Hotel Fidalgo, undoubtedly the best hangout place in the town is organizing the Bengali Food Festival from 1st till 15th October 2016. The festival will take place at the multi-cuisine restaurant “Chilli and Spice”. Hotel Fidalgo keeps organizing the food festivals on the regular interval. The centrally located business hotel is having the five food outlets out of which the Chilli and Spice are most visited food outlets by the guests.

According to Mr. Tapas De, the General Manager of Hotel Fidalgo, this is the first time they have organized the Bengali Food Festival keeping in the mind ongoing Durga Puja Festival Celebration in the state which is the tradition of Bengali’s residing in Goa. Mr. Tapas also mentioned that he has taken special initiative to organize the Bengali Food Festival with the special Masalas procured by him from his native. “I have procured all the ingredients / Masalas from Kolkata,” he said.

According to Mr. Tapas, the Bengali’s residing in Goa celebrates the Durga Puja and they need the special vegetarian food every day which is now available at Hotel Fidalgo. “We had started this festival on Friday and on the first day there was an unexpected rush of people. Not only Bengali’s but the people from every part of society had come to enjoy the Bengali food. Everybody appreciated our initiative and because of that we have decided to extend the festival until 15th October,” said Mr. Tapas.

chingri-macher-malai-curry
Chingari Macher Malai Curry

Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or panch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). Ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering.

doi-maach
Doi Mach

The Food Festival at Hotel Fidalgo will be open from 1st October  to 15th October 2016 (for dinner only) . In fact, as mentioned earlier, most of the ingredients have also been brought from West Bengal to retain the authentic Bengali taste for both vegetarian and non-vegetarian food. This is definitely the perfect time of the year to savor the unforgettable flavors of Bengal. Our Chefs would prepare authentic Bengali dishes that includes Chicken Rezala (Chicken spiced in rich and creamy gravy) , Mangshor Jhol (Mutton and Potato mildly spiced thin stew), Chingri Macher Malai Curry ( Bengali curry of prawns and coconut milk) and some of the Vegetarian specialties like Potoler Dolma (Stuffed Parwal), Dhokar Dalna (Dal Koftas), which can be accompanied with the traditional Bengali preparations Koraishutir Kachori and Steamed Ghee Bhat. Bengali celebrate this festival with a variety of Veg and Nonveg food. “Only on the day of Ashtami Bengali’s eat complete vegetarian food and remaining all the days they eat the variety of veg and nonveg preparations,” said Tapas De. 

Phuchka
Phuchka

Round off your meal with Mishti Doi, Patishhapta, Baked Rasgulla, and lots more. For more information, you can contact 9158055222, 9545005555, Chilli N Spice, Hotel Fidalgo 18th June Road. Dinner Timings: 7.00pm -11.00 pm         

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