Holi is the one festival that has something for everyone — promising a riot of colours, good food, lots of fun and general bonhomie! The key to having a good time during the festivities though, because this is the bit that helps set the spirited mood, is bhang. Made from the leaves and flowers of the female cannabis plant, bhang is considered a fun booster. An intoxicant nonetheless, its consumption on Holi has been a tradition as old as time itself, so to add a kick to your celebrations, we#39;ve got some easy recipes.
HOW TO MAKE BHANG
Ingredients:
½ cup cannabis leaves
2 tsp sugar
¼ cup water
1 tsp oil
Method:
Crush the leaves and sugar in a mortar and pestle.
Put the crushed leaves, water and oil in a pan and boil it. Reduce the flame and let it steep for around 15 minutes.
Let the mixture cool at room temperature.
Blend it properly to make the paste.
Strain the paste using a muslin cloth to remove woody fibres, if any.
BHANG THANDAI
Ingredients:
Bhang
¼ cup almonds
¼ cup pumpkin seeds
¼ cup watermelon seeds
¼ cup cantaloupe seeds
1 tsp black peppercorns
½ cup water
2 tsp sugar
8 cups milk
Method:
Soak the almonds in water overnight and in the morning, peel off the skin.
Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and store in a refrigerator for around one hour.
Mix the bhang paste with thandai for more than a minute before serving with lots of ice cubes and dry fruits.
BHANG LASSI
Ingredients:
Bhang
¼ cup blanched pistachios
2½ cup yoghurt
2 tsp whipped cream
2 tsp khus syrup
Method:
Mix yoghurt, cream and khus syrup in a bowl and store in a refrigerator to cool.
Grind pistachios finely.
Blend pistachios and bhang paste for two minutes.
Add the yoghurt mixture and blend for another two minutes.
Serve with lots of ice cubes and fruits.
BHANG MASALA CHAI
Ingredients:
¼ cup dried cannabis leaves
2 cups water
4 cups milk
¼ cup sugar
1 inch cinnamon stick
6 cloves
6 green cardamom pods (cracked)
6 black peppercorns
1 tsp fresh minced ginger
1 tsp oil
Half-n-half cream
Method:
Process the dried leaves and make a coarse powder.
Put the powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
Reduce the flame and let it boil for around 15 minutes.
Let it cool and strain the mixture in a jar and tighten the lid.
Pour ¼ cup of half-n-half cream and ¾ cup of strained tea in a cup. Warm it in a microwave and serve.
P.S. The strained tea mixture, if refrigerated properly, stays fresh for a week.
BHANG KI CHUTNEY
Ingredients:
¼ cup cannabis seeds
2 serrano pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
½ tsp salt
Method:
Roast the seeds on medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
Grind the seeds into a fine powder.
Grind the seeds again with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
Serve fresh as an accompaniment to your snacks.
BHANG BESAN HALWA
Ingredients:
For The Bhang
½ cup ghee
½ cup cannabis leaves
For The Halwa
1 cup chickpea flour
½ cup ghee
½ tsp cardamom seeds
¼ cup mixture of watermelon and cantaloupe seeds
1 cup sugar
1 cup water
1½ cup milk
Method:
For The Bhang
Heat ghee in a pan. Put the leaves in the pan. Keep it on a medium flame till the leaves start changing colour.
Keep it aside.
For The Halwa
Put water, milk and sugar in a pan and boil till the sugar gets completely dissolved.
In a separate pan, mix ghee and chickpea flour, and make a raw roux paste. Mix this mixture with bhang.
Put the mixture of ghee, chickpea flour and bhang on low heat till the flour turns golden brown.
Add water, milk and sugar mixture to it and let it cook till it becomes a thick paste.
Add cardamom seeds and watermelon and cantaloupe seeds. Stir it well and turn off the flame before serving hot.
BHANG KE PAKODE
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil
250 gm chickpea flour
A pinch of baking soda
A pinch of red chilli powder
Salt to taste
5 gm bishop’s weed
5 gm pomegranate seed powder
10 gm cannabis seed powder
Water
Method:
Peel, wash and cut all the vegetables.
Mix chickpea flour, baking soda, salt, red chilli powder, bishop’s weed, pomegranate seed powder, cannabis seed powder with water and make a thick batter.
Dip the vegetables one by one in the batter and deep fry them on a medium flame till they turn golden brown.
Serve hot.
TIPS
Make sure to eat plenty of food before and after consuming bhang.
Never consume it on an empty stomach.
Mixing bhang with alcohol can be fatal.
Recipes courtesy: www.holifestival.org and sites.google.com/site/welkecannabisdokter
Holi is the one festival that has something for everyone — promising a riot of colours, good food, lots of fun and general bonhomie! The key to having a good time during the festivities though, because this is the bit that helps set the spirited mood, is bhang. Made from the leaves and flowers of the female cannabis plant, bhang is considered a fun booster. An intoxicant nonetheless, its consumption on Holi has been a tradition as old as time itself, so to add a kick to your celebrations, we#39;ve got some easy recipes.
