Taj Gateway bringing back the Rajbarir Khawa Dawa

What will be your reaction when you get to taste the season's first Ilish wrapped in banana leaf, steamed with milk, yogurt and mustard that is melting in your mouth or biting on a crispy Fish roll or Macher Kachuri with sada aloo hing morich, or a slow cooked melting in mouth mutton curry that brings back the essence of traditional Bengali cooking when the Mutton got to cook for hours on the faded flame of a Mud made stove!! It is nothing but a delectable journey where stories from the past enchant the atmosphere and unfold the sumptuous spread. Yes, you can experience the essence of  Raj Barir Khawa Dawa through the traditional Bengali dishes curated by Executive Chef Asish Kumar Roy of The Gateway Hotel (Taj). How three hours spent in a wink we (KFBians) hardly realized. Chef Asish patiently explained each and every dish how/why he curated, created and the story behind it. The dishes mostly in the menu are the dishes which are influenced by the foreign invaders and given the authentic Bengali dishes a twist. Attaching below more detail about the event.

"The Rajas or Nawabs were probably the original connoisseurs to wield major influence on Bengali society as well as their food. With their luxurious lifestyles, the rajas took immense interest not only in the foods they ate but also in the way food was prepared. Influenced by famous Rajbaris of West Bengal and in keeping with their culinary traditions, The Gateway Hotel, Kolkata, is set to celebrate “Raj Barir Khawa Dawa” from May 21^st onwards.

Historical trends have always influenced food. The influence of Rajbaris at the Raj Barir Khawa Dawa is evident from the different delicacies planned for the festival. The “Gumo-aanch er mangsho” or  meat cooked in slow fire by putting the dying charcoals on top, originated from Murshidabad, and is a classic example of food influenced by the “Dum Cooking”. Bardhaman’s Rajbari has influenced the “Lyangcha”, which is a deep fried sweetmeat dipped in sugar syrup.

The impact of the two centuries of British Rule (1757–1947) over Bengali cuisine can never be overstated. Sovabazar Rajbari, a regular place for evening hang-outs of the British Officials back then, was famous for its “Fish Roll” that had a western touch to it. The Fish Roll features prominently in the Raj Barir Khawa Dawa fest. As do to the Safed Ilish and Lal-Mangsher Pulao from the Cooch-Bihar Rajbari that has Rajasthan leanings.

The Gateway Hotel, Kolkata, will take you back in time as you savour these and other Rajbari delicacies from times gone by. The Raj Barir Khawa Dawa culinary extravaganza will be hosted at the Buzz for Lunch (12:30PM-3:30PM) and Dinner (7:30PM-11:30PM) from May 21, 2016onwards."

Pocket Pinch:

The Dishes will be served as a set menu:

Nonveg: 650/- (INR) to 850/- (INR)

Veg: 550/- (INR) to 750/- (INR)

Fish Roll

Macher Kachuri with sada aloo hing morich

Begun Basanti

Potoler Dorma

Dudh Ilish

Lal Mangsher Polao

Gumo aanch er mangsho

Aam Sandesh

Thank You Kolkata Food Blogger  for the invitation.

Hilsa Festival Preview at Buzz, The Gateway, Kolkata

Festival - Hilsa Festival

Venue - Buzz, The Gateway Kolkata

Date - 10th July'15 to 26th July'15

Serving type: À la carte

Timing - 

Lunch : 1230 hrs to 1500 hrs

Dinner : 1930 hrs to 2300 hrs

Pocket Pinch - Meals for two, approx.INR 1500, inclusive of taxes (The price is based on main course items)

My recommendation: Ilish Pulao, Ilish Pithe, Doi 
Ilish & Smoked Hilsa

With the welcoming note of the Monsoon season, our home atmosphere got quite festive when the Man came after the morning shopping chore from the local market and announced with an elated smile:  "Ilish eshe gachhe" (Hilsa has come). The family members like a greedy child with salivated mouth sat down to decide the recipe that would do justice to the Hilsa/ Ilish fish for that day. My FIL with a gleeful joy started reciting a poem. Its a very old bengali poem what my FIL said. He had forgotten the title and the writer's name. But the gist of the poem what I understood is:
An old lady was all set to start her religious tour. Just at the moment she was leaving one of her relatives gave a surprise visit carrying "Jora Ilish" ( Previously people used to buy pair of Ilish). That lady without wasting any time cancelled her tour and sat down to cook Hilsa/ Ilish and enjoyed every bite of it.
 Thus Bengalies are that much carzy when it comes to Hilsa/Ilish. Though it is the national fish of Bangladesh, West Bengal would die for it. This is the one fish which can be cooked in various way. 

