November 10, 2023 | kolkata

We bring
to you
extraordinary
flavours
and culinary
experiences
from the
many bylanes
of Kolkata
for you to
savour!
 World on a plate november 10, 2023 | kolkata 3

Featuring:

From the editor’s desk

Crafted by fire| P20
Dear readers,
The City of Joy has long been
celebrated not just for its rich cultural Sip, Savour, Celebrate | P22
heritage but also for its delectable
food.Kolkata’s restaurants offer a
tantalising tapestry of flavours,
reflecting a blend of tradition, Get a gimpse of Taki Taki | P24
innovation and a deep-rooted love
for good food.
In this booklet, we’ve carefully
curated a selection of eateries Pizza my heart | P26
that capture the essence of
Kolkata’s dining scene. From the
iconic cafés to the elegant fine-dining
establishments, you’ll find a plethora
Aminia: 95 Not Out | P27
of options to explore. Each restaurant
featured here has a unique story to tell,
a distinctive style to offer, and, most Straight from grandma’s cookbook | P28
importantly, a delicious menu
waiting for you.
We hope this booklet serves as your
trusted companion on your culinary A feast fit for royalty | P29
journey through the city. Whether
you’re a Kolkata resident, or a visitor
eager to savour the city’s flavours, we
encourage you to dive in, try new Cheese with coffee, anyone? | P30
dishes, and embrace the joy
of discovery.
As you flip through these pages,
you’ll find insights into the heart and Happy hour happiness | 31
soul of Kolkata’s restaurants. From
traditional Bengali classics to global
cuisines with a Kolkata twist, the city’s
dining scene is an ever-evolving,
dynamic force.
Gourmet delights | P32
So, embark on this delightful
exploration, savour every bite, and
relish the diverse culinary experiences
that Kolkata has to offer. May this Brewing excellence | P33
booklet be your gateway to
unforgettable dining adventures in
the City of Joy!
Enjoy! Culinary heights | P34

Edison Thomas
Editor, Indulge
World on a plate november 10, 2023 | kolkata 4

Sky is
the limit
L
ocated at Exide crossing, Roots offers
panoramic view of the skyline with view of
Victoria Memorial, St Paul’s Cathedral and
Vidyasagar Setu.
After making the presence felt in the party
scene in Sector V, Ramesh Agarwal wanted to
make an impact in the central part of the city
with a classy, high-energy space to give a unique
experience to party goers. Roots is a
premium place that caters
to the different moods of
the guests. You want to
chill, and dance your heart
out, they have you sorted.
It has a strong focus on Asian,
Indian, Chinese and Continental
cuisine where they serve traditional
dishes with a contemporary twist.
With a rooftop with great views,
curated cocktails, bar and multi
cuisine pub, Roots has an ide-
al setting to hangout. So,
where is the party tonight?
 World on a plate november 10, 2023 | kolkata 5

Roman
holiday
T
he Greek islands are known for their
relaxed feels, a respite from the rig-
marole of daily life. Romaania is a
lounge located in the heart of Kolkata
that promises to transport you to the idyllic
Greek islands. The 90-seater space has three
distinct areas — an indoor seating, an out-
door terrace and a super terrace. stream in, creating an almost golden hue
Romaania embodies the essence of the that fills the entire restaurant and exudes a
Mediterranean, with a casual, intimate feel sense of joy unparalleled.
that is chic and effortless. Think well lit areas Their breakfast options range from eggs
with sunlight filtering and energising the cooked to order, to waffles and pancakes.
whole space with radiance. There’s a large selection of coffees and teas
A refuge from the fast paced, point-to- to choose from as well.
point life today that has engulfed us. It’s For those looking for a midday snack, selections are also phenomenal — catering
important to sit back and relax and sandwiches and platters are available to one and all. And lets not forget the desserts
gaze into the distance in the all day. Their more wholesome — absolutely indulgent and decadent!
alfresco dining space. offerings include thin crust From champagne brunches to whisky
Open to the sky, this wood-fired pizzas and dinners, the café caters to all your fancies
area boasts the pastas. Another spe- Romaania serves it all.
natural beauty ciality of theirs is One of the most striking features of the
of Kolkata that the Lebanese and place is the tree of life. The pink flowers and
surrounds the Moroccan grills. rosy leaves create an illusion of a mythical
area. As the The gluten-free and vegan forest. Topped with the Romaania Angel,
sun sets, golden options at Romaania are also in tune the whole feature is truly dramatic and
rays of sunshine with the current times. The bread gorgeous.

Hotspot to unwind
Refinery 091 is a themed pub that refined vibe and sort out the weekend
endeavours to change the way pubs featuring popular DJs and live music
were perceived earlier. Interestingly, artistes. With picturesque interiors, the
the owners of the three hotest hangout place gives an international vibe.
spots in the city — Roots, Romaania and A long bar at any club is always a great
Refinery 091 — are one and the same advantage as it makes it so easy to
— Ramesh Agarwal, Jyoti Agarwal and get your drinks and Refinery091 has
Karnesh Sethia. The unique features one. With DJ and live performances
include brewery, curated cocktails, bar, by talented artistes, the brew-
and a multi-cuisine pub. pub offers an urban taste and
Unleash the wild nights with their lifestyle.
 World on a plate november 10, 2023 | kolkata 6

Award-Winning European Themed Café

Marbella’s Brings Aesthetic Charm and
Culinary Delights to Kolkata
M
arbella’s, a popular
European themed café in
Kolkata, has been making
waves with its enchanting ambiance,
delectable cuisine, and exceptional ser-
vice. With its warm and inviting
European vibe, fairy lights, and captivat-
ing glass house, Marbella’s has become
a go-to destination for food enthusiasts
and coffee connoisseurs alike. The café
takes pride in its pet-friendly
environment, creating a welcoming
space for all visitors.
At Marbella’s, the culinary experi-
ence is elevated under the expertise of
Executive Chef Roshni Sood. With exten-
sive experience in renowned five-star
hotels, Chef Roshni brings her expertise
and passion to curate new experimental
menus regularly. From delightful conti-
nental dishes to tantalizing American
favourites, Marbella’s menu offers a
diverse range of culinary delights to sat- operations of Marbella’s. Vinay’s exper-
isfy every palate. tise and dedication ensure that the café
From traditional pasta and risotto to runs seamlessly, providing customers
mouthwatering pizzas and delectable with a memorable and delightful experi-
desserts, guests can indulge in a true ence. He stated, “Marbella’s is more
Italian gastronomic experience. than just a café; it is a testament to our
In the realm of interior design, commitment to excellence. We are dedi-
Marbella’s has been delicately curated cated to serving our customers the fin-
by Ridhima Chawla, an experienced est culinary creations and providing a
designer with a keen eye for aesthetics. warm and inviting atmosphere for
Her exquisite touch has transformed the everyone to enjoy.”
café into a haven of charm and elegance Adding a touch of technological
blending elements of European-inspired advancement to Marbella’s, partner -
décor with modern accents, creating an Sharan Chawla heads the technology
enchanting ambiance that leaves a last- development, focusing on automating
ing impression on guests. processes and implementing standard
Speaking about the café’s success, operating procedures. Sharan’s exper-
co-owner Nikhil Chawla, a veteran in the tise has also been instrumental in curat-
restaurant industry with multiple ing the speciality coffee menu, offering
award-winning cafés to his name, coffee enthusiasts a delightful and
said, “Marbella’s is a testament to our unique experience.
passion for delivering an exceptional Marbella’s boasts a team of experi-
dining experience. We wanted to bring enced professionals in both the service
a piece of Europe to Kolkata and create and kitchen departments. Their commit-
a space that not only offers delec- ment to excellence and passion for their
table food but also transports craft contribute to the café’s success.
our guests to a world of charm With the team’s continued growth and
and beauty.” dedication, Marbella’s aims to expand
Co-owner, Vinay Manglani, and open several new outlets within the
an experienced entrepreneur next 2-3 years, bringing their European
with a track record of successful charm and culinary delights to even
businesses, plays a vital role in the more locations.
 World on a plate november 10, 2023 | kolkata 7

