Main course was extensive as I already mentioned, and each dish was prepared with full heart and soul. As, we were told by the Chef that Bengalis usually start their meal with a dish which ha s bitter element in it as it charges them up and makes the digestive system ready for the other dishes which follow the course. We also started with the Shukto (mix of vegetable likes potato, pumpkin, bitter pumpkin), and them moved onto my all time favourite Mutton Rezala and the Kosha Mangsho were the stars of the show. The Aloo posto and the Begun Bhaja were also made very well. The Kolkata style Biryani with potatoes was awesome accompanied with some gravy from the Kosha. The Mustard gravy fish dish was the best amongst all fish dishes I tried when had with the short grain rice from Bengal.
Now, the most awaited moment had arrived. Yes, you guessed it right I am talking about the desserts. The closest association of Bengal is with its sweets and the sweet tooth the Bengalis are known for. “The sweetest part of India”, how rightly and aptly quoted.