A whole year of festivals, gigs and tours has been thrown into doubt as the whole world has come to standstill due to worldwide Corona pandemic. As with many sectors, music and live entertainment have been severely impacted by the global coronavirus pandemic. The worldwide concert industry now in a flux. There’s still a great deal of uncertainty as to what impact the coronavirus pandemic will have on our cultural life. The coronavirus disruption has created a volatile environment for artists, musicians, song writers and producers on every level.

But Corona Pandemic could not quarantine Bong Haat and Sur Swarang from celebrating শুভ নববর্ষ ১৪২৭ Subho Noboborsho 1427 digitally for the music loving Bengali people globally. Yes. Bong Haat celebrated Bengali New Year 1427 with the help of technology though FB Live program “Ek Fusion Sahdhya” এক ফিউশন সন্ধ্যা on 14th April 2020 at 8:00 PM IST through its Facebook Page.

Through this unique program, I believe, we could live upto the expectations of the audience.

Indranil Mukherjee is an extremely professional artist, an entertainer to the core and his music speaks volumes when he plays with the disc and the music.

He has collaborated with Hindi, Marathi, Bengali, Tamil, English and German music industry and has many popular remixes to his credit. He has mesmerized crowds globally and music lovers have always had their evening’s excitement and thrill up to the last minute of his show. He is one of the best DJs in Switzerland. He is a Bong at heart, from Uttarpara in Hooghly district in West Bengal, India.

In an exclusive interaction with Shruti Banerjee, DJ Indra revealed some of the facts which will surely motivate & entertain you and make you feel proud as a Bengali.

This traditional Bengali sweet consists of three aspects, filling, dough and sugar syrup. The dough is rolled out & the filling is placed in the center. The dough is then folded to enclose the filling completely & cloves (1 to 4) are pressed over it ensure the fold doesn't open up while frying or soaking into syrup. Then its cooked in hot ghee till golden brown & crispy. In the end it is placed in the sugar syrup to cool down & absorb the syrup.

This traditional Bengali sweet ‘Lobongo Lotika’ usually needs deep frying but I made ‘Baked’ version of this only for healthy reasons.

“We have invented The "Vedanta" but we didn't use it in our society” says Maharaaj Amarananda Swamiji from Geneva.

Swami Amarananda was born in Bengal in British India. He graduated in Civil Engineering (Kolkata) in 1962, and soon came in touch with his spiritual master Swami Madhavananda. He joined the Order of Ramakrishna in 1966. He was designated to supervise the restoration of the building where Swami Vivekananda lived and passed away in Belur, and participated four times in relief operations after disasters had happened in India. Thereafter, he was headmaster of a residential school for more than nine years; later, he assisted in management of a Home meant for providing food and lodging to poor students of the University of Calcutta. He was nominated as Assistant Minister, Centre Vedantique of France, in Sepember 1986. Since 25th January1989, he is the director of Centre Védantique of Geneva.

Bangali mane Gaan (Music), Naach (Dance), Abritti, Khawa-Dawa and none of the Addas ends without Khawa Daw. Out of many delicacies, one of the easiest and the most popular starter is Macher Chop. Whether it’s a rainy evening or Durga Pooja road side stalls, Macher Chop served with Cucumber-Onion-Kashundi salad is always a hit dish, at for Bengalis.