Edible Routes


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Shubho Nabo Barsho @Amarkanan Farm, Chattarpur

April 23 @ 06:00 pm – 9:00 pm

Edible Routes has collaborated with Chef Sharmila for a special traditional Bengali dinner.

Raise a toast to good food, new friends and a pleasant night out at the beautiful farm!


1. Khoi Er Boda —Fritters made with puffed paddy and grated coconut
2. Sherbet — As a conversation starter
3. Panta Bhaat — Rice soaked in water with raw onion, salt, and a dash of lime a mustard oil creating a probiotic to prepare your gut for the subsequent elaborate menu. In Bangladesh, this is a specialty on this special day welcoming the New Year
4. Ghee With Neem Leaves— At the start of the main course
5. Cholar Daal —Chana Daal cooked with coconut
6. Pumpkin Fritters
7. Palak Fritters
8. Potato Fritters
9. Saag Bhaja—Stir fried greens
10. Thod Ghonto — Finely chopped banana stalk cooked with ghee and milk and garnished with grated coconut.
11. Chodchodi — Pumpkin, brinjal, potato, and some other vegetables cooked with baadis.
12. Sheem Batta —Blanched flat beans mashed with garlic
13. Begoon Shorshey —Brinjal made tangy with mustard
14. Aloor Dum — Potatoes in ginger, cumin, and coriander seed paste along with tomato paste.
15. Paneer Dahi Bada — Paneer roundels in thick curd and chutney
16. Chutney — tangy, sweet, and sour
17. Nadoo — Coconut ladoos
18. Lebu Cha — After meal — signature tea of Kolkata street side
19. Rice
20. Luchi
21. Gondhoraj Lebu

Quick Details:

Date: Saturday, 23rd April 2022
Time: 06:00 pm – 9:00 pm
Price: 1475/person
Venue: Edible Routes- Amarkanan farm
Farm no- 3, north drive , DLF Chattarpur
Location – https://g.page/Amarkanan-Farm?share

About Chef

Sharmila, a storyteller, and writer enjoy telling stories from her kitchen too. Luchee, is her quest for healthy, authentic, traditional Bengali cuisine, cooked seasonal and fresh, that nourishes the soul and body. 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 to acquaint her diners, with the link between food and festivity. Digging out recipes from yore is her favorite topic of writing.

Come join her for a meal comprising of rare and authentic food experiences