Poila Boishakh, the Bengali New Year, is one of the most cherished cultural celebrations for Bengalis around the world. Marking fresh beginnings, it is a time when families come together to exchange greetings and celebrate with traditional food, music, and rituals.
Food plays a central role in the festivities, with elaborate meals symbolising prosperity, abundance, and joy for the year ahead.
Across the hospitality industry, restaurants are making Poila Boishakh special by curating festive menus that blend nostalgia with creativity. Chefs are revisiting traditional recipes, often inspired by childhood memories and family kitchens, to recreate the comforting flavours associated with the occasion while adding their own contemporary touch. Asian Voice spoke to various restaurants about their special menus and the personal memories that continue to inspire their festive creations.
Biryani Kebab Chai (BKC) said, “This Poila Baishakh, Biryani Kebab Chai is bringing the flavours and festive spirit of Kolkata straight to Soho. On 19th April, guests are invited to step into a celebration that feels just like a classic Bengali New Year gathering — joyful, aromatic, and full of “adda”. The evening begins with the citrusy lift of Gondhoraj Ghol, followed by beloved favourites: Coffee House-style Vegetable Cutlet, and a comforting traditional spread of Radhaballavi, Aloo Dum, Beguni, Basanti Pulao, and your choice of Kosha Mangsho or Channar Dalna. To end on the sweetest note, a warm, indulgent Baked Rosogolla brings the celebration home. Whether with friends, family, or simply a craving for nostalgia, expect shared tables, good vibes, and a true taste of Bengal in the heart of London with BKC.”
Anjan Chatterjee, Managing Director of Caterland Hospitality Limited (Chourangi) said, “Poila Boishakh is a deeply emotional celebration, one that brings back memories of home, heritage, and timeless Bengali flavours. At Chourangi, we have approached this New Year with a touch of Calcutta’s confluence of cultures. Each of the dishes have been selected keeping the essence of the spices of Bengal. Dishes like Jackfruit Goat Cheese Tikki, and Paneer & Green Peas Croquettes reflect this balance, where tradition meets subtle innovation, which is curated by Chef Subir. The intent is not to alter the essence, but to elevate it with contemporary finesse. Much like Calcutta itself, the menu is rooted in culture yet open to global influences. This Poila Boishakh, we invite our guests to celebrate the familiar, reimagined with elegance and warmth.”
Sohini Banerjee of Smoke and Lime supperclubs said, “Poila Boishakh for me and my family, as we would celebrate it in the UK, has always been about comfort as much as it has been about opulent or indulgent cooking. Luchi, aloo and chola'r daal was often served, as was magsh'er jhol and a mishti polao. Payesh was a must! For my Smoke and Lime Poila Boishakh menu, I have paid homage to some of these traditions whilst also staying true to my approach to Bangali food: using produce of the season, with a global pantry to broaden the horizons of what Bangali food can look or taste like. We're sold out for this menu but would welcome any readers to come along to our future events and share a meal!”
