Move over Babu Moshais and Chittaranjan Parks; an all new Bengal just took birth in Delhi
Move over Babu Moshais and Chittaranjan Parks; an all new Bengal just took birth in Delhi
Delhi's on a Bong song. After long. CR Park had been overdone; Kalkaji's kakis were becoming painfully snob, and Gole Market, almost gone. So, flavours from the 'fishy' state landed bang in the middle of South Delhi, in Saket. Host Brown Sahib serves you dishes that most specialty restaurants would give a miss, and Bengal's typical familial warmth comes free.u00a0u00a0
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Roast Chicken in Sausages |
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Alur dum with motoshutir |
FoodLet's cut the faff. Back in Bengal, it's about food, food and food. To say that the restaurant specialises in traditional Bengali and Anglo Indian fare would be an understatement. A hardcore Bengali will cry with joy upon a glance at the menu. Be it vegetarian, seafood or poultry, every dish here is a delicacy.
Our meal was kicked off by aam pora or mango panna, as the sweet-sour drink is more commonly known. For starters, we were served mochar chop, or bana flower cutlets and machher chop (fish cutlets). The quintessential evening snack. It melted in our mouths. Then came the stuffed crab, which was crumbly good.
Last came the devilled eggs, which to me tasted like our very own version of the more famous eggs Benedict, but what's in a name, after all? The elaborate main course consisted of chanar dalna or a gravy dish of cottage cheese (paneer), doi begun or eggplants simmered in curd, enchorer kalia or a dry dish of raw jackfruit, chingri malai curry or prawns in creamy gravy, dhone pata diye kakra or crab seasoned with fresh coriander leaves. The show stealer, however, was the ilish paturi or marinated Hilsa fish steamed in a banana leaf. The flavours were all authentic, and probashis (non-resident) Bengalis are bound to feel nostalgia for 'Desh'.
But oh, what if you're not one of those. Don't get overwhelmed, there are some not-so-exotic options, too. The place also serves Anglo Indian and continental fare for Hindustani (read Non-Bengali) junta. Our recommendation would be the baked cheese soufflu00c3u00a9 and roast chicken with sausage stuffing. In desserts, we had bhapa doi or a more concentrated version of the popular mishti doi. It was more akin to Shrikhand. Also, Kamala kheer or kheer that's orange flavoured, Malpua or syrupy pancakes, Pulipitha or a sweetmeat made out of rice flour, khoya and nuts, and last but not the least, the Patisapta, are all worth the bite. Every morsel was a trip down the memory lane, and strongly reminiscent of grandmothers who thoroughly spoilt us during long vacations spent at home.
The taste was truly 'daroon' or awesome, as you'd say.
DrinksBrown Sahib does not have a liquor license yet, but the mocktails on offer are quite fruity and refreshing.
AmbienceThe name itself isn't too suggestive of Bengal, apart from the tangent reference to a babu, and neither is the du00c3u00a9cor. Apart from a few Batik paintings, there's not really much about the place that represents Bengal or Bengali culture, but the ambience is mildly pleasing. There was some music, instrumental maybe, but no Rabindra Sangeet or anything that screamed out a Bengali flavour. But yes, the colour that dominated was indeed brown, in soft, earthy tones as endearing to the soul as the food, to the tummy.u00a0
Brown Sahib
Where: II floor, MGF Mall Saket,
Meal for two: Rs 1,600
Ring: 40820027-30
Timings: Lunch: 12.30 to 3pm;u00a0Dinner:7.30 to 11pm