HOW TO MAKE BHANG
Ingredients:
½ cup cannabis leaves
2 tsp sugar
¼ cup water
1 tsp oil
Method:
Crush the leaves and sugar in a mortar and pestle.
Put the crushed leaves, water and oil in a pan and boil it. Reduce the flame and let it steep for around 15 minutes.
Let the mixture cool at room temperature.
Blend it properly to make the paste.
Strain the paste using a muslin cloth to remove woody fibres, if any.
BHANG THANDAI
Ingredients:
Bhang
¼ cup almonds
¼ cup pumpkin seeds
¼ cup watermelon seeds
¼ cup cantaloupe seeds
1 tsp black peppercorns
½ cup water
2 tsp sugar
8 cups milk
Method:
Soak the almonds in water overnight and in the morning, peel off the skin.
Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and store in a refrigerator for around one hour.
Mix the bhang paste with thandai for more than a minute before serving with lots of ice cubes and dry fruits.
BHANG LASSI
Ingredients:
Bhang
¼ cup blanched pistachios
2½ cup yoghurt
2 tsp whipped cream
2 tsp khus syrup
Method:
Mix yoghurt, cream and khus syrup in a bowl and store in a refrigerator to cool.
Grind pistachios finely.
Blend pistachios and bhang paste for two minutes.
Add the yoghurt mixture and blend for another two minutes.
Serve with lots of ice cubes and fruits.
BHANG MASALA CHAI
Ingredients:
¼ cup dried cannabis leaves
2 cups water
4 cups milk
¼ cup sugar
1 inch cinnamon stick
6 cloves
6 green cardamom pods (cracked)
6 black peppercorns
1 tsp fresh minced ginger
1 tsp oil
Half-n-half cream
Method:
Process the dried leaves and make a coarse powder.
Put the powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
Reduce the flame and let it boil for around 15 minutes.
Let it cool and strain the mixture in a jar and tighten the lid.
Pour ¼ cup of half-n-half cream and ¾ cup of strained tea in a cup. Warm it in a microwave and serve.
P.S. The strained tea mixture, if refrigerated properly, stays fresh for a week.
BHANG KI CHUTNEY
Ingredients:
¼ cup cannabis seeds
2 serrano pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
½ tsp salt
Method:
Roast the seeds on medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
Grind the seeds into a fine powder.
Grind the seeds again with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
Serve fresh as an accompaniment to your snacks.
BHANG BESAN HALWA
Ingredients:
For The Bhang
½ cup ghee
½ cup cannabis leaves
For The Halwa
1 cup chickpea flour
½ cup ghee
½ tsp cardamom seeds
¼ cup mixture of watermelon and cantaloupe seeds
1 cup sugar
1 cup water
1½ cup milk
Method:
For The Bhang
Heat ghee in a pan. Put the leaves in the pan. Keep it on a medium flame till the leaves start changing colour.
Keep it aside.
For The Halwa
Put water, milk and sugar in a pan and boil till the sugar gets completely dissolved.
In a separate pan, mix ghee and chickpea flour, and make a raw roux paste. Mix this mixture with bhang.
Put the mixture of ghee, chickpea flour and bhang on low heat till the flour turns golden brown.
Add water, milk and sugar mixture to it and let it cook till it becomes a thick paste.
Add cardamom seeds and watermelon and cantaloupe seeds. Stir it well and turn off the flame before serving hot.
BHANG KE PAKODE
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil
250 gm chickpea flour
A pinch of baking soda
A pinch of red chilli powder
Salt to taste
5 gm bishop’s weed
5 gm pomegranate seed powder
10 gm cannabis seed powder
Water
Method:
Peel, wash and cut all the vegetables.
Mix chickpea flour, baking soda, salt, red chilli powder, bishop’s weed, pomegranate seed powder, cannabis seed powder with water and make a thick batter.
Dip the vegetables one by one in the batter and deep fry them on a medium flame till they turn golden brown.
Serve hot.
TIPS
Make sure to eat plenty of food before and after consuming bhang.
Never consume it on an empty stomach.
Mixing bhang with alcohol can be fatal.
Recipes courtesy: www.holifestival.org and sites.google.com/site/welkecannabisdokter
This is the best time of the year. Heading straight into Christmas and season of celebrations right at the end. Winter knocking at the door, a time both for barbeques and partying big with friends and family. Where else can we head, but the new Barbeque Nation on Park Street. The brand needs no introduction, with a most successful tried and tested food philosophy, but what needs testimonials is whether its second outlet on prime Park Street is able to give the veterans on the street a run for their money.
