Sonar Tori brings you the best of Bengal Platter
“There is no sincerer love than the love of food.”
George Bernard Shaw must had met a Bengali before uttering those words! The culinary history of Bengal packs in such a wide variety of flavours and techniques that it is tough, if not impossible, to recreate the entire gamut of gastronomical delights from the Bengali kitchen at a restaurant level. The team of chefs at Sonar Tori in City Centre Salt Lake has achieved that near-impossible feat to give us a menu that takes you on a time-travel through the appetizing tradition of the Bengal platter.
- The food-loving community: Even in the pre-colonial era, Bengal was way ahead in charting her food path. The first known Bengali text from the 11th century, the Charyapadas, is said to have the mention of fish, rice and the meat-hunting Bongs. That food love has only strengthened over time to give us a khai-khai (happily hungry) generation.
Credits subodhsathe
At Sonar Tori, you will surely get a reflection of that unflinching food love.
- We know our food: Eating is a serious business in Bengal. We don’t take things for granted. Our ancient sacred texts talk of our food wisdom. No wonder, we even have the sequence of eating food laid out in texts like Halayudha’s Brahmansarvasva and Brihaddharma Purana.
Ask for the Sonar Tori unlimited thali and experience this sequence and variety of a Bong meal!
- Rich and diverse: Not in every cuisine in the world will you get more than 10 ways of cooking a simple korola or bitter gourd. Which cuisine can offer a complete vegetarian, seven-course menu full of delectable dishes without using onion or garlic? Where on earth can you keep trying a distinct fish recipe each day and yet don’t run out of options even after a year?! Come to Bengal and you will get the answers.
At Sonar Tori, they serve more than 15 fish recipes from the a la carte menu, plus some more as part of the thali!
- Unique and exclusive: Now, only Bengalis know how ethereal the feel is to gorge on a plate of steaming hot rice with generous dollops of posto bata or poppy seed paste. Radhuni or wild celery, the spice that you only find in a Bengal kitchen, can make a world of difference when added, just a smattering, to a dish. Speaking of distinct Bong delicacies, you can’t ignore the hilsa. Popularly known as ilish, this fish can be the deal breaker for a Bong foodie.
When at Sonar Tori a posto dish is a must order
- Hail the Hilsa: Okay, we admit that hilsa deserves a separate write-up altogether and we promise one very soon. If you are new to the world of Bengali cuisine, let us introduce you to our favourite hilsa quote by writer Samanth Subramanian — “If Bengali cuisine were Wimbledon, the hilsa would always play on Centre Court.” Need we say more?
Our must-have when in Sonar Tori is Shorshe Ilish.
- A feast for vegetarians, a treat for non-veggies: Creativity in cooking can be best substantiated by the variety of vegetarian dishes a Bong kitchen offers. Shukto, Bati Chorchori, Bhendir Tok, Aloor Dom, Jhinge Aloo Posto, Sona Moong Dal, Mochar Ghonto, Potoler Dolma and Chhanar Dalna are just a few of our faves from the Sonar Tori menu. Egg, fish and meat lovers can be equally spoilt for choice. Pur Bhora Bhetki, Shorshe Narkol Chingri Bhapa, Tel Koi, Mourola Maachher Bati Chorchori, Hasher Dimer Kosha, Posto Murgi, Kochi Mangsher Jhol and Bhapa Ilish are enough to begin the rendezvous with such culinary delights.
- Street food and home food: Whether you are on the move or at someone’s home, Bengal ensures you have a good time going nomnom! No wonder the street food is as tempting as the meticulously made home food here. The ensemble of Tele Bhaja or quick batter fries — think Peyanji, Beguni, Aloor Chop, Shingara and more — is perhaps the raison d’etre for Bongs being the most adda-premi or chat-happy community in India. The grub with the gab is a win-win combo for all.
For starters, you can order the Tele Bhaja platter at Sonar Tori.
- The colonial aftertaste: Yes, Bengal has seen many years of colonial dominance in the past and though that’s a history now, we have carefully absorbed and assimilated the nuances and recipes of the European kitchens into Bengal’s cookery. From cutlets and Kobiraji (coverage) to the Mamlet (French omelette) and Dolma — we relish a lot of colonial flavours till date. Dishes like Kofta and Kebabs have also made their ways into the Bengali kitchen thanks to the Nawabi period.
We love the Palong Chhanar Kofta and Potol er Dolma at Sonar Tori.
- A sweet ending: Often credited for being the sweetest language in the Asian subcontinent, Bengali perhaps draws its charm from the treasure trove of sweet dish or desserts her kitchen produces. From Nolen Gur to Pithe-Puli, Payesh to Sandesh — the array of Bengali sweets can be overwhelming. Well, Rosogolla is just the starting point for the Bengali sweet tooth.
Get the sweetest Bong bites by asking for the Mishti Sampler at Sonar Tori. We absolutely love this assortment of Daab Sandesh, Bhapa Doi, Rabri and Gorom Mihidana.
Wish you a scrumptious Bengali spread at Sonar Tori!
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