My intern Janine spent the summer researching Bangladeshi cooking and creating fusion recipes for the investor meeting at the Panigram Pavilion. All of my guests agreed that the food was amazingly delicious and the perfect blend of east and west. Many of them were surprised, however, to learn that the food was also very healthy!
Here is the menu for the day’s event:
Mint Cucumber Salad
Roasted Peanuts, Fresh Coconut, Toasted Mustard-Cumin Vinaigrette
Based off the fresh, light cucumber salads, this dish combines the delicious savory spices of Bangladeshi cuisine with the earthy flavor of roasted peanuts and coconut.
Warm Spiced Chickpeas
Chopped Cilantro, Garlic Infused Yogurt, Crushed Puchka Shells, Tamarind Sauce
An upscale interpretation of the puchka – a staple of Bangladeshi street food. The crunch of the shell, the tang of the yogurt, and the sweet of the tamarind sauce is played with in a healthy way in this course.
Grilled Rui Packet
Coconut Cilantro Chutney
This dish exemplifies the core values of Panigram Resort and Spa. Made from fresh ingredients that can be found at the site, the course is both light and sustainable.
Spiced Pumpkin Shobji
Cinnamon Clove-Infused Pumpkin
Shobji is a staple of Bangladeshi cuisine, consumed at most meals. This classic dish was reinterpreted for a luxury audience, playing with the spices to add complexity and bring out the core flavors of pumpkin.
Warm Ghur, Diced Banana
Bananas are ubiquitous in Bangladesh and are used in both savory and sweet dishes. The banana cake is a modern take on banana donuts, a common household snack. The dough is transformed into a fluffy cake, topped with ghur (date molasses), a preferred sweetener in Bangladesh.
The earthy, nutty flavor of cocunuts is used to compliment the sweet creaminess of the traditional sweet yogurt.
Red Chili Powder, Lime Juice, Rock Salt
Inspired by the mango trees on the site, this dish combines lime, chili, and salt to bring out other layers of flavor in the sweet fruit.
Mint Iced Tea