DÉCOR
The space is buzzing on a weekday. The brightly lit interiors win our hearts. The clever, yet simple design has transformed the sprawling first floor space into hubs of activity anchored around the buffet display and buzzing show-kitchen beyond. It is broken up into a series of private seating areas in small and big clusters with smart partitions without jostling or intruding into the cacophony of the family celebrations at the next table. But this does not hamper catching the attention of the staff. There are enough proficient service staff going around the maze silently, servicing each table. And, we are lucky enough to get a window seat overlooking the busy Park Street nightlife.
FOOD
Menu options are simple. Prix fixe Vegetarian (Rs. 625+ taxes) and Non vegetarian (Rs.745 + taxes) buffets comprising unlimited service of the day#39;s pick of 5 each vegetarian and non vegetarian on-the-table barbeque, followed by standard buffet spread and live pasta counter for dinner. Our choice is simple - veg Kashmiri kebab, Kalonji Mushroom, Cajun Spiced Potatoes, assorted BBQ grilled vegetables, Chilli surprise Chicken, Singaporean Fish, Lasooni Jhinga, Multani Wings and Mutton Pudina Seekh grilled on table with options of Chilli, Lemon and black Pepper basting sauce and brush on the side. The buffet is a ordinary line up of Mix Saag, Jeera rice, Potoler Dolma, Baby Dum Aloo, Corn Gobhi ke Tehri, Achari Paneer Tikka Masala, Dal Tadka, Dum Ka Murgh, Rohu Posto and Laal Maas. To go with Jeera Rice, Chicken Dum Biryani and assorted breads. The only Asian touch was the Singaporean Noodles with Stir Fried Veg in Hoisin Sauce.
PLUS MINUS
The sheer pressure of quantities overwhelm us at first. The action of the warming grill and the barbequed variety of prawns, chicken, fish and meat, mushrooms, vegetables and skewered pineapples with mustard, mayo and tamarind dips gets the meal off to a flying start. We relish the performance and our palates appreciate the uninterrupted flow and variety on the open fire. The next course on the buffet is most ordinary and went in a jiffy. In fact, the only thing we remember about the buffet is the elegant plating that befits a banquet meal. At the end, tackling the desserts may become a challenge, but trust me the fancy live kulfis got us drooling. We wrest ourselves choosing amongst mango, strawberry, chocolate, malai, kesar and paan - all with its own set of condiments and demolish them in great delight.
Critic reviews are anonymous and all bills are paid by them.
China Calling actually reached me through the grapevine Chinese whisper! It seems to have already spread the word amongst southern city-siders in the last four months, since its opening. A new "Chinese Fine Dining" restaurant serving up Indian-Chinese flavours catering to the local palate, ensuring that the noodles and chilli pork-aholic crowd no longer miss out on their new kitchen offerings.
DÉCOR
Dinner service is a quaint affair here. In contrast, daytime dining would be plain Jane, I assume. A cute little bylane, almost non-descript; we missed the turn till we caught the red and black lit entrance with the corner of our eyes, had to take a longish u-turn from up ahead. Parking in the lane can be an issue, best is to park around Vivekanada Park and walk up to the ground floor of the residential plot. Matte gold Chinese guardian lion on the porch shows us in. Three tiny rooms in steel blue and subtle gold accents, well laid out in red and black, with factory-made furniture offers enough seating. Bamboo and lattice partitions ensure privacy.Spot lighting and flickering shadows make the space on-trend and charming.
FOOD
The menu looks standard. And the kitchen seems to be pumping out steady hot meals in impressive speed to an almost full house. Without much ado we go for a selection of Veg Lohan Vegetables (Rs.150), Roasted Pork Ribs (Rs. 260), Chilli Crab (Rs. 300), Veg Manchow Soup (Rs. 120), Beijing Treasures (Rs. 190), Bokchoy and Mushroom Calling (Rs. 200), Hupak Chicken (Rs. 230), Five Spice Lamb (Rs. 280), Fish in Plum Sauce (Rs.280), Ginger Fried Rice (Rs. 140) and Mixed Cantonese Noodles (Rs.190).
PLUS MINUS
We begin with their hot selling items - the wok tossed, spiced up Chilli crabs. The bites of juicy crab layered in the house style chilli jam perks up our palate. Followed by the helluva spicy version of the pork ribs almost numbs our taste buds. The Lohan vegetables are not the original Buddhist influenced soya vegetables, instead it is the Indo-Chinese local favourite, mixed vegetable Manchurian balls, a bad choice on our part. The Manchow soup is warm, thick and slurpy. The main course brings in temporary relief with the lull of vegetables, but an overdose of corn starch all through: the Beijing Treasures of Babycorn, Broccoli and button mushrooms in a garlicky sauce and the Bok Choy and button mushrooms (yet again!) touted as a stir fry in sesame sauce. And the meal continues with the bland, diced chicken in white garlic sauce. The weakest link of the meal arrives with the Five Spice Lamb, the decadence of the five spices is totally doused in the drive to please the overtly spicy palate. The crinkly ropes of Cantonese noodles do well to stand up to the meaty onslaught. Finally the brightness of the meal happens to be the fragrant ginger fried rice and the sweet intensity of the fish in Plum sauce. We skip the array of desserts with a note to self, that we definitely belong to the camp of restrained spicing when it comes to authentic Chinese cuisine.
