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Found 5 results

  1. Sanjiv Sood

    Marriott@Kolkatta

    Upfront it's a very modish property virtue of being the latest (2016) in the Kolkata market. It almost gives you the feel of newly launched jewellery showroom with all the glitterati of chrome finish hangings and brilliant props. The All-Day Dining restaurant was pretty well setup with 4 distinct kitchens catering an array of World and Indian cuisines. The variety and the arrangement were truly hearty and enticing, though, the quality of buffet stuff wasn't above any regular buffet of a competing 5 star. However, a special word of praise for the outstanding desserts and the patisserie, it takes the cake. The waffle counter too was indeed a tribute to Abe Doumar!! That's where I splurged in the end. Going back to the variety question, buffets are a real trying proposition. Forget what to have, one can’t even try everything. The options outweigh your desires and ability. Thus, I tried some of the most basic items from the Indian section first, the Dal Makhani and Mutton Rogan Josh. I am a believer in the culinary fact: one can judge the quality of food of any institution by trying out the most basic preparation. In Chinese a simple and popular Sweet Corn Chicken soup can tell the entire story of the kitchen hands expertise. As a thumb rule I did not go with a pent up expectation from buffet. Thus, I would say that the fare was just about above average. On the flip side at 899++ for Lunch and 999++ for Dinner, which of course are promotional rates, this buffet is far too good to miss out on, while it is there. The interesting stuff is always in the A La Carte menu and Chef’s specials, for which, I had reserved a section and must say that I don’t commend myself for it. The Lamb dish with Asparagus and Cherry tomatoes on side was truly delicious in sight and prep. The lamb was juicy and smoky as well as surely char grilled to perfection. After this I gave a shot to the live pasta counter and tried a well made and a very robust seafood pasta, which also was a delight. In all it is a welcome addition to the Kolkata Epicurean map and surely many more outlets are planned out here, including a specialty Asian restaurant, night club and a rooftop lounge. Overall a rather prestigious change Kolkata deserved to have. A line to compliment the service is most deserving and the entire gamut of the hierarchy are bent on displaying that true to their breed and virtue of being a rated property. Kolkata, we are beginning to get happening.
  2. Sanjiv Sood

    MamaGoto in Kolkata

    MamaGoto Much anticipated MAMAGOTO has created quite a deep stir in the Kolkata’s Dining-Out space. My first take is on that name. ‘MAMAGOTO’ itself has something quirky about it that stirs up the imagination of a prospect to Go To!! And trust me the imagination meets up with reality in the form of a very quirky exterior and an even quirkier interior. An interesting experiment you must try after you’ve been there; tell someone who hasn’t heard of it before “I went to MamaGoto” sure enough you will hear the word “MamaGoto” repeated by the listener. Now try that again with a Golden Dragon. The first impressions, scores are rather high…The design team has done an exceptional job of the space. MAMAGOTO has almost earned a legacy status among the food connoisseurs of Delhi. I’m sure the Delhites here would agree. Although there is no dearth of Asian/Oriental outlets in Kolkata and over that the market has tough ham shackles to be dealt due to its own home bred Chinese. MamaGoto was a welcome change waiting to happen. Name, fame, location, interiors, service and affordability aren’t enough to earn the patronage of Kolkata’s nobility; end of the day it has to be the food. MamaGoto brings out the best in Asian cuisines with a super quick order to delivery timing. No more ‘saliwaiting’. Even in a sardine-packed Sunday afternoon, one doesn’t have to wait!! Although, if you walk-in as a guest it could be over an hour to get a table. Starters were on the table in less than a jiffy. Trust me it‘s very important when you are undergoing pangs and salivating in expectation. Every second passes with a curse. For starters, the Basil Cup Chicken is prettily packed in lettuce boats were really flavorful and filling as well. I quite liked their Honey glazed chicken as well, which was quite different and is coated in a punch of fiery and soothing honey well balanced. Icing on the cake fortunately was not a dessert but their celebrated “ Chiang Mai Train Station Noodle” Again this name conjures up an imagination and if yours is fertile you would surely be in Thai countryside. This one dish lives up to my expectation of a perfect Coconut milk based curry. It was wholesome and unlike a Khaoksuey comes ready to eat, but, you do get accompaniments to beef it up further with some chilly / lime / peanuts and burnt garlic. It was utterly Lip Smacking and will surely take me back again soon for ‘once more’ for the Chiang Mai Station Noodle
  3. chiro

