Kolkatans, known for their sweet tooth, are ardent dessert lovers and that is no secret. Palms Kitchen, the newest chill spot in the city, pays homage to this by uniquely beginning their menu with desserts. It is followed by ‘Delhi ka khana’, with specialities from the capital alongside multiple other cuisines to cater to the varied palate of Kolkatans.
A passion project of veteran restaurateur Sanjay Chadha and National Award-winning celebrity chef Ravitej Nath, the 2,800sq ft eatery is beautifully decked out by interior designer Neha Chadha. “What we want to do is to bring to Kolkata food from the north of India, specifically from Delhi. The unique names in our menu are inspired from the popular interests of the crowd, like the show Money Heist.
However, our menu will also keep on evolving, perhaps with every season. We are trying to bring new dishes to the people of the city and sell great food in a great ambience. Located near to the airport, the location is ideal as one can have a fulfilling meal before or after a journey,” said Sanjay Chadha,co-owner.
What: Palms Kitchen
Where: 28, Jessore Road; Near Airport Gate 1
Timings: Noon to 11.30pmMeal for two: Rs 1,200-plus (without alcohol),Rs 1,500-plus (with alcohol)
The sprawling restaurant with 72 covers in the indoor area is done up with chic, bright tones of burnt orange and blue. The large windows on all sides not only present a stunning view of the lawn outside but also lets the warmth and sunlight in, keeping the atmosphere light. The elegance of the eatery is evident from its very aesthetic.
The seating at the bar is done up with warm lights. A private dining room is also available for use with an elegant chandelier decor and a gorgeous frame of the Victoria Memorial.
ON THE MENU
Matar Pulao and LTR: The light matar pulao is served with the popular mutton dish from the Mughal period called Nalli Nihari. The curry is thin and lightly spiced with tender shank meat pieces cooked to perfection. Rs 695 (LTR), Rs 325 (Matar Pulao)
Khameeri Roti, Missi Roti and Do Phool Ek Maali: This sweet dish made of gobi and broccoli musallam (whole) is baked and cooked in a thick gravy. The creamy dish is served with the soft, chewy and smoky khameeri and missi roti. Rs 475 (Do Phool Ek Maali), Rs 125 (each for khameeri roti and missi roti)
Khela Hobe: Palms Kitchen’s unique dessert offering is this Afeem ka Payesh, made of poppy seeds and gur. It is served with a choice of Kesari Rabri Malai or Daab Malai ice cream on the side with a shot of green tea. The payesh served with roasted nuts is warm and comforting. Rs 495
Bridge over the Ganges: This spritzy and sweet delight is a signature mix of five spirits. The gondhoraaj lemon is an aromatic accompaniment adding a subtle flavour to the drink. Rs 995
Chennai Express: This refreshing drink made with a dark rum base is a concoction of white rum, orange juice and pineapple juice, adding fruity notes to its fresh taste. Rs 695
Perfume: Pretty in presentation and great in taste, this gin cocktail infused with organic fresh flowers, passion fruit and tonic water has taste notes on the sweeter side. Rs 695