Team KFB reached Buzz on an invitation from Taj Gateway to sample the menu of the Hilsa Festival

Special thali for the tasting session.

that has started from today and will continue till 26th July'15. Buzz, the hotel restaurants of The Gateway Hotel has become famous for presenting the "Purbo Bangla/Opar Bangla" or the East Bengal delicacies along with the continental dainties. They never fail to celebrate the core Bengali festivals through their delicious delicacies. And to make sure they bring out the traditional regional dishes mostly from East Bengal and partially of the west Bengal. As the Monsoon knocks the door and the local fish market is flooding with Hilsa, Buzz without wasting any time organised the Hilsa Festival for the Hilsa Lovers with some traditional Bengali dishes from the both sides of Bengal. Thanks to Chef Ashish Roy, who took out his precious time and explained us each and every dish, like how they cooked, why they kept the dish in the menu etc. Now let us take a tour through the dishes that were designed specially for the Hilsa Festival.

What you will get in the Menu:

Starter
{Per dish INR 550 }

Shukno Lanka Peyaj Diye Ilish Bhaja
Block of Ilish fried in churned mustard oil with dried chilies and slices of baby onion

Ilish Pithe

Boneless Ilish stuffed in savoury dough and deep fried. This was the take of the day and highly recommended. Dhaka, Bangladesh specialises and is famous for the sweet and savoury Pithe. Among the the savoury one Ilish Pithe is one of the signature delicacies of Dhaka. 

{Picture Courtesy: Vishal Tupper}

Main Course
{Per dish INR 650 comes along with steamed rice, except Smoked Hilsa}

Narkol Diye Ilisher Paturi (Boneless)

Boneless Hilsa marinated with coconut and the steamed inside banana leaf. Paturi needs no introduction. Check any festive occasion  Paturi is a must added dish to the menu. And if it comes to the Hilsa season the menu goes incomplete without Hilsa/Ilish Paturi.

Ilish Mishti Kumror Jhol
Chef's special peparation cooked in iron griddle with the red pumkin and ground spices.

Ilish Pulao
Hilsa cooked in dum along with the finest hand-picked rice. Slowly cooked in the Hilsa fish stock the dish tasted heavenly. I have tasted Ilish Pulao in many famous food joints, but every where I found a kind of fishy smell dominating the dish. So I kept this dish out of my menu after that. But here to my surprise after tasting it, I didn't get that small rather I had fallen in love with it. So do try it.

Doi Ilish
Classical preparation with hung curd and churned mustard oil. This is another dish which I will highly recommend to try. Goes perfect with the white rice and also with Hilsa/ Ilish Pulao.
{Picture Courtesy: Vishal Tupper}

Smoked Hilsa

A western twist - fillet of boneless hilsa smoked with jasmine rice, honey and a dash of pommery - served with garlic bread. We all had fallen in love at one bite. Soft, creamy melted in mouth hilsa fillet that gives an out most sumptuous experience when you taste it. This dish is specially cooked keeping in mind for the international customers who will get the taste of the queen fish of Bengal with a continental touch up.

Apart from these Shorshebata Ilish (A classical recipe - Hilsa cooked in Mustard based gravy) and Kalojeera Begun diye Tel Jhal (A home style cooked dish with aubergine and tempered with kalonji/ nigella seeds). Hope those readers will enjoy the Hilsa Festival at  Buzz, The Gateway, Kolkata.

Happy Eating....

French Weekend at Swissotel, Kolkata

"French cuisine is known for its exquisite taste and presentation and we are proud to present traditional French recipes brought to us from Lyon which is know as the 'gastronomical capital of France'". I am sure that the people of the city will enjoy the dishes."

