WINTER SPECIAL RECIPES BY THE CHEFS OF KOLKATA’S RENOWNED EATEIRES

 WINTER SPECIAL RECIPES BY THE CHEFS OF KOLKATA’S RENOWNED EATEIRES

The Lords and Barons: Located at Park Street, The Lords and Barons opens into narrow corridors with tiled panels and friezes, wooden floors, stuccoes ceilings, and simply elegant light fittings. This cool Brit Pub has a real atmosphere and charm for all who want to travel back to the bygone for an experience like never before while relaxing and enjoying! If you fascinate to cherish your leisure time with an imposing experience of Night club. This 6000 sq. ft. Brit Pub is ready to overwhelm everyone with its magnificent charm.

RECIPES BY CHEF BIPLAB DAS – EXECUTIVE CHEF, THE LORDS AND BARONS

CHICKEN TIKKA KURCHAN TOSTADA

INGREDIENTS:

Chicken boneless leg – 200 gm

Ginger – 10 gm

Garlic – 10 gm

Lemon – 1 pc

Curd – 50 gm

Cashew – 25 gm

Jeera powder – 25 gm

White pepper powder – 3 gm

Chat Masala – 3 gm

Garam masala – 5 gm

Kashmir Chili Powder – 10 gm

Red Chili Powder – 5 gm

Oil – 10 ml

Fenugreek – 3 gm

Salt – 5 gm

 

METHOD:

Heat Mustard oil in a pan. Then add Ginger, Garlic & Cashew paste together & stir well. Then mix well all ingredients with Boneless Chicken along with homemade Garam Masala as mentioned above and keep it for 30 minutes. Now Cook it in tandoor with tequila. Serve with Mint Chutney and house made salad. Now make a Lachha Paratha with Maida, Salt and processed cheese. Now Put the Chicken on Paratha.

DRUNKEN CHICKEN KEBAB

INGREDIENTS:

Chicken boneless leg – 300 gm

Ginger – 20 gm

Garlic – 25 gm

Green chilli – 20 gm

Coriander leaf – 25 gm

Lemon – 1 pc

Cashew – 15 gm

Curd – 10 gm

Amul cheese – 5 gm

Amul cream – 10 gm

Oil – 20 ml

Roasted jeera powder – 5 gm

Green cardamom – 5 gm

Javitri powder – 3 gm

Fenugreek – 3 gm

Chat masala – 3 gm

Black salt – 5 gm

Salt – 5 gm

 

METHOD:

Heat Mustard oil then added ginger, garlic, and kaju paste and sautéed well with low flame. Then mix well with chicken boneless and keep it rest for 30 minute. Now make it with clay oven with tequila and served with mint chutney and house made salad.

Spice Market: Spice Market is dedicated to commemorating the deep-rooted history of spices and flavors through its trailblazing menu, featuring dishes that kindle the sensation and relish defined by centuries of trade among different communities. It offers the absolute best of Mughlai, Indian, and Chinese cuisines, each of which entails a synthesis of assorted spices. Getting the taste of different cuisines under one roof is the best thing about this place. Along with food Spice market is also serving delectable cocktails which will sure win your heart. This place is an amalgamation of everything that one wants to indulge into.

RECIPES BY CHEF JIWAN SINGH – EXECUTIVE CHEF, SPICE MARKET

GARLIC PEPPER CHICKEN

INGREDIENTS:

Boneless Chicken Legs – 180 gm

Red, Yellow & Green Bell Pepper, Diced – 30 gm

Onion, Diced – 5 gm

Green chilli – 5 gm

Spring onion – 5 gm

Garlic chopped – 5 gm

Aromat Powder – 5 gm

Light soya – 5 ml

Chinese wine – 5 ml

Refined flour – 15 gm

Corn flour – 15 gm

Refined oil – 10 ml

 

METHOD:

Marinate the Chicken with Egg, Corn Flour, and Refined flour. Add some Aromat Powder, Salt & Pepper. Heat a wok, add sum oil to fry the chicken till its cooked.

STIR FRY VEGETABLES IN SCHEZWAN SAUCE

INGREDIENTS:

Chinese cabbage – 30 gm

Broccoli – 30 gm

Baby corn – 40 gm

Button mushroom – 30 gm

Carrot – 15 gm

Pak Choi – 40 gm

Celery chopped – 10 gm

Garlic chopped