Abar Esheche Asharh
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Welcoming the Monsoon, Bringing Home the Hills
The first rains of Bengal often arrive while memories of summer are still fresh. This menu brings together the flavours of the plains and the hills, inspired by ingredients and recipes gathered on a recent journey through Darjeeling.
The meal begins with *Amudi fish fried in a beer batter, served with a **dalle chilli and peanut chutney, a nod to the fiery chilies that are a staple across the hills. Alongside comes a **Gondhoraj Mojito*, offering a familiar taste of the Bengali summer.
At the table, *bhat, ghee and Newari mulor achar* celebrate the produce of the hills. The radish pickle is prepared in the Newari style using fresh vegetables sourced from *Sonada Bazaar* while descending along the *Hill Cart Road*, carrying with it the flavours of the mountain markets.
Patpatar bora with dal bata* follows, before a serving of *Chingri Moilee*, where coconut and prawns come together in a dish that sits comfortably between summer and monsoon.
The centre piece is *Aam-er Acharer Tel-e Niramish Mutton Curry*—a traditional mutton preparation cooked without onion or garlic, drawing its flavour from the oil of mango pickle. The dish reflects the season's abundance of raw mangoes while staying rooted in familiar Bengali cooking traditions.
To finish, a *Himsagar Cheesecake* marks the closing weeks of mango season, celebrating one of Bengal's most cherished summer fruits before the monsoon takes over completely.
Experience hosted by That Red House
The first rains of Bengal often arrive while memories of summer are still fresh. This menu brings together the flavours of the plains and the hills, inspired by ingredients and recipes gathered on a recent journey through Darjeeling.
The meal begins with *Amudi fish fried in a beer batter, served with a **dalle chilli and peanut chutney, a nod to the fiery chilies that are a staple across the hills. Alongside comes a **Gondhoraj Mojito*, offering a familiar taste of the Bengali summer.
At the table, *bhat, ghee and Newari mulor achar* celebrate the produce of the hills. The radish pickle is prepared in the Newari style using fresh vegetables sourced from *Sonada Bazaar* while descending along the *Hill Cart Road*, carrying with it the flavours of the mountain markets.
Patpatar bora with dal bata* follows, before a serving of *Chingri Moilee*, where coconut and prawns come together in a dish that sits comfortably between summer and monsoon.
The centre piece is *Aam-er Acharer Tel-e Niramish Mutton Curry*—a traditional mutton preparation cooked without onion or garlic, drawing its flavour from the oil of mango pickle. The dish reflects the season's abundance of raw mangoes while staying rooted in familiar Bengali cooking traditions.
To finish, a *Himsagar Cheesecake* marks the closing weeks of mango season, celebrating one of Bengal's most cherished summer fruits before the monsoon takes over completely.
Experience hosted by That Red House
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Where is it happening?
That Red House, 7/9 Cornfield Road,Kolkata, India
Event Location & Nearby Stays:
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Host or PublisherImmersive Trails-Global