- Mr.Marco Saxer (General Manager of Swissotel, Kolkata)

 Kolkata Food Bloggers recently got invited at the inauguration of the French Weekend at Cafe Swiss in Swissotel that will continue till 13th July'14 and to taste the exquisite flavours from France to celebrate  the French National Day (celebrated on 14th of July).  As a part of the team Amrita, Vishal and I reached on time to witness the french culinary journey that will keep the impression in our mind forever. Just at the entrance we got struck to see the decor and the huge replica of the World Cup to keep the spirit of the recent sport fever. Warm and cordial greetings from team Swiss made us comfortable and we were served Cranberry cooler and Sparkling wine. When it comes to French Cuisine the concept of the fine dining with its unique delicacies pops up and make you lure. I always admire the quality of food that Swissotel restaurants serve and mainly when they present the food fests picking up different cuisines of the world, they ensure that they should present the authentic taste of the cuisine. Therefore for each Food Fest they bring the specialised and experienced chefs from that particular country. This time the flare from French Cuisine instantly sealed our lips so that we should not talk but eat and eat and eat. 

Most of the delegates were from France and French Consulate. Busy in chitchatting and munching the delectable starters. We were introduced with the GM, Mr. Marco Saxer and was overwhelmed to see his cordial greetings that made us more comfortable. To enrich our knowledge we were introduced with Louise Arnes from Lyon, the Gastronomical Capital of France, who crafted the menu keeping in mind to stick to its authentic taste and to present the traditional dishes from her country. She also shared keeping in mind the local ingredients that  could be found in India, the menu had been designed. Though she wanted to add two more dishes like Red varrine and a dessert, since the ingredients were not available here therefore it got omitted. The key qualities of the food  were: spice less and the usage of the fresh ingredients. So as our journey started of tasting and exchanging the knowledge of French Cuisine and the dishes served that very day.

The starter menu comprised of: Zucchini and Tomato Verrine, Accars (Fish Dumpling), Asparagus and Ham Ballotins, Smoked Salmon and Avocado verrine, Mini Chicekn croquet monsieur and Gourgeres (Cheese Puff). My picks were the Smoked Salmon and Avocado verrine and the Accars (Fish Dumpling). How could I miss the Asparagus and Ham Ballotins and Cheese Puffs too. Smoked Salmon and Avocado verrine was just out of the world. A layer of avocado seasoned mildly with lemon juice and then topped with a layer of sour cream and crowned with the smoked salmon. One need to scoop out the two layers altogether and to take a bit of the salty smoky flavoured salmon. And here you go- I reached directly to the heaven after each bite. The fish Dumpling was the another one hit my palate. Crab meat steamed and topped with some brown sauce made a perfect pairing and after tasting it the balanced flavour did win my heart. So as the Asparagus and Ham Ballotins. All the fresh ingredients and the usage of minimal ingredients made each dish not only exotic but too savoury.

The Main course menu  goes like this: From the Veg section:
 Dauphinois Potato (Potatoes cooked with Cream). Ratatouille, Herb and Cheese Shouffle, Warm Camembert with Wild Mushroon Fricassee and Onion and Leek Tart.
We were recommended by Louise to taste Dauphinois Potato (Potatoes cooked with Cream). That one is one of the famous dishes of her native land. And so it was. Half Boiled Potato got baked with Cream and Cheese made the pair like made in heaven. The creamy bite of the potato coated with Cheese and Cream made the taste nothing but yum. 
When I first watched the movie Ratatouille, I was hooked to create the dish Ratatouille at my kitchen. I made it but never knew what would be the original taste. This was for the first time I tasted and found it not only delectable but exquisitely good in taste. A mild tangy tomato based sauce coated with the vegetables made a succulent bite. Yes it had then become a winner where a meat lover like me complementing a veg dish like this.
Warm Camembert with Wild Mushroon Fricassee was also a dish worth to mention. Mushroom cooked in thick cheesy-nutty gravy made perfect blend of taste. 

The Non-Veg Buffet Spread goes like this:

Lobster Thermidor,Poulet au Vinalgre (Lyon Specialty of vinegar braised chicken, Bouf Bourgulgnon (Tenderloin cooked with red wine), Gigot d'agneau (Roast leg of lamb served with roaste potatoes), Pork Tenderloins with Bacon and Apple Riesling Sauce.

My picks of the day were the Pork Tenderloins with Bacon and Apple Riesling Sauce and the Lobster Thermidor. Fresh Pork slices cooked in diced bacon and Apple Riesling sauce was out of the world. The Pork was perfectly cooked and the freshness of each ingredients made it more delicious. At each bite one will have the tiny diced bacon along with the juicy pork piece.

Lobster Thermidor here got presented in a different way since it was a part of the buffet spread. But none could beat the taste. I have tasted Lobster Thermidor in variuos places. And each time I came up with a different taste. Here too the taste was different but again taste wise it got the full marks.

