of paste on the top of fish piece so as to cover the fish piece by the paste from both sides then place a green chilli on top of it.
• Fold the banana leaf to make it a square parcel and tie with thread that the parcels will not open while cooking.
• Repeat the process for all the fish pieces. Now take a non-stick pan and grease some oil on it and place the banana leaf wrapped fish pieces on it (you can place 4 - 5 pieces at a time ,according to the size of your pan), close the pan with a heavy lid and cook on medium heat for 8-9 minutes on each side on a medium heat.
• When one batch is done , remove them and place in a Bowl Again repeat the same process to cook the rest of the macher paturi.
• Serve the freshly prepared steaming hot Bengali Bhetki Macher Paturi along with plain steamed rice.
