Since 2012 I observe a need of variations in the food menu specially in a wedding . It already became the same raw materials used in a different way in most of the weddings. Very few caterers in kolkata tried experimentation with the array of options which can be incorparated in a set menu. After being a graduate from IHM , Taratala – Kolkata and specialized in food and beverage the urge of offering something new was always there in back of my mind. Gathering some practical exposure from the global kitchens , I thought of using different raw materials but cooking it – my own way. I kept the raw materials fixed but changed the process and taste of it than its usual.
In the non veg category seafoods like octopus , cuttle fish , crabs , squids , molluscs, baby shark became hot favorite . Quail , turkey , emu cooked in a fusion style got an edge over regular food menus.
Latest speciality dishes are still under quality and taste control , so more to come in the upcoming days.
Veg Catergory makes its basket with zucchini , canistel , chayote , durian , kohlrabi , dragon fruit or pitaya , asparagus , brocolli, different variety of mushrooms with cherry tomato , soya milk products like tofu with cheddar cheese and world class salads.
Non Veg Dishes – Smoked Octopus in Brown Gravy , Emu Xacutti , Emu in Handi Gravy , Quail in lababder gravy , braised turkey florentine , quail egg with shredded cheese and mexican herbs , etc
Veg Dishes and desserts – deep fried sesbania with tartar dip , mixed green salad , stuffed canistel with mushroom and cheese , durian with sticky rice and flavoured rabri , fried icecream with fusion toppings , gastromic food varieties, stuffed fruit icecream.
Its always has been a pleasure to serve your own people with something new. The appreciations are our inspiration to serve better and present more unique delicacies.