The non-veg dishes were also winner in its own way. Mainly when you got a chance to taste the authentic and traditional French dishes sitting in your own city of joy, what life needs more.

How could I miss the Breads and the Cheese Truffles that are French Cuisine famous for. The truffles were exceptionally good in taste cheese rolled in nuts/ pesto/coconut flakes. I have never imagined that a cheese truffle would be so tasty. It went perfectly with the assorted breads that was on the spread. The Spread also had the Famous French onion soup and Bouillabaisse (Sea Food Soup served with rouille). I tasted the seafood one. The smell of the seafood was very mild that would make you more prone to go for the second serving and the next. Assorted seafood crunches would give you a mouthful serving with the warm liquid soup pouring down your throat giving an utmost satisfaction to enjoy the delectable dish.

And last but not the least here I come to the Dessert section that is French Cuisine mainly famous for. All the famous French Desserts along with some from other cuisines too were lined up to made us satisfied. We were pretty full then. But who could resist if you have these luring desserts welcoming you. Croquembouche, Matafaim,Paris Breast, Blue Berry Cheese Cake, Lamington, French Apple Tart, French Swiss roll, Creme Brulee, Cherry Clafoutis. Opera Cake, Chocolate Mousse, Sandesh. Ladoo and so on and forth all were presented at one's service. No need to say again the each dessert was a winner. But my pick was the Croquembouche and the Paris Breast. Paris Breast was a kind of choux pastry stuffed with hazelnut sauce. At each bite the oozing chocolaty hazelnut sauce was a heavenly match with choux pastry.

All over my experience was splendid. Mainly loved the way the taste and the presentation of the dishes were taken care of, keeping in mind to give the utmost authentic flavour of the traditional dishes that were crafted in the Buffet Menu for the French Weekend.

For more Pictures pls visit my Facebook Page.

French Weekend at Cafe Swiss is on till 13th July'14.

Price: INR 1600 plus taxes per person for Dinner Buffet. A special Sunday Brunch on 13th July will cost INR 1650 plus taxes per person.

Timings: 7.00pm to 11.00pm 

To know more detail about French Weekend one may call at this no: 033-6626 6666

             

The taste of Royal cuisine with Chef Imtiaz Qureshi at ITC Sonar, Kolkata

 My impatient soul was feeling like tapping the table to settle down the heart beat and let the rhythm soothe the soul till the exact moment jingles. Being a food addict from my childhood the Chefs are like the Food Gods to me. As much I read about them, I watch them on TV, I get so much inspired to follow their footsteps and to create some magic in my kitchen. And when one gets an opportunity to meet some iconic figure whom you have just thought to meet in your dreams, does life want anything more!!! An invitation to the Kolkata Food Bloggers from ITC Sonar to meet the legendary Chef Imtiaz Qureshi and witness his magical culinary journey with his creations made a dream come true.  I have heard so much about him. The iconic grand master who can transform a veg kabab to taste like a meat, who has magic in his hand, the king of Dum Pukht cuisine and a legend that carries all the anecdotes right from the Mughals' Royal darbar to the recent days. He cooks and weaves stories with each of his creations...He creates royal dishes and spiced it up with the royal lore. 

Then he entered in the double breasted chef's suit, neatly combed silvery lines streaming down with ignorable curls. A heart melting smile was continuously peeping from the masculine aged mustache and a fashionably done beard. He was joined shortly by Chef Zuber Qureshi  and the moment stopped there and took us back to the Nawab’s darbaari kitchen from where his journey with the Dum Pukht cuisine started. In his chaste

Luckhnawi urdu he continued that 'Dum' means 'to breathe in' and 'Pukht' means 'to cook'. The main Dum Pukht cuisine defines as cooking a dish in a clean kitchen where in a deep bottom vessel the dish will be cooked while choking all the steam inside and its own aroma will spice up the whole taste. He kept on picking up each dish from the menu and went on explaining how it got cooked with the anecdotes behind each dish. One such anecdote: “In Arab there was once no water. So people survived only on Dates. And from there I got the idea to use date in my dishes. I used dates in Raan-e-huzoor which nobody can think.”   He also explained that people has become more prone towards healthy and nutritious food;so keeping in mind the modern scenario all the dishes were cooked with very less oil and ghee. And we all became surprised to hear that the Biriyani was cooked with Olive oil. When it comes to meat, there are almost 50 types of different kind of cuts for each meat dish and at the same time the taste depends on choosing the fresh soft meat. We also came to know the sectect about the melt in mouth meat flesh is nothing but slow cooking for at least 7-8 long hours. The food went on filling our plates and the legendary father like man in his 80s kept on moving table to table asking about the dishes and did we figure out what ingredients he had used. He also added that Usage of Sea food is very rare in Mughlai cuisine but he has added since keeping in mind the choices of the present taste buds.

