Caramel caramel caramel. The mishi doi is almost like dulce de leche rendered in yogurt and cream, against a cool backdrop of cardamom. The fame of Bengali desserts is justly upheld. The coconut crepe ranks a not bad, more of a tapioca-like chewy texture with a sweet coconut filling.
BTW, very competent cooking in general, a fairly restrained but even hand with spices, scattering good smoky notes here and there with chillis beside cilantro in the soft orange lentils and an earthy face of cardamom paired with tumeric and coriander with the cauliflower. Cream and saffron on precisely cooked rip-on-the-teeth shrimp, soft addictive curried potatoes, spices speak softly on the eggplan, they let it smoke and a puffy poori-like bread (name escapes me now).
Serious, thick lassis -- straws stand supported by the yogurt. Rich heavy stuff.
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