A range of fresh tastes and flavours

explored at your favoutite
gastronomic location — Poach
O
ffering a one-of-a-kind experi-
ence for food lovers. Curated by the
team behind the city’s one of the
most beloved café - Marbella’s. Spread
across 3,400 feet, presents its unique inte-
riors, curated dishes, and handcrafted
coffees. It’s a journey across cultures,
kitchens, and conversations around din-
ner tables - brought to you, with love.
Poach is an inviting and welcoming
space, designed to make diners feel at
home. With its creative interiors and
warm atmosphere, Poach offers a com- to host workshops, events, and other
fortable and relaxed dining experience. activities. Whether you’re looking for a
Every guest deserves an incredible din- place to catch up with friends, participate
ing experience. That’s why the team at in a cooking class, or host a business
Poach is committed to providing excellent meeting, Poach is the perfect destination.
service, and a warm and welcoming atmo- “With its warm and inviting atmosphere,
sphere. delicious food and drinks, and versatile
“At Poach, we believe in providing our event space, we’re the perfect place to
customers with an experience that’s host a wide range of special occasions.
unique, memorable, and satisfying,” said Whether you’re looking to celebrate a
Nikhil Chawla, partner at Poach. “We’re birthday, host a baby shower, or plan a
thrilled to bring our vision to life and share “From lazy luncheons to eclectic mock- surprise anniversary party, our team is
it with the community.” tail evenings - Poach is the buzzing hotbed here to help make your celebration unfor-
Poach is one among the most eaten of gourmet food and artisanal coffees. gettable,” said Vinay Manglani, partner.
dishes across the world. The restaurant For coffee lovers, Poach offers a vari- Plan your next outing with us because
features a menu of carefully crafted dish- ety of handcrafted speciality coffees that at Poach every day is a celebration!
es that showcase the best of local and are made with care and attention to
seasonal ingredients. detail. Whether you’re a coffee connois- Open from 11 am to 11 pm Monday
“At Poach, we’re dedicated to using the seur or just enjoy a good cup, you’ll find to Thursday and 11 am to midnight
freshest ingredients in all of our dishes. something to love at Poach.” said Sharan on weekends.
We believe that the food should be the Chawla, partner.
star of the show, and we work hard to Poach is much more than just a restau-
ensure that every plate that leaves our rant, it’s a gathering place for the commu-
kitchen is delicious and beautifully pre- nity. The coming together over good food
sented,” said Roshni Sood, executive chef. and drinks is a powerful way to connect
A great deal of thought and care into and build relationships. That’s why not
creating interiors that are warm, welcom- only is the space comfortable and
ing, and truly one-of-a-kind. “We believe inviting, but also versatile enough
that the ambience should be just as invit-
ing as the food and drinks. That’s why
we’ve put so much thought and care into
creating unique interiors that are both
beautiful and functional. The space has
been created with a focus on sustainabili-
ty, natural materials and unique accents.
Every element of the interior has been
carefully selected to create a comfort-
able and memorable dining experi-
ence. From the moment you walk
through the door, you’ll feel trans-
ported” said Ridhima Chawla, who is
behind the interiors of Poach.
 World on a plate November 10, 2023 | kolkata 8

Memories made with exqusite flavours and

Endless entertainment at Destination 16

D
estination 16 is a vibrant and con- The ambiance at Destination 16 is
temporary pub located in the heart of vibrant, energetic, and stylishly modern.
Park Street, Kolkata. Our establish- With a spacious interior, comfortable seat-
ment prides itself on providing a unique ing, and contemporary decor, our pub pro-
and enjoyable experience for guests seek- vides a welcoming and lively atmosphere
ing a memorable night out for friends, colleagues, and
in the city. families to gather and unwind.
As a pub, we offer a wide selection of Alongside our regular offerings,
alcoholic and non-alcoholic Destination 16 hosts a range of live
beverages, including an entertainment events, including live music
extensive range of craft performances by talented local artistes,
beers, wines, spirits, and themed parties, trivia nights, and sports
signature cocktails. Our screenings, Electrifying DJ nights with the
knowledgeable and friend- best DJs in town, ensuring there is always
ly bartenders are dedicated something exciting happening at our pub.
to concocting delicious drinks Our goal at Destination 16 is to create an
that cater to a variety of tastes unforgettable experience for our patrons
and preferences. by combining quality beverages, delecta-
In addition to our impressive drink ble food, friendly service, and an enjoyable
menu, Destination 16 also boasts a atmosphere. We strive to be the go-to des-
delectable food menu. Our culinary team tination for those seeking a vibrant and
expertly prepares a mouthwatering memorable night out in the Park Street
array of dishes, including pub classics, area of Kolkata.
globally inspired tapas, and indulgent 4th Floor, Park Center, 24 Park Street,
comfort food that pairs perfectly Celica Park, Kolkata 700016
with your favourite beverage. 9831231616 / 9903631616
 World on a plate november 10, 2023 | kolkata 10

Kwality:
Nostalgia
In Every Bite

S
tarting in 1952, this is Kwality’s and some green chillies
71st year in Kolkata, The City of (served as it has been since
Joy. It is the oldest North Indian the very beginning) with the ever
restaurant in the city, serving Old famous Bhatura which is huge and airy
Calcutta style Continental food and and delicious, Chicken cutlet - an old
Chinese food along with what is the school, Calcutta classic made of
speciality - North Indian and Tandoori minced chicken and herbs, served
food. The ingredients used are of the with chips and veggies,
finest quality and even the Fish used is so every bite is a hit of
only Bekti. nostalgia, Chilli
Kwality, synonymous with its Prawns - cooked and
Chana Bhatura, holds onto old favou- served the Calcutta-
rites as well as innovates with time. Chinese way, Fish Masala
Some of the dishes served in today’s Kebab - the finest Bekti mari-
day are the same ones as have been nated in Punjabi spices and cooked to
served since the beginning. Where a melt in your mouth consistency and
innovating and experimenting with Dilli Ka Butter Chicken - flavours
dishes does take a part of the menu, of North India brought to your
holding onto the roots of culture and table are just a few from the
cuisine is what truly adds to the Non Vegetarian section.
Heritage value of the brand. Accompany all of this
Some of our hot-selling dishes with some Biryani and
packed with flavour with ample Indian breads baked
options for vegetarians and non-vege- fresh like Masala Naan
tarians alike are Malai Kofta - deli- or Parathas and you have
cious vegetarian dumplings in a rich a meal set to make your
and creamy gravy that has been a hit day. End the meal with
with the customers for years, Dum your favourite Tutti
Aloo - potatoes simmering in a spicy, Fruity, Caramel Custard
flavourful and masaledar gravy add- and more.
ing just the right notes of flavour, We look forward to
Chana Bhatura - the star of the menu, serving and celebrating
Pindi Chana served with potato, onion the season with you.
 World on a plate NOVEMBER 10, 2023 | kolkata 11

