In continuing with my plum love saga , I made some plum jam and spiked it up by adding a bit if ginger. It gingery zing goes well with the sweetness of the plums. My mom came visiting last week and got along a stash of Plums again. And the best bet seemed like making a jam out of them . I tried it with some toast and it tasted great. A little drizzle on some vanilla muffins would be great too. You go note the recipe.
Last Saturday saw me attending an evening celebrating Italian Food at the Swissotel, Kolkata. Despite many odds ( last min guests and some other commitments) I found myself engulfed in Swiss hospitality yet again. It was a special evening celebrating the spirit of Italian cuisine – a menu specially curated by Chef Gianluca Cazzin from Fairmont, Abu Dhabi. Originally from Venice , Italy and having trained with many a Michellin starred chefs , Chef Gianlunca has been whipping up quite a gastrnomic storm in Abu Dhabi food scene from past year and a half. I hade the privilege of a candid chat with the very down to earth Chef Gianluca who very sweetly told me that Butter Chicken was his favourite Indian dish! When asked wat his favourite ingredients were , he shot off , tomatoes , olive oil and cheese!
It was a formal evening with beautiful set up that quite set the mood. The guest list comprised of city’s food conneissuers and expats who have made Kolkata their home now. And there I was on behalf of KFB waiting to soak up the experience. It was also the first time KFB was doing a #liveblogging of the event through Facebook and Twitter.
We took our respective seats and were good to go. It was to be a 5 course dinner – with both vegetarian and non-vegetarian options. The menu comprised dishes from varied territories of Italy, namely Tuscany , Piedmont and of course Venice.We started with Insalata ( salad) . For the non vegetarians it was Insalata Veneziana– Onion, bell pepper ,raisins and pine nuts with marinated prawns. Raisins and Italian – well that was a first for me. We moved on to the soup – I opted for the veg version – Minestrone di Verdure alla Genovese– homemade pesto ,garden vegetables with toasted ciabatta bread. Earthy and absolutely homestyle. Chef Cazzin was kind enough to introduce each course with a little anecdote attached to it. I was, well, kind of full by now and the wine was working too!
The Primi Piatti arrived – Tagliolini all’Astice– Fresh lobster, chili,tomatoes ,evoo,garlic and zucchini. Fresh and delicious is what I can recollect at this moment. It was a 5 course meal but I had to unfortunately leave due to some other prior commitments. The Tiramisu I heard was mind blowing!
The evening also saw the launch of “Swissotel Cook book” – definitely the first of its kind in the city. Swissotel , Kolkata is at the top of their game when it comes to hospitality and guest relations. The cookbook is a compilation of varied recipes that are a favourite of their regular guests. The hard work of Chef Pranay and Chef Sanjay surely reflects in the same. Ashish , Enakshi and Debiroopa as usual at their sweetest best, taking good care of me.
Well, what else can I write! It was an evening I shall remember for long.
So you have a party coming up and you want to rustle up some easy snack/ starter. Worry not, this DIY (do-it-yourself silly!) Keema Bruschetta is the perfect party item. The keema can be made a day in advance( or few days in advance and frozen ), all that needs to be done after that is assembling. I had some leftover keema and this is the outcome! You can use your usual keema recipe or use this one here.
Durbari – the Indian fine dining restaurant at the Swissotel is hosting a Kabab and Biryani Festival starting today. I was lucky enough to get invited for a preview of the same and I totally loved it. The menu is very innovative with very different and not run of the mill kababs and grilled items. They have introduced the concept of a set menu where diners get to taste a wide array of dishes at a fixed cost. The servings are unlimited and has three courses – almost 7 to 8 types of kababs , biryani and a dessert along with a glass of wine.
I had a chat with Asish – the F&B manager and also Chef Shubrodip Ghosh who has designed the menu. Each and every item included in the menu is new and will surely impress you. Set menus let the diners enjoy the courses well without getting overwhelmed when too many items are served at one go. There is a choice of Veg and Non veg – you choose what you want!The vegetarian selection has kababs like Aam aur chana ka kabab, Noril Makai ki seekh and Dahi potli to name a few while the non veg lovers can gorge on Lahsooni Tawa Jheenga , Saloni Machi Tikka , Murgh Chandi Kali , Shirka Pyaz Boti and so on!
Finished the meal with Gulab Jamun and some homemade paan icecream which was a perfect end to the scrumptious meal. Dining at the Swissotel is always a pleasure and their top notch hospitality just make it even more special. I am off on a holiday tomorrow and there couldn’t have been a better way to start my vacation.
If you are around this side of town or now with the summer hoilidays on, want to indulge in some good food, try out the Kabab and Biryani Festival here.
The set menus are priced @ 1700 INR for Vegetarian and @ 2000 INR for the Non – Vegetarian option. Servings are unlimited. It is on at Durbari for both lunch and dinner from today onwards
It had been long that I invited my extended family over for a meal together and Easter break provided that perfect opportunity. The thing with me is, I get into elaborate menu planning when I am having people over that it exhausts me! This time around, however, I decided to keep it simple. The menu was mainly Indian with just this easy Baked Meatballs in Cheese Sauce thrown in for variety. Very easy again, made with very few ingredients but full marks for taste. I served it on a bed of boiled linguine and it turned out just perfect. My family licked their plates clean and theres nothing more that makes me happy when I can feed my loved ones well. You go note the recipe!
There will be days inyour life when no matter how much you enjoy cooking and say its a therapy for you..the very thought of cooking will give you the jitters. Happens to me many times too often. Nevertheless you still want something yummy, something comforting and take aways are not an option either. What does one do?! Make this super easy version of Oven Grilled Tandoori Chicken. Ever since I have been on the healthy eating path, tandoori chicken has been my faithful companion. Everytime in doubt, a piece of well grilled succulent juicy chicken makes me happy. And the bong in me just needs a bit of rice and daal along and I am good to go. The only effort in this dish is the marination that can be done even a day ahead. The marinated chicken can be frozen too for upto a week.
Call it a relish or a simple chutney..this one will surely make you happy. It is a very good way to use up a ripe pineapple that you wouldn’t really enjoy otherwise. Even if the pineapple isn’t that ripe this recipe will work just fine. Make it and keep it bottled in the fridge for a week…it will stay just fine. Eat it with simple dal-chawal or serve it as a side with parathas, kababs or just about anything. And its so simple to make that you are going to love me for this. Here’s a quick recipe of Pineapple Relish