Ahead of Rabindra Jayanti, Bengali home chefs share their traditional recipes

While Bengalis sing his songs and recite his poems throughout the year the bardrsquos birthday calls for special celebrations Rabindra Jayanti mdash a day to cherish the life and works of Rabindranath Tagore is observed on the 25th day of the Bengali month of Baisakh And could any merrymaking mdash of a community that delights in the symphony of flavours mdash exclude foodThe Jorasanko Thakurbari in North Kolkata witnessed the confluence of diverse culinary traditions mdash all of which were borne by artistes who visited the household back in the day or supplemented by the interregional and global travels by members of the Tagore family The cultural sways come together in Purnima Thakurrsquos book Thakurbarir RannaInspired by the odd combinations rare relishes and nuanced cooking techniques of the family three Mumbaibased home chefs talk about their interpretations of some of the dishesHere comes the twistDebomita Banerjee cofounder thebonghneshelI feel the food habits of the family encourage us to see some of the most ordinary ingredients and vegetables in new light For instance Muri ghonto is a common classic among Bengalis but the Thakurbari take on the dish can be enjoyed by vegetarians too It comprises cabbage rice and everyday spices The dish chaal diye bandhakopi above also uses a fine garam masala paste mdash ground on a traditional sil batta mdash that uplifts its taste I have started using garam masala paste in other curries since It packs in that extra punch In this summer heat I also fall back upon their kancha aam diye mangsho for that piquant cooling effect of rawmangoes Mix and matchSomma Ghosh founder kitchentalesbysommaghoshMore than a specific ingredient or cooking technique Tagorean traditions teach me to come up with unconventional pairings When I research their relationship with food I travel back in time mdash during my growing up years my father and I would nudge my mother to make dishes that borrow unlikely components from other recipes The Tagore family could brilliantly balance sweet with sour I make a strawberry aamsottwo aam papad chutney that when garnished with roasted cumin and red chili powder smells heavenly It amazes me to think that back then the Tagores used baking roasting and stewing in their daily kitchen activitiesTaste trumps the restMadhumita Pyne home chef insomniaccook I reckon that food in the Tagore household was characteristic of a penchant for local translation Global plates absorbed local aromas They were constantly pushing the envelope with preparations that are unheard of even in this ageKeemarsquor doi boraServes 4IngredientsFor the meatballs 250 g mutton keema 1 mediumsized onion finely chopped 4 green chilies finely chopped 1 tsp shahi garam masala powder Salt to taste 1 mediumsized potato boiled 1 egg Vegetable oilFor the topping 150 g curd 15 mint leaves frac14 tsp dry roasted bhaja masala mdash 1 tbsp each of cumin coriander and fennel seeds and 2 dry red roasted chilies all ground to a fine powder Salt to taste Sugar to taste frac12 tsp ghee 1 tbsp tamarind sauceMethodTake curd in a bowl Add the chopped mint leaves bhaja masala salt and sugar to it Fold in the ingredients until they blend in Cover the mix and leave it in the refrigerator to chill Set up a pan on medium heat and add a tablespoon of oil to it Once the oil begins to sizzle add twothirds of the chopped onions Fry until they turn golden Add half of the chopped chilies and fry them for another minute Next add the minced meat Remember to stir the mince to break up lumps Add salt and shahi garam masala powder Let the mince cook in a covered pan until it turns soft Scoop out the excess oil mdash if any mdash till the keema appears dry Transfer the cooked mince to a grinder jar and make a smooth paste Once the mince is perfectly ground move it to a mixing bowl Add the boiled potato pieces and mash them in Pour in half a beaten egg and rest of the onions and chilies Combine the elements well to achieve a doughlike texture Measure out the mixture into 12 smooth crackfree balls Heat some vegetable oil mdash about 4 cmdeep in a frying pan Fry the balls till they are brown Strain the excess oil and set them aside Lay out the mutton koftas in a serving bowl Drizzle some melted ghee over them Top the koftas with the curd mix and a few dollops of tamarind sauce Garnish with chopped mint leaves and enjoy Since this is a hot and cold dish the koftas or boras should be served hot while the curd coldGobble upBite into scrumptious snacks such as machher singara mouthwatering mains like potoler roast chhanar polao kacha aam diye mangsho and murgi korma and decadent desserts like kumror chatni and akher payesh from this 11day menuON May 10 to 21LOG ON TO insomniac cookCALL 9892803506 Place orders a day in advanceCOST Dishes start at Rs 250 deliveries across Mumbai