Zambar brings Murshidabadi Utsab

Savor the rich legacy of Bengal

Murshidabad, a small town in West Bengal, is known for its truly rich heritage cuisine. The culinary treasures are an amalgamation of royal cuisine of the Nawabs and delicacies of Bengal. And to bring you closer to the distinct flavors inherent in Murshidabadi cuisine, Zambar is hosting a 9 day festival ‘Murshidabadi Utsab’from October 12-20, 2019, at its outlet in Ambience Mall, Gurugram. Chef Syed Mustaque Murshid from Murshidabad, a descendant of one of the earliest settlers on the banks of the river Bhagirathi, will be showcasing the local flavors of Murshidabadi cuisine at the festival.

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The culinary journey at the food festival can be started with scrumptious starters such as Posto Boda, Mahi Cutlet, Dhonepala Boda, Murgir Chop and Murshidabadi Seekh Kabab. Dive into Murshidabadi Specials such as Matar Dal Boda, a spicy pea lentil cake with garlic, Gosth Tikia, a Persian style kebab enriched with Murshidabadi flavours, Golda Chingdi Lasoon Tikia, Persian style prawn and garlic patties and many more. One cannot miss chargrilled Mutton Boti Seekh and Murshidabadi Ghosth Biryani, which gives an amazing twist to our ever favourite biryani with spicy potatoes and distinct flavours. For the mains, relish delicacies from the glorious era such as Echorer Ghonto, Darchini Gosht, Bhapa Mach and Ghosth Korma perfectly accompanied with Gobindo Bhog Rice.

End your meal on a sweet note with Ghee Laccha, Chenna Bada and Posto Halwa. 

Block your calendars and head to Zambar to savor the delightful spread of Murshidabadi delicacies with your friends and family.

Date- October 12-20, 2019

Timings- Lunch: 12 PM- 4.30 PM, Dinner: 7 PM- 10.30 PM

Venue- Zambar, 3^rd Floor, Ambience Mall, Gurugram

Cost for 2: INR 1000

Buffet: 895+ taxes: kids buffet: 495+ taxes

Ala-carte on weekdays & Buffet on weekends

For Reservations – 0124 – 4665639, +91 – 9958564400 

About Chef Syed Mustaque Murshid

Chef Syed Mustaque Murshid is a descendant of one of the earliest settlers on the banks of the river Bhagirathi who later became the Nawabs of Bengal.

Chef Syed, who can trace his roots to 23 generations learnt the fine art of cooking from his mother. The dishes and the recipes were passed down from one generation to another, evolving with the time to suit the palate. Some dishes remained the way they were. The Maachher Kalia, for instance, was always more Bengali than Mughal. There was, after all, very little the Mughals could do to enhance the taste of the rich gravy of a fish curry.

In a career spanning over two decades which began with Leela Kempinski. He has since then, gone on to be part of some of the biggest hospitality and F&B brands in the country. He has also showcased the best of Indian cuisine at various international destinations like Madagascar, Puerto Rico and the Caribbean islands through the famed carnival cruises.

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