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This Spice Kraft has no connection with its Dubai-based namesake. The swanky 77-seater is professor-turned-restaurateur Sambit Banik’s debut venture as chef-owner and occupies the same spot in Ballygunge that was once occupied by the Silver Oak restaurant (Ballygunge branch). The food is a mix of European, Oriental, Mediterranean and regional Indian dishes. But the highlight of the menu here are the chef’s quirky signature entrées that ride on elements of molecular gastronomy. Tandoori Chicken Sausages are infused with herbed Bacardi Limon concoction, Soy-braised Drums of Heaven are flambéed with Old Monk and the classic Burrah kabab is made with pork ribs and comes with a jalapeño and tamarind drizzle. However, the more straightforward dishes such as the dajaj chermoula, chermoula-laced grilled chicken, and the beer can tempura fish, beer-batter fried basa fingers, make for the best picks.