Soon after we were joined by the whiskey connoisseur Mr Sandeep Arora who educated us that whiskey could be very well get paired with food. He talked about the famous brand of scotch whiskey Royal Salute 21YO which is 21 years old. He called it ‘Royal Challenge’ as it is a marriage between royal cuisine and royal whiskey.

Let us now have some glimpses on royal dishes crafted in the menu:

My take of the day were- Raan-e-huzoor, Jhinga Qureshi, Dudhiya Biryani and Desi murgh ishtew.

KABABS:

Raan- e- huzoor: Baby Lamb Legs cooked on the dum with a thick Date sauce, embellished with walnut and almonds.

Jhinga Qureshi: Named after the legnedary Chef it is a puff pastry covered Jumbo Prawn, stuffed with dried apricot and cheese.

QORMA, QALIYA,SALAN

Samundari Ratan: Soft Marbles of fresh crabmeat, simmered in a delicate fenugreek flavoured gravy. 

Koh- E- Avadh: Chef's recipe of qorma of elegantly exposed lamb shanks, dum cooked in their own cardamom tinged juices and marrow, finished with saffron

Desi Murgh ishtew is also served under this head. This ishtew is totally difffernt what we ussually make at home. Country chicken braised over slow burning fire, with onions, black pepper, yoghurt and other spices.

Dal Badami was served too..

NAAN

Naan-e Bah Khummach, Mugtha Paratha and Roomali Roti was served to relish with the qormas.

BIRYANI

Dudhiya Biryani: tender lamb morsels, cooked on Dun with Aromatic Basmati rice. To enhance the taste and to keep it healthy Milk and Olive oil are used.

MEETHA

Sahi Tukda (a dessert of saffrom rabri, spread on a slice of syrup soaked homemade bread) and Lab-e Mashooq (Frozen dessert of reduced milk scented with orange)

And last but not the least the Sahi Paan was served to draw an ending line to the royal treat.
Apart from all the Non-veg dishes a royal Veg spread is also available on the menu.

The Signature Collection can be enjoyed at the Eden Pavilion from 22nd June to 30th June as a part of the dinner buffet (7.30-11.45 pm) at INR 1850 plus taxes.

And a set menu of five courses paired with Roysl Salute, one can go for Royal Repast at Dum Pukht that is only available for dinner from 22nd June onwards at the price of INR 6500 plus tax.

For more photographs please visit HERE.

Mango Haat at ITC Sonar,Kolkata

“In keep with ITC Hotels philosophy of being ‘rooted to the soil’, we celebrate the unique diversity of flavours through which Murshidabad mangoes delight connoisseurs of the fruit. This is in keeping with our commitment to sustainability and Responsible Luxury.” – Atul Bhalla (General Manager, ITC Sonar)

Have you heard of Bimli, which carries a classic legend direct from the enchanting history from the Nawabs’ era. During the rule of Mir Jafar, a maid called Bimli worked hard in the leisure garden of the Nawab. While being pleased with her work the Nawab named a new verity of mango that was being cultivating in his garden “Bimli’. Yes Bimli is the name of one of the sweetest and fleshy Mangoes that Murshidabad takes the pride of cultivating it.  Or what about Kohitoor the most legendary Nawabi Mango from Hakim Aga Mohammadi Bagh which would only pluck by hands and would be kept wrapped in cotton wool to keep it fresh. After every 12 hours, the mango has to change its position to ripe uniformly and should be cut with a sharp bamboo wedge but not by a knife. 

Bhavani, Bira, Anaras, Kalapahar Saranga, Molamjam, Ranipasand so and so forth- what do you think they are!!!!They are nothing but all the name of the varieties of Mangoes that leave the trail of the legends of the Nawab’s era again. Moorshidabad, not Murshidabad then used be the Heart of Bengal, the torch bearer of the Indian culture and architecture – The Nawab’s land of luxury.  In the pages of History Murshidabad It was the place where once 200 varieties of mangoes grown alone in the orchards of Murshidabad.

