The many flavours of Bengal

The sharp aroma of mustard oil, the refreshing fragrance of the 'gondhoraj' lemon, the whole potatoes in the mutton biriyani and the warm softness of the melt-in-mouth 'sandesh' are enough to transport one to the streets of the slumbering metropolis of the country - Kolkata.
The earthly flavours of the Bengali cuisine can be relished at the ongoing Kolkata Culinary Festival that is offering Delhiites an opportunity to walk the bylanes of the City of Joy as they take a bite of the steaming 'Bhetki Maccher Paturi' at the mini-Kolkata .
Food connoisseurs can pick from a well laid buffet spread of Bong delicacies, as Manna Dey and Hemanta Mukhopadhyay's iconic songs playing in the backdrop recreate the old world charm of the hitherto British Capital of the country.

"We have explored the alleys of diverse cuisines in the city of Kolkata. The city of joy has scrupulously evolved the flavours of fish, rice, mutton and chicken in Bengali garnishing in harmony with the flavours of Awadh and Mughlai cuisines," says Chef Ashwani Kumar Singh, who imbibed the gastronomical flavours of Kolkata on his week-long trip to the city for the festival.
The event is the culmination of the Grand Trunk Culinary Journey that has earlier made pit stops at Amritsar, Delhi and Banaras, bringing back the essence of exquisite cuisines from all three cities.
At its final destination, the festival explores various facets of the Bengali cuisine. For starters one can choose from the bhaja (chop or cutlet), Moghlai Porota, the world famous Kolkata rolls and phuchkas and the quintessential lebu cha (lemon tea).

The lavish main course is an impressively proportionate mix of vegetarian and non-vegetarian items -- a good news for those who assume Bengali food predominantly comprises of fish and meat.

From the customary Sunday brunch of 'koraishutir kochuri-cholar daal' to the classic 'luchi-kosha mangsho', from the subaltern delights of 'aloo posto' and 'chochorie' to the much relished 'sukto', 'chingi maccher malai curry' and 'chittal peti', the main course is bound to put you in a fix - while it is difficult to devour it all, it is also unbearable to give an item a miss.
Taking a breather before you dig into the sweet treats is advisable, especially with over a dozen items - 'mihidana', 'pithas', 'sita bhog', 'nolen gurer rosogolla', 'langcha', 'mishti doi', and 'payesh' - on offer.

Don't forget to end with a 'mishti paan'.
It is undoubtedly difficult to replicate the smokey flavours that emanate from the open pans and tandoors on the Kolkata streets that have served Bengalis for centuries, but the food at the culinary fest here is admirably close enough.
Underway at at the Leela Ambience Convention Hotel here, the festival is set to continue till April 16.