From the Director’s Desk: Canteen’s

Entrepreneurial Odyssey in Year Three

A
s we mark the triumphant com- None of this would have been possible
pletion of three incredible years, I without the unwavering support of our
am thrilled to reflect on the patrons, the dedication of our team, and
remarkable journey of Canteen Pub & the vibrant energy that each visitor
Grub. It has been a journey fueled by pas- brings to the Canteen.
sion, innovation, and a commitment to I extend my deepest gratitude to
creating not just a dining experience but everyone who has been a part of this
a haven of memories reminiscent of incredible journey.
those cherished college days. Here’s to the memories we’ve created,
Three years ago, the vision for the innovations that lie ahead, and the
Canteen was born from a desire to timeless spirit of #backtocanteen. As we
redefine the conventional and bring a raise our glasses, let’s toast to the past
fresh, vibrant energy to the hospitality three years and the exciting chapters yet
scene. We aimed not only to serve deli- to unfold.
cious food and drinks but also to craft an
immersive experience that transports
our patrons back to the warmth and
camaraderie of college canteens.
Canteen is not just a pub; it’s a living
canvas of innovation. From introducing
the most affordable drinks in town to As we celebrate the success of these
curating seasonal and festive menus, three years, I am excited to share a
quirky cocktails, and fusion delicacies, glimpse of our future plans. We are dedi-
every innovation has been a step towards cated to enhancing the Canteen experi-
creating a unique and unforgettable ence by introducing more interactive
identity. Our commitment to blending the events, expanding our menu to cater to
old with the new, seen in our décor, diverse palates, and continuing to be at
design, and overall ambiance, has set us the forefront of culinary and mixology
apart as pioneers in the industry. innovation.
The heart of Canteen lies in its ability Our journey would only be complete
to evoke nostalgia while embracing with mentioning our beloved tagline,
modernity. The juxtaposition of vintage #backtocanteen. It’s not just a slogan;
charm with contemporary flair, from it’s a lifestyle that encapsulates the
floral wallpapers to recycled wood essence of Canteen. It’s an invitation to
furniture, creates an ambiance that reso- relive memories, create new ones, and
nates with each visitor, offering not just a embrace the joyous spirit that defines
meal but a journey through time. our establishment.
Swastik Nag, Director
 World on a plate November 10, 2023 | kolkata 12

Bangla Canvas - A fusion place for

authentic Bangaliana of Food and Fashion
B
angla Canvas, which started a The special menu in this festive time
year ago and is located in the includes Kosha Mangsho Pizza, Mutton
College Street area, close to MG Kosha, Gobindobhog Basanti Pulao,
Road, is known for their unique bou- Gondhoraj Ghol, Caramel Custard and
tique one-stop for food and fashion. It’s much more.
an authentic Bengali restaurant serving This special festive shoot curated by
authentic flavours with a spread of top- Tanmay Basak and Sanghati Chanda at
notch and favourite Bengali dishes. The Bangla Canvas Café shows the authen-
restaurant has a palette of colours tic fusion of vibrant Bengali cuisine
which vibes with fashion and trends with Bengali fashion. The host Tanmay
too. This restaurant holds a space for Basak adds, “Bangla Canvas - a com-
authentic Bengali Cotton Handloom plete cultural experience zone where
saris, kurtas, punjabis, handcrafts customers can explore a finely
and jewellery under one roof. curated collection of handi-
From a wide range of Patachitra crafts and handlooms by
paintings on stoles, and punjabi Bengal’s artisans and enjoy
kurtas to t-shirts, this unique some cultural events while
store offers all kinds of Bengali enjoying Bengali cuisine-based
handcrafts. Besides gorg- authentic delectables with
ing upon sumptuous some fusions creating the
Bengali food you perfect ambience for soak-
can also opt for ing in a unique blend of
khadi apparel modernity and traditional
and handcrafts cultural heritage.”
found there.
Price for two:
`700 onwards.
Address: 1st floor, 60,
Mahatma Gandhi Road,
College Square.
Styling and make-up by
Sakti Das.
Models: Shubham Kapoor,
Aakansha Saha and
Mrinal Das.
Photography:
Sourav Pandit.
 World on a plate november 10, 2023 | kolkata 14

Indulge in Randon Kitchen’s

hot and fresh dishes to
appease your Bong palate
A
re you bored with cooking and want to order yum-
my dishes like Mutton Curry, Ilish Bhapa, Chicken
Dak Bungalow, Vetki Paturi or Sukhto with Alu Bhaja
for any occasion or for old aged parents? Just contact us
& we will deliver them hot and fresh food.
Randon Kitchen offers the best meal services and deliv-
ers Bengali cuisine food in Kolkata . Our healthy and deli-
cious homemade cooked meals are delivered straight to
your doorstep. We also deliver outside Kolkata on bulk
orders and have received 5-star ratings from our custom-
ers, making us the top choice for tiffin service and Indian
meal delivery in Kolkata.
At Randon Kitchen, we take pride in using minimal oil
and low salt in our cooking, without ever compromising
on taste. We avoid preservatives or chemicals in our food
preparation, ensuring that you receive fresh and healthy
meals every time. Our innovative insulated boxes allow us
to deliver our fresh food to any location in Kolkata while
our carbon-neutral deliveries help us to contribute to the
environment.
Check out Randon Kitchen reviews and experience the
difference for yourself. Thank you for choosing us for
your desired dishes and homemade Indian food needs.

Contact for Ordering- 9433111228

 World on a plate november 10, 2023 | kolkata 16

Fulfill all your gastronimic desires with

Motherland Café’s diverse menu

N
estled in the heart of Kolkata, preserving culture and ethos. They
Motherland Café stands as a craft everything in-house, from the
testament to the perfect blend fresh bread that accompanies your
of artistry, community, and gastro- meal to the fresh sauces that elevate
nomic excellence. This multi-design your culinary experience. Their home-
café transcends conventional bound- made kombucha, a probiotic elixir,
aries, inviting patrons to savor the adds a refreshing touch to your visit.
essence of the city’s rich cultural heri- Motherland Café is a place that
tage while offering a space that embodies inclusivity. There’s some-
serves as a haven for various pursuits. thing for everyone, from the mindful
Whether you’re seeking a place to eat, eater to the digital nomad seeking a
work, sip, or connect with the commu- productive space. The cafe’s commit-
nity, Motherland Café caters to all ment to the community is evident in
your desires. Known for its original its warm, inviting ambiance and its
continental menu, Motherland is cele- dedication to crafting dishes that
brated for its unique culinary offering. cater to diverse dietary preferences.
Whether you are gluten intolerant,
vegan, or on a diet, Motherland has
got you covered, making it a food
haven for health-conscious individu-
als. The crown jewel of their menu are
The NYC poached eggs, Brittany
Crêpe, and Ragi Pizza which
have garnered a reputation
for being an absolute must-
try. What truly sets
Motherland Café apart is its
consistent commitment to
 World on a plate november 10, 2023 | kolkata 17

Go local, go Klocal!

Pardesi café -
T
he finest lounge in the city
and being among the top four
lounge and nightlife experi- A Café where Good
ences in Salt Lake, Klocal gives you
a cultural feel of Kolkata. The ambi- mehfil and
ence is paired with amazing décor
giving you the taste of Kolkata aesthetic meet!
vibes. It also has a rooftop that gives
a complete aesthetic feel and a
Experience top-notch
cosy ambience. shisha & bites. A perfect
It is known among the youth for cozy corner to hang out
its All Day Happy Hours on Drinks with friends and family!
starting at just `69/- Located at
The nightlife and weekends are
fun with family and friends and Bhawanipur, Near Jai
every Sunday there’s live music that Hind Dhaba
presents the city’s emerging talents. Infoline -
The food is also a must-try at +91 98319 41823
Klocal with all the flavours from
North India, the Continental and
12 Pm to 2 Am (Night)
Chinese dishes on offer. The deli- Everyday!!
cious Calcutta-style Biryani remains
the best seller at Klocal!
22-year-old Rishab Jaiswal, the
managing director and young face
of the brand is the passionate and
young force behind the brand
building and is responsible for
where Klocal stands today.
Plan your visit to Klocal
with your loved ones .

