Luchee

We ushered 1433 Bangabdo (Bengali year) with fun, food and soul stirring music. Isn't the group Gilby fun

Those who had come to help were overwhelmed by the Bengali style of serving food, course by course. So they quietly sat watching. Bhargavi braved it on, though. Chandra chirped and served -- captured aptly by Ravista. Rakesh borrowed the guitar from Himalay and sang some beautiful numbers. I could record only one.
Khirni and mango bhappa doi cake was the highlight of the day. Here Swapan is showing off his creation while Ravista clicks on. Ullas, Shantanu, Debjani fed the battle worne party.

Leaving you with a soulful rendition by Himalay, the boy who stole my heart. He sang so so well -- giving the right pause at the right time.

Thank you Gopal for the help. Prithik you were so good.

Last but not the least. Gramiyaa and Paushtik life gratitude for sending those goodie bags

Yes.... We are celebrating Naboborsho 1433. We are booked or rather over booked.
All 20 of us will meet, eat, sing, laugh and have fun... Shubho Naboborsho... May the new year fill your life with friends, happiness and loads of prosperity.

On Sunday, April 19th
From 11:00 am onwards
At C R Park, New Delhi

Come celebrate Poela Boishak and Akshay Tritiya with Luchee foodstory. Enjoy soulful music by Jazbaat, a band of college going youth.

We bring to you a lavish spread while Jazbaat will regale you with music – folks, sufi and a lot more.

It is a special day yaar. So celebrate we must

Dastarkhan will be spread for you all.

This 10 - course Bengali meal will not only have our signature dishes with Awadhi twist but also from kitchens of probashi Bengalis living in other states – sharing memories and nowstalgia (you read it right).

Menu
While Jazbaat sings we eat
1. Paromita’s (we call her Paro) Shepherd Pies – With chicken and vegetables
2. Swapan’s fish fry
3. 8 B Bus Stop’s special Phuchka
4. Ujjwal’s special lebu cha
5. My mother Neeru’s signature – Ashgourd Shukto – cooked with tempering of randhuni or wild celery, khus khus paired with short grain Tulaipanji rice
6. My mother-in-law Sulata’s lip smacking potol or parwal dolmas – filled with coconut and other condiments (V) and filled with fish (NV) paired with Luchee

Learning, experimenting -- here are some of my specialties
7. Phalsa Chicken (NV) and Kathal Kosha (V) paired with Gondhoraj Pulao
8. Tomato chutney with a twist
9. Red rice Kheer
10. And highlight will be Bhappa Doi with khirni as sweetener and laden with shehetoot and cheeku

Contact
Sharmila: 9818482018
Gopal from Jazbaat: +91 96251 33538

I have always wondered what is "my" recipe? Is it something that one has developed, seen someone make, have eaten at a kitchen .... and then it has been replicated in my kitchen? Will I not give it my twist my way as per my mood of that day?

These chicken pies were made at home with store bought pastry sheets and the filling is ingeniously made by the Lucheefoodstory sous chef...

There is a short story too, that I need to tell. When asked me to cater for Mardigras party he instructed me to make King cake with pastry sheets. I made the cake as well as some pies with crushed walnut, mascarpone and apples.

Inspired by that effort and with left over pastry sheets what could have Swapan made other than these chicken pies under the supervision of four keen eyes. :)