Floatel launches its Puja Menu themed on Pre-Independence Babu Culture of Kolkata

Reporting By J.P. Mandal

Photos: Madhusudan Ghosh

Kolkata, India, 20th September, 2016 (Washington Bangla Radio): With Durga Puja arriving in Kolkata, the restaurants and eateries in the city are dedicating a menu for the Puja days. Keeping in trend, Floatel, the only floating hotel in the state, launched its Puja Menu. The menu consists of traditional Bengali dishes from the era of ‘Babu Culture’ of Kolkata which was dominant during the British rule and is considered as a vital era of Bengal’s rich history.

Senior artists like Biplab Dasgupta, Pranati Tagore, Devajit Bandhopadhya and Riddhi Bandhopadhya were present in traditional attire to unveil the Puja menu. Subha Pal, Floatel’s Head of Corporate Communications hosted them during the event.


Saikat Boral, Javed Khan, Subha Pal and chef Israfil Khan

The menu which has been titled as ‘Ganga Bokkhe Babu Bilash’ and it consists of hand-picked dishes from the Kitchens of landlords and other elites of Bengal.

Saikat Boral, the Food and beverage manager, Javed Khan, Operations manager and Head chef Israfil Khan of Floatel introduced to the menu which starts with the starter ‘Niranjaner Dimer devil’ (Egg devil), Chatoo Babbo r Chanar cutlet and fish Kobiraji. They were best prepared at the respective kitchens of Baboo Botto Krishno Paul and fasmpous native landlord brothers Chatoo Baboo and Latu Baboo , belonging to Sobha Bajar area.

The culinary on fish includes Thakur Barir Sorse Bhapa patoori, made famous by the royal Kitchens of Tagores in Jorasankho.  Katlar Kalia, an all-time favourite delicacy from the Sen’s mansion of Molonga Palli (now Bow Bazar) and ‘Marble palace er Golda malai’ (lobsters in coconut sauce) from the royal kitchens of Raja Rajendra Mullick is also there in the menu for fish lovers


Biplab Dasgupta, Pranati Tagore, Subha Pal and Devajit

If the fish craving Bengalees still falls short of option, the menu also has Bhetkir diamond fry and Iilisher Tel jhal (Hilsha in strongly spiced mustard oil) to satisfy their taste buds. The list also includes  Sorse bata chingri (lobsters cooked in mustard seeds paste) which is prepared with the secret recipe from the kitchen of Raja Nabokrishno Dev of Sobhabajar.


Those who are on the ‘meaty’ side of choices would not be disappointed either as they will find Kaju badam Murgi (Chikcen cooked with cashew paste) which was famously served by Rani Rashmoni Dashi for his son –in-law Babu Mathur Ghosh in numerous occasions. Sahi Chicken Chaamp,which went into history as it was served by Nawab Wajed Ali Shah, to his dearest friend Raibahadur Rajendra Mullik is also on offer at the restaurant. Panthar kalia (mutton kalia) will serve those who prefer read meat.

No Bengali cuisine is complete with sweets; probably the reason Bengali language has evolved as the sweetest language in the world. Floatel’s menu has Paka Aamer Mithai, Monohora Darbesh, ladygini and Rabri soaked Rasogolla to create the sweet Euphoria, needed during festive season.

The pocket Pinch for this Royal Buffet which is available from 7th October to 11th October is Rs 1299 per person plus taxes.