Attended this popup lunch based on the cuisine of Bengal before partition which is now Bangladesh . Bengal was divided into East and West Bengal by Lord Curzon in 1905 long before the partition of India to improve administrative efficiency and there are drastic differences between the cuisines of these two regions. The cuisine portrayed in the popup was rustic and flavorful, true to the cuisines of the district of Barisal, which is presently in Bangladesh
The Barisal which is famous for its rice dishes like “The mutton Kachhi biryani” which was delicious with melt into mouth mutton pieces. Then had this “Ilish machher bhorta” which consist of mashed fried hilsa pieces mixed with spices like onions , green chilies ,mustard oil ,which is to be mixed with steamed rice and eaten.
Sangria 
Grand thali 
Shorshe posto ilish
The Ilish machher bhorta is originally a classic dish made from the leftovers like the tail of the Hilsa fish which has very fine bones. The fish meat is deboned and eaten like this. It was very flavorful and one of my most favorite dishes in the popup.
There was also mutton bhuna which is succulent slow roasted mutton leg with fall apart tender meat and lebu lanka chicken bursting with the flavors of green chilies and Gondhoraj lemon, the iconic famous lime from Bengal.
For the starters I had the butter fish fry ,mutton cutlet and Begun bhaja (Brinjal fry).
fish butter fry, mutton cutlet 
The desserts were again fab with the kheer made with aromatic “Gobindobhog rice” from Bengal which impart a very unique taste and puffed malpoa dunked in sugar syrup which was so nostalgic. Overall a lovely popup by my friend and chef Lopa Mullick.
The ambience and the decors were all magical and this food festival during the Durga puja brought back the nostalgic moments of childhood in Bengal in a flash.
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