Don’t miss the specially curated, 10-day long mouth-watering buffet at this Bengali Food Festival
Fortune Park Galaxy, a member of the ITC hotel group, has designed a special 10-day Bengali Food Festival titled ‘Bengali Treats’ at Orchid, the multi-cuisine restaurant, from September 30th to October 9th, 2022.
Bengali Treats have been created for city dwellers to explore and appreciate Bengali culture and flavours. The festival promises to showcase West Bengal’s genuine cuisine in all its grandeur.
The hotel chefs strive to prepare delectable Bengali specialties while keeping them nutritious and low in calories.
Come and experience a wide variety of mouth-watering delights such as Sarson Bhappa Maach, Kosha Mangso, Kolkatta Mutton Biryani, Macher Kalia, Aloo Posto, Sukto, Misti Doi, Chenna Payesh, and Rosogulla, to name a few.
“This is a perfect time of the year to present to the city of Vapi unforgettable and distinct flavours of Bengal to celebrate the festive season. We want to make this year special for our guests and introduce them to the flavourful taste of Bengal. Like Gujarat, Navratri is celebrated with tremendous enthusiasm, as is Durga Puja in Bengal. We hope our guests experience and like this food festival of authentic Bengali flavors, aromas and textures we have assembled for them.”
Sabyasachi Chatterjee, General Manager, Fortune Park Galaxy Vapi said,
During the 10-day Bengali Gastronomic Festival at Fortune Park Galaxy Vapi, guests will enjoy a delightful buffet of expertly prepared food delights produced by Chef Aditya Srivastav and his team. They are masters of traditional Bengali cuisine.
“This holiday, our visitors are in for a real Bangla feast with an array of starters, main courses, and desserts on the buffet backed by popular specialties and hallmark Bengali dishes, The uniqueness of Bengali food is the perfect mixture of sweet, sour, and spicy flavours and the traditional tempering with Panchphoron – a mix of five spices in equal parts of Fenugreek seeds, Nigella seeds, Cumin seeds, Mustard seeds, and Fennel seeds.”
said Chef Aditya Srivastav.