City Centre 1,
C Block 3rd Floor,
Salt Lake (Kolkata)
Infoline - 9831061440
 World on a plate november 10, 2023 | kolkata 18

A delicious
journey
included everything on the menu,
and undertake catering services for
various occasions.
As Mitra Café is all set to cater to all
corporate needs, it has revamped its
stores as well. A new and contempo-
rary look is bound to draw your atten-
tion, and the multi-cuisine restaurant
will give you whatever you would
like to eat.
Tapash Roy, CEO of Mitra Café
, says, “Our outlet in Serampore
will open in October. We are
also going to open our outlets in
Barasat, Barrackpore, Darjeeling
and other parts of West Bengal shortly.

W
ith a There are plans to open in other states
humble like New Delhi, Mumbai and Bengaluru
begin- too. As always, we shall never compro-
ning at mise on quality.”
Shobhabazar in 1910 Mitra Café is an epitome of excel-
and a brainchild of the lence when it comes to quality food
late Sushil Roy, Mitra and service. Standing the taste of time,
Café is now a name to this restaurant is simply outstanding
reckon with in Kolkata. in its promise and delivery.
After conquering the
hearts of connoisseurs
of quality food, Mitra Café
recently opened its outlets in
Puri, Digha and Siliguri. The menu
features a variety of food, enabling
food lovers to choose from a wide
array of delicacies. Today, Mitra
Café boasts of diverse cuisine.
From starters to main courses,
including desserts, they have
 World on a plate november 10, 2023 | kolkata 20

Crafted
by fire
Interiors of UNO Pizzeria & Grill’s new outlet

sauce served with butter veggies looked like

an attractive meal. The cottage cheese in
itself fell plain but when combined with the
Pics: Anindya Saha

gravy and rice turned the tables altogether.

The savoury cottage cheese along with the
gravy, which emitted tartness, balanced the
flavours very well.
Another signature dish, the cheese
burst Taxi Burger was next in line. A thick
chicken patty stuffed with emmanthal and
mozzarella with double yellow cheddar

A
s UNO Pizzeria & Grill opened doors bread-like crust should be a must-try from cheese and crispy fried bacon strips clubbed
for the second time at City Centre II, this restaurant. under a multi-grain bun called for a cheesy,
and Indulge went over to check out The Chicken Spinoccoli Pasta would be crispy, and crunchy affair. The accompa-
the space and savour some of the the right dish to satisfy a pasta lover. A UNO nying French fries with a salsa dip also
signature dishes on offer. The ambience was original, it comprises chicken fillets with feta won us over.
cheerful with a warm welcome, peppy beats, and mozzarella cheese along with spinach, The best was saved for the last as we
and super quick service. The modern décor broccoli, tomato, garlic, and basil, cut and wrapped up with the UNO Deep Dish Sundae.
with touch lamps on each table emitted cute- layered on a bed of pesto pasta. The minty A warm walnut and choco-chip crumb base
ness and cosiness. pasta with cheese and crunchy vegetables- topped with vanilla ice cream and drizzled
We started the evening with UNO filled chicken evoked a unique balance with chocolate sauce transported us to the
Raspberry lime ricky, which refreshed and of flavours. dessert wonderland.
awakened our senses. A chilled raspber- The Tex Mex Cottage Cheese Subhajit Das, kitchen manager mentions,
ry-flavoured mocktail with pops of citrusy Tchoupitoulas would make a vegetarian’s “A lot of people prefer only meat and cheese.
punch was a good start. day. Pan-seared blackened cottage cheese That is why I curated the cheese burst burg-
Next came the Chicago Meat Market, a with Spanish rice and Tchoupitoulas er. Apart from the Deep Dish pizza, we have a
signature deep-dish pizza with several lot of main courses in fish and chicken,
layers of meat topped with cheese which one should try. We also cus-
and chunky tomato sauce. tomise the dishes on the menu
From lamb mince to as per vegan choices.”
chicken pepperoni, from We definitely recom-
mozzarella cheese to mend visiting with your
parmesan, the entic- friends and family for a
ing smell of cheese, hearty meal.
meat, and tomato
wafted in the air as Price for two
soon as the pizza was (approx): `1,400+ (with-
placed in front of us. out alcohol) and `2,000+
Enough to make one full (with alcohol)
after a couple of slices, the —Subhadrika Sen
cheese-burst pizza with crispy
Park Street , Kolkata
 World on a plate november 10, 2023 | kolkata 22

Sip, savour,
celebrate
S
itting on a swing chair and sipping extensive liquor menu that’s well-stocked
on your favourite drink while watch- with affordable options as well.
ing the passing cars on the Ultadanga As we looked around the lounge checking
flyover is our kind of unwinding after out quirky elements made with recycled junk
a hectic week. The Bengal Lounge near like tyres, bottles and containers, a summer
Golaghata bus stop offers exactly that view fresh, vodka, watermelon and basil cock-
as you sit comfortably at one of the tables tail rightly called Paradise island arrived at
beside the giant window screens. our table along with a zesty plate of Honey
Founders Samudra Bose, Mohini Bose and chilli potato. Next up, we tried the oven baked
Rahul Singh always wanted to treat the con- mushrooms. The garlicky, cheesy
noisseurs of the city with great food. bite-sized pieces are highly recom-
“While The Bengal Dhaba is all mended with a pint of your favou-
about food made with love, rite beer. Their signature Paneer
and different flavours fingers — thick paneer strips,
coming together, the crumbfried and served with a
lounge is the place where cocktail dip, and Butter garlic
you would love to come for prawns tossed in a butter gar-
a sundowner, spend long hours lic sauce are worth trying too. We
and enjoy heady mixes with ended our gustatory trail with a tall
delectable finger food. And this glass of lassi.
year, after we waded through The lounge also has a few
the pandemic successfully, gastronomic challenges, includ-
we thought of revamping our ing the Spicy wings challenge or
menu,” adds Mohini. Lassi pitcher challenge that you may
Gourmands can choose from take on while there with friends and
a huge array of vegetarian and family. You never know you might
non-vegetarian fare, including take home considerable prize money
appetizers, mini burgers, and besides the lingering taste of good
main courses, and some popu- food and a whole lot of memories.
lar dishes from the dhaba menu.
The menu also boasts of care- Price for two: `1,000+
fully curated cocktails and an —Dharitri Ganguly
 World on a plate november 10, 2023 | kolkata 23

Experience the convergence of an array

of flavours for a dine-out at La Macario

N
estled in the heart of Kolkata, La
Macario is not your ordinary place to
chill; it’s a vibrant tapestry of flavours,
experiences, and memories waiting to be
created.With its eclectic menu and the
team‘s efforts behind it, La Macario has
become a beloved destination for locals.
At La Macario, we take the art of vegetari-
an cuisine to a whole new level. Our exten-
sive menu boasts a delectable array of plat-
ters, showcasing a fusion of flavours that
span the culinary spectrum.
From the mouthwatering allure of Italian
pizza and pasta, speciality coffees, and cold
brews, to aromatic North Indian delicacies,
desserts and more, our kitchen caters from
breakfast to dinner including all palates,
ensuring that every visit is a culinary
adventure.
But La Macario isn’t just about great food;
it’s a versatile space for all your needs.

