Kolkata with its fleeting winter does not fall short of any ‘warm wintery’ event. Yes, that is true. In just a couple of months, hotels, restaurants, communities, clubs, friends and families; all get together in some form or other countless times to to celebrate winter as an excuse - all before the heat, sweat and air conditioning springs up from nowhere.
The Gateway Hotel, Kolkata jumped the bandwagon but with style and panache. They started a sizzler festival with some classic, some artistic, some hearty and all masterfully created sizzlers by Chef Ashis, the executive chef who has been making waves for his culinary adventures.
There is something for everyone, be it a classic steak, griddled to your choice of readiness or a ham steak, which has a very large piece of ham sitting on the sizzler plate, perfectly cooked with a slice of char grilled pineapple and a soft yet tangy jus on the side. If you are a stickler of chicken or lamb, then you have the option of going for a tandoori raan sizzler where the raan is cooked with Awadhi spices in a clay oven or you could also go with the southern spiced chicken sizzler. This one would be my pick, even though I am a lover of the bold proteins. By southern spice, the chef here means typical South Indian spices, enhanced with the flavour of curry leaves. This one is a deeply aromatic dish designed to make each bite into a forkful of comfort and flavour.
Vegetarians have an equally impressive option of simple yet sensational dishes. The jack fruit is given a fresh twist by transforming it into a galaouti kabab and then presenting on a sizzler plate with the accompaniments. Well, if you not in a mood to experiment then go with a stuffed potato sizzler. Who does not like potatoes, especially if they have a crunchy char grilled outer with a stuffing of smoky and spicy cottage cheese.
The final treat, however, is the dessert. Aptly named ‘Bull’s eye’, this one is a decadent soft chocolate cake, almost pillowy in texture, enveloped in dark chocolate ganache and served hot with a scoop of vanilla ice cream. And believe me, it is not another sizzling brownie. Every bite felt velvety in the mouth and encased with the melting ganache; it will please even the most discriminating palate.
This sizzler festival is on until the end of February 2017 and is available from noon to midnight at Buzz on À la carte basis. The cost for two would approximately be around INR 1300 plus taxes.
For someone who's run two restaurants, being a baker and cook par excellence comes easily to Madhushree . When she's not eating out, she's organizing her own pop ups or experimenting with regional recipes. Her experiments with food and her recipes are part of Pikturenama , where she's a co founder.
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