Critic reviews are anonymous and all bills are paid by them.
The Bengalis#39; curiosity about food actually amazes me. And it never fades. As a community, our passion, nitpicking for authenticity, long hours of debates on history and freshness, all fascinate me. Yet, we are most secretive about origins, ingredients and recipes. Even as recent as the turn of the century, tastings were rare unless you were invited to private family homes. On the other end of the spectrum are Bengali single business establishments, like Mishti shops, running over to generations who have embraced influences from the contemporary world around, quite successfully. This Bijoya Dashami, we visit Balaram Mullick and Radharaman Mullick#39;s latest, sixth store at Lake Gardens to capture the true essence of such Bengali social pleasures.
DÉCOR
The new store is the master plan of the current scion Sudip Mullick, an IHM graduate, a hands-on sweet maker and now amongst the Forbes six most promising entrepreneurs in India. A prominent facade with French windows, classic wood and glass finish, framed with colonial Calcutta#39;s cast iron fence grille on the pavement outside, makes a grand entry. Inside, the modern refrigerated display counters take centre stage, in a backdrop of an erstwhile zamindar house. A spanking new glass box features live station for Amritis and Malpoas, and baking ovens for Baked Rossogolla. High on hygiene, the proficient staff continue juggling multiple orders in one go, with a smile.
FOOD
They sport a visual menu. One that we can sample, with the creations on live display. We start from the traditional festive Sitaphal Sandesh (Rs. 30), Agomoni (Rs. 20), Amritabhog (Rs.20) and Madhuparna (Rs.20). Move on to Amriti (Rs.15), Chanar Malpoa (Rs. 20) and Baked Rosogolla (Rs. 15). And finally, to the fashionable fusion hits of Chocolate Ganache (Rs. 500/kg), Baked Mihidana (Rs.450/kg), Chocolate Mud Pie (Rs. 500/kg) and Kesar Kulfi Sandesh (Rs. 60). And take away packed savouries Kucho Nimki, Kathi Nimki and Kaju shaped Nimki (Rs.60).
PLUS MINUS
The festive range is basically renditions of the sweetened pure Chhana or fresh curdled milk. The subtlety of each depends on the natural flavourings, sweetening agents, ingredients giving shape to a particular seasonal favourite. The Sitaphal sandesh stands out, with the pulpy custard apple churned with milk to a dry mix of sandesh or a liquid consistency of Sitaphal Payesh (Rs. 500/kg). The Madhuparna is ordinary and melts into the taste of natural honey, reminds us of the soon to be introduced winter special Nolen Gur or date palm jaggery. Incidentally, the Nolen Gur fare is produced only after fresh Gur enters the kitchen on Kali Puja. A must try is their Nolen Gur Soufflé (Rs. 50/cup). The crunch of Amriti satiates mornings and the Chhanar Malpoa in the evenings, crisp on the edges and soft, oozy in the centre, generates sweet thrills. The highest selling Baked Rosogolla, is a hot signature alright. And the homestyle fusion delights seamlessly infuse techniques and ingredients to create bursts of new taste at every bite. We end with the delectable Amrito Payadhi (Rs. 30), an ancient milk reduction pudding.
Critic Reviews and anonymous and all bills are paid by them.
This is a place that will catch the corner of your eye, well literally! Tucked away in one slim corner of a food stretch on Wood street, it fits well between a glitzy momo joint and a quaint cafe. The brick-red facade and open-onto-street kitchen highlights the name further. Brickwood - Wood Fire Pizza, holds up a world of possibilities. And, also provides me yet another opportunity to try the true test of a good Italian pizzas: an exclusive hand-made dough, precise cooking in a wood-fired oven and that it should be eaten as soon as it comes out of the oven.
DÉCOR
It#39;s way packed as we arrive this weeknight at 8.30pm. A small kiosk at the kitchen entrance serves as ordering and collecting corner of the self help outfit. Casual street seating is a part of the decor. And people rolling in - families, couples and groups to eat-in and take away. However, all eyes and action is centred on the brick oven doling out piping hot pizzas. They also have a tiny speck of indoor space with mezzanine. Mood music, distressed brick walls, metal accents and blackboard graphiti, makes a cute, cushy hangout.
FOOD
The tent card menu makes us busy at first sight. What with the dinner rush, we want a table and also to get over with ordering fast. We hit straight for Roasted Tomato Soup (Rs. 150) and Lemongrass Cooler (Rs. 80). Pulled Cheesy Garlic Bread (Rs. 160), Pizzas: Margherita (Rs 280), The Brickwood (Rs. 350) and Oven Roast Chicken (Rs. 350); Chicken and Mushroom Cannelloni (Rs. 380) and Hot Soufflé Duet (Rs. 200).