To start with - Thanks to Murshidabad Heritage Development Society (MHDS), iLEAD and ITC Sonar whose joint effort presented ‘Mango Haat’ to introduce the exquisite verities of mangoes where many got extinct but still there are many to bear the pride of the heritage land Murshidabad through the trail of history, the land once famous for its highly nurtured exotic mangoes. Being a part of Kolkata Food Bloggers the invitation to experience the journey with the legendary Mangoes from Murshidabad along with the history was a stupendous experience that last Sunday evening gifted us.

Along with the varieties of Mangoes on display a delectable high tea table enriched the taste buds of the guests. All the delicacies very creatively and sumptuously presented and the common ingredient of all was nothing but Mango. Even it really won the heart to see Sushi made out of Mango. The event became more interesting when Mr. Pradip Chopra the president of Murshidabad Heritage Development Society (MDHS)and the Chairman of iLEAD, enlightened our knowledge with a short documentary mainly based on

the  book – Mangoes From Murshidabad”, written by him.  It not only travelled us several years back to get the glimpses of how Mango used to get cultivated but also introduced to the Sheherwali cusines like Aam ka launi, Aam Chana ka Kutti, Kachhe aam ka kheer etc and there famous mango cutting techniques. If we literally define ‘Sheherwali ’, it means ‘City (sheher)’ dwellers. History says that the Jain Community who settled down in Murshidabad (Jiaganj, Azimgang) was called Sheherwali. Most of them came from Rajasthan with a connection of some business purpose and then settled down here. Apart from their delicious cuisine the most captivating part was their mango cutting technique. It is like a ceremony that has to go through five phases to get the perfect slices of the fleshy mango pieces without having wasting the juice or any finger prints on the flesh.

#The Mangoes has to be soaked in water for 4-5 hours and washed carefully.

#Then the skin has to be cut with two kinds of techniques.u

#Again the mango has to be washed.

#Then the pieces should be cut with utmost care.

#And then serve carefully.

The event was very encouraging to see the effort to bring back one of the glories of the Heritage place like Murshidabad and exhibiting the exquisite collection of mangoes that is not only a rare experience but also an eye opener to take the pride of the treasures that Bengal own.

(All the sources of information was found from the book: Mangoes From Murshidabad, Compiled & Designed by Pradip Chopra and Team iLead)

Master class International Vine & Food pairing Festival at Taj Bengal, Kolkata

 "FOUR SEASONS, the flagship brand of the company, captures the colors and moods of the four seasons, with three reds (Cabernet Sauvignon, Shiraz and Merlot); three whites (Sauvignon Blanc and Chenin Blanc and Viognier); and, a Rosé (Blush). The Barrique Reserve Cabernet Sauvignon and Barrique Reserve Shiraz are the premium offerings of the Four Seasons portfolio. These wines have been aged in imported French oak barrels for 9 months before being bottled." (Source: HERE)

Wine was always deprived from my tasting list unless and until I got the opportunity to go through a long educational wine testing session by the Four Seasons, where the whole show got conducted by Mr. Peter Mitter last year. The event was an eye opener for me and I better understood then how one should drink wine along with which kind of food. The marriage between Food and Wine is made in heaven for sure and we all people in earth taking the full pleasure to savour it.

On an invitation by the esteem Four Seasons team led me to witness the Master class International Vine &Food pairing Festival at Taj Bengal a couple of days back. This was for the first time the more than hundred famous International & National brands came under one roof  to showcase a tasting session along with the choice of best food by the talented and reputed chefs from the Taj group (Some got invited internationally too) to an esteem group of people.   My tasting session started right from the Four Seasons stall where the display of all the  range of wines from Four seasons got sampled including  Viognier, Chenin Blanc, Sauvignon Blanc, Merlot, Blush, Shiraz, Cabernet Sauvignon etc and my personal favourite the Barrique Reserve Cabrenet Sauvignon and Barrique Reserve Shiraz.  Four Seasons  produces wines from grapes grown around Sahyadri valley in Maharashtra, India and at its state-of-the-art Four Seasons winery near Baramati, around 65 kms from Pune. It aims to drive interest in wines and wine consumption by offering good quality wines at reasonable price points with packaging options as well as education and engagement.  The Master class session of each brands made the tasting session more interesting when one got to know the birth history  of the a wine till it gets matured. 

