Nutrela presents Ek Paate Dui Bangla, powered by Indian Institute of Hotel Management, was a culinary extravaganza on May 13 and 14 at City Centre New Town, in association with Anandabazar Patrika. The event saw the fusion of flavourful dishes from both East Bengal and West Bengal. Ek Paate  Dui Bangla also comprised a food contest, where contestants had to bring forth a vegetarian recipe from the East or West parts of Bengal, using Nutrela. A food festival at the venue saw participation from top Bengali food brands of the city. For two days the venue was flooded with visitors who stopped at every food stall to taste the East and West Bengal  delicacies. t2 dropped by to get you the details. “Nutrela presents Ek Paate Dui Bangla celebrates the gastronomic creations of East and West Bengal. The Nutrela competition is totally vegetarian this year and we received 400 entries initially. The contestants had to prepare any one Nutrela-based vegetarian main course from any of the sides they are  representing that is Epar Bangla (West Bengal) or Opar Bangla (East Bengal), which were judged by renowned chefs of the city. And also we lined up the city’s renowned Bengali restaurants to showcase their mouth-watering curated Bengali food because Bengalis love to eat,” said Debjeet Majumdar, consultant chef and co-founder of Passion 4 Hospitality. Bangladesh Deputy High Commission in Calcutta also showcased its food stall where they served West Bengal’s favourite Shorshe Iilish (Rs 250 each piece). Lost and Rare Recipes, the YouTube food channel by Subhajit Bhattacharyya and Amit Ghosh, showcased the lost Bengali recipes of East and West Bengal. Mutton Pashbalish Chop (left) from Epaar Bangla (Rs 100 each), was a scrumptious Mutton roll served with tamarind chutney. Dhakai Jali Kebab represented Opaar Bangla (Rs 100 each). “We had the Ghondhoraj Sherbet and Mutton Pashbalish Chop from Lost and Rare Recipes, which are very tasty. We have never heard of these food names before so it was a very tasty experience,” said Shinjini Dey (extreme right) with parents Sonalisa and Subhro Dey. Contestants representing both sides of Bengal were busy cooking vegetarian main courses with Nutrela. “I think we chose Bangladesh Deputy High Commission to have the taste of authentic iilish machh and here we are having warm rice with Shorshe Iilish, which smells amazing,” said Vishal Sharma and Marie Bengali cuisine Nelson. means mishti On Mother’s Day, Arib Khan brought his mother Firoza Khan to the Bengali food festival. On tasting the Bhetki Fish Fry from Saptapadi Restaurant, Firoza said, “We just started from Saptapadi Restaurant and I think it’s very fresh and delicious. Going to stop by other stalls too.”