PLUS MINUS
Let#39;s talk about the Hot Soufflé Duet first! We rave it. There#39;s good reason. Two small ramekins arrive with dull chocolatey mass rising above the rims. As it settle and we dig in, the bubbly rich soufflé is utter deliciousness with every spoonful. Interspersed by little dollops of vanilla ice cream on the side. Now to other things. The warm Tomato Soup with basil is flavoursome, but the Lemongrass cooler is overpowering. The springy density of the crust laden little loaf has enough cheesy melt to its core, though not much garlic about it. The impressive Cannelloni, gooey soft with chicken and mushroom filling, again straight from the brick oven, is delightful. The range of Pizzas are broad, starting with a classic Margherita and expanding to signature homestyle toppings. Our orders come out quick on medium-thin bases, drowned in sheets of molten mozzarella; accented by generous sprinkling of roquette, crumbled feta and olives on one and creamy, oven cooked chicken on the other.
Critic reviews are anonymous and all bills are paid by them.
Looking sharp and fashionable is always agreeable. With fashion constantly changing, the designers roll out their latest collection every season. To keep up with the fashion-forward times, our city too has several outlets that house some big names and labels from the biz. So, when you are in a mood for some retail therapy and want to pick up a one-of-a-kind ensemble for an important event, here’s where you should go.
85 Lansdowne, Sarat Bose Road
Spread across two levels in an old bungalow, which underwent extensive restoration in 2014, 85 Lansdowne is a fashion-lover’s go-to that houses labels by renowned designers in the country. The store, opened in 2007, is a beautiful blend of heritage and luxury and specialises in clothes, accessories and shoes. From saris and skirts to scarves and stoles, this store offers eclectic choices to buyers, with varied varieties on offer. One can browse through collections by Manish Malhotra, Kiran Uttam Ghosh, Manish Malhotra, Sabyasachi Mukherjee, Tarun Tahiliani and Raw Mango, just to name a few. The accessories lines include labels such as Kokomo, Malaga, Love To Bag and Crimzon. In the past, the store has brought international brands, such as Ed Hardy, Paul Smith, Burberry and Shanghai Tang, to the city.
Where: 85B Sarat Bose Road
Timings: 11 am to 7.30 pm
For more, call on 24549484
Bombaim, AJC Bose Road
Bombaim, Portuguese for Bombay (Mumbai, as we know it now), stands true to its name, in terms of collection and kitsch. This youthful and trendy 1,300 sq feet store is a mix of old world and contemporary modernity. The pristine white walls, high ceilings and stone flooring augment the overall appeal of this store. One can choose from the clothing lines and jewelleries on offer. This store has clothes by some popular designers including Wendell Rodricks, Abraham and Thakore, Tilla, Rahul Mishra, Soumitra Mondal and Savio John, among others.
Where: 218 AJC Bose Road
Timings: 10 am to 8 pm
For more, call on 40006277
Sasya, Wood Street
An entire building dedicated to men and women’s wear, Sasya is a one-stop shop for casual, ethnic and wedding attires. Men can choose from varied styles of clothing or opt for bespoke tailoring. From subtle designs to simple prints, there are ample choices of saris and suits for women. The store has collections of more than 40 designers, including the likes of J J Vallaya, Shantanu Nikhil, Umesh Vashisht, Rohit Gandhi and Rahul Khanna. The accessory section too has some exciting choices for both men and women, and offers products for different styles and occasions.
Where: 23A, Shakespeare Sarani
Timings: 11 am to 8 pm
For more, call on 22892323
Vachi, Sarat Bose Raod
This 2,000 sq feet multiple designer outlet is the brainchild of designers Swapan and Seema. The store bears a minimalist design, with chic and trendy updates that give it a contemporary appeal. More than just apparel, Vachi offers a wide collection of accessories, prêt, jewellery, diffusion and bridal wear. Here, you can pick up clothes by Namrata Joshipura, Manish Gupta, Kavita Bhartiya and Rohit Bal, along with collections by the owner–designers Swapan and Seema. The accessory lines include jewellery by Amethyst, Tad, Icy and Me, and bags by Art and Apparels.
Where: 19A, Sarat Bose Road
Timings: 10.30 am to 7 pm; till 4.30 pm on Saturdays
For more, call on 24540975
Vedam, Shakespeare Sarani
Vedam is where you must head when looking for traditional wear or preparing a trousseau. This fashion destination has clothing lines by the choicest designers and labels from all over the country. This is where you can get your hand on a rich embroidered sari or a classic Tusser silk kurta for men. And if you are looking for designer labels, then go ahead and choose from collection by designers including Rocky S, Archana Kocchar, Nakul Sen, Rina Dhaka and Sulakshna Monga, among others.
