Kolkata16: The Rajas or Nawabs were probably the original connoisseurs to wield major influence on Bengali society as well as their food. With their luxurious lifestyles, the rajas took immense interest not only in the foods they ate but also in the way 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” from May 21st onwards.
Historical trends have always influenced food. The influence of Rajbaris at the Raj Barir Khawa Dawa is evident from the different delicacies planned for festival. The “Gumo-aanch er mangsho” or meat cooked in slow fire by putting the dying charcoals on top, originated from Murshidabad, and 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 features prominently 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 savour these and other Rajbari delicacies from times gone by. The Raj Barir Khawa Dawa culinary extravaganza will be hosted at the Buzz for LunchPM) and Dinner (7:30PM-11:30PM) from May 21, 2016onwards.