Chilekotha has come up with some offers for the guests and the offer has started from July 15 and will continue till 31st of the month.

Chilekotha, a brain child of Deblina Chakrabarty, offers Bangali delicacies and continental dishes.

The menu includes 3 thalis, Veg, Non-Veg and a Ilish one, since it is Monsoon, and bangali is not satisfied with just 1-2 ilish dishes; they want it whole, from Lyaja to Muro. There will also be 4 Ala-carte Non-Veg dishes. And not to forget, keeping the kids in mind, a thali is curated for the little masters of the house. The Veg/Non-veg course has ‘Shurur Paate’ (to start with), moving on to Patishapta, Shada Bhaat and Ghee Bhaat, Bhaate, Dal, Kumri, Dalna, Torkari, Mangsho and Ambol.

The Ilish Platter would have a part of Ilish in every item on the platter. To finish off the meal, there would be Daab Rasamalai and Son Papdi Mishti Doi Cheese Cake. Both Madhushree and Debjani have equal contributions in curating these menus.

Madhushree said, “What we are trying to do here is, bring Bengali cuisine to the forefront. It is not just about kosha mangsho, macher jhol and roshogolla. There is so much more to it. Every district and every household has their own recipes. If someone tries to collate, there would be a 100 types of just macher jhol. At Chilekotha, we found the perfect setting to showcase some of our family recipes and few, which we have gathered over a period of time. We want to take our cuisine beyond the obvious. Also, we have a huge variety of vegetarian dishes which are focused on seasonality. Here we are doing an exclusive vegetarian menu, without the use of any onion and garlic (what we call niramish in bengali). Since it is time for ilish, we are also doing a whole head to tail ilish menu which is very interesting. Other than that, the non vegetarian menu will cover all kinds of proteins and some unusual dishes too.”

Deblina, the owner of Chilekotha, said: “My experience of curating the menu for Chilekotha was exciting yet challenging. Their present menu is already having several known and unknown Bengali delicacies. Needless to say while curating the menu I mostly emphasized on the items which are not part of their menu. You will find great balance in the menu.

The ilish menu which I have curated for example is having delicacies which are not typically popular such as ilisher lotpoti or ilish panikhola. Moreover, I have tried using each and every part of ilish to make the meal complete. In the nonveg menu you will find one of most tried and tasted recipes from my blog, Niramish Mangsho. In addition, the condiment part is not having typical chutneys instead we have given Shombol and Ambol.

Talking about the dessert, I have given a fusion dessert, which I think going by the ingredients would getappreciation. It is a misti doi cheesecake with soan papdi and nikuti. I loved working with Chilekotha. Deblina and her team gladly accepted my suggestions."