De Sovrani
Where: DD Block, near ILS hospital
When: Sashthi to Dashami
At: Sand
Pocket pinch: Rs 1,100 (all inclusive)
The hotel in DD Block is offering a package for every pocket and palette. The most tempting offering at the hotel is the 55-item premier buffet spread laid out at the first floor restaurant. It includes mutton, chicken, fish and prawn dishes. There will also be starters, two types of daal, four vegetarian dishes, two rice dishes, fries and six desserts. “We will serve an alcoholic or a non-alcoholic beverage on the house,” said Kamalini Paul, managing director of Paulson Group.
The highlights of the spread are Boyal Machher Jhati, Dhakai Pora Mangsho and Dudh Shuktoni. While the preparation of the first is somewhat like Kosha Mangsho, for the second item, cashew nuts and onion are deep fried, giving the meat a blackish texture, says chef Paul Augustine. Vegetarians would enjoy the Dudh Shuktoni, which has grated coconut added to poppy seeds and milk.
While the Puja buffet starts from Sashthi, an ‘Extra Value’ spread of 25 items will be offered at Rs 555 on Chaturthi and Panchami, to cater to early-bird pandal-hoppers.
At: Deciduous
Pocket pinch: Rs 699 (all inclusive)
This economical package at the third floor banquet hall has 35 items, with mutton, fish and chicken dishes. Vegetarians can go for Paneer and Alur Dom. There are two starters, fries and four desserts. Drinks have to be ordered separately.
At: Sky View Cafe
The rooftop space, which attracts a young crowd, has offers for groups of six and more. A live band will play from 6pm to 8pm on Saptami and Navami.
At: Library
At the ground floor bar, the cocktails served are interesting, with alcohol added to traditional sherbets leading to fusions like Beler or Knacha Amer Mojito.
Boarders at the hotel will get a discounted package of Rs 9,999 per day for a twin-sharing room, including the premier buffet and a pandal-hopping trip in the neighbourhood and an offer of anjali at the FD Block puja. On Dashami, they will also be taken to Babughat to watch the immersion of idols.
For residents in Salt Lake, New Town and Lake Town, the hotel will offer take-away packs or deliver at their doorstep. The menu will be ranging from Pulao platters with fish or chicken or paneer dishes on the side, priced accordingly, to Vegetable or Mutton Biryani, served with Paneer or Chicken Butter Masala.
Text and pictures: Sudeshna Banerjee
Ibis Kolkata Rajarhat
Where: Off Major Arterial Road, New Town
When: Chaturthi to Dashami
Pocket pinch: Rs 1,363 (lunch), Rs 1,574 (dinner), all inclusive.
After a welcome drink of aam panna, dig into three types of chaats. Chhanar Cutlet and Fish Finger come next as starters. The main course has both luchi and pulao, with traditional accompaniments like Dhokar Dalna, Moong Daal and Bhetki Machher Paturi. The Dhone Pata Bata Murgi they serve is light and non-spicy. “We add green chilli for flavour. Though the green texture is from the coriander, red chilli would turn it brown,” said chef Mohit Saha. Another uncommon item on the buffet menu is Daal Khashi. “It’s our take on a popular Nizam gharana dish called Dalcha Gosht. But they make it spicy down south with a lot of garam masala. We have toned that down and added traditional Bengali spices like cumin seeds and coriander seeds. At the end, chholar daal is added,” said executive chef Pradip Thakur. There are subtle innovations in the dessert section with Mint Rosogolla and Butterscotch Sandesh.
“Last year, people could not go anywhere. But with vaccines they are feeling more confident about celebrating Puja,” said Ishita Bhatta, director, sales.
Sudeshna Banerjee
Courting Coffees
Sudeshna Banerjee
Where: BK Block, near Tank 8 Island
When: Panchami to Dashami, 11am to 2am. The new dishes being introduced will become permanent additions on the menu.
Taste case: The cafe has always had an elaborate menu and now sizzlers join the list. They are available in chicken (Rs 446), fish (Rs 456 for basa or Rs 520 for for bekti) and paneer (Rs 446). “These will be served with herbed rice, sauted vegetables and French fries and one can ask for add-ons like fried eggs, sausages, ham, bacon and mashed potatoes. Customers always want gravy so we’re being generous with bechamel (white sauce) too,” says chef Prosanta Dey.
Two popular dishes at the cafe — Chicken Tikka Wrap and Chicken Barbecue Pizza — are being crossed to create new dishes like Chicken Tikka Pizza and Chicken Tikka Omelette. “This is a filling, stuffed omelette cooked with oodles and oodles of butter. And yet another sachet of butter will be serve with the dish,” he says.
Two click-worthy beverages are Red Velvet Cappuccino (Rs 131), that gets its mild colour from beet root, and Marshmallow Hot Chocolate (Rs 194), that comes with balls of soft and colourful marshmallows that gently release their sweetness to the drink.
The cafe has introduced a healthy version of cheese cake too, where instead of going all the way with cream cheese, they are using chhana partially. The cakes taste just as yummy and come in flavours like jaggery, coffee and blueberry.
“The cafe has actually been doing very well post-lockdown,” says Sabitri Chakraborty on behalf of the management. “We have regulars — many senior citizens — who come daily as they have nowhere else to go. We have WiFi, so many office-goers spend the day here on their laptops. Sometimes our staffers reach the cafe in the morning and finds people waiting for them to open up.”
As for the Pujas, Sabitri says the 2020 festive season was the best for them. “So we are hoping for a repeat this year and are offering popular dishes with a desi twist for revellers.”
Brinda Sarkar
Sudeshna Banerjee
Ibis Kolkata Rajarhat
Where: Off Major Arterial Road, New Town
When: Chaturthi to Dashami
Pocket pinch: Rs 1,363 (lunch), Rs 1,574 (dinner), all inclusive.
After a welcome drink of aam panna, dig into three types of chaats. Chhanar Cutlet and Fish Finger come next as starters. The main course has both luchi and pulao, with traditional accompaniments like Dhokar Dalna, Moong Daal and Bhetki Machher Paturi. The Dhone Pata Bata Murgi they serve is light and non-spicy. “We add green chilli for flavour. Though the green texture is from the coriander, red chilli would turn it brown,” said chef Mohit Saha. Another uncommon item on the buffet menu is Daal Khashi. “It’s our take on a popular Nizam gharana dish called Dalcha Gosht. But they make it spicy down south with a lot of garam masala. We have toned that down and added traditional Bengali spices like cumin seeds and coriander seeds. At the end, chholar daal is added,” said executive chef Pradip Thakur. There are subtle innovations in the dessert section with Mint Rosogolla and Butterscotch Sandesh.
“Last year, people could not go anywhere. But with vaccines they are feeling more confident about celebrating Puja,” said Ishita Bhatta, director, sales.
Sudeshna Banerjee