Summers in Bengali Inn : Room for Everlasting Tastes

The temperature ranking higher every year, and the summer taking its first position in the sports of season championship, other than keeping yourself hydrated, its also essential to note how your stomach will be elated cum supportive during the season championship. 

The summers in Eastern India are not just sunny weather and 40 degree Celsius, but also accompanied with loo and long awaited Kalboisakhi, driving the hot temperature with its stunning and blowing gushy winds.

The Bengalis have kept you in awe, since long, when it comes to the magic and fusion of culinary world. The delicacies are not just mouth watering and finger licking nice, but also a perfect match to a healthy stomach.

During summer, the Bengali cookery serves with a plethora of flavors and easily digestible dishes. 

Traveling through the "Sholo Ana Bangali" culture, here's a luscious ride into the galley of Bengali households.

While you talk about summers and Bengalis, the very first thing that sparks in your mind is none other than Aam Pora Shorbot. The mocktail is a very household friendly and delicious drink at the same time. Bengalis are just addict to this drink when it comes to the heating weather. With the raw mangoes barbequed, and sliced into pieces are grinded to take the smoky juice out of it. The juicy texture is then stirred well in water with red chili dust, pudina leaf, salt and sugar. The bright summer drink with aroma of kaccha mango, complimented with spice and khatta-mittha flavor will leave you with a euphoric sensation.

You can't miss for sure, when it comes to the Aam Daal. One of the most common plate served in the scorching summer. It is the one of the best recipes in lentil when you ask for a starter in Bengali main course meal. The dal cooked with kaccha mango, red lentil, sugar, salt, turmeric power and dry red chilies will make your tastebuds enjoy the meal feast. Rich in nutrition, the recipe beats the sultry heat in the best way. 

The hearty summer staple, Panta Bhaat, can never be replaced from the versatile culinary of Bengalis. Cold soaked rice, kept for a day or a half to get fermented along with drizzle of mustard oil and some crunchy fries or posto bata and mandatorily last but not the least dry-fry red chilies tricks your appetite well in the summer noons.

Last but never the least, the very own Sukto of Bengalis. A Bengali staple with bitters usually featuring data cooked with mustard seeds, posto, bodi along with variety of veggies, including green banana, moringa tree  pods, boiled sliced potato, brinjal will make your appreciate savour a treat of mélange. 

As the summer sun sets in, so do our days at the Bengali Inn. The warmth of its hospitality and the charm of its ambience linger on. Whether you seek tranquility or a taste of Bengali culture, the INN offers an unforgettable experience.