Big Bongg Theory

13/12/2016

Dear Friends/ Patrons,
I take this opportunity to inform you that I am no more associated with Big B**gg Theory in any capacity. As I say good bye to BBT fans, patrons and well wishers I want to inform you that I am taking a step forward to explore further techniques and tastes. I am taking time to read and if you want to meet and keep in touch you are welcome to contact on my personal page. I cherish the moments that I spent my time in cooking in Big B**gg Theory kitchen and bringing in the best of East and West Bengal in Delhi's food platter.
Cheers to endings and to new beginnings.
Love and warm regards,
Anumitra (Mimpa) Anumitra Ghosh Dastidar and her team

20/10/2016

hi patrons,
we are sorry to inform you that due to some technical issues we will be shut for a couple of days. We will be back before you know it.

06/10/2016

This year its going to be a fishy affair at BBT. We bring to you three signature items - Bhetki, Hilsa and Prawn in one platter. Celebrate this festive season with a specially curated spread of our signature paturi ( a fillet of fish coated with secret spices wrapped and steamed in banana leaf), ilish jhol (a light stew with a hint of nigella seeds so that every flake of hilsa tastes as it is), and chingri malaikari ( a signature prawn dish in a specially made coconut gravy).
This spread of ( Bhaat/ Rice+ Dal/ Pulse based dish+ Begun bhaja( Fried Brinjal)+ Bhetki Paturi+ Ilish Jhol +Chingri Malaikari+ churney+payesh for 1000+taxes) will be available at 122 Shahpur Jat from tomorrow 1pm.

Please call us at 9811813208/01143058327 for bookings. We will receive bulk bookings as well. Incase you want to reserve a place to treat your friends and family we are a call away.

Happy pujo. Let the celebrations begin.

10/09/2016

Out of the hundreds and hundreds of beautiful Ilish mach in the rivers all over east and west Bengal, the ones of the Podda River are the real stars. Let's say that Poddar Ilish is the Suchitra Sen of all Hilsa... or the Marilyn Monroe of Ilish mach. :) Starting this weekend, Big B**gg Theory is ready to serve up this supreme star -- Poddar Ilish. Each fish is a delicate piece of silver artwork, but the best part is that this unique possession is meant to be eaten. Join us for a Five Elements meal -- supreme fried Ilish represents water; generous portions of fragrant rice, the earth; mustard oil heavily flavoured with the Ilish's own oils is fire; a sprinkling of salt is the wind; and energy, in the form of a slender green chili, brings the five elements together in perfection! Please book your tables in advance.

21/07/2016

For all Hilsa and BBT lovers here's a treat for the coming weekend. How do you like your Hilsa? Write to us and lets dig in...

Have you noticed some similarities between the Russians and Bengalis? Well, they write poetry and dark novels. They make films. And they are convinced that nothing is better than their fish roe — of sturgeon in the case of the Russians, and hilsa for Bengalis.

05/04/2016

http://www.anandabazar.com/lifestyle/delhi-gets-charmed-with-quintessential-bengali-delicacies-dgtl-1.349274

বরিশাল-খুলনা-চট্টগ্রামের স্বাদ, গন্ধ, ঝাঁঝ ও মশল্লা নিয়ে পাতে উঠে আসছে চালতা দিয়ে মুগ ডাল, কুমড়ো ফুলের বড়া, কচুর লতি। সঙ্গে চিতলের মুইঠ্যা অথবা লইট্যা মাছের ঝাল। শুধু ওপার বাংলাই নয়। পুরনো কলকাতার বর্ণ-গন্ধ নিয়ে হাজির থাকছে শুকতুনি, পেঁয়াজ-পোস্ত, চিংড়ি মালাইকারী, কামিনী আতপের পায়েস।

15/01/2016

Poush is the season of harvest across Deltaic Bengal. To celebrate harvest, rice finds its way in a new form in the cuisines across Eastern India. It is a common sight across households to pound rice into rice flour and then cook a delectable spread of pithe-puli to mark the harvest. Rice flour is transformed into various shapes and sizes using cooking techniques of steaming, frying and baking into a delectable spread of pithe. Each region within Bengal has its own special variety of pithe. It could be sweet and savoury. The kitchen of BBT invites you to join us for a Pithe feast. We have put together an interesting pithe spread from 15 January to 25 January 2016. These special dishes will be in addition to our regular menu.

Another highlight of the season is nalen gur - a jaggery indigenous to West Bengal and a seasonal variety of jaggery. While nalen gur essence has found its way to market, we buy our nalen gur from a gur supplier who has sold us couple of nagris ( the vessel in which gur is sold - a common feature across sweetshops). We shall unveil our golden syrup of nalen gur with a flattenned riceflour bread called patishapta. While this dish requires dexterity in preparing the batter and controlling temperature while frying our next dish displays the steaming technique crucial to pithe. We will also bring to you a dish inspired from East Bengal pithe culture. We will serve a thin crisp flattenned rice bread (shoru chakli) with a mutton with a faint hint of gondhoraj. For vegetarians this bread will be served with alur dom ( potato based dish) and for the sweet version try it with nolen gur. To join us for Pithe festival, please book a table in advance. Call us at 9811813208 for any queries relating the event.

