Chef Nandita’s Poila Boisakh Feast at Sheraton Hyderabad Hotel

What is the theme of the food pop-up at Sheraton?

The theme for this event— Bengali New Year is called Poila Boisakh. So we are arranging the food pop-up for Bengali New Year.

Could you describe the significance of the Bengali food during the Poila Boisakh Fest?

Basically in Bengali cuisine, there are lots of traditional, authentic and street food in Kolkata style. So we have kept all types of variety in our menu—including the authentic home food and street food, everything is done at Poila Boisakh.

What are some iconic dishes that featured on the menu?

This time I have introduced an authentic Bangladeshi recipe from Jaisur Khulna. It's called Chingri Dal Bata. It's a kind of Bharta made with small prawns, two types of dal—Cholar and Masoor. And then there is the traditional and very glamorous dish from Bengal, which is Bhetki Paturi.

There’s no Bengali food without desserts. What was on offer this time?

This time I gave a little twist to the Bengali dessert. We used to have Mishti Doi, right? This time I made the sweet mango flavoured baked dahi. Basically it is more like steamed dahi and with mango since it is the season now.

What does Bengali New Year mean to you?

Bengali New Year to me means lots of fun, food, culture. And this time we also have cultural activities. And the response to the Bengali Food Fest at Sheraton has been very encouraging.