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Friday, July 20, 2018

A sumptuous Chicken Kabiraji: It’s when Armenia meets Bengal

Join Chef Saby as he cooks up a typical (and delicious) British-Bengali dish from the era of dak bungalows, memsahibs and tiffins.

Written by Shantanu David | New Delhi | Updated: December 5, 2015 11:27:02 am

After an illustrious career of heading some of the finest commercial kitchens in the country, Chef Sabyasachi Gorai, or Chef Saby as he is popularly known to his hordes of fans, recently opened his own restaurant. His new baby, Lavaash by Saby, is as much of an outlier as its chef owner, charting the story of the Armenian community in West Bengal and her neighbouring states — one of the first expat settlements in the country, which settled here almost 1,500 years ago.

The menu is an homage to their indelible influence on East Indian cuisine, while also paying tribute to the rich legacy of the British Raj on the food and culture of the region. Join Chef Saby as he cooks up a typical (and delicious) British-Bengali dish from the era of dak bungalows, memsahibs and tiffins.

(App users can click here for the recipe video.)

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