Whether you’re looking for an intimate

sit-down dinner, a vibrant party venue,
a space for workshops or competitions,
or even a backdrop for a captivating
photoshoot, we’ve got you covered.
Our cosy nooks and expansive interiors
provide the perfect canvas for your unique
event, making it an all-in-one destination
for all occasions.
La Macario is more than a café ; it’s a
multifaceted experience that embraces
the richness of vegetarian cuisine, fosters
creativity, and celebrates life.
Join us at La Macario, where every visit
is a journey of taste, a celebration, and a
memory in the making!

At 10 Wood Street, Kolkata 16, First floor.

Contact: 7439093284
 World on a plate november 10, 2023 | kolkata 24

Get a glimpse
of Taki Taki
T
hose who keep a tab on the ever-blud- tonic. We also tasted the unusually crispy,
geoning niche food scene in the country vegetarian artisan roll craftily called Gold
must be thrilled at the arrival of Taki digger, which boasted of vegetable tempura,
Taki in Kolkata. Opulent interiors and good soy reduction, avocado, citrus truffle and
food define this Oriental hotspot that has gold dust. And it turned out to be one of the
already won the hearts of discerning gour- show stealers from the menu. These were
mands in Bengaluru and Mumbai. followed by a plateful of melt-in-mouth Yin
Taki, which translates into ‘falling water’, Yang cream cheese dim sums, and a Truffle
has a Koi fish as its logo. Inspired by the salmon aburi with marinated salmon roe,
traditional Asian folklore of success that citrus hollandaise and lime zest.
follows perseverance and hard work, Taki The Salmon tiradito has an interesting
Taki imbibes the spirits of the Golden Koi taste and if you like curated Sashimis, defi-
and Geisha. Serving the finest Japanese and nitely go for this. In Japan, slurping Susuru
Pan Asian cuisine, this diner can also draw the soft-spoken Bobby. (soup) is interpreted as a compliment to
you in for a tipsy night out! While the day- We settled in with a glass of Tsurai , a the chef expressing gratitude for their hard
time ambience has complementary tones of spicy cocktail made with Japanese whis- work. We too slurped a bowlful of comforting
earthy palettes, the scarlet lights along with key infused with shichimi, homemade gin- Nikudango loaded with chicken meatballs,
groovy music turn it into a great option for seng butter and brown sugar. A slice of Taki tofu, scallion, crunchy shimeji mushrooms
a night out. Taki artisan roll, and California explosion and cabbage.
“We’ve curated a sensory journey inter- constituting crab string, cucumber, spicy For the mains, we chose Malaysian malak
twining flavours, atmosphere, and service, herb, avocado and tobiko, went well with the noodles, a spicier version of our favourite
turning each visit into an unforgettable drink. The Edamame beans with sea salt and hakka noodles and a classic Moon fun rice
experience,” says Dawn Thomas, MD and co- truffle oil sambal charred butter garlic pairs offering a melange of exotic mushrooms, a
founder of V&RO Hospitality, partners and great with a light but flavourful Taki & Tonic secret spice mix and king chillies. While each
franchise owners of the brand. An engaging that has jasmine pearls infused gin, basil, of the sushis and sashimi has exotic, newer
chat with chef Bobby Recto, the man behind Japanese yuzu, organic honey water and flavours, the mains tasted a little familiar.
the lip-smacking menu, gave us an insight However elaborate it might be, no meal is
into the curation of the menu. Born complete without something sweet,
and brought up in the Philippines, but the ending could have been
the Naga guy is a master of even sweeter if there were
Pan-Asian cuisine and spe- options beyond the usual
cialises in Japanese food. “I offerings like Tiramisu and
tried curating a menu that Tres Leches.
people would come back for.
The menu is pretty extensive Price for two: `3,000+
with lingering flavours,” says – Dharitri Ganguly
 World on a plate november 10, 2023 | kolkata 26

Pizza of
my heart
K
olkata’s nocturnal landscape is set able performances by international artistes, the fiery Sriracha chicken tikka to go with our
to be redefined as Topsia’s Space adds Roy. drinks that led to a burst of flavours inside
Bar & Kitchen metamorphoses into The cocktails, Chanell and Givenchyy, our mouths.
the all-new premium nightclub, impressed us with their presentation and For the mains, Pizza straccetti, which
Space Haus, and this time it promises to be amazing flavours, courtesy fresh fruit and had parsley-coated chicken bits, balsam-
an even more extravagant and enchanting vegetable juices, used to achieve the sweet ic vinegar and lots of cheese, was quite a
experience. While the interiors did not go and tangy notes. We paired the fruity cock- delectable surprise! The parsley, cheese,
through any major change in terms of design, tails with Trio canape, which comes with balsamic vinegar, and tomatoey pizza sauce
lighting or seating, the menu is a completely three types of toppings — chilli, peppercorn lent the pizza its unique taste. But for us, the
new one and this time it is more indulgent, and parsley — on a sour cream spread over game changer was the Steamed rice with
besides their signature and experimental sourdough crostinis. These bite-sized crispy, chicken krapow, a highly aromatic Thai dish
heady mixes. tangy pieces make for a tasty and healthy with robust flavours of Holy basil, galangal,
Chef Debabrata Roy, head chef at Space snack. We also tasted the cheesy and lemongrass.
Haus, says, “Space Haus embodies the spirit and oozy Arancini bites, and After a flavourful trail, we called
of indulgence and entertainment throughout it a day on a sweet note with
the day. The guests can choose to savour our the creamy, lemony Yuzu
international starters or the comforting malai cheesecake.
main courses while creating some lovely
memories with their loved ones.” With Price for two:
the night unfolding, Space Haus gets ready `1,800+
to transform into a vibrant hub, catering to — Dharitri
the city’s music aficionados with remark- Ganguly
 World on a plate november 10, 2023 | kolkata 27

