SIGNATURE CREATIONS

Bengali Panch Phoron Pizza

Artisanal sourdough base infused with Bengali five-spice blend, topped with heirloom tomatoes and buffalo mozzarella.

Chef's Selection Spice Infusion Small Plate
Preparation: 30 mins Serves: 4

Mustard Risotto with Hilsa

Creamy Carnaroli rice infused with Bengali mustard essence, accompanied by sous-vide Hilsa medallions and micro-greens.

Seasonal Signature Dish Main Course
Preparation: 45 mins Serves: 2

Nolen Gur Panna Cotta

Silken Italian custard infused with artisanal Bengali date palm jaggery, garnished with caramelized pistachio crumble.

Dessert Award-Winning Seasonal
Preparation: 4 hours Serves: 6

CHEF'S MASTERPIECE

Kanchalonka Bata Chicken Pizza

A fiery, aromatic blend of green chilies, coriander, mint, and succulent chicken on a crispy pizza base. This exclusive creation from Bong Pizza brings a fiery fusion of Bengali spices and Italian comfort that's become a fan favorite.

"This dish represents the perfect harmony between Bengali and Italian culinary traditions. The pungent complexity of mustard creates an unexpected but delightful counterpoint to the richness of the traditional pizza."

INGREDIENTS

    For the Chicken Preparation:

  • Green chilies (Kanchalonka): 10 gm (adjust to taste)
  • Fresh coriander leaves: 120 gm
  • Fresh mint leaves: 10 gm
  • Hung curd: 35 gm
  • Salt: As required
  • Sugar: 10 gm
  • White pepper: 7 gm
  • Lemon juice: 2 tablespoons
  • Olive oil: 4 tablespoons
  • Garlic cloves: 4 (finely minced)
  • Boneless chicken: 500 gm (cut into bite-sized pieces)

    For the Pizza Base:

  • 1 pre-made or homemade pizza base (crispy and thin works best)

    For the Toppings:

  • Mozzarella cheese: 150 gm (grated)
  • Red onion: 1 (thinly sliced)
  • Bell peppers: 1/2 cup (sliced)
  • Fresh coriander leaves: A handful (for garnish)
  • Olive oil: 1 tablespoon (for drizzling)

RECIPE

Step 1: Prepare the Kanchalonka Bata Chicken by blending green chilies, coriander, mint, hung curd, salt, sugar, white pepper, lemon juice, olive oil, and minced garlic. Blend until you get a smooth, vibrant green marinade. Marinate the chicken for at least 2 hours (or overnight for deeper flavor). Cook the chicken until fully tender.

Step 2: Prepare the Pizza Base. Preheat your oven to 220°C (425°F). If using a pre-made base, ensure it's at room temperature. If making from scratch, roll out your dough into a thin, round base.

Step 3: Assemble the Pizza by spreading a thin layer of leftover marinade (if any) over the base. Sprinkle a generous amount of grated mozzarella cheese, evenly distribute the cooked Kanchalonka Bata Chicken, and top with thinly sliced red onions and bell peppers. Finish with a light layer of mozzarella cheese.

Step 4: Bake the pizza for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the base are golden brown.

Step 5: Drizzle olive oil over the hot pizza and garnish with fresh coriander leaves for a refreshing finish. Slice and serve immediately while it's hot and gooey!

Why Kanchalonka Bata Chicken Pizza is Special

This pizza is a fiery yet balanced fusion of Bengali flavors and Italian comfort. The spicy kick of Kanchalonka (green chilies) combined with the freshness of coriander and mint creates a unique taste that lingers on your palate. The tender, marinated chicken adds a juicy texture, while the crispy base and melted cheese tie everything together perfectly.

Note: This pizza is a signature dish available exclusively at Bong Pizza. While you can try making it at home, nothing beats the authentic experience of savoring it fresh from our oven! Visit us today and let your taste buds embark on a flavorful journey.