BANDEL

“Bandel” is a small town in Hooghly district of West Bengal, but with a rich European heritage in terms of art, culture and culinary. In the year 1498 the famous Portuguese explorer Vasco Da Gama settled on the banks of Hooghly river and took over the Mughal reign of the place. It was after that, the famous ‘Bandel Church’ was built which we see today and is a part of our heritage. The influence of Portuguese culture in Bengali culinary is observant from a particular ingredient that has an artisanal history of 500 years. slowly nearing extinction. “The Bandel Cheese’’ is a salted soft variety of cheese made by Portuguese people. Often known for its rich smoky aroma and intense flavour. As of today only one artisan named Palash Ghosh is still continuing the art of cheese making in Bandel. In Bengal, where palmyra palm trees abound, ‘Taal Michri’ existed long before. A Sweet crystalline sugar compound made by cooking palm sap. Known for its medicinal properties to cure cough and cold. Talking about that, there's one particular brand without which a Bengali household is incomplete. ‘Dulal Chandra Bhar’, an age-old company manufacturing it since 1933 right after the Swadeshi movement was enforced in India. It was during this time Dulal Chandra & Jaharlal Bhar joined hands and created this iconic brand that has earned a secured place in the shelf of almost every Bengali household. Incorporating carefully the techniques of modern mixology and in calculated ratios. We amalgamate the intense flavour of Bandel cheese with the subtle oaky and fruity notes of whisky paired with a palm sap reduction sourced locally from Hooghly. The resultant potion is a beautiful marriage of intense sweet subtle flavours to tingle your taste buds.