"From nostalgic Goalondo chicken curry, which were reportedly served to the Poet during the steamer ride in erstwhile East Bengal, to exotic Dak Bungalo Mutton, we have brought from closet little known delicacies which were much in vogue in those days," Executive Chef Israfil Khan told IBNS recently.

"There will also be Pabda Sorshe Jhal', a favourite savoured by the aristocratic Bengali families in those days including the Tagore household as known from our own research and we have sought to retain the authenticity," he said.

"As dessert, there will be 'paka amer sandesh', a favourite of the bard as found out from numerous accounts of his food habits by disciples, family members and his own writings like 'Amsatto Dudhe Pheli....Sandesh Makhiya Tate' (Sandesh mixed with mango pulp as lunch dessert) as well as phulkopi sandesh (sandesh with cauliflower) which was a typical invention in those times and not in much vogue later on," Khan said.