Where: 33, Shakespeare Sarani
Timings: 11 am to 8 pm
For more, call on 22800131
Regular is boring and change is the only constant. Taking this thought forward, the eateries in the city are coming up with new additions to their regular menus. From set meals to international cuisines, there are exciting things happening on the other side of the table. Here are a few new menus we wish you’d check out.
Buzz, Kasba
Buzz, the all-day dining destination at The Gateway Hotel, has been known to experiment regularly with the East Bengal (Bangladesh to most of us now) cuisine. It has now taken forward the Bangal cuisine by adding a new menu called ‘Purba Banglar Aahar’, comprising old favourites as well as new flavours. Some of the highlights of this menu include set meals like Fuler Bora, Bhapa Chingri, Ghono Daal and Bhaat (Rs 750)- fried seasonal flower, steamed prawns in mustard gravy served with thick lentils and rice; Dimer Chop, Khasir Gelasi, Chatur Porota or Bhaat (Rs 750)-egg-potato fritter, slow-cooked lamb served with gram flour flat bread or rice ; and Doi Begun, Gacch-Panthar Gelasi, Ghono Daal and Bhaat (Rs 650). – fried aubergines filled with pan-cooked curd, spicy preparations of jackfruit served with thick lentil and rice. Quench your thirst with refreshing drinks like Aam Khejurer Shorbot (Rs 150)- sherbet made with mango and dates and Anaras Porar Labang (Rs 150) – a cool concoction of drink made with pineapples.
Price: Rs 2,000 for two
Timings: 24 hours
What’s Up, Southern Avenue
Nestled in the south of Kolkata, this open-air casual dining destination has been a favourite with the young guns. Its chic decor, with an outdoor seating overlooking the skyline of the city, is definitely a bonus. Elements such as old switches, graffiti wall art next to the entrance and an outdoor Jacuzzi augment the overall quirkiness of the restaurant. Wondering what’s the new menu all about? Expect a good mix of Continental, Mediterranean and Oriental dishes. Gorge on the latest additions that include Spinach and Corn Cannelloni (Rs 375), spinach and sweet corn wrapped in crepe baked with creamy cheese sauce, Calypso Chicken (Rs 375), grilled chicken leg simmered with Jamaican jerk BBQ and served with risotto rice, and Mezze Platter (Rs190), crispy breads served with Middle Eastern dips. The dessert options comprise Tiramisu (Rs 200), Blueberry Cheese Cake (Rs 200), and Sizzling Brownie with Hot Chocolate (Rs 180).
Price: Rs 1,000
Timings: Noon to midnight
Smoke House Deli, Syed Amir Ali Avenue
It’s not been very long since Smoke House Deli opened doors in the city. The brand has been well accepted by the food connoisseurs and is an apt place for those looking to enjoy food in a relaxed setting. In a bid to offer something new to its patrons, the menu has been revamped with updates including two-course set meals. From appetisers, soups and sandwiches to the mains, each section now has new dishes to offer. Try out Zatar Spiced Grilled Beckti (Rs 520), Herb Marinated Zucchini Bruschetta (Rs 270), Pesto Poppadom with Exotic English Vegetables (Rs 290) and Cambodian Basa Fingers (Rs 450). There’s an entire sizzler section that is now part of the regular menu and has options including SHD Penne Sizzler (Rs 425), Sizzling Spinach and Corn Lasagne (Rs 450) and Cajun Marinated Grilled Basa (Rs 550), among others.
Price: Rs 1,600
Timings: Noon to 11.30 pm
Scarlet, Robinson Street
Scarlet is the coffee shop at the recently opened four-star property Aauris. This place is a part of the lobby, with stunning red and black interiors that reminds of nobility. It now has a new menu for baked items, with eclectic choices ranging from savouries and pastries to cakes on offer. Choose from Baked Cottage Cheese Puff (Rs 80), Chicken Envelope (Rs 85), Dark and White Baked Cheese Cake (Rs 90) and Double Truffle Pastry (Rs 80), or surprise yourselves. For those who firmly believe happiness is directly proportional to quantity, can settle for pound cakes like Grand Truffle Cake (Rs 600), Seasonal Fresh Fruit Cake (Rs 500), Truffle Cake (Rs 550) and Red Velvet Cake (Rs 500).
Price: Rs 600
Timings: 10 am to 11 pm
La Maison Des Délices, Hindhustan Road
This patisserie and bistro replicates the charm and feel of a European cafe. The black and white tiles, regal chandeliers and Victorian-style furniture all sum up to a perfect den for European victuals. They have now introduced a new menu that’s called ‘Under the Mediterranean Sun’. The menu includes dishes such as Lamb Shank (Rs 450), lamb braised with rosemary, sage and thyme butter in a silky red wine and served with herb rice and vegetables, Tavuk Biftek (Rs 400), marinated char-grilled chicken breast served with feta and salad, and Coq Au Crémant (Rs 450), grilled chicken breasts served in a rich cream wine sauce, just to name a few.
