Dhaka, March 19 (UNB)- Nothing sounds more delectable than a warm thali (plate) of good Bengali or Indian food when you’re craving something desi and Kolkata’s famous, ‘The Bhoj Company’, ticks all the right boxes when it comes to just that. Luckily for Dhaka residents, Bhoj has a franchise right in this city.
Located at Banani, they have quickly managed to make themselves known to food enthusiasts all over town. This particular visit of mine was to give their Indian dishes a try and boy have I been pleased! Our table ordered all kinds of Kabab you could dream of. From Tangri Kabab to Chicken Reshmi we had it all. However, what I was looking forward to were the classics; Palak Paneer and Butter chicken with some good of naan.
The Palak Paneer is a very traditional Indian dish mostly popular amongst Shakaharis/Vegetarians in India. Upon serving, the vibrant green colour was quick to catch my eye and I couldn’t wait to dig in. My verdict? This dish is probably the best Palak Paneer I have tasted. The ponir cubes had a spongy texture and acted as an amazing replacement of meat. The Spinach was puréed to perfection and had a mellow flavour of different spices. While the dish tasted amazing by itself, the butter naan was highly disappointing. Instead of having an infused flavou of butter to the naan, it was dripping with it to the extent that blobs of oily mess fell on the table when it was being served. Some may prefer it this way but most people don’t so this one was a miss.
The Butter Chicken and Tandoori Prawn were two more such hits! This was not my first time trying their Butter Chicken. I already knew how good it was and awaited the responses of those around me and surely they had caved in. The rich sauce went extremely well with the plain naans and even better with the garlic ones. The mixture of different spices were just enough to be handled in fact, since the dish is cooked with a tomato base and tons of butter, it gives out a taste on the sweeter side.
If there was one prawn dish I would have to recommend you in town, it would probably be this one from Bhoj. Despite of them being medium-big sized prawns and still being intact in their shells, I was surprised how the chef managed to pack so much of flavour into them. The prawns were succulent and cooked to perfection with a slight char flavour to it.
The Daal Makhni was rather a humble looking bucket. It tasted weirdly bitter and below bland. Other misses were probably the Reshmi Chicken, Tandoori Aloo, and Chicken Reshmi. But with the delicious Butter Chicken, Palak Paneer, and Tandoori Prawn I had just eaten. I think I can let these pass for now.
By: Ifreet Taheea