Chief Wine Maker of Four Seasons Mr Abhay Kewadkar's  master class was really an eye opener which covered the points like the right Choices of Oaks, Origin of the Oak, the Coopers Craft, The Flavour notes from the Barrel, What does a Barrel do, The Barrel Basics etc.

Moving on to all the other  national International brands what tickled the taste bud was the array of foods on display and that was also direct form the famous Chefs' stalls stationed there. For the first time taste the Rabbit meat sauce with Fettuccine. Though I was a bit skeptical how it would be, it really tasted very nice. Chef Sujan's special Gondhoraj Griddled Kolkata Beckti with Portobello Mushrooms was another dish, worth too mention. The Crab meat cake with Guacamole was just out of the world. Got the opportunity to taste the master class creation by the famous French Chef Marc Thuet too. All the dishes for me were the perfect pairing to complement that evening with the different colours and taste of wines.

Last but not the least the wine that won my heart was the Sparkling wine from Bouvet.  The french wine is the second oldest sparkling wine producer from Saumur in the Loire. The taste will give you the Champagne quality at a very significant price. Now its available in Kolkata Quest Mall too. Overall the whole event was a remarkably educational journey for me, mainly for the exclusive Master Class sessions. Talking with the Brand Sommeliers did break many myth and also gather a plethora of knowledge about the varieties of Wine. Its also a very proud moment to witness such event in our own city Kolkata. Hope to have this kind of event more here. With an ending note would like to convey my heartiest thanks to Four Seasons for extending the invitation for such great event.

 For Photographs please visit HERE..

Also Read what my fellow Blogger Vishal experienced HERE... 

[Disclaimer: Kamalika C participated as a guest of Four Seasons and the post solely based on the author's honest experience..] .

Poila Boishakh Special Bangladeshi Spread with Chef Shawkat Osman at Taj Gateway, Kolkata

"Bangladeshi cuisine is not only starkly different, these preparations are as sumptuous as they are spicy." 

-Chef Shawkat Osman

Someone appeared without the Chef's Toque and the double breasted chef's suit, casually stormed towards us with his heavy steps, running his fingers through his curly bushy hair. Cladding with a Punjabi (Kurta) and white wide Pajamas renowned Bangaldeshi Chef Shawkat Osman comfortably relaxed on his position and asked "Bolo, Kotha theke Shuru Kori??"  (Tell me where to to start from). In his first appearance his intellectual aura enlightened and changed the whole atmosphere. And thus we started our journey with him to explore the Bangladeshi cuisine, I wished like it would never end ever. A very simple down-to-earth personality who will make one a friend within a second and a bag full of humour to share and make an atmosphere always full of joy with his jovialness - He is like that. Yes, he is Shawakat Osman the famous and talented Chef, who always leaves the impression whenever he comes to Kolkata to wave his magic wand through his authentic style of traditional Bangladeshi Cuisine and let us remember the taste that lasts days after days. We had witnessed an unforgettable memory that we will cherish ever after. . 

