Kabul to Kolkata, an amazing culinary experience featuring a specially prepared set of Mughlai dishes served alfresco, was launched by the LaLiT Great Eastern Kolkata. From March 10 to June 10, their talented Executive Chef Sunayan Pramanik will prepare and serve this royal feast. With this festival, they hope to introduce their patrons to the legacy of Mughlai cuisine, which traces its origins to Kabul, Peshawar, Lahore, Delhi, and Kolkata. The Lalit believes that food can bring people and cultures together.

With centuries of Persian, Turkic, and Indian influences that trace an emperor’s legacy, Mughlai cuisine is renowned for its rich, aromatic gravies, succulent meats, slow-cooked treats, and fragrant rice preparations. The rich flavors of frontier areas and the magnificence of Awadhi kitchens are incorporated into the food. The core of “Kabul to Kolkata” is comprehending this complex past and reinterpreting it from a modern perspective.

Visitors can enjoy delectable dishes from this unique menu, which is influenced by the unique cooking traditions of India, Pakistan, and Afghanistan and reflects the close ties between these three countries.

The dishes on offer are Kabuli Pulao, Qorma e Nadru of Kabul to Lahori Nihari, Sindh Ke Choley from Peshawar, Jama Masjid’s Tandoori Chicken from Delhi, and Metiabruz Gosht Biryani of Kolkata.

For reservations, contact: 9163329108/ 9064274351

Priyanka Dutta