Pithe Puli Festival (Pithe Parab) at 6 Ballygunge Place

By: Rajdeep Bhattacharjee

January 14, 2016

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Rapidly growing in popularity, Pithe Puli in winter is now in great demand. Keeping up with the trend, 6 Ballygunge Place hosted a Pithe Parab. So, enjoy this winters with Pithe Puli Festival (Pithe Parab) at 6 Ballygunge Place, Salt lake City. This renowned Bengali restaurant is offering a variety of winter special desserts for their patrons including Daab Bhapa Puli, Chand Pithe, Til Pithe, Doodh Puli and Biulir Daler Pathisapta among others.

 

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Step into 6 BP, and Ranga Aloor Jhola Gurer Payesh, Biulir Daler Patishapta, Til Pithe, Dab Bhapa Puli, Chusi Pithe, Chand Puli and a whole lot of other Poush Sankranti dishes will leave you drooling and truly spoilt for choice. You will find no average food here —every dish is perfectly cooked. If you’re in a group, take the opportunity to try out all the special pithe puli menus alongside your favourites.

 

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“Making pithes at home is a lengthy and elaborate affair and people these days don’t have time to spare. So, based on customer demands, 6 Ballygunge Place started offering Sankranti delicacies. There is around 10-12 items for the Pithe Parab (Pithe Puli festival), organized on Poush Sankranti. Patishapta, Dudh puli and Malai Daab Puli are always in great demand.” said Chef Sujay Halder, 6 Ballygunge Place.

 

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The highlight dishes include Ranga Aloor Jhola Gurer Payesh, Biulir Daler Patishapta, Til Pithe, Dab Bhapa Puli, Chusi Pithe, Chand Puli, Dhakai Roshpithe, Malai Moong Pithe and Gokul Pithe. The spicy section serves up off the beaten track Soru Chakli Pithe (rice and urad dal pancake) with Mutton Kasha and Aloo Dum.

 

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You won’t be able to stop munching on the Til Pithe — it is crispy and tasted heavenly, Nolen Gur dips made it more interesting. You must go for the unassuming, Ranga Aloor Jhola Gurer Payesh and you won’t believe how good they’ve made this humble vegetable taste. Finish with the Dudh Puli, stuffed with perfect mix of coconut paste and date palm jaggery, making this simple dessert go from blah to wow, and the whole experience a whaley good one!

 

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For those looking for most authentic pithe puli experience, 6 Ballygunge Place is the place to hit up in Salt Lake. Indulge in the exotic and fresh flavors of Nolen Gur (date palm jiggery) with the traditional pithe puli. The unique preparations shall keep your taste buds tantalized with the blissfully vibrant aromas of the various concoctions of sweet fillings infused with date palm jiggery! Chand Puli, Dab Bhapa Puli, Chusi Pithe, Til Pithe, Patishapta and more which will surely leave your taste buds satiated.

 

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If you love Pithe Puli, then look no further than 6 Ballygunge Place as they take you on a culinary ride of seasonal desserts of Bengal. So come with friends and family and tantalize your taste buds with a blast of Bengali Winter Desserts.

 

6 Ballygunge Place 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.