Price: Rs 1,300 for two
Timings: 11.30 am to midnight
A few days ago, we gave you a comprehensive list of pre-owned luxury goodies that could cure the couture blues. Now, it’s time to go even more budget friendly with pre-loved fashion, bags and accessories for the sassy diva. From branded wear to high street trends, there’s something for everyone. Plus, some of these websites even feature your favourite bloggers opening up their wardrobes, so get ready to raid!
WEBSITE
Once Again
An online store that allows clothing to be sold, bought and loved again with free delivery, COD and easy returns – Once Again is a gift from the style gods! Their collection spans office wear, brunch, wedding and a special budget collection too. Their meticulous screening system categorises products further with filters of brand new, worn once or twice, used but still great and even those with signs of wear.
PS. Their size filters make browsing super easy.
What We Love: The under Rs 599 collection
Cost: Rs 250 onwards
Shop here
Coutloot
This Mumbai based platform claims to be everyone’s personal closet manager and we tend to agree. After all, they’ve created a great opportunity for women to de-clutter their wardrobe while making money out of it as well as given other women the chance to upgrade their collections without burning a hole in their wallet. They have a collection for both men and women across categories and price ranges.
What We Love: Their bloggers and celebrity closet
Cost: Rs 200 onwards
Shop here
APP
This For That
Not just an app but a community where like-minded members can share their closets with each other – TFT’s mantra of #LetsSwap is pretty simple. You click, you put a price to your piece, browse through the closets of fellow members, find what you love and swap. Voila! And all of this for zero moolah. If that wasn’t convenient enough, the app also allows you to swap wardrobes temporarily.
What We Love: TFT Loves section
Cost: Rs 200 onwards
Shop here
Spoyl
Click, share and sell – exchanging fashion has never been easier! Spoyl is another addition to the list of pre-loved apps, and is available both for Android and Apple users. The best part is that the app offers a minimum of 30 per cent off on all your favourite fashion labels. The website makes it a point to donate all unsold items to the underprivileged, so it’s fashion with a cause.
What We Love: Their suitcase bags
Cost: Rs 120 onwards
Shop here
StylFlip
It doesn’t matter how many times you go shopping and try to keep up with the latest trends, there’ll always be an occasion when you’re stuck with nothing to wear or find everything in front of to be too plain. Those are the times you’ll need StylFlip. Helping us with that recurring empty closet phenomenon, the items on this app go through careful checks to ensure only the best for your closet. The app is user friendly for both buyers and users and promises a 100 per cent refund in case the goods delivered are damaged or counterfeit.
What We Love: Their high street collection
Cost: Rs 250 onwards
Shop here
Directed by: Gouranga Dandapat
Cast: Moulika Sajwal, Suman Sadhu, Banhisekha Sarkar, Pallab Mishra, Debraj Naiya, Pronoy Mukherjee,and Arnab Mandal among others
Goodbye Elections is a comical satire set against the backdrop of election that is suppose to take place in a town called Bhobondanga. Things change once the election are announced and the political party of the town tries to woo the innocent people by making tall claims and giving them hopes and aspiration for a better future.
Tickets: Rs 100
Tickets available on Explara.in
Directed by: Tanmoy Chandra
Chutir Phandey is a comedy play about a couple who takes leave from office for their honeyman. However, the husband weaves a tale and makes a false excuse from his boss for leaves which is granted. The story takes a hilarious turn when the protagonist comes to know that the hotel where he is staying with his wife is owned by his boss. To make things worse he find out that even his boss has landed in the hotel. How he manages to esacpe is something to watch out for.
Tickets: Rs 60 onwards
Tickets available on Explara.in
Sienna Store and Cafe presents a music evening with Nischay Parekh and Rivu prerforming live at the venue. Nischay Parekh has been a popular name since the launch of his debut album titled Ocean in 2013 and have laso performed at prestigious music festivals including A Summer’s Day and the Bacardi NH7 Weekender among others.
Entry: Free
Directed by: Meghnad Bhattacharya
Playwright: Ujjal Chattapadhyay
Passing Show is a Bengali play based on the story of Amar Mitra and revolves around Atin, a man who is constantly searching for the reminiscent of the pasts. Ghulam Mohammad is the man who can take a person from present to the past era by simply shaking hands. The play emphasises on the fact that everything remains immortal in the aesthetic space of creation.
Tickets: Rs 100 onwards
Tickets available on Explara.in
Directed by: Tarun Pradhan
Cast: Fatik Middya, Supriya Sur, Anuran Sengupta and Anirban Sarkar aming others.
