Panahar- Holiday Feast!

If you are like us, just about the time you've had enough ham or turkey or whatever you eat around the holidays, you start to crave ethnic foods.  And when I crave ethnic foods, there's only one place that comes to mind.  You guessed it - probably the #1 featured restaurant on this blog... Panahar Bangladeshi.  Our friends Stacy and Chris shed some light on an interesting holiday feast Panhar was offering so we teamed up this weekend to try out Panahar's Holiday menu extravaganza. This was our first time trying one of their set menus- they usually have these over the Thanksgiving, Christmas, New Years Holidays and Mother's day. Below are all the details:

Friday, 12/16 - Sunday 12/18 & Tuesday 12/20 -  Sunday 12/25 (They are closed on Mondays... :))

First Course

• MOORGEER TIK-KA SHINGAARA: Chicken Ti-ka sautéed with grilled onions and spices, in triangular whole wheat puffed pastry. 

Entrees

• KALOJEERA LAMB: Lamb marinated in ‘black cumin vinegar’; and sautéed with fresh ginger, garlic cloves, fresh chopped onion, whole black pepper, whole cardamom, cinnamon, whole red chili, cloves, etc. 
• KODOO CHINGRI: ‘Chingri Maach’ (shrimp) & ‘Kodoo’ (Opo Squash) cooked with turmeric, ginger, onions, & garlic. 
• MISHTEE KOOMRA MOOGAYR TOK-JHAAL: Cubed ‘Mishtee Koomra’ (calabasa) cooked with ‘Moog Daal’ (yellow lentils); with different herbs --- slightly spicy. Chef’s special recipe creates a spicy, sweet & sour combination taste. 

Rice

• SHOBJIR BIRIYANI: Aromatic ‘Baash-motee’ rice sautéed in ‘ghee’ (fortified butter), with green peas, carrots, cauliflower, potatoes, cut green beans, zucchini, sweet corn etc. 

Bread

• ROSHOONI NAAN :Soft unleavened hand rolled white flour flat bread topped with roasted freshly minced ‘Roshoon’ (garlic) --- baked in the ‘Tondoori Clay Oven’. 

Dessert

• GAAJORAYR HAALOOWA: Bangladeshi carrot cake, with shredded coconut, ’Mawa’ (milk whey), raisins, pistachio, and cream. 
• MISHTEE DOI: Homemade baked Bangladeshi ‘Doi’ (yogurt), made from milk sweetened with honey.

Drinks

• Unlimited Champagne
• Unlimited King Fisher Indian Beer

All of this for $24 a person! Stacy did a great job showcasing all of the dishes from that night (thanks for the photos!)- we did get extra Pakoras and a great Broccoli dish (our favorite of the night, specially made for Stacy since she's a vegetarian). Overall we enjoyed it, but I much prefer ordering off the regular menu (need that Korma fix!). We did have to wait awhile to get our food, which is typical with Panahar, but it was even worse this time. The restaurant was packed- not an open seat anywhere, plus we had a late reservation (8pm), so I think the combination of all of that probably made for the hour wait for our food.  But all the free beer and champagne made up for it. 

If you do go during this holiday time you can still order off the regular menu, so don't worry. Plus it's still BYOB! Enjoy.

Panahar: Mother's Day

Many of you know how much we love Panahar: great food, wonderful service, and BYOB makes for a winning combo in our book- plus it's only about a mile from our house! A few weeks ago we were enjoying some pakoras with Stacy and Chris, when our server let us know about some of their upcoming brunch events. Apparently they do a lot of these events, pretty much unbeknownst to anyone not on their email list. So we quickly signed up for said list, and today I received a notice about their Mother's Day Special Buffet.

An All-You-Can-Eat Buffet this Sunday, May 8th from 11:30am - 2:30pm for brunch and 5:30pm -10:00pm for dinner. See below for the delicious sounding dishes available! The buffet is $22 a person (including sales tax) and also comes with unlimited champagne and indian beer (so don't worry about BYOBing it... unless you really dislike your mother)!

Soup
KAACHA AAMAYR KHEECHURI: Bangladeshi specialty with ‘Moshoorer & Moog Daal’ (lentils), rice, green mangoes, sweet corn, carrots, green peas, etc.

