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Fresh seasonal produce galore in Kolkata hotels

The Telegraph went on to sample some of the most satiating winter recipes at hotels across the city, made from fresh seasonal produce

Zeba Akhtar Published 04.01.22, 04:31 AM
Cardamom and Rosewater Poached Pear at Seasonal Tastes, The Westin Kolkata Rajarhat: The tangy winter fruit gets a Persian makeover with the flavours of pure rosewater and cardamom. Light, and flavourful with a beautiful scent, this dessert is a great palate changer. @Rs 650-plus

Cardamom and Rosewater Poached Pear at Seasonal Tastes, The Westin Kolkata Rajarhat: The tangy winter fruit gets a Persian makeover with the flavours of pure rosewater and cardamom. Light, and flavourful with a beautiful scent, this dessert is a great palate changer. @Rs 650-plus

It is time to make merry, and this time with some of the season’s choicest produce. Be it fresh fruits or veggies, winter as a season brings variety in abundance. The Telegraph went on to sample some of the most satiating winter recipes at hotels across the city, made from fresh seasonal produce. Here’s getting you a taste.

Fresh Fruit Gateaux at The Bakery, The Lalit Great Eastern Kolkata: All your berry cravings shall come to life with this rich chocolatey gateaux that’s loaded with fresh cream, winter berries and cherries. The soft sponge underneath melts in your mouth as you take a mouthful of this cake. @Rs 4,500 for a 2kg cake

Fresh Fruit Gateaux at The Bakery, The Lalit Great Eastern Kolkata: All your berry cravings shall come to life with this rich chocolatey gateaux that’s loaded with fresh cream, winter berries and cherries. The soft sponge underneath melts in your mouth as you take a mouthful of this cake. @Rs 4,500 for a 2kg cake

Gosht Shalgam Qorma at Dum Pukht, ITC Sonar: Heroing the humble baby turnip or shalgam is this rich and intense mutton gravy that houses onions and a mix of spices tempered and cooked to perfection in some ghee. The turnips are soft but have a bite to them and the meat is succulent and falls off the bone. Available at a one-day prior reservation at the restaurant.

Gosht Shalgam Qorma at Dum Pukht, ITC Sonar: Heroing the humble baby turnip or shalgam is this rich and intense mutton gravy that houses onions and a mix of spices tempered and cooked to perfection in some ghee. The turnips are soft but have a bite to them and the meat is succulent and falls off the bone. Available at a one-day prior reservation at the restaurant.

Amrudi Dakh at Royal Vega, ITC Royal Bengal: This is a unique savoury preparation using guavas. The dish is a part of the Hemant Ritu Khasa, a seasonal menu at the property’s vegetarian fine-dine outlet. Whole guava is stuffed with red grapes, pine nuts and khoya and baked till tender, post which it is simmered in a tangy guava-based gravy.

Amrudi Dakh at Royal Vega, ITC Royal Bengal: This is a unique savoury preparation using guavas. The dish is a part of the Hemant Ritu Khasa, a seasonal menu at the property’s vegetarian fine-dine outlet. Whole guava is stuffed with red grapes, pine nuts and khoya and baked till tender, post which it is simmered in a tangy guava-based gravy.

Garden Green Salad at Waterside Café, Hyatt Regency: This fresh winter salad houses greens from the in-house garden at the hotel. Super foods like chia seeds and avocadoes meet baby spinach, lettuce and rocket leaves alongside three citrus elements such as oranges, pomelo and melon. The salad gets flavour from a punchy passion fruit dressing and Himalayan pink salt. A must-try if you’re looking for something refreshing. @Rs 600-plus

Garden Green Salad at Waterside Café, Hyatt Regency: This fresh winter salad houses greens from the in-house garden at the hotel. Super foods like chia seeds and avocadoes meet baby spinach, lettuce and rocket leaves alongside three citrus elements such as oranges, pomelo and melon. The salad gets flavour from a punchy passion fruit dressing and Himalayan pink salt. A must-try if you’re looking for something refreshing. @Rs 600-plus

. Fresh Strawberries and Greek Yogurt Trifle at The Bridge-Bistro Bar, Polo Floatel: Another seasonal fave, this trifle combines the tart taste of fresh strawberries and replaces the richness of cream with the light and airiness of Greek yoghurt that’s a healthy alternative. Topped with chocolate flakes, this is an ideal dessert to dig into as you soak in the view of the Ganges. @Rs 425-plus

. Fresh Strawberries and Greek Yogurt Trifle at The Bridge-Bistro Bar, Polo Floatel: Another seasonal fave, this trifle combines the tart taste of fresh strawberries and replaces the richness of cream with the light and airiness of Greek yoghurt that’s a healthy alternative. Topped with chocolate flakes, this is an ideal dessert to dig into as you soak in the view of the Ganges. @Rs 425-plus

Cold Cheery Gazpacho at Kava, Fairfield by Marriott: A summer dish that’s taken on a new winter garb, the cherry gazpacho is a blend of cherries and ripe tomatoes flavoured with basil leaves, sherry vinegar and olive oil. A seasonal delight in every sip. @Rs 325-plus

Cold Cheery Gazpacho at Kava, Fairfield by Marriott: A summer dish that’s taken on a new winter garb, the cherry gazpacho is a blend of cherries and ripe tomatoes flavoured with basil leaves, sherry vinegar and olive oil. A seasonal delight in every sip. @Rs 325-plus

Sarson Da Saag at The Bridge, The Park Kolkata: A winter staple across most parts of northern India, the humble sarson da saag has found its way at The Park. Mixed with baby spinach and cooked in ghee, this moreish recipe is served with Makki di Roti alongside some white butter and jaggery to break the monotony of flavour. @Rs 695-plus, and Rs 65-plus for Indian bread

Sarson Da Saag at The Bridge, The Park Kolkata: A winter staple across most parts of northern India, the humble sarson da saag has found its way at The Park. Mixed with baby spinach and cooked in ghee, this moreish recipe is served with Makki di Roti alongside some white butter and jaggery to break the monotony of flavour. @Rs 695-plus, and Rs 65-plus for Indian bread

Pictures: Rashbehari Das

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