Summary:
With quite a large Bengali population in the city, it’s not unusual to come across restaurants/hotels offering the sumptuous delights from the place. Mercure Hyderabad has on its buffet menu food from Bengal prepared by Chef Dipak Adhikary. The starters containing Machher Chop, New Market Mangsho Chop and Vegetable Chop released a perfect taste with the crispiness and the right balance of spices that didn’t overpower the fillings. It was surprising not to see kasundi, the sharper Bengali variety of mustard sauce, on the table. And quite surprisingly the chef has also included red spinach or laal saag, a popular vegetable in Bengali households..