Bengali food has inherited a large number of influences,like the Jews brought Bakeries to Bengal, Marwaries contributed their sweet making skills and the exiled families of Wajid Ali Shah brought different flavors of Mugalai Cuisine. The Babu Renaissance fueled the development of these culinary strands into a distinct heritage . Keeping this rich heritage in mind recently 6th Ballygunge Place, our very own authentic Bengali restaurant in Kolkata has renovated their 100 year old property and I got an invitation through Kolkata Food Bloggers to review their revamped decor and enhanced ambiance on 15th of January. So without wasting much  time I reached at the venue with two other fellow bloggers Indrani from Recipe Junction and Urmi from Ume's Kitchen. https://www.facebook.com/kolkatafoodbloggers

 6th Ballygunge Place is one of those restaurant in Kolkata which serves authentic Bengali cuisine . Chef Sushanta Sen Gupta along with his two friends Aninda Palit and S Ramani came together to start  Kolkata's first standalone eatery specializing in Bengali cuisine called Savourites. They started their journey by serving office lunches to all high-end IT companies and Banks including Wipro and Bank Of America. Soon they took their next step forward and came up with their restaurant 6 Ballygunge Place,which was a bungalow of a former Rai Bahadur. This 100 year old property recently renovated by Abin Design Studio in collaborations with Square Consultancy Services. The project involved a total upliftment of exterior,addition of floor area to house extra dinning space and terrace.The interiors of the restaurant will take you through the different phrases of Bengal.The 84 seater hall is now expanded into three floors along with the terrace and a reception at the first floor. The architects have beautifully used the props which will help you to understand the ninetieth century Bengal. The first floor interiors is all about Zamindari era,there is a huge hand fan at the reception and even the walls are beautifully decked with hand crafted fans in different colors.

The so called Babu culture in Bengal came into being as a result of intimate interaction with the British in the late 18th and 19th century in Kolkata. The interiors of the 2nd floor of 6th Ballygumge Place will allow you to peek into the typical envision of the so called Babu or the colonial cuture of Kolkata. Here Mamoni Chittrokar has done a wonderful job in recreating the renaissance Bengal through her paintings ,be it on walls or on chairs. The 2nd floor also has a private dinning section,where you can witness the world of Cinema during that period,they have hanged pictures of actresses like Madhobi Mukerjee,Sharmila Tagore and Aparna Sen along with antique cloaks and lamp shades.

The Banquet hall is in the third floor of the building, and one can also utilize the terrace for marriages,cocktail parties or any kind of family or friends get together. The banquet hall also has a very classy colonial interiors.

Bengali cuisine is a blend of sweet and spicy flavors and chef Sujoy Halder knows exactly how to blend this two flavors and create extraordinary dishes like Lau Dogha Dea Achari Ilish Mach, Bhuna Chingri , Khosa Mansho, Mochar Pathuri, Til Pethe , Dab e bhapa puli and the list is never ending. The two continental dishes Roasted Lamb With Brown Sauce and Grilled Fish taste heavenly.   

For The Stuffing :

• Grated Coconut 2 Cup
• Milk 1/2 Cup
• Jaggery 1/2 Cup or Sugar 1 1/2 Cup
• Khoya (optional)

Method :

• Heat the pan on medium flame. Add desiccated coconut and dry roast for 2-3 mints.
• Add sugar/jaggery into the pan.Mix well with the coconut flakes.
• Keep stirring because the mixture is going to be sticky.
• Some people add khoya at this stage,so if you prefer to mix khoya stir continuously unless and until the khoya get completely mixed on low flame.
• Switch off the flame once the khoya is mixed,transfer into a wide and flat plate and allow it to cool for some time.

Method For The Crepes :

• Sieve the sift the both flour in bowl and add semolina (sooji).
• Add the liquid jaggery/sugar and start mixing.
• Add milk little by little to make a thick paste.
• Once the batter is ready take a non-stick pan and add few drop of gee on it.
• Place a ladle full of batter on the pan and rotate the pan to cover the surface with the batter.
• Once the crepes changes the color,flip it and allow the opposite side to cook.

For assembling the patishapta take 2 tbsp of the coconut filling in your palm and give it a shape of a flat pattie. Fill the crepes with the pattie and roll the crepe.Roll untill you reach the other edge and then gently press it with the spatula. Now your patishapta is ready,follow the same with the rest of the portions.

Enjoy.