Sonar Tori Brief
Bengali cuisine has evolved out of several historical culinary cultures, like the Mughals, Europeans and of course the indigenous agrarian class. Items like the pulao, kasha mangsho, korma; kofta have been derived from Mughlai cuisine. The Nawab of Awadh who took refuge in Kolkata during the British Raj brought with him hundreds of cooks and masalchis (spice mixers) who helped to spread their culinary style of using wide range of spices (like jafran saffron and mace). The extensive use of ghee and special ways of marinating meats cane along with them.
The British influence is evident in the famous tea-time rituals of the Bengalis. Popular lip-smacking snacks like chat, chop, cutlet and fish Orly have been inherited from the bygone Raj-era which is The Phirangee food of Bengal.
Since the traditional society of Bengal has always been heavily agrarian, rice is the staple food. A typical Bengali meal comprises of rice savored with ghee and salt, then dhal and fried vegetables (bhaja) or boiled vegetables (bhate), followed by spiced vegetables like dalna or ghonto. Then comes the fish preparations, first lightly-spiced fish curry like maccher jhol, and then more heavily spiced ones like maccher kalia, macher jhaal, after which a sweet-sour ambal or tauk (chutney) is served with fried papads.
A Bengali meal is never complete without sweets. A dessert of mishti-doi (flavoured sweet curds) served with sandesh, Bangladeshi jorda rabri and so on will end the meal.
Sonartori has the following
1. A la carte menu selected from the best of Bengal food of Zamindari, Krishi, Mussalman & Phiringee food patterns;
2. Set tasting thali compromising of a variety of appetizers; Bhatae; Bhaja; staples and main course
Created quintessentially in British era Bengal, Sonar Tori is ready to transport you to a bygone era of love, happiness and culinary pleasure!
Relive Bengal in all its glory.
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