Aminia: 95 Not Out

N
estled within the heart of Kolkata, est outlet in New Market, coinciding with Amid the vibrant backdrop of Kolkata’s
lies a fascinating saga that unfolds India’s declaration of Independence. This cinematic landscape, Aminia played gra-
through the passage of time, where iconic establishment became the nucleus cious host to none other than Imtiaz Ali dur-
history and gastronomy perfectly of Aminia’s journey, spreading its signature ing the filming of Highway, a gathering that
amalgamate. The iconic Mughlai dine den flavours across the city. saw the presence of stars like Alia Bhatt and
proudly steps into its 95th inning today, As the years rolled by, Aminia’s culinary Randeep Hooda.
showcasing its unyielding commitment to prowess flourished under the leadership of Living up to its revered tagline — The
serving timeless authenticity for years. Mohammed Azhar, the second-generation Taste You Love — Aminia has thrived on the
Let’s look back a little here! The roots of director and chairman. He orchestrated affection and support of its patrons. Here
Aminia’s legacy trace back to the upheavals the expansion of the restaurant’s footprint, the unattainable perfection of the Mughlai
of the First World War when Nawab Wajid Ali responding adeptly to evolving tastes and cuisines, reminiscent of the forgotten
Shah of Awadh was exiled to Kolkata from demands. This growth trajectory, marked Nawabi elegance of Bengal, awaits the con-
Lucknow. Determined to preserve Lucknow’s by strategic vision and customer devotion, noisseur’s discerning palate. This has pro-
indigenous taste, the Nawab brought along paved the way for Aminia’s reach to extend pelled its expansion, now spanning outlets
his team of Khansamas and Bawarchis, who across Kolkata with across Golpark, Jessore Road, Shyambazar,
eventually dished out what we now know as new outlets in Rajarhat, Behala, Barrackpore, Serampore,
Kolkata biryani. Sodepur, Siliguri, Guwahati, and Kolaghat.
However, their finan- 95 not out and generations strong, Aminia
cial situation was pre- continues to treasure ancestral recipes.
carious because of Delicacies like mutton/chicken spe-
the lack of resources. cial biryani, Aminia special mutton
They made the decision curry, mutton/chicken Rezala ,
to reduce the amount of meat Chicken chap, and the beloved
and substitute it with aloo (potato), Shahi firni are just a few of the
which can absorb the flavour without restaurant’s quintessential
detracting from the umami of the funda- dishes.
mental dish. The strategic infusion of the This extraordinary journey,
ingredients led to the creation of this unique spanning from the kitchens of Nawab
culinary marvel. Wajid Ali Shah to the bustling outlets scat-
Fast forward to 1929, and Aminia makes various neighbourhoods. Today, Aminia tered across the city, encapsulates the
its debut on Zakaria Street, offering the stands tall, run by the capable hands of the essence of tradition, innovation, and an
exquisite Awadhi cuisine that delighted the third and fourth generations. Asher Ather enduring taste that has been cherished
palates of Kolkatans. However, it was in and Kabir Azhar, representing the youthful across generations.
1947 that Aminia etched its name indelibly energy and enthusiasm of the family, have
in history by opening the largest and old- elevated Aminia to new heights. — Dharitri Ganguly
 World on a plate november 10, 2023 | kolkata 28

Straight From
hilsa beckoning, Arijit has added another
popular dish to the menu — Ilish begun
er madhumalati. This heavenly pairing of
the queen of fish with the neutral auber-

grandma’s cookbook
gines has a place of significance in every
Bengali household. Cooked with nigella
seeds, mustard paste and green chillies,
this dish goes best with plain rice. We also
relished every bit of Katla macher kalia, the

G
oppoburir Henshel’s curated recipes lip-smacking preparations. evergreen katla cooked with onion garlic
are truly an amalgamation of for- Goppoburir Henshel’s curated recipes are and ginger paste, and Kancha lonka murgi,
gotten dishes from the cookbooks truly an amalgamation of forgotten dishes a light chicken entree slow-cooked with
of Grandma, which are simple and from the cookbooks of Grandma, which are curd and green chillies. Arijit mentions that
have a unique comfort factor. simple and have a unique comfort factor. apart from the traditional Bengali dishes,
With the cloud kitchen space getting over- Be it Macher churchura from Odisha, they also have a few popular numbers from
crowded, what makes Goppoburir Henshel Shorsher jhal from Barendra Bhoomi, Mutton other states as well including Kerala’s Meen
stand out is their will to serve dishes with Jungle Pulao from early 19th British Bengal, mouli or boatman’s fish curry. Tempered
fascinating tales of origin. Founded by three Niramish bhoger mangsho of Kalighat, or the with mustard seeds and curry leaves in
friends — Arijit, Arnab and Sanhita — to com- famed delicacies of Jorasanko Thakurbari, rich coconut gravy, the Pomfret fish pairs
bat the gloomy period of the pandemic, the the menu boasts of an array of recipes best with white rice. You may also try their
three-year-old cloud kitchen has carved a that you may settle for any of your spe- Kalojeere kanchalanka manghso, a milder
niche in the hearts of city gastronomes with cial occasions be it wedding, birthday or version of goat meat curry flavoured with
its consistent quality and taste. Popping up rice ceremony. aromatic nigella seeds and green chillies,
with story-backed menus every Sunday, We dug into Alu tilottama, a dish made suitable for Bengal’s tropical weather.
Goppoburir Henshel serves true nostalgia with boiled potatoes sauteed in tangy spic- Mela for two: `800+.
on a plate and Indulge decided to check out es and served with a generous sprinkling of Order on 9831065904
the same. roasted sesame seeds. This plain vegetar- —Sharmistha Ghosal
“All our recipes are inherently simple ian entre has survived over 100 years as
and there is an interesting tale behind an evening snack in Bengali households.
each of them. Just like folklores, one can’t The subtly flavoured Morich chin-
attribute them to any particular individual grir pulao was fragrant and the
but they have been passed down for gen- soft prawns and peppercorns
erations through household kitchens. That complemented the aromatic
they have survived in their authentic forms Basmati rice. Tempered with
through ages, is something which inspired dry red chillies, the pilaf can
us to choose them. We try to prepare them be had with any non-veg or
sticking to traditional culinary rules and veg items. We had it with
spices,” explains Arijit Mandal, co-founder the ever-delectable Chingri
of Goppoburir Henshel, who rustles up the malaikari. With the season of
 World on a plate November 10, 2023 | kolkata 29

A feast fit for royalty The menu remains the same as their other
outlets, which not only includes quintessen-
tial Bengali delicacies, and lost recipes, but
also a host of shareable and unshareable
thalis. We decided to go for the shareable
Hirak rajar thali. We liked their concept of
shareable thalis, which minimises wastage
and also over-eating. While our thali was
getting ready, we sipped into Gondhoraj doi
er ghol and Aampana.
The thali matched Hirak Raja — who
symbolises all things opulent — to the tee.
It had two pieces of crumb-coated Kolkata
fish fry, decadent as usual; two pieces of
white fluffy luchis paired with Bhaja masal-
ar aludum with a punch of Bengali roast
spice mix, ghee , Basmati rice, Basanti
polau, Panch rokomer bhaja (five types of
fried veggies), a flavourful Macher matha
Hirak Rajar Thali diye sona moong dal ( moong dal cooked
with fish head and peas), and a bowl of

B
sabzi (we got to taste a mildly spicy potato
hooter Raja Dilo Bor brings to and pointed gourd curry). The non-veg
life those glimpses from King items of the thali, comprised a pungent and
Amloki’s kingdom at its new outlet spicy Beckti paturi wrapped in banana leaf,
in Newtown. Chingri malai curry (Prawn in a coconut
Remember how Goopy Gyne from Satyajit gravy), Padma parer ilish bhapa (hilsa
Ray’s film, Goopy Gyne Bagha Byne, aspired steamed in a mustard paste), and Rajbarir
to become a singer, but was actually quite kasha mangsho, which had two chunks of
out of tune? And how the village elders, succulent mutton in a spicy and mildly
in order to have some innocent fun at his sweet brown gravy.
expense, convinced Goopy to awaken king No Bengali meal is complete without
Amloki from his slumber by singing at the chutney , papad , rosogollah and mishti
break of the dawn near his bedroom win- doi , and this was no different. The thali
dow? Bhooter Raja Dilo Bor brings to life can be happily shared between two peo-
those glimpses from King Amloki’s kingdom ple and one can also order from the a la
at its new outlet in Newtown. carte menu, in case you feel a bit greedy
A place boasting of elements from Ray’s for more. We added a portion of the Pur
iconic film is always a reason enough for pora potoler dolma with a stuffing of
any quintessential Bengali to pay a visit and spicy cottage cheese to go with our bas-
we are no exception. Bhooter Raja Dilo Bor mati rice, and Bhetki jhal that had a
made us nostalgic by successfully recreat- whole baby beckti dunked in a spicy,
ing an ambience showcasing Amloki Raj’s tomato and mustard gravy. This definitely
darbar, paintings of Goopy and Bagha, and summed our meal up.
an almost life-sized Bhooter Raja at the
entrance — all elevated to another level by Meal for two: `699+
the fantabulous background music. — Dharitri Ganguly
“At this outlet, we have envisioned and
created King Amloki’s court our way, but
the king is absent since he is angry as he
woke up from his sleep before time, thanks
to Goopy’s song, and the latter is somewhere
out there atop a donkey, on his way to exile,”
says Rajeev Paul, owner of the 18-year-old
brand. “Our signature is incorporating lost
Bengali recipes that people do not usually
cook nowadays. This is also a way to intro-
duce Ray’s creations to the newer genera-
tions,” adds Paul.
 World on a plate November 10, 2023 | kolkata 30

