Nori, the popular fine-dine restaurant at The Westin Kolkata Rajarhat has a new menu. Nobu to Nori, in association with t2, comes with a significant Japanese influence and has been launched with Chef Patrick John. He is the new head chef of Nori and has the experience of working in various countries like Japan, Dubai and Maldives.
LEFT- Sakura Salad consists of mixed lettuce, tofu and avocado, drizzled with sesame dressing. The various ingredients in the salad retain their individual textures while maintaining their signature taste. The dressing makes this healthy dish delicious.
MIDDLE- This Hamachi (yellowtail fish in Japanese) Roll is yum. Stuffed with spicy hamachi mixed with sriracha, Japanese chilli oil, fried leeks, spring onions, and tobiko makes it a must-have.
RIGHT- Lamb in Sweet Tobanjan is a sweet and spicy dish, marinated with soy sauce, mirin, sake, sugar and tobanjan which is a Korean chilli paste. The lamb is soft and succulent.
Chef Patrick has been associated with Nobu, a leading Japanese restaurant chain spread across several cities like Bangkok, Tokyo, London and Los Angeles, in the past, and he has brought his expertise to Nori. The new menu has a number of Nobu-inspired dishes. He’s also had the experience of working at Nobu in Saudi Arabia.
(L-R) Salmon Teriyaki has the fish grilled with salt and pepper with teriyaki sauce on the side that is meant to be poured on top of the dish. The complex flavours -- sweet, salty, tangy and salty of teriyaki, blends perfectly with salmon, You just cannot stop bingeing on Spicy Edamame. Fresh edamame sautéed with chilli garlic in sesame oil and topped with roasted peanuts and chef’s special spices make it addictive
There are original dishes too which are exclusive creations of the chef for Nori. “This is my first assignment as a head chef now at Nori, so it is a bit challenging, but I hope I am doing a good job. The menu I make for Nori is inspired by all that I learned in my career and most of the dishes are inspired by the chefs I worked with. I can describe the menu as authentic but not traditional Japanese, modern but not fusion,” says Chef Patrick.
The menu we taste is a gastronomical delight and the view from the 31st floor of the hotel where the restaurant is situated a the cherry on the cake.