The star hotel has launched a winter menu presenting western and Indian delicacies at its Chowringhee address. The menu has been curated by the hotel’s culinary team led by executive chef Prafull Aina and sous chef Jashan Arora. In picture: Confit Chicken Faggottini with a garlic and thyme emulsion, and asparagus spears
The Hazelnut Crusted Chicken is made using molecular gastronomy techniques. The chicken flesh is transformed into a velvety and light mousse, coated with finely chopped hazelnuts and cooked to a golden hue. Throw in some buttery sauteed mushrooms, a Pommery mustard emulsion and a subtle infusion of truffle air
Other dishes include the Mushroom Risotto (in picture) and the Wasabi Malai Broccoli (yogurt and cheese, wasabi paste, char cooked). Commenting on the new menu, chef Arora said, ‘We focus on zero-waste cooking, creating dishes with diverse textures and flavours — from crispiness to velvety mousse, the freshness of vegetables, airy effects, and rich nuttiness’
