This is your chance to explore the exquisite landscape of Bengali cuisine and taste food you can’t find anywhere else! See full menu below.

Who wants to cook on a Friday night? Well, here is an excellent excuse to take Fridays off in March: The Bengali Supper Club! Each Friday you’ll get an authentic and different Bengali dinner prepared by Nibble chef Afruza Akther. With this supper club, we’ll also be providing a little cultural information with each meal, so it will be a full culinary-cultural experience!

The Bengali supper club allows customers access to fantastic food, while also supporting Afruza and Nibble Kitchen. Like the community supported restaurant (CSR) concept, this supper club will help streamline Afruza’s business: she’ll know exactly how much food to buy; gain regular customers; and be able to widen her culinary offerings—which will help her expand into a broader catering concept in the future. The CSR subscription is only $100 + taxes per person, and it covers four Fridays and includes a complete meal for each week.

Bengali cuisine is found throughout Bangladesh and eastern India, around Kolkata. It may be similar to the Indian food most of us are familiar with, but it is also very distinctive. Bengali cuisine includes myriad spices and roots, which are ground into pastes to flavor food. Bengali food includes meat, which is always Halal. Finally, Bangladeshis eat lots of fish—the country comprises a massive river delta! Take a look to the full menu.

COST: $100 Plus tax
Each Friday dinner includes a complete meal for one person
ORDERING DEADLINE: Sunday, Feb. 28th

Sign up here!

1st Meal

Appetizer
Piaju
Lentil and chickpea fritter with tamarind and Kasundi sauce
(gf, df, no nuts, vegan)

Main
Beef Biryani
Authentic kalijeera Pulau rice with beef, braised in Bengali spices including
shahi jeera, green and black cardamon, kewra and rose water, and ginger paste
Sliced cucumber, tomatoes, onions, and lemon
(no nuts, df, gf)

Side
Dimer Dopiaza
Bengali egg curry seasoned with bay leaves, roasted cumin, and turmeric
( gf, df, no nuts)

Drink
Mango Lassi
Yogurt, milk, and mango pulp
(gf)

2nd Meal

Appetizer
Chicken Keema Roll
Spiced ground chicken stuffed with beans, peas, and corn, rolled with flour dough
(nut free, df)

Main
Bengali trio of:
Spinach cooked with whole shrimp; a Bengali tuna kebab; and tomato chutney with sliced garlic
Served with aromatic Basmati rice
(nut free, gf, df)

Side
Ghugni
Yellow chickpea salad made with chopped red onions,tomatoes,
cucumbers, cilantro, and chili pepper
Served with a special Bengali sauce featuring several spices in mustard oil
(gf,df, no nuts, vegan )

3rd Meal

Appetizer
Aloo Chop
Flavorful potato cakes, fried in chickpea batter with mint cilantro sauce
( nut-free, df, vegan, gf)

Main
Bhuna Khichuri
Basmati rice, moong and red lentils cooked with turmeric and species
Served with shallow fried Begun Bhaja (eggplant) and golden onion
(nut-free, df, gf, vegan)

Side
Booter Dal Murgir Mangsho
Chicken and split chickpea curry seasoned with spices
(nut-free, df, gf, vegan)

Drink
Orange juice with pulp and black salt

4th Meal

Appetizer
Beguni
Eggplant fried in chickpea batter served with fiery green chili sauce
(vegan, gf, df, nut-free)

Main
Murgir roast
Bone-in chicken, braised in yogurt and spices including nutmeg, mace, alubukhara and nuts
Served with aromatic Kalijeera pulau rice, cucumber, tomato, onion and lemon slices
(gf)

Drink
Borhani
Salted mint drink made with yogurt, milk, cilantro, peppercorn, and  black salt
(nut-free, gf)

Dessert
Dudh Shemai
Sweet Vermicelli pudding made in cardamom, cinnamon,
nuts, raisins, and fresh shredded coconut on top