Bhelay Bhashe Sita is a Bengali play that is based on the epic tale of Ramayana. This play highlight the journey of Sita from her marriage to exile with King Rama to the time she is captured and taken to Lanka. The play tries to recreate the mythology throwing light on the life of Sita.
Tickets: Rs 100
Tickets available on Explara.in
Directed By : Bijoy Mukherjee
Kamla is a heart touching story inspired by the real incident. The story is based on the real life expose done by the journalist Ashwin Sarin who bought a girl from a village in Madhya Pradesh and presented her in a press conference to expose the ill-doings of the goons and lack of action by the government back in the 1980s.
Ticket: Rs 100 onwards
Tickets available on Explara.in
Kolkata has an undeniable rich past with old buildings standing witness to its colonial past. Thanks to a renewed interest in photography, there are several nook and corners that were otherwise neglected that have now been given a new lease of life. Perfect to be captured in a camera lens and then framed, these are some of the city’s picture perfect locations.
Dalhousie Square
Surrounded by various buildings built during the British era, start your walk here from St. John’s Church, which houses the mausoleum of Job Charnock, who was supposedly the founder of Kolkata. Moving forward there’s the General Post Office – a palatial building that is now the head office of the postal service. The Writer’s Building, which was once the secretariat building and is now undergoing renovation, is further down the road. The significant building trail doesn’t end here and also include Currency Building, St. Andrew’s Church and The Royal Insurance Building. And in case you’re wondering what else you can expect, there’s lal dighi or tank square, which is a man-made water tank located right in the middle of the square.
Ideal For: Architecture pictures
Rabindra Sarani
It won’t be incorrect to call this the Chandni Chowk of Kolkata. Old eateries, shops selling ethnic attires, itar, hakeemi medicine and the grand Nakhoda Masjid right around the corner populate this old locality. What’s interesting about this place is that it has a lot of character. Narrow roads with tram lines, dilapidated shops and buildings, and the general hustle and bustle of people creates a wonderful yet contrasting atmosphere. The locality also has a musafirkhana or community guest house where travellers can come and stay at considerably low rates. Not to forget, the hole-in-the-wall eateries including Adam Kebab that have been dishing out delicacies since decades. The architecture, food and aura of a neighbourhood stuck in time provide ample oppurtunites to click your next masterpiece. Rabindranath Tagore’s house is also a few metres away, which is where the road’s name comes from.
Ideal For: Historical photos
Mallick Ghat Flower Market
Located under the Howrah Bridge and on the edges of Mallick ghat, this flower market is a refreshing change from the buzzing crowd around the area. Known as one of the largest flower markets in Asia, reaching here is a tough task for those who aren’t early risers. This over a century old market sees an influx of thousands of sellers offering different kinds of flowers at the best prices, and this is the place from where most of the flowers are exported to different countries as well as other Indian cities. The varied hues and shapes of flowers make for a perfect collage. There are colours all around and then there are the ghats, Howrah Bride and Hooghly River that complete the click worthy experience for both amateurs and professionals.
Ideal For: Landscape and marketplace captures
Bow Barracks
This residential colony served as a officer’s mess during World War I. There are several blocks of three-storied buildings here with simple yet fascinating architecture, and those combined with the bylanes in and around the area create a unique appeal hard to find anywhere else. The neighbourhood is now populated by the Anglo-Indian community and hence it’s obvious that Christmas and New Year celebrations are grand here. Catch a glimpse of an octogenarian relaxing by the street or basking in the sun, and if you’re lucky, he’ll narrate the tale of this area’s legacy. A few minutes walk leads to Tirhetta Bazaar or Old China town where every morning, the local residents sell authentic breakfast.
Ideal For: Food shots and old school candids
Kumartuli
You may or may not be from Kolkata, but you must’ve heard this name before. Kumartuli, which translates as groups of potters or artisans, is a neighbourhood that is renowned for crafting idols of gods and goddesses. But there’s much more to this place than the fact that it’s a hub of idol making. Time seems to slow down as you feel transported to a bygone era, thanks to the narrow lanes, old baris and hand-pulled rickshaws plying on the road. Located in the heart of North Kolkata, it’s one of the oldest neighbourhoods in the city and there are various bonedi baris here that are known to host grand Durga Pujo pandals.
Ideal For: Behind the scene shots
Image Courtesy: Sammya Brata
Kalash, the Indian restaurant at Hotel Hindustan International presents Shaam-e-Kebab offering a wide assortment of veg and non-veg kebabs for the food lovers. The 12-day long kebab festival is all about authentic Mughlai delicacies carefully crafted to perfection. The options on offer include Chilly Milli Paneer Tikka, Subz Seekh Kebab, Prawn Lasooni kebab, Kasundi Murgh Tikka and Murgh Kalmi Kebab among others.
Price: On a la carte basis
Timings: Lunch- Noon to 3.30 om and Dinner- 7 pm to 11 pm