Did you know that 8th Day Cafe & Bakery in FE Block is run by an American? Grant Walsh relocated from Arizona to start this chain of eateries in Calcutta and that is why the food here has an American touch to it.
“About 85 per cent of Americans drink coffee daily whereas in India the figure is about five. I saw potential in the coffee market here and arranged for quality food to compliment the beverages,” says the man who used to live in CL Block. He now lives in Thailand, where he runs another cafe but he came down last week for the launch of their summer menu, starring the king of fruits.
They have some mango dishes (see recipes) that will last till the fruit does. But there are some permanent new additions to the menu, that pay homage to Grant’s hometown. “South West Salad is named after Arizona, that’s in south west USA. Since it borders Mexico, the salad too has Mexican flavours,” he says. The Salsa Taco Chicken (Rs 299) has meat marinated in taco seasoning, while the Buffalo Bruschetta is prepared in a classic American style.
“America is known for its generous portions, and we embrace that tradition here,” said Grant.
Mango milk shake
(2 tall glasses)
Ingredients
l 2 cups fresh mango, peeled and chopped
l 2 scoops vanilla ice cream
l 1 cup milk
l Whipped cream
l Mango chunks for garnish
Method
n In a blender, add the chopped mangoes and vanilla ice cream.
n Blend until smooth and creamy. For a thinner consistency, you can add milk and blend again until well combined.
n Pour into a tall glass, top with a generous dollop of whipped cream.
n Garnish with the reserved mango chunks.
Mango smoothie
(Serves 2 tall glasses)
Ingredients
l 1 cup fresh mango, peeled and chopped
l 1 cup plain yogurt
l 1/2 cup milk
l 1 cup ice cubes
MethodnIn a blender, add the chopped mangoes, plain yogurt, milk, and ice cubes.
n Blend until smooth and creamy.
n Serve in a tall glasses. And garnish with the mango chunks, if you wish.
Mango chilli lemonade
(serves two glasses)
Ingredients
l 1 ripe mango, peeled and chopped
l 1-2 fresh red chilies, seeded and finely chopped
l 1 bottle soda
l 1/4 cup sugar (or to taste)
l 1/2 lime, juiced
l Ice cubes
For garnish
l Chili flakes
l Mint sprigs
l Salt
Method
n In a blender, combine the chopped mango, chilies, sugar, and lime juice. Blend until smooth.
n Taste the mixture and adjust the sweetness, spice level, or lime juice to your preference.
n Add ice cubes to the blender and blend again until crushed.
n Pour the mango mixture into glasses filled with fresh ice cubes.
n For a spicy rim, rub the rim of the glass with a lime wedge and dip it in a mixture of chili flakes and coarse salt.
n Garnish each glass with a mint sprig (optional) and serve immediately.
Roasted chicken with mango salsa
(Serves: 4-6 people)
Ingredients
l Mango 1 ripe, diced
l Chicken 1 whole, roasted
l Red bell pepper 1, chopped
l Tomato 1 large, diced
l Coriander 1/2 cup, chopped fresh Onion 1/4 cup, diced
Seasoning (salt, pepper, cumin, chili powder to taste)
l Lettuce leaves (optional)
For serving
Method
n Preheat oven to 190°C.
n Season the chicken with your preferred seasonings and roast.
n While the chicken roasts, prepare the salsa. In a bowl, combine the diced mango, bell pepper, tomato, coriander, and red onion.
n Season the salsa with salt, pepper, cumin, and chili powder to taste.
n Once the chicken is cooked through, remove from the oven and let it rest for 10 minutes.
n To serve, shred the chicken or slice it into pieces.
n Place a bed of lettuce on a plate, top with the shredded/sliced chicken, and spoon the mango salsa over it.
Enjoy with warm garlic bread.
Mango cheesecake
Ingredients
l Cream cheese
l Butter
l Sugar
l Digestive biscuits
l Mango chunks and puree
Method
n Preheat oven to 175°C. In a bowl, combine the crushed digestive biscuits and melted butter. Mix well till the crumbs are evenly coated. Press the mixture firmly into the bottom of a greased pan. Bake for 10 minutes; remove it from the oven and let it cool.
n In a bowl, cream together the softened cream cheese and sugar until light and fluffy.
n Pour this filling over the cooled crust. Bake for 45-50 minutes.
n Once cool, refrigerate the cheesecake for four to five hours for the filling to firm up completely.