25 Years of Indian Bengali Cuisine at Pipasha
One of the oldest Indian restaurants in Cambridge is celebrating its 25th anniversary. We were delighted to be invited to their celebrations last Monday, not just because I am promoting Cambridge but also because we’re part of the local community and regular guests of Pipasha.
Championing Indian & Bangladeshi Cuisine
Pipasha has stayed true to the much-loved British Indian curries, maintaining the timeless flavours that have become a staple in the community. Pipasha’s team focuses on blending authentic Indian and Bangladeshi cuisine with modern techniques. Whilst others might have shifted away from well-known classics in the name of innovation, Pipasha continues to honour their beloved dishes, ensuring that traditional favourites remain at the heart of their menu. In addition to these cherished British Indian curries.
Blending nostalgia with cultural authenticity
Pipasha pays homage to its Bangladeshi roots with authentic Bengali home-style dishes like their homestyle delicious Bengali beef. Their dedication to preserving and celebrating both culinary traditions has solidified Pipasha’s reputation as a cherished dining destination, blending nostalgia with cultural authenticity. So, it is not surprising that it is celebrating its 25th birthday with such a huge following.
Supporting local community
The owners, Abdul and Modu, have created a restaurant that serves great food and serves its local community. The restaurant regularly collects donations for local food banks and provides essentials and food to the community, supporting their favourite charities: Cambridge Sustainable Food, the local community Abbey People and the AH Foundation, a dedicated charity focused on providing essential support and services to underprivileged communities through a range of initiatives.
Our festive dinner
I can highly recommend visiting Pipasha. One of my favourite dishes is the Paneer in every shape and form, but the Tandoori preparation is my favourite (it is a main course). Last Monday, the teams served a selection of their most popular dishes:
- For our starter: Mixed Kebab – A mixture of Chicken Tikka, Lamb chop and Sheek Kebab
- First main: Rogan Rosh (medium spiced with sliced tomato, garlic and green pepper)
- Second main: Chicken Tikka Makhani (grilled chicken cooked in tomato puree, garam massala, black pepper, cardamom, cinamon, methi leaves, butter, double cream, sugar, garlic, green chillies, ginger and coriander)
- Keema Rice, Garlic Naan and Shabji (mixed vegetables: sweetcorn, broccoli, runner beans, carrot, potato, cauliflower, mustard and fresh cream)
- For our dessert: a comforting Kheer and Gulab Jamun (rice pudding and a sweet type of doughnut).
PR/INVITE
Gerla
Gerla