By Ranjita Biswas 08 Jan 2017, 06:53 pm
The all-day restaurant’s buffet spread locates four hubs. The first hub features South-East Asian cuisine with freshly steamed Dimsums, both veg and non-veg, and grilled and pan- seared Asian skewers. The Western food section offers ‘comfort’ food from Mediterranean, European and Italian kitchens. If you want a fresh roast, it’s there too.
The third hub is ‘all-Indian’ with a ‘chaat’ section – Kolkata’s own ‘phuchka’ and ‘jhaal muri’ not forgetting the ‘tikiya chaat’.
Before moving on to the fourth, but not the least enticing, the dessert platter, perhaps you would like to toss your own salad from the cold station and antipasti bar with fresh cut ingredients , cheese, cold meat, etc. It’s perhaps even a better idea to start with this section working up an appetite.
The dessert section has a wide range of baked favourites and ‘mithai, local style , and even an ice cream bar.
Besides the buffet , a la carte menu is also on offer with Kolkata-favourites like Chingri Malai curry, Chooza Makhni, as also Pulled BBQ jackfruit sliders, Scottish Salmon with Quinoa in Western style or , Khow suey, the Burmese all-time hit, if you want to go Asian .
The open-space ambience of the Kitchen achieved by a linear residential style with the extra advantage of being able to order your own preferred dish cooked by the chef in attendance adds a personal touch to the experience of eating here.
The interiors of the restaurant exudes a warm, vibrant and welcoming ambiance as the glass facade adds to the feeling as you bask in the natural light during day and feel the city during night.
The open interactive kitchen also allows guests to interact with the chefs and customize their meals.
Executive chef Raheel Ahmad promises to keep innovating the menu with Malaysian, Vietnamese, Middle Eastern cuisines.
And at the end a selection of teas and tisanes comprising flowering tea, jasmine tea besides a wide variety of green teas. The Kitchen also boasts of its Masala Chai, claiming a secret recipe.
Review by Ranjita Biswas, Images and additional inputs by Sujoy Dhar
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