    Rezala

    Dear All, I am from Kolkata, now living in UK. The only time I cooked rezala properly was from a recipe by Chitrita Bannerjee called seasons of bengal..I think. It was never the same afterwards, ever. Any suggestions. Also, first time ever on this forum Thanks Chiro
  4. Sanjiv Sood

    A Fast to Feast

    A Fast to Feast It’s now a ritual. Four years on the trot, I have been doing this amazing gastronomic pilgrimage of Bada Masjid area of Calcutta, during the month of Ramadan. I hook up with about 12-15 other food aficionados’ also brave hearts of Calcutta. I must say so, as to venture deep into this food territory where beef meat and its spare parts is the order and chicken is for the less adventurous (Chicken Hearted). We had a fairly large 4-bed room at the famous “Aminia” Hotel and we let go our pent up desire to devour some of the most exotic meats prepared specially during this month by vendors large and small. On arriving at Mohammad Ali Park on Central Avenue we take a left into Zakaria Street. You have to be chauffer driven to this place or you would waste an hour struggling for apparently zilch parking space. We tread along the road, which by Ramadan becomes the world’s most densely populated locality. Every inch of space is covered with stalls that sell everything from clothes to shoes to food and fruits. You would be seeing a sea of humanity with a vast majority of taqiyah-clad heads. We usually pick a few of these for ourselves so as to blend into the milieu rather than stand out like sore thumbs. Our trusted succor “Shafique Bhai” at Ammenia is waiting for us with baited breath as he tends to our demands of a dozen odd picks from the entire locality to be outsourced up and served to us in the comfort of our room. It is an ordeal to stand in the crowd and to do true justice to the food. The whole event is like a well-orchestrated symphony. Our starters begin with KHIRI (Udder) Kebab’s from the Dilshad’s. These are truly befitting starters for a royal beginning. Succulent pieces of cow udder lightly spiced and melt in the mouth consistency are just too perfect to satiate the hunger pangs that get very sharp due to the much awaited event. It is also perfect as accompaniment to the spirits, which are taking the entire group to dizzy heights. The Sutli in the making Starters continue with the runner boy getting the famous Sutli Kebabs from Adam’s. It’s an absolute must for those who have the belly for food exotica. It’s a beef mince kebab held by a cotton thread and charcoal grilled served piping hot. This kebab is to die for and absolutely delectable. Next on the agenda is the prized Afghani Machi that is prepared and available only during Ramadan by Afghani stalls that come up. We rely on Shafique to fish out the best vendor for us. It’s a truly deep-fried fish for nearly 20 minutes at the bottom of the pan on high heat. The masala on this fish is a trigger for drooling. The eyes resist popping out of the ocular cave. It’s a divine dish even for Non Fish lovers. No wonder it’s extremely popular among Muslims, who aren’t really fish enthusiasts. Starters are no more Starters they are the order of the night. We are a stones throw away from the legendary The Royal Indian Hotel and how can we not have the “BURRA” Kebab which comes as a welcome relief to the so far under nourished and famished Non Beef eaters. It gets wiped off faster than you say ROYAL. Royal’s kebabs are scrumptious andI would personally rate them very high in comparison to other kebab joints in Calcutta. The Royal’s Biryani and Chaamp are preferred by the purists to the several other Mughlai joints that have popped up in the past 2 decades. More Starters. We get a load of Chicken Chengezi by the KILOS, 3Kg this time. These are sinfully deep-fried and a replica of the Delhi’s counterpart area “DELHI -6” and compares pretty well with its original. Enough of Chicken and the errand boy returns with more packets ……meaty chunks of boneless Beef Malai Kebabs and Ghost Dahi Kebab’s from Adam’s again. The Grand Finale- The main course is the STARTER STOPPER “HALEEM” of Aminia. We order a dozen plates of Maggaz Haleems. A slight twist to the traditional, but it’s devoured in less than 10 minutes by the Gluttons with local bread. The Haleem is quite different in Calcutta compared to Hyderabad, I really adore the one at Aminia, as the consistency is great and has gleaming Rogan floating on top. The Maggaz meat haleem is of course juicy, tender and delicious. Thus after a Dozen Kilogram of meat between us, we reluctantly give the Firni’s and Alauddin’s Sweets a miss, only to return again next year. Enthusiasts and Food Lovers may contact me 9830033644 to help arrange a similar pilgrimage of feast. Cheers
  5. Suresh Hinduja

    Anglo Indian meet in Kolkata

    http://www.bbc.co.uk/news/magazine-20857969
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