I must admit that my knowledge about Japanese food is quite limited. The only dishes I’ve tried till date are Sushi and Sashimi so when the first Japanese restaurant opened in Kolkata, I was very eager to go and explore more of the cuisine. Fuji is located at 209A Sarat Bose Road and they have an extensive menu with authentic Japanese dishes with reasonable prices compared to the very large portions they serve. The menu is presented by course—appetizers, soups, salads, sashimi/sushi and mains.
Smoke House Deli has always been one of my favorite places in Kolkata to drop in for a meal or just to have a few cocktails with some nibbles. For this season, Smoke House Deli has launched a special range of smoked cocktails and named it Alchemy. There are seven smoked cocktails to choose from, each having a special smoky flavor to them.
- Apple Wood – Tangerine Zest Smoked Berry (Rs 275) – The perfect combination of gin, mix berries,lime juice and orange bitters
- Misty Apple Sour ( Rs 275) – A refreshing drink, with a perfect blend of green apple, lime & vodka
- House Spiced Smoked Sangria (Rs 275) – A fruity sangria infused with orange juice, fresh fruits with red wine, port wine and brandy makes this a must this season
- Lime Zest Smoked Daiquiri (Rs 275) – This citrusy drink tastes just as refreshing as it looks! Adding to its eclectic flavour is a mix of Bacardi, Pineapple and Lime juice
- Smoked Maple Kentucky (Rs 375) – With Apple juice, Maple Syrup and Whisky, a unique combination that is stunning to look at, tastes divine and is as smooth as you like it
- Cherry Wood Smoked Rob Roy (Rs 475) – Sweetness of vermouth married to perfect tanginess of fresh orange and a dash of angostura bitters
- Lapsang Souchong Smoked Margarita (Rs 475) – a perfect blend of Tequila, Egg White, Lime Juice, Lapsang & Souchong infused syrup
If you are a regular reader of my blog, follow me on social media and see the pictures that I post, you will know how much I love chocolate. After I started writing about food, I’ve become more open towards experimenting with other flavors but there was a time when I would not even touch an ice cream or dessert if it did not have chocolate in it. One thing that I’ve always wanted in my city is a place where I can go and get good quality luxury chocolates, the kind of stuff that you get abroad. It took a long time to come but finally my wish has been granted. After a successful launch in Bengaluru at ITC Gardenia, ITC has introduced Kolkata to an inimitable chocolate experience with the launch of Fabelle Chocolates at an exclusive Fabelle Chocolate Boutique at ITC Sonar, Kolkata.
The mantra of Fabelle Chocolates is luxury and the entire Fabelle experience starting from the decor of the Chocolate Boutique to the exquisite chocolate creations that are available is truly magical. I was told that Fabelle Chocolates have been in the making for almost a decade with extensive research and innumerable trials in the pursuit to craft the finest luxury chocolates in India that rival the best in the world.
“If Bengali cuisine were Wimbledon, the hilsa would always play on Centre Court.” The “Ghotis” might disagree with this statement and replace hilsa with prawns but I completely agree with Samanth Subramanian. One of the major reasons why I love the monsoons is because of ‘khichuri’, ‘ilish bhaja’, ‘shorshe ilish’, ‘ilish pathuri’, ‘doi ilish’ etc etc. You get the gist. I love the fish! This time, all hotels and restaurants come up with Hilsa Festivals and one that I went to recently was the Hilsa Festival at Buzz, The Gateway Hotel.
“Food in Bengal is both deeply hedonistic and spiritual. We offer it to our guests and our gods with undivided devotion. And, in turn, we let the flavors feed our soul and our emotions in equal measure“. In his latest book, Cooking Up Culinary Adventures, well-known film director and novelist, Jayabrato Chatterjee writes about the various myths and stories behind Bengal’s diverse culinary styles. Presented by Harshavardhan Neotia, Chairman of Ambuja Neotia Group, Cooking up Culinary Adventures is the crystallization of more than a year’s research by Jayabrato Chatterjee. “The book traces the genesis of Bengal’s traditional food influences and rekindles the nostalgia of grandma’s recipes through a rigorously researched time travel into the kitchens of its varied communities and foreign settlers.” says Neotia.