Durga Puja’s Special Menu Launch at Pipal Tree

By: Rajdeep Bhattacharjee

October 12, 2015





As all of us know Durga Puja is an incomparable occasion to Bengalis and everyone wanted to make sure that during puja their dinning menu should be grand and great. In this sacred festival people gather from different places and ethnicities who have one thing in general: ‘Their worship of great foodstuff!’. Tamara, Pipal Tree invites everyone to come and enjoy the auspicious occasion with their friends & families. Try out some authentic and delicious ethnic Bengali foods while making new friends during puja and learning about Bengali cultures at the same time.




Housed in one of the most beautiful Hotel on Rajarhat area, Tamara is the place you definitely want to bring your loved one for a romantic date or a family get-togethers or if you’re looking to impress on a business meal. It’s even more spectacular when the candles lit up at night, oozing charm and elegance. The ingredients used here are sourced mostly from local markets, with an emphasis on organic ingredients, as well as seasonal and sustainable produce, justifying its cheap price point.




Their Durga puja special menu contains Shuktoni, Jhuri Aloo Bhaja, Misti Pulao, Beguni, Cholar Dal Narkel Diye, Luchi, Shona Moonger Dal, Dhokar Dalna, Chanar Mohima, Pabdar Jhaal, Rasun Bhapa Kakra, Goalondo Mutton Bhuna, Chingri Macher Malai Curry, Barisaler Bhapa Ilish, Rabri Payes, Misti Doi, Sandesh and Papad.




Go with a hearty appetite because you won’t want to miss their Dhokar Dalna and the Chanar Mohima. The Rasun Bhapa Kakra here will leave you begging for more, especially the ever-popular signature Barisaler Bhapa Ilish. Depends on your taste buds go for the spice-kissed Pabdar Jhaal, or try the milder Chingri Macher Malai Curry and the flavoursome Goalondo Mutton Bhuna. Resistance is futile, so just dig into their mouthwatering delicacy.




The Barisaler Bhapa Ilish, a classic Bengali dish, reflects the freshness and boldness of spices and still remains delicate; no doubt one of the best you’ll come across. The Classic, Rasun Bhapa Kakra, sounds simple but will surely hit all the right spots with its genuine taste and flavours.




Tuck into another signature Goalondo Mutton Bhuna, boasting incredible flavour and melt-in-your-mouth tenderness, and served with boiled egg. The Pabdar Jhaal was a crowd pleaser as well, spicy and packed with lip smacking flavours.




Do not miss their Chingri Macher Malai Curry that was delightful and tender beyond belief and slightly fried to get that golden-brown perfection.




The traditional Misti Pulao here was mild fragrant and was Free Flow with any mains you choose. The winning combo of the pulao was their two signatures Goalondo Mutton Bhuna and Chingri Macher Malai Curry they were so insanely satisfying, it almost doesn’t matter what you get it with.




Save some space to end your meal with their scrumptious desserts. Their beautifully plated Sandesh not only looks pretty, it tastes pretty darn good too. For a sweet finale, the delightfully balanced Misti Doi is bound to please every soul.




One of Kolkata’s best restaurants, Tamara is an institution that should be on your restaurant bucket list during these puja days. Be warned though: Sous-Chef de Cuisine, Soumendra Nath Mondal’s exquisite gastronomic creations are guaranteed to spoil your taste buds. The lush and refined setting of this fine-dining restaurant is the perfect backdrop for an exquisite puja meal, so bring someone you’re dying to impress.




Tamara - Pipal Tree Hotel Menu, Reviews, Photos, Location and Info - Zomato


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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.