Cheese
with
coffee,
Anyone?
L
ooking for a glass of wine paired with
fine cheese to enjoy the rains? Why
not have some artisanal cheeses
with coffee instead? Not many know
that cheese and coffee are actually a match
made in heaven. The flavours that we usually
associate with coffee — nuts, caramel, flow-
ers and fruit — are often present in cheese
and the combination of both can be truly
wonderful. That’s exactly what Craft Coffee
Experience Centre at Ballygunge and Salt
Lake is offering — a gourmet experience
with their Affinage (that loosely translates
to refinement) menu, in collaboration with
Arpita Nag’s homegrown artisanal brand,
Meraki Cheese.
“Just like our handcrafted coffee and
chocolate, we want to showcase locally-
made fresh cheese. Affinage is a cheese-cen-
tric cafe and merchandise concept where the
menu revolves around the cheese we make
on the premises. You can take a peek into concept on its own. Way forward we will be thing light, and are a fan of single estate mel-
the dairy set-up and see how the cheese is having guided tasting and pairing sessions, low and smooth Cold brew, opt for the Grilled
made and enjoy recipes curated using affi- platter arranging workshops and innovative halloumi with sauteed veggies. Fresh chunks
nage cheese,” says Dipraj Das, co-founder merchandise like coffee-infused cheese to of squeaky, chewy halloumi cheese grilled
of Craft Coffee. “What started spread awareness about healthy handcraft- to perfection and served with mildly spiced
off as a quest for the per- ed artisanal cheese,” adds Arpita. pieces of exotic veggies like mushrooms,
fect cheese to pair with Equally excited, we couldn’t wait to try zucchinis and such, are served in a crispy,
Craft’s specialty cof- what the pairing tastes like. While munch- wafer-thin edible bowl.
fee ended up as a ing on a summery Watermelon and cucum- For the mains, we couldn’t help but try the
ber feta salad to cool ourselves down, the Burrata pizza. One can dig into decadence
Ricotta spinach egg toast arrived at with this crispy, thin-crust pizza that has a
our table. Tasting best with a cascara tangy, no-fuss tomato base and fresh basil
or a sweeter, Coffee cherry tea, leaves, with the star of the show, a creamy,
the toast is the perfect com- gooey Burrata cheese. When the pizza is
bination of spinach, ricotta so simple, boasting of subtle flavours, it
cheese and eggs. Loaded should be paired with something simple too,
with protein, this is a like a Cascara or Americano. We washed
perfect choice for everything down with their summer special
weight watch- mocktails — fruity and refreshing Cucumber
ers. If you mint mojito and Mango mint mojito.
are look-
ing for Price for two: `1,500+
some- — Dharitri Ganguly
 World on a plate november 10, 2023 | kolkata 31

Happpy hour happiness

Pics: Pritam Sarkar

145 Café & Bar

A
s we entered 145 Café & Bar, the tail with yuzu puree, fresh cucumber,
eye-soothing colour pallette of and litchi juice. The drink was citrusy and
blues and beige, stole our hearts. minty and provided a refreshing sweet
While the long bar adorned one taste.
side of the space, the other was occupied Next, we dug into the 12-inch wood-fire-
with a performance stage, snooker table, oven-made Burrata pizza. The flatbread
and large French windows. Moving to the pizza with a burrata in the middle was
shaded outdoors, it was nestled between not overloaded with cheese, which was
the views of The 42, Vidyasagar Setu, St. its USP. One could spread as much cheese
Thomas Church, and other iconic land- to their liking and devour the delicious
marks of the city. Indulge dropped in for a classic pizza with mushrooms. Before
hearty meal at 145 Café & Bar as it opened moving on to the desserts came the Grape
doors at Kolkata’s Park Street, its first G&T, another cocktail made with fresh
destination outside Bombay. Californian Grapes, elderflower syrup,
“145 is a high-energy brand we thought mint leaves, gin, and tonic. Though the
would fit well in Kolkata. We loved the grape flavour was subtle, on the whole,
lively ambience, international cuisine, it is recommended for those who like to
and perfectly curated cocktails and want- have their drinks strong.
ed the City of Joy to experience the same,” The delicious menu came to a conclu-
states Tanay Agarwal and Aayush Killa, sion with two desserts. The Lotus biscoff
franchise partners for Kolkata. ice cream sandwich was a signature 145
The Chilled soba noodle salad com- Café & Bar dish transported straight from
prising chilli and sesame dressing with Bombay. Bite-sized creamy and buttery
edamame and nori , was the perfect Lotus Biscoff Ice cream packed between
starter to kick off with. The nuts and crunchy biscuits was a delight to bite into.
seeds gave the desired crunch to the The Cookie dough pizza with Nutella and 145 is a high-energy brand
cold savoury noodles while the nori and ice cream was just the pizza variation we
confit garlic added the right amount of were looking for all along. A unique mix- we thought would fit well in
pungency to the dish. Next in line, were ture of hot dough and cold ice cream, it’s a Kolkata. We loved the lively
crispy fried thin potato skins called Magic Nutella and chocolate lover’s haven.
masala potato skins, with a dust of Indian We would definitely recommend a stop ambience, international
spices. Served with mayonnaise, it was
the perfect anytime munch-along snack.
at 145 Café & Bar with friends and family
to enjoy the food, drinks and admire the
cuisine, and perfectly
The Kebab non-veg platter consisted beauty of the Kolkata skyline. curated cocktails and
of assortments of mutton Kheema Seekh
Kebab , Chicken Reshmi Kebab , and
Price for two (approx): `1,500 (without
alcohol) / `2,000 (with alcohol)
wanted the City of Joy to
Chicken Tikka, which were piping hot, 24 Park Street, Celica House, 10th Floor experience the same
with juicy and smokey meat. We took
a skyline-admiring break and quietly Photographs: Pritam Sarkar
— Tanay Agarwal and
sipped the Yuzu sour, a gin-based cock- — Subhadrika Sen Aayush Killa
 World on a plate november 10, 2023 | kolkata 32