Poila Boishakha is just away a few steps from our door step. But Bengal has already glamed up with all the decorations and all the famous food outlets geared up with their Traditional Bengali Delicacies on offer. On an invitation by The Gateway (Taj), Kolkata, to preview the Poila Boishakh Menu spread designed by Chef Shawkat Osman, two of us (Amrita and I) from Kolkata Food Bloggers explored the journey through the Bangladeshi cuisine.  The line of division of Ebar Bangla (East Bengal) and Opar Bangla (West Bengal) not only creates a different outlook in the two cultures but also in the taste that only can be understood when the authentic traditional Bangladeshi cuisine gets served on your table and someone from the root explains you all your queries explaining the Food history and anecdotes behind the cuisine. If this part of Bengali dishes tends towards a bit sweeter side, the Opar Bangla dishes intend to add more chili in the dishes. They will soak whole night the whole red chilies and a group of ladies will come up only to grind the chilies to make a fresh paste out of it. The specialty of Bangladeshi cuisine is thus no addition of sugar or big onions but red chili paste and freshly grind Cumin powder. The only lemon they use, is the Kagzi Lebu (spl kind of Lime) nothing else. A special kind of Cock (Morog) gets breaded especially for the food lovers and to use in a special dish called Morog Pulao.  The flesh of the Morog/Cock is a bit hard but very tasty.  Eyeing down on the menu we found an array of Famous Bhangladeshi Bhorta dishes (I found a very nice article detailing about Bhorta HERE) were enlisted on offering during these fest.  One can have the taste of Baygon (Brinjal) Bhorta , Byagon(Brinjal) Doi Bhorta, Potol (POinted Gourd) Bhorta, Green Beans/Sheem Bhorta,  different kind of fish and prawn bhorta. One can indulge oneself with the very traditional Gime Patar Bora (a special kind of leaf only available in Bangladesh which is quite bitter in taste ) or Misty Kumro Phool Bhaji (Fritters out of sweet pumpkin flower).  Osman's very own creation of Sak Dal (Red spinach with Lentil) is a must to mention which can be devoured as a soup too. Bangladeshi cuisine can't be completed if the fresh pure  Ghee (Clarified butter) is not used. It not only enhances the dish but makes its aromatic and flavourful. And the key is, one have to use the Pure fresh Ghee. That we understood soon after tasting the Bhuna Kichuri, Morog Pulao and Tehari. All the three dishes were exquisitely delectable with the aroma of Pure Ghee. A special kind of Gobindo Bhog rice has been added specially from Bangladesh. In Bnagladesh Bhuna Kichuri is mainly served as a breakfast dish with Egg Korma without the addition of turmeric powder. Even the special kind of Cock (Morog) also gets imported here mainly for the fest to enhance the authentic taste of Morog Pulao.  Tehari is another unique dish got served on our plate. It is one of the famous Fast Foods of Bangladesh and happily gorged by the young generation and famous in the college canteens. Mainly Beef is used for the dish but Mutton is as well famous. To make this one have to take out 40 small pieces out of 1 kg meat.  Chef insisted us to taste the Shorse Mangsho (Mutton with Mustard paste) which is getting first time introduced in Kolkata in his Poila Boishak Menu. In a very pungent mustard gravy the mutton gets slowly cooked. When you will taste the sharp flavour of mustard will give a kick to the palate.  Another dish that is worth to mention is the Murgi'r Roast. Its cooked totally in the Pot Roasting process in a white almond base gravy. The soft and juicy chicken along with the gravy complemented perfectly with the rice dishes. Last but not the least the desserts were worth to mention too. Though I am not a sweet lover but instantly fallen in love with the oozing Kheer Patishapta. Many are on the list too - like Lou Payesh (Bottle Gourd kheer), Gokul Pitha, Khirtosh Pitha. 

Many other varities of Bangladeshi dishes will be served on during this Poila Boishakh Fest: Doi A'chor (Jackfruit in yogurt), Maan Kochu (Taro Root) Malakari, Potoler (Pointed Gourd) Dolma, Machher (Fish) Salon, Rui Moorighonto, PaNch Phoron Murgi, Mangsho Dal Yakni, etc. 

For the refreshment one can indulge oneself with any of the three quenchers: Dub (Coconut water) Komla'r (Orange) Shorbot, Teytul (Tamarind) Shorbot or Lassi...

Executive Chef Ashish Roy of The Gateway explained that all the dishes where presented in the attire of the less spicyness and less oily to maintain the healthy versions of the food.

Dub Komla's Shorbot

Gime Patar Bora

Osman's Sak Dal

Bhuna Khuchuri

Morog Pulao

Shorshe Mangsho

Doi E(N)chor

Ayre Macher Kalia

Murgir Roast

Kheer er Patishapta & Gokul Pitha

Highly recommend to try out the Bangladeshi Culinary journey at The Gateway, Taj, Kolkata. More detail:

Buffet : Priced at INR 1250+taxes

Saturday 12th April - Dinner

Sunday 13th April - Lunch and Dinner

Monday 14th April - Dinner

Tuesday 15 th April - Lunch and Dinner

Thali :Available for lunch and dinner from Saturday 12th April-Tuesday 15th April, 2014

Niramish Thali (Vegetarian) - INR 1000+taxes

Amish Thali (Non vegetarian) - INR 1100+taxes

Timings : 12:30 pm-3:00pm and 7:30 pm-10:30 pm

For reservations call : 033-66653133 

For more photos visit HERE...

Read Fellow Blogger Amrita's experience HERE...

[Disclaimer: This is an Invited Review and solely based on the author's honest experience..] .