With the rains finally arriving, Spice Kraft on Hazra Road is waiting to satiate your rainy-day cravings. Restaurateur and head chef Sambit Banik has curated a monsoon-special fare which he says is a reinvention of munchies, synonymous with the season.
“The idea is to present something novel to our patrons. All the items are fried. With a cup of hot tea/coffee or even a glass of sherbet on a rainy afternoon /evening, who would not want to munch on some kachoris or savour piping hot dim sums or maybe snack on some crunchy pakoras or bhajiyas? That’s the reason why I wanted to do this monsoon festival. Everything is chakhna here... has gone wild with our special fare. Every item that we have curated is comfort food that is at the same time ‘monsoon worthy’ too. I am trying to bring together the delicacies we have grown up with while giving each item a twist. We are offering an out-and-out good taste. And, it’s not just about fancy presentations. We want to make sure the flavours gel together and there is harmony among the ingredients,” Sambit told t2.
Here’s what we tried.
Salmon n Dil Crème Kachoris: This dish adds an umami taste to our desi kachoris. Braised with olive oil, butter, salt and pepper, slivers of Norwegian pink Salmon are rolled and placed on top of the kachoris. The open-faced kachoris are stuffed with moong dal, freshly cubed salmon and spices.
Broccoli Crème Pakoras: An interesting take on our regular pakoras, the batter here is made of besan, onion, green chillies and aamchur powder. What takes the crown here is the mildly steamed broccoli sitting atop the pakora. You will love how the crunchiness is retained. Dip the deep-fried pakoras in their in-house special malai, and enjoy the explosion of flavour in your mouth!
Tandoori Murg Wortips: The stuffing is the king here. Your taste buds will savour the barbecued minced chicken with a thick mixture of garlic and onion. The pan-fried dim sums coated with tandoori spices and garnished with scallions, are yummy.
Bheja Fry Nuggets: You don’t want to miss out on the handfuls of mutton brain-based Bheja Fries and the extra delightful dip that is the USP of this dish. Cream, butter, chopped garlic, a few drops of olive oil and a squeeze of gondhoraj lemon-oh, the flavour!
Kurkure Kimchi Batons: Feast on pickled carrots, cucumbers and beetroot mounted on satay sticks. And, here comes yet another twist. Pair each bite with a sip of cranberry jal jeera, and feel how the distinct tastes of the sour kimchi and the sweetness of the drink balance out in your mouth. White wine, edible vinegar, honey, sugar, salt and spices go into the kimchi.
