Banana-Hazelnut Praline by Fabelle, ITC Sonar: For this decadent dessert, Ruby Islam, master chocolatier, Fabelle, tapped into memories of her childhood and her idea of comfort food by using layered Saint-Domingue single-origin 70 per cent dark chocolate and chocolate praline mousse. Picture: Biswajit Kundu
Dalma, Maccha Mahura, Dahi Baingan and Ghee Annam by Swissotel Kolkata Neotia Vista: Executive chef Ashis Rout went down memory lane of his time spent in his home state of Odisha to come up with this menu, using a mix of both “Satwik and Tamasik recipes”. While the Dalma (lentil stew with vegetables) and Ghee Annam (rice seasoned with lemon and ghee) were reminiscent of the bhog served in temples, the Dahi Baingan (eggplant in cumin-and curry-flavoured yoghurt) and Maccha Mahura (scrambled fish with root vegetables) were a slightly richer presentation of recipes from the state. Picture: Biswajit Kundu
Bikramjit Ray Picture: Biswajit Kundu
Taj Bengal Executive chef Sonu Koithara Picture: Biswajit Kundu
Bhetki Chingri Bhaape by Bikramjit Ray: Prawns marinated with mustard oil and salt were stuffed inside the bekti slathered with mustard and marinated in an oven for this dish that Bikramjit made for his parents’ birthday parties during his growing up years. Picture: Biswajit Kundu
The Curated Plate, a culinary pop-up featuring chefs from Taj Bengal, ITC Sonar, The Oberoi Grand and Swissotel Kolkata Neotia Vista, saw a bunch of foodies gather at the quaint Dover Lane boutique-cum-gallery The Z’s Precinct last month.
Held to raise funds for the weavers and craftsmen who make the tasteful range of apparel, accessories and knick-knacks stocked in the boutique — Zoyah’s Treasury — the pop-up saw the star-hotels put their best foot forward with a delectable range of dishes curated by their top chefs. Sangiovese and Chardonnay by Fratelli Wines and hors d’oeuvres from Moby’s Larder, the in-house kitchen, also kept guests munch-happy. The pop-up was curated by Bikramjit Ray, who has hosted food shows on NDTV Good Times.
“It’s been a hugely successful charity event with proceeds going to craftspersons supported by The Z’s Precinct. The curated menu and Moby’s Larder created this evening that found many more takers than we could accommodate,” said Rajesh Sen, owner, The Z’s Precinct.
Oberoi Grand executive chef Saurav Banerjee Picture: Biswajit Kundu
Swissotel Kolkata Neotia Vist Executive chef Ashis Rout Picture: Biswajit Kundu
Pabna Murgi, Basanti Pulao, Tomato Khejurer Chutney, Crunchy Mixed Salad by Taj Bengal: Executive chef Sonu Koithara highlighted the tie between East and West Bengal with the Pabna Murgi using a Bangladeshi recipe and the favourite yellow pulao from this side of Bengal. The traditional Bengali tomato and date sweet chutney ended the meal on a sweet note. Picture: Biswajit Kundu
Ruby Islam, master chocolatier at Fabelle Picture: Biswajit Kundu
Balinese Braised Pork with Sambal and Sticky Rice by The Oberoi Grand: Inspired by the Asian Games, executive chef Saurav Banerjee came up with this meal using imported pork and traditional Indonesian ingredients like Kecap Manis (sweet soy sauce), bird’s eye chilli, a lot of ginger, cooked in the fat of the pork, served with jasmine rice and the spicy Sambal chilli dip. Picture: Biswajit Kundu
