For Bengalis living outside their home state, Noboborsho brings acute homesickness. It is the time of year when longing arrives unexpectedly—in the memory of shorshe ilish at a family table, the scent of gondhoraj lebu cut open at lunch, or the familiar rhythm of a meal that tastes like childhood. Distance has a way of turning food into something more than comfort; it becomes nostalgia and memory. And Chef Gaurav Sircar understands that.
Born in a Bengali family but raised in Mumbai, Sircar has spent much of his life separated from the traditions he grew up with, close enough to feel them, yet distant enough to understand what they truly mean. Those experiences shape the Noboborsho menu he has curated at K3, the all-day dining restaurant at JW Marriott New Delhi Aerocity.
Running from April 15 to April 19, the restaurant is serving a Bengali New Year that celebrates authenticity without trying to modernise. Expect comforting preparations that speak in a that would induce every Bengali to go back to the dining table they once shared with family and friends.
What To Expect From The Menu?
The aam musurer jhol, a lentil broth sharpened with raw mango and finished with a traditional Bengali tempering sets the tone just right. The dish carries the comfort of dal but paired with a bright tang that feels suited for April in Delhi.
Then arrives the batabi lebu salad—potatoes tossed with mustard oil, gondhoraj lime, green chilli, and coriander. It is simple, aromatic, and quietly teleported me to where my heart is— my home.
Among the starters, the gondhoraj kachalanka chicken is a standout. The creamy, fragrant flavours are beautifully balanced between citrus and heat. The macher paturi arrives wrapped in banana leaf, allowing the mustard and coconut to perfume the fish with gentle smokiness.
The dimer devil is exactly what it ought to be: crisp outside and warmly spiced within. It is almost impossible to stop at one.
If you are a vegetarian , be rest assured to be looked after with equal care and flavour. The channar paturi, posto bora, and a flaky phulkopir singara, are some dishes you will find disappearing from the table even before you know it.
The Heart Of The Spread
The main course arrives with basanti pulao, luchi, radha ballavi and maccher kochuri, but one pairing quietly steals the meal: luchi with kosha mangsho.
The luchi is everything it should be—delicate and lightly puffed—while the slow-cooked mutton in kosha mangsho is dark, rich, and deeply spiced. Sircar does not hesitate when asked what to order first. “One should definitely try the luchi and kosha mangsho. That is a must-try,” he recommended.
The chingri malai curry brings a softer elegance with its coconut milk gravy and tender prawns, while the goalondo steamer murgi offers a mustard-forward flavour. For vegetarians, Sircar recommends the dhokar dalna, lentil cakes in a delicately spiced gravy, and he is right to. Even the cholar dal with coconut lingers in memory and on the palate longer than expected.
Is It Even The End, If Not Sweet
Dessert arrives in the form of mishti doi, lichi payesh and makha sandesh. The litchi payesh is lovely, floral, and delicate, but it is the makha sandesh that hits the best.
Sircar speaks of it with genuine affection. As a child, travelling to his grandmother’s home in Ichhapur, he recalls a vendor on the train spooning soft makha sandesh into a shal pata bowl and handing it over with a scrap of cardboard to use as a spoon. The dessert stands out not just for its simplicity and flavour but for the emotion and memory Sircar attaches to it.
To drink, order the Aam Mishti Spritz—sparkling wine, aam panna and mint—tart, festive, and light enough to carry the meal without taking away the attention from it.
What I took back from the meal was how Noboborsho does not need a lot of performance but a simple meal that quietly takes you back to the good old days and makes you feel a little closer to home while being away.
Information:
Address: K3, JW Marriott New Delhi Aerocity, Asset Area 4, Hospitality District, Delhi Aerocity, New Delhi – 110037
Timings: 15–19 April, 7 pm–11 pm, Sunday brunch (April 19): 12.30 pm–3.30 pm
Price: Dinner from INR 4,199 | Sunday brunch INR 4,399 (without alcohol), INR 5,499 (with alcohol)
Read more: Chef Vikas Khanna On TIME’s ‘100 Most Influential People Of 2026’ List
Also read: BOYA at Malcha Marg Launches A New, All-Day European And Pan-Asian Menu
