Bangali and kobjee dubiye bhuribhoj go hand-in-hand. “Kobjee dubiye” that literally means immersed till the wrist, is a local connotation that means to enjoy a meal by eating it to the fullest. A bangali tummy is never satisfied without his plate full of rice, and “poncho byanjon” at the least if not more. This practice has become a luxury in today’s fast life. But what if, we give you a chance to drive back to your place of nostalgia “Chilekotha” and gorge on to plates full of happiness, as curated by Madhushree Basu Roy and Debjani Chatterjee Alam?
Chilekotha, a brain child of Deblina Chakrabarty has already been creating a buzz, since its inception, for its finger-licking Bangali delicacies and continental dishes with “bangla’r moshla” incorporated in it. But the real magic is yet to happen (the best things doesn’t stay for long), as Madhushree and Debjani, who are well known in the fraternity for their culinary skills and pop ups, decided to collaborate with ‘Chilekotha’ for a pop-up to treat the foodies ‘Paat Pere, Kobjee Dubiye’.
For someone who has run two restaurants, being a baker and cook par excellence comes easily to Madhushree. When she’s not eating out, she’s organizing pop ups or experimenting with regional recipes. Her experiments with food and her recipes are part of ‘Pikturenama’, where she’s a co founder. Debjani, on the other hand, is a financial analyst by profession, presently CSR lead for an International Microfinance organization’s India chapter. She’s a food writer, recipe curator and food photographer and also a home chef. Her blog Debjanir Rannaghar is more than
10 years old and has more than 500 tried and tasted recipes and is one of the pioneers in India
when it comes to recipe. Her forte is Bengali cuisine.
The menu, as curated by them 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.”
“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 get appreciation. It is a misti doi cheesecake with soan papdi and nikuti. I loved working with Chilekotha. Deblina and her team gladly accepted my suggestions. It was nice working with Madhushree, again. We both understand each other and always give space to one another. This
is why the menu is not only a complete one but also unique”, as opined by Debjani.
Deblina, the owner of Chilekotha is ecstatic about the whole idea, “This is like a fan-girl moment for me. Even before entering into the hospitality industry, I used you follow the blogs and posts of Madhushree and Debjani very diligently. Working with them for my own ‘child’ is like a dream come true.” Chilekotha is all geared up to serve these dishes to their patrons. So many unique dishes, under one roof, will be like an ocean full of goodness. You never know, but might end eating up your hand and plates, along with the food. However, all good things come to an end, and so as this. Do not wait but grab your choice of Thali the soonest, till the offer lasts (15th