Silence sings..........: ITC Sonar

Showing posts with label ITC Sonar. Show all posts

June 25, 2014

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.

June 19, 2014

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)

April 12, 2014

Poila Boishakh Menu Preview at ITC Sonar, Kolkata

"My favourite Bengali dishes are Begun Bhaja (Brinjal fry), Luchi (Puri) and Aloor Chachhari (a speciall bengali curry with potato)…" Said Chef Gaurav Lavania, Sr. Sous Chef at the hotel.

A true Bengali Platter to celbrate Poila Boishak

When the Bengali dishes come from a Non- Bengali Chef, it becomes more interesting how authentic way he can present it and at the same time challenging too. Hailed from UP and Married to a Bengali he did lot of research works, digging down the old hand written recipes - getting the translated versions of it, interacting with his customers then it became more easy to plan a menu for one of the famous Bengali festivity seasons, that proudly welcome our own Bengali New year "Poila Boishak". Getting an invitation from ITC Sonar to the Kolkata Food Bloggers group, a set of five KFBians reached the ITC Sonar to attend the press meet arranged over an array of Bengali delicacies that are ready to serve to celebrate Poila Boishak. Checking on the Menu it got our attention that the Chef team has tried to cover most of the famous Bengali delicacies which are very common in our daily Bengali platter at our home and also we love to have those on any celebration. One gets welcomed by the ever refreshing quenchers like Gondhoraj Lassi, Duber Jol (Coconut Water) or Pora Aamer Shorbot (Roasted Raw Mango Drink). You will get the delicacies like Mochar Ghonto, Shukto, Thorer CheNchki, Chholar Dal, Chhanar Paturi, Cholar Dal Narkol Diye, Jhuri Aloo Bhaja, etc from the Vegetarian Section and from Non-Veg section you will have Bhetki Machher Paturi, Chingri Triguna Bhaja, Kosha Mangsho, Chingri Malaykari, Rui machher Kalia and those who are allergic to seafood are complemented with a flavourful Chicken dish. The Chef shared that he loves most to the Chicken dish is on the offering and my fellow bloggers appreciated that too. Even on the Buffet spread few more dishes are going to be added like : Bengali specialties - Bodi diye Pabda Maccher Jhal (Fish Dish), Sorse Chingri (Mustard Prawn), Kochi Pathar Jhol (Mutton Dish), Korai Suti Monger Dal, Aloo Phoolkopir Dalna, Enchorer Kalia (Jackfruit Curry) and Doi Begun (Bringjal in Yogurt) etc. As the palate cleanser the Aamsotto Kejhurer Chatni is on the menu. In the dessert section the menu has been designed keeping in mind the famous sweet delicacies from a Bengali Kitchen. More surprisingly one will get to taste the Nolen Gurer Payesh on this off season of Nolen Gur. Rajbhog and Chhanar Jilibi are there to make it a cherry on the top. As long as the taste of the food is concerned it is delectable though you will get different flavour here mainly I found in the Veg delicacies that is not common in our Bengali Kitchen. Upon asking that the Chef replied- if you get the same taste out here then what is the point of spending money it. Apart from all the drool worthy delicacies the most captivating aura of dining out specially on this Poila Boishakh day is to be having the foods served on beautiful earthen terracotta lined with Banana Leaves utensils with the Lebu-Lanka(Lemon & Green Chili) and Papad. Don't Forget the Gorom Gorom (Warm) Luchi & Ghee Bhat to pair with the main course. Along with the True Bengali dishes it creates a true Bengali cultural atmosphere that represents our ancient traditional heritage. Likewise the name ITC Sonar suggests to represent our Sonar Bangla's Food and Culture which are nothing but a spirit of the city stands with a water-filled space of 120 meters long . It tries to represent the ancient Baganbari spirit -a confluence of its people, their culture and their symbols.
Among all I liked most the Luchi & Kosha Mangsho.