Appetizer
MAA-CHAYR CHOP: Mini pancakes with Tuna fish, chopped mint leaves, chopped ginger, onion, cumin, coriander, turmeric, breadcrumbs, etc.

Entrees

• TILAPIA MOOG: Boneless Tilapia fillet sautéed with ’Moog-Daal’ (yellow lentils), grilled onions, garlic, turmeric, and other herbs & spices. 
• CHINGRI KODOO: Peeled ‘Chingri Maach’ (shrimp) & freshly sliced ‘Kodoo’ (Opo squash) sautéed with ginger, garlic, onion, coriander, cumin. 
• KOLA NAAR-KAYLEE LAMB: Lamb cooked in cream sauce with almonds, raisins, sliced ‘kola’ (bananas), chopped apple, shredded ‘naarkayl’ (coconut). 
• CHICKEN TIK-KA MOSHOL-LA: Chicken breast marinated in special Tondoori sauce, freshly ground aromatic herbs and barbecued in ‘Tondoori Oven’. Cooked again in a special buttery herb sauce with peeled tomato, cream, ‘methi’, and other spices. 
• BLACK-EYED PEAS WITH CUT GREEN BEANS: Black-eyed peas cooked with cut green beans, onions, tomatoes, ginger, garlic, turmeric & other spices. 
• PAALONG SHAAG PONEER: Chopped ‘Paalong Shaag’ (spinach) cooked in a creamy herb sauce, with cubed homemade ‘Poneer’ (cheese). 
• MISHTEE KOOMRA MOTOR SHOOTI: Mishtee Koomra’ (calabasa) & green peas sautéed with grilled onion, whole red chili, and Chef’s special spices. 

Rice & Bread

• SHOBJEER BIRIYANI: Aromatic Baash-motee rice, sautéed in ‘ghee’, with carrots, peas, beans, cauliflower, potatoes, zucchini, celery, etc. 
• NAAN: Soft unleavened hand rolled white flour flat bread made in the ‘Tondoori Clay Oven’.

Dessert

• MISHTEE DOI : Homemade baked Bangladeshi ‘Doi’ (yogurt), made from milk sweetened with honey. 
• BORFEE: Bangladeshi dessert, made with milk whey, shredded coconut, raisins, sugar & butter. 

So if that all sounds alien to you, don't be deterred! While we may not understand all of the dishes they are describing, let us assure you, they will be tasty. So bring your mom (or not) and make reservations for this event-call them at 404.633.6655, send them an email at: panahar@aol.com, or check them out online at www.panahar.com.

Enjoy!

Panahar

Long time visitor, first time blogger. We have been here multiple times since we moved into the neighborhood so when our friends Stacy and Chris asked us if we wanted to go again tonight, we couldn't resist. Panahar is a great little hole in the wall on Buford highway that serves authentic Bangladeshi cuisine (very similar to Indian, but different spices and cooking methods). The staff is a friendly bunch of guys who serve up some delicious dishes, and they are never afraid to offer their own recommendations.

One of the best things about this place - you can bring your own wine and beer without a corking fee. It definitely cuts down on the cost and makes the food taste better. We were definitely hungry tonight, so we tried a few favorites and a few new things:

We tried the Mulligatawny (left) which was very similar to a creamy tomato/vegetable soup. And of course we ordered the pakoras, which are fried sliced vegetables mixed with gran flour, coriander, and onions.

I ordered the Shaag Poneer which is a creamy spinach sauce with homemade cheese and chicken.

Malory ordered the chicken Korma. It is a spiced cream sauce with cashews, shredded coconut and raisins.

Of course, everything must be eaten with plenty of Baashmotee rice and garlic Naan.

Finally, Stacy and Chris turned us on to some Mango Chutney. It goes great with the naan and the rice. The best thing about Bangladeshi food is you just kind of mix it altogether and let all the flavors blend.

This place makes some great food, and listen to the staff, they know what they are talking about. Don't forget to try and make a reservation - especially on Friday and Saturday nights (and don't forget, they are closed on Mondays). They do get booked up quickly. Go check it out.