Celebrate Seafood at Kankra Goldar Goppo

Have you ever tasted Kankrar Chingri Pitha? What about Shankarpuri Kankra? I guess no one has ever tasted either of these dishes, except perhaps those who have rushed to sample the wonderful spread curated for this very special festival of seafood— the Kankra Goldar Goppo. Chef Bhaskar Dasgupta is adept at putting a twist in every goppo or story or kahani…and this time it is Kankra Goldar Goppo.

The items that he has laid out for the festival are quite out of the ordinary…he loves researching and reviving lost recipes!

The fare that he is serving this time is innovative, and highlights the richness of Bengali cuisine. Bengalis love to eat, and Chef Bhaskar loves to serve delectable offerings.

Weaving stories around his dishes is his forte! This is the manner in which Chef Bhaskar Dasgupta is able to specially spice up his creations. This time, the Kankrar Chingri Pitha has been inspired by one of his mother’s recipes. He recalls how his mother would prepare a steamed pitha wrapped in banana leaves.

Taking inspiration from his mother’s recipe, he has brought together crab and prawn pastes, mixed with special spices, wrapped in banana leaves and then steamed to perfection. It is a dish which celebrates the masterful combination of spices along with the crab and prawn paste. 

A passionate and a knowledgeable chef, he loves experimenting with traditional preparations to present aesthetically rich variations, such as the Goalondo Kankra Masala which is a take-off from the popular opar Banglar’s steamer curry which uses meat and Hilsa primarily.

Similarly, Chattogramer Chingri Masala  has been inspired from Chittagong’s culinary fascination with garlic and dry red chilli pastes—“I have, however, toned down the spices to suit everyone’s preferences. But, there were a few diners who wanted it to be as spicy as a true Chottogramer Chingri Masala, so I had to oblige them,” informed Chef Bhaskar.

It is undeniable that Bengali cuisine is one of the most innovative cuisines, having incorporated various cross-cultural influences, and has over the years assimilated  varied tastes passed on by the Muslims and European settlers, all of whom had made Calcutta and its suburbs their temporary homes. It has a rich legacy not comparable to any other regional cuisine.

Bengal is not only renowned for its fertile land and rice production, but also for its rich source for a large variety of fish hauled from rivers and the coastline. Most of the crabs and prawns are supplied from the coastal areas of West Bengal.

The non-vegetarian fare of West Bengal is indeed endless! As they say…variety is the spice of life, and for most Bengalis it is so true…take for example the Kankra Goldar Goppo….there are a total of eleven dishes being served…Coxbazar Chingri Cutlet; Murshidabadi Tawa Chingri; Kankra Aam Kasundi; Purbhora Kankra; Kankrar Chingri Pitha; Goalando Kankra Masala; Shankarpuri Kankra, Kankra Jhal; Kalo Jeere Narkel Chingri; Chottogramer Chingri Masala and Lanka Shorshe Chingri Bhape. 

Some of these recipes are traditional, a few inspired by them, and a few the Chef’s own.

The Shankarpuri Kankra is an original. It features a large crab sourced from the coastal area of Midnapore. Marinated with raw mustard oil and mustard paste, this delicacy is enough for two to savour.

The name has been inspired by the red crabs of Shankarpur near Digha…”It is not possible to source the red crabs as they have to be cooked immediately after being caught, so I decided to experiment with the large crabs available.”

The must-tries are Lanka Shorshe Chingri Bhape,Goalando Kankra Masala, Shankarpuri Kankra, Coxbazar Chingri Cutlet and a unique one straight from the Chef’s kitchen—the Murshidabadi Tawa Chingri. Conclude with steamed Daaber Sandesh…a perfect end to the Goppo!

Kankra Goldar Goppo will leave you breathless because it is a story where innovativeness meets excellence! At Sonar Tori, there’s no compromise to be made where food is concerned…”serve the very best” seems to be their motto.

Nitin Kohli, wholetime Director, Ambuja Neotia, states, “Every festival of Sonar Tori is very different because our menu comprises dishes which are made from lost recipes. It is your patronage that motivates us to curate many more such unique festivals on authentic Bengali food.”

Address: Sonar Tori, B Block, City Centre I, Bidhannagar, Kolkata-700064.
Phone: 98745 17000