Patishapta with nalen gur dip
Shoru chakli with nolen gur
shoruchakli with gondhoraj mutton
shoruchakli with alur dom

We are also collaborating with Savor and doing a lecture & demo followed by a tasting session on 15th january between 5 and 7.

Anumitra

01/01/2016

Dear Friends, We at Big B**gg Theory wish you a peaceful 2016. May 2016 be a gastronomic paradise.

Let's usher in 2016 celebrating diversity through a specially designed meal available in BBT from 31 December 2015- 4 January 2016.Reserve a table with us at 9811813208/01143058327.

New Year Special Meal : Bhaat (Rice) +Masoor Dal (a special variety of lentil)+Alu siddho (Bengali version of mashed potato)+ Pork with lai shak + Coriander Chutney
(Rs 300 +taxes)

This new year special meal is available in addition to our signature speciality Fish Fry, Mutton Chop etc.

Keep eating and be merry...
Love and Regards,

BBT Team

30/12/2015

I went for a short trip to Kumaon and was surprised to discover lai shak. For all of you familiar with this green you will associate this with Assam. I was surprised that the shak is known by the same name in Kumaon. We at BBT believe in serving you the best of the season and hence I thought of buying a Kumaon version of lai shak for out BBT patrons. I am cooking a pork dish with lai shak which will be available for the next few days.

Let's usher in 2016 celebrating diversity through a specially designed meal available in BBT from 31 December 2015- 4 January 2016.

New Year Special Meal : Bhaat (Rice) +Masoor Dal (a special variety of lentil)+Alu siddho (Bengali version of mashed potato)+ Pork with lai shak + Coriander Chutney
(Rs 300 +taxes)

Reserve a table with us at 9811813208/01143058327.

08/12/2015

Thank you for the wishes and love that you guys have shown us in our first journey. This journey would not have been possible without your love and criticism. To celebrate our first birthday we have curated a special platter which will be available during lunch and dinner at 122 Shahpur Jat till 13 December.

Non-veg platter:
Bhaat (Rice)
Man kochu bata (Taro Root Paste)
Shaak (Greens)
Bhaja moong dal (a lentil preparation with seasonal vegetables)
Begun bhaja ( Brinjal fry- a must have with dal)
Chocchori( a medley of seasonal vegetables with a slice hint of spices)
Mourala machher jhal ( Mourala machh - these tiny silver jewels of riverine Bengal will be cooked in a lightly spiced stew)
Shorshe diye hansher dim (Duck egg cooked with mustard)
Loitta shuntki ( A dried fish preparation)
Mangsho ( literally means meat or mutton. Tender pieces of goat meat cooked to perfection)
Chutney (Tomato relish)
Payesh ( Rice pudding with a hint of jaggery)
( Rs 800+taxes)
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Veg Platter
Bhaat (Rice)
Man kochu bata (Taro Root Paste)
Shaak (Greens)
Bhaja moong dal (a lentil preparation with seasonal vegetables)
Begun bhaja ( Brinjal fry- a must have with dal)
Chocchori( a medley of seasonal vegetables with a slice hint of spices)
Mochar paturi ( Plaintain flower cooked with coconut, mustard and wrapped in a banana and baked/steamed to melt in your mouth)
Chutney (Tomato relish)
Payesh (Rice pudding with a hint of jaggery)
(Rs 500+taxes)
For table reservations call 9811813208 /01143058327.
( ** We are closed on tuesday / 8 December)

05/12/2015

We feel excited that we will complete one year tomorrow. We are gearing up for our first birthday with a platter that is seasonal and ecclectic. We bring to you Taro Root Paste ( Man Kochhu Bata).There are a lot of dishes in Bengali cuisine which uses the technqiue of grinding as a main cooking technique. This dish commemorates one of the signature cooking tools sil -nora that is synomyous with Bengali kitchen. With mixer grinder, sil nora has replaced many a grinding exercise in everyday households. Sil Nora was and continues to be used to create a range of bata/ pastes. Some of the pastes are used as ingredients like turmeric paste, ginger paste, whole cumin paste, chilly paste and some pastes are eaten with piping hot rice as the first course. There is a diverse range of dishes from the 'bata family' that can be prepared from greens, poppy seeds to even peels of vegetables. Man kochu bata is to celebrate a technique of cooking that remains special to Bengali food. Come and visit us at 122 Shahpur Jat to taste home style Bengali food.