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Pattal Bhoj

February 13 @ 12:00 pm – 3:00 pm

Pattal Bhoj — Bengali food served on pattal

Edible Routes has collaborated with Luchee Food Story for a sunny winter farm beckon, some good food and company, and of course A LOT OF STORY SHARING.

It is that time of the year …. Spring and love is in the air. Soak in the balmy sun. Walkthrough the verdant greens. Let the sunshine in your hair make you twirl and swirl.
Join us for a traditional Bengali cuisine on this special. While conjuring meals after meals and doing specialized catering, She realized Bengali vegetarian cuisine has so much to offer. So why not celebrate a day with a Bengali vegetarian bonanza.

Raise a toast to good food. Make new friends. Laze away the day.

Conversation starter
1. Vegetable Chop– ensemble of beetroot, carrot, peas and other winter veggies paired with kashundi to create a delicious starter for the meal
Main course
2. Dhokar Dalna — chana daal cubes made into a ginger and tomato curry
3. Phoolkopir Eshtew — cauliflower cooked in a thin gravy of bengali garam masala
4. Tulaipanji Rice — heirloom rice grown in the foothills of Eastern Himalayas
5. Aloor Dom — potatoes cooked with sil batta ground ginger, cumin and coriander paste on low fire.
6. Motorshutir Kochudi — thin pooris filled with green peas
7. Chutney –coming together of red juicy tomatoes, dates and more to create a sweet and sour dish
8. Rangaloor Pithey — end your meal with sweet potato mithai
9. Lebu Cha — black tea with ginger and other condiments to wrap up the meal

Accompaniment — Lemon and Chilli

No garlic and onion will be used in this meal.

Quick details:
Date: Sunday, 13th February 2022
Time: 12:00 pm – 03:00 pm
Price: 1260/person
Venue: Edible Routes- Amarkanan farm
Farm no- 3, north drive , DLF Chatterpur
Location – https://g.page/Amarkanan-Farm?share

About Chef

Sharmila, a storyteller, and writer, enjoys telling stories from her kitchen too. For the last 30 plus years, she has been writing and talking about environmental challenges of the times — food, agriculture, and festivity being her favorite topic of storytelling. From writing reports for various international and national organizations to writing for children on Ganga and digging in local recipes, is what gives her happiness.

Luchee, is her quest for healthy, authentic, traditional Bengali cuisine, that nourishes the soul and body. She has learned from her mother and mother-in-law, the value of eating seasonal and fresh. Through Luchee she also talks about her educational tours in remote rural India, where she has honed her culinary skills, sitting beside the open fire in Spiti camps, or in Andaman and Nicobar Islands, and other parts of the country, sharing bread with locals and hearing their stories. Having grown up in Lucknow that special Awadhi twist comes naturally in what she conjures in her kitchen. She has been doing food pop-ups at homes to acquaint her diners, with the importance of food and festivity and the link between the two. Digging out recipes from yore is her favorite topic of writing. Through her specialized catering, she tells stories that bind and bond.