Apyayan – Authentic Bengali Cuisine

Last week, I had the pleasure of visiting Apyayan, Aundh to try out some of the special bengali cuisine that they offer. Apyayan has one of their outlets on DP Road, Aundh, near Ambedkar chowk. Bright interiors, beautifully decorated with authentic bengali handicrafts, and warm service make me feel right at home as I settled down

We started off the meal with a cool refreshing glass of aam-panna – made from raw mango pulp. What followed was a barrage of bodacious bong food!


Fish Kobiraji: A deep-fried fillet of Bhetki maach with a coating of egg batter. The serving was huge (a rather large fillet) and the coating was almost like a tempura batter – super light and airy. Served with the legendary Kasundi (mustard sauce), this is a must try!


Fish Kobiraji

Mochar Chop: “Mocha” is nothing related to coffee and chocolate for a Bengali, but is the local name given to banana flowers. When you taste this Vegan starter, the texture and taste remind you of a pulled-mutton kebab.

Mochar Chop

As we moved on the pièce de résistance – The Kosha Maangsho – This Spicy Bengali Mutton Curry is the epitome of the perfect Bengali main course. The mutton was beautifully cooked, and the dark brown masala was just delectable. Enjoyed best with hot soft Luchis (aka Poori). I personally like my mutton to be a tad spicier, but that’s probably my inner Puneri speaking 🙂

Kosha Maangsho

Next up was the Bhetki Paturi – a fillet of Bhetki steamed in a banana leaf, with dominant flavors of mustard, coconut and green chillis. This was just a bit dry by my standards – probably left in the steamer for a minute too long. Either way, it was delicious and light – perfect after the indulgent Kosha Mangsho.

The last ‘main course’ to hit our table was the Daab Chingri – Prawns in a green Coconut based curry – served in the Coconut shell itself! The dab chingri has an inherent sweetness owing to the coconut malai and coconut water that is predominantly used in the preparation of this bengali delicacy.

Daab Chingri – Prawn curry served in the Coconut shell

This is best enjoyed with plain rice, though the vegetable pulao served along with it was rather tasty as well.

Daab chingri with Vegetable Pulao

No Bengali meal can possibly end without a sweet. We ended up having 2!

Dudh Puli, a coconut stuffed rice dumpling, aka a bong version of the popular modak 🙂


Paati Sapta: Thin crepes stuffed with Jaggery – the “gud” is the dominant flavor here. Another must try!


If you are looking for authentic Bong food – Appyayan is the place to be!

Apyayan Menu, Reviews, Photos, Location and Info - Zomato

Aloo Bhaja – recipe

Here’s a simple recipe for making aloo bhaja (finger chips). This makes an excellent accompaniment with dal rice or roti.

1. Chop the potatoes into thin long slices (finger chips) and keep aside.

2. Heat 2 tsp of mustard oil in a pan. Put in 2 tsp jeera and 2 whole dried red chillies and fry a little. Remember to break the chilly into 2 pieces to get maximum flavor.

3. Once the jeera and chillies stop spluttering put in the potatoes. Stir it so the potatoes are covered with the oil and jeera.  Cook for 2 minutes.

4. Now put in about 1 tsp of jeera powder and 1 tsp of haldi and salt. Stir well and cook on medium flame for 2 minutes. Cover the pan and allow it to cook on medium flame.

5. After 5 minutes open the lid. The potatoes should have softened. Add 1 onion finely chopped and 1 green chilly finely chopped. Stir well and check the seasoning. Add salt if required.

6. If you like,  add a pinch of sugar and a pinch of Garam masala. Stir well.

7. Cook this on a low flame for about 10 minutes till the potatoes are cooked through. You can tell that the potatoes are cooked if they are soft. Pick up one and take a bite. You should be able to tell if they are cooked or not.

8. Sprinkle some Dhaniya patti (coriander leaves) and enjoy!

*Remember to taste at every stage!

Let me know how it turns out. Feel free to add any suggestions to make this even better!