Dram & Supper Club, a supper club based in Calcutta, hosted a French culinary evening at The Chamber’s Rendezvous at Taj Bengal on April 16. The evening was all about a group of passionate foodies enjoying French cuisine paired with some exquisite spirits. A traditional seven-course French dinner was the focus of the evening. The Dram & Supper Club organises these dinners every 45 days for four years now, where they discover new experiences of fine dining. The spirits for the evening were curated by Ajay Nayyar, malt whiskey ambassador of Diageo India. TT dropped by.
“We at Dram & Supper Club are very passionate foodies. In these get-togethers, there’s a lot of effort that goes into the menus, like which food item will go best with which spirit. We are a group of 50-up people, who always look for new culinary experiences. We’ve been doing this for four years now. This time we chose Taj Bengal, which is very close to our hearts because of the food, ambience and heritage,” said Karan Samtani, owner of The Samilton Hotel (left) and Prashant Jalan, entrepreneur, organisers of the Dram & Supper Club dinner.
“This evening I chose three top single malts of Scotland to go with the French dinner, namely Caol Ila, Cragganmore and Dalwhinnie. Each and every single malt is curated and paired with the starters, main course and dessert to give our guests the experience of different flavours of these Scottish single malts,” said Ajay Nayyar.
“Basically for today’s menu, we have used the special ingredients which are generally used and are a must in French cuisine. The menu has no spice to medium spice items for our guests as traditional French cuisine is not spicy at all. We have used ingredients like butternut squash, cheese and of course garlic,” said Sanjiv Kumar Hazra, executive sous chef of Taj Bengal.
Raviolis Aux Crevettes is a prawn ravioli in smooth beurre noisette.
Longe D’Agneau Grille’ Persillade is grilled lamb loin with truffle mash, jumbo asparagus with parsley and garlic emulsion.
A smoky Raspberry and Champagne Sorbet served in between meals to clean the palate.