Pics: Anindya Saha

LMNOQ’s SkyBar new menu has toothsome additions

Gourmet delights
O
ur search for delectable food,
heady mixes, and flavoursome
experiments took us this week to
Park Street’s popular spot LMNOQ,
which recently launched its new menu. The
150-seater space, in the everbuzzing food
street, promises more than a delectable
culinary selection and unique beverages
with its panoramic view of the city’s skyline
and great playlist.
Executive Chef Firoz Hossain tells us that
the idea behind curating the new menu is
to introduce a variety of flavours, both veg- glass noodles tasted unique when had with and sweet peppers, served on confit garlic
etarian and non-vegetarian. “The younger the peachy English Summer gin and tonic. rubbed toasted sourdough ciabatta. If you
crowd looks for cocktails and small plates Next, we dug into Japan to Jaipur, a bar- are looking for some kebabs, definitely opt
to unwind. So, we have extended our small rel-shaped starter prepared with edamame for the very quirky Lehsooni kalimiri tikka,
plates almost across all cuisines, including a beans and Rajasthani papad crumbled a melt-in-mouth chicken kebab spiced with
few fusion takes. For a formal dine-in experi- cheese. Served with kaffir lime black pepper and roast garlic, served with a
ence, we also have an elaborate main and chili-scented sauce mustard yoghurt relish.
course with a variety of items like dals, topped with a papad For the mains, Duo agnolotti —a home-
paneer curries, and butter chicken that churi crumble, the selec- made ricotta spinach and pepperoni cream
can be paired with rice or rotis.” tion was, indeed, a hid- cheese pillow pasta served with parmesan
We sipped on the Aamshotto whiskey den gem. The Avo was cream and sweet pepper gremolata turned
sour, juicy mango, and bourbon sour with a fancy version of your out to be a complete delight. If you like your
a hint of spice, garnished with Aamshotto avocado on toast, with pasta with dollops of cream and cheese, this
as the Futo maki arrived at our table. Nori added salsa verdure dish is definitely for you. From the Indian
seaweed rolled with sushi rice, ice lettuce, section, we settled for the good old Angoori
cucumber, avocado, carrots, takuan, aloo methi and Lehsuni palak paneer with
asparagus and pickled cabbage, a side of tandoori roti . We had to have a
tasted super fresh, and crunchy, taste of their newly launched Rich chocolate
and the nori sheets literally melted marquise, a decadent and dense chocolate
in our mouths. Along with Futo mousse, served with bitter truffle and it is
maki , Rock Shrimps, too had our a must-try!
hearts. The super crispy, airy and
light batter-fried prawns, glazed in a Price for two: `1,200+
creamy sriracha glaze on a bed of crisp —Dharitri Ganguly
 World on a plate november 10, 2023 | kolkata 33

Brewing excellence
H
ave you ever tried an Egg Katsu
Sando? Well, we tried this delicious
steamed egg katsu sandwiched
between slices of white bread and
served with sriracha and miso tahini, and
instantly fell in love with the same. Paired
with a cup of coffee we tried this sandwich
at the newly opened Potboiler outlet in Salt
Lake, which is already throbbing with life
even on a weekday.
Talking about the two outlets of the brand
so far, co-owner Sonali Lakhotia says, “Our
first café in Hindustan Park is more like a
home café, with a cosy seating arrange-
ment, while this one has a bigger space and
minimalistic décor. But in both places, we’ve
made sure some parts of the neighbourhood
are reflected in the interiors. In Salt Lake, the
interiors are very modern, inspired by the
South Asian coffee places that are coming
up in Thailand and Hong Kong.”
The owners also shared how at Potboiler,
coffee is about consistency, traceability and
transparency. Through quality practices
and ever-evolving brews, their coffee menu sweet mix of flavours is bound to excite you.
is curated to meet two core philosophies: For the mains, we had a simple and filling
Coffee is not just bitter, and one’s preference Ginger & lime chicken that had a moist and
is ruled by mood. “We don’t believe in the idea succulent ginger, miso and lime roasted
of one coffee that fits all formulas. So, there chicken breast with braised bok choy, mash
is a well-curated coffee menu where one can
pick a coffee to match the mood for the day,”
Our first café in and peppers. We washed it all down with the
drink of the day, Cranked espresso. A perfect
adds co-owner Devansh Chhinkwani. Hindustan Park is blend of fruity flavours with coffee, this drink
When at a speciality coffee house, we had
to try a variety of coffees and started with a
more like a home café, offers a mixed punch of flavours with cran-
berry, peach, espresso and soda being the
sweet Caramel Shakerato. Made with milk, with a cosy seating main ingredients.
home espresso caramel and espresso, this
is an English drink camouflaging as Italian
arrangement, while this No meal is complete without a dessert,
so we settled with a Berry cobbler that had
espresso! The drink works all right for an one has a bigger space baked berries topped with crumble and
occasional coffee drinker. Their speciality,
the sweet and creamy Little Heart Cereal
and minimalistic décor soft cream.
Meal for two: `850+
Killer, evokes nostalgia thanks to the ingre- Pictures by Anindya Saha.
dients like cereal milk, Little Hearts, espres- — Dharitri Ganguly
so and milk. To go with these drinks, you can
choose Brie & fig bites having bite-siz ed,
phyllo sheet pockets filled with brie
cheese, fig jam and truffle honey.
The tarty and creamy cheese
Pics: Anindya Saha

and the light sweetness of the

jam and honey make this dish
a flavour bomb.
We also tried their version
of Banh mi with Vietnamese
grilled chicken slices, pickled
veggies, sriracha aioli, jalap-
eno and cilantro. This was paired
with Dirty Indian coffee made
with condensed milk, home chai
syrup, espresso and milk. The bitter-
 World on a plate november 10, 2023 | kolkata 34

Pics: Anindya Saha

Lip-smacking dishes at Vaayu

T
Culinary heights
he newly opened rooftop restaurant
Vaayu overlooking the South Kolkata
skyline was full of millennial vibes
when Indulge went over to get a feel
crush, lime juice, mint leaves, and black pep-
per. Sea Breeze with blue curacao, litchi, and
lime juices, and their secret in-house syrup
was refreshing and citrusy in taste.
of the place. With glow signs, cane rooftop Kebab lovers can check out the wide vari-
décor, table games, and a wall screen, the ety of kebabs on the menu but our heart was
restaurant is equipped with all things Gen-Z. stuck at the Lahori tangri Kebab. Leg pieces
Owned by brother-sister duo, Shreyash and marinated with curd, ginger, and garlic were
Shreya Jhunjhunwala, it is at a prominent tender and melted in the mouth. This non-
location beside the Dhakuria bridge and spicy Kebabs got a spicy mint kick with the
easily accessible for the nearby college and accompanying mint chutney, which gave it
institution crowd. a new twist.
As we waited for our food, we chatted with The flatbread Chicken Paprika Pizza with
Shreya about the space. She comments, “We in-house sauce, chicken tikka, onion, cheese,
opened a month ago. Vaayu means and bell-pepper was a flavour box oozing
wind and we have decorated the distinctive sweet, savoury, and mildly spicy
rooftop property with an flavours throughout. We gorged on the pizza
open venue concept. We while sipping along the light and rose-straw-
emphasise on food, berry flavoured Frozzey Rossey cocktail,
b e e r , a n d g a me s which resembled a crushed iced smoothie.
while making it came beer- To conclude our meal was Cottage cheese
budget-friendly for battered fish with lemon coriander sauce served with sau-
people. We hope & chips. The téed vegetables. Perfect for a vegetarian,
that Vaayu will moment we took the grilled paneer was a perfect alternative
become a place a bite, the fluffy and to a steak and the punchy lemon coriander
for local adda crispy outer skin gave sauce elevated the otherwise plain savoury
soon.” way to the tender and moist fish flavour of the paneer. We would definitely
For starters came inside. Served with french fries and recommend a visit to Vaayu with its delec-
Chicken 65 South style mayonnaise, we definitely recommend try- table menu and refreshing vibe, all for a
and the aroma of South flavours wafted in. ing this at Vaayu. resonable price.
Complete with curry pattas and black mus- Known for its wide range of cocktails and 38, 3A Gariahat Road 12 noon till 11 pm.
tard, this crispy chicken with mild gravy defi- mocktails, we sipped along the mildly sweet Price for two (approx): `1,000+
nitely transported us back to Chennai. Next Sunrise, a blend of orange juice, pineapple —Subhadrika Sen