September 09, 2022
CM Content Team
Durga Puja is inarguably the biggest festival in West Bengal and northeast. The festival beckons the arrival of Goddess Durga, and the entire state slips into a festive trance. Durga Puja celebrations cannot be complete without the special Bengali delicacies. While the Bengali families prepare a range of mouth-watering dishes during the festival, you must try Radhaballabhi with Alur Dom or Kosha Mangsho, which are inherent part of the rich Bengali cuisine and a favourite among many.
If you are curious to know what they are, let us tell you how they are made, and other interesting things about these dishes.
Imagine Puri Bhaji had a Bengali makeover, and you would get Radhaballabhi and Alur Dom. Radhaballabhi is the puri but with urad dal stuffing. The bhaji, instead of the plain, yellow-coloured dry potato, is the Alur Dom.
A popular breakfast item in West Bengal and northeast Indian states, it is made for special occasions like Durga Puja. Radhaballabhi, which is also known as Beshtonika in Sanskrit, has a subtle hint of sweetness, and it is usually served with spicy gravy, which balances the flavour.
Did you know?
According to food historians, Radhaballabhi is a staple item offered to Radha-Ballavjiu the deities of the Singha family, the rulers of Kandi in Murshidabad who later settled in Bengal in the 9th century. Some researchers claim that Radhaballabhi was invented by Sri Chaitanya Dev who created this dish to offer to Lord Krishna.
Preparation time Radhaballabhi and Alur Dom
Ingredients needed for Radhaballabhi and Alur Dom
Method of making Radhaballabhi and Alur Dom
Recipe of Radhaballabhi
Enjoy Radhaballabhi with Alur Dom and you will feel blessed by food gods with every morsel.
In Bengali households, the very mention of Kosha Mangsho spurs excitement. It is usually cooked only on special occasions or festivals like Durga Puja. Mangsho in Bengali means mutton, and Kosha is a cooking method, where the mutton is slow cooked for a long time with spices. Chefs, food critics, suggest that Kosho Mangsho when served with Radhaballabhi or Luchi is the perfect marriage on a plate.
Preparation time of Kosha Mangsho: 60 minutes
Ingredients needed for Kosha Mangsho
Method of making Kosha Mangsho
At resorts by Club Mahindra, we strive to serve our patrons the best of the local cuisine. The chefs at the restaurants in our resorts bring with them years of experience and expertise. They have a deep understanding of flavour profiles and every dish they create is high on flavour, and taste.
Our chefs also source the best of ingredients, mostly ones that are locally available and use the best culinary techniques to make our guests every meal unforgettable! You can enjoy Kosha Mangsho, Radhaballabhi and Alur Dom and many other Indian delicacies at Club Mahindra resorts.
Also Read: 5 Reasons to Visit Kolkata for Durga Pooja
A two-time winner of the Culinary Leadership Award by IFCA, and National Award – Chef of the Year winner, Chef Debraj Bhaumik, is a Cluster Executive Chef at Karnataka and Tamil Nadu resorts about 26 years of experience, Chef Bhaumik is a genius in the kitchen.
Having trained in Italian, Mexican, and Lebanese cooking, Chef Bhaumik has worked with many eminent chefs from around the world. But he has always had an undying passion for Indian food, which led him to extensive research on different Indian cuisines. He now uses all his knowledge, skills, and techniques to create traditional Indian dishes with a modern twist. His signature dishes, Kosha Manghso and Radhaballabhi infused with flax seed, are a huge hit among the patrons.
Mahindra Holidays & Resorts India Ltd. (MHRIL), a part of Leisure and Hospitality sector of the Mahindra Group, offers quality family holidays primarily through vacation ownership memberships and brings to the industry values such as reliability, trust and customer satisfaction. Started in 1996, the company's flagship brand ‘Club Mahindra’, today has over 250,000 members , who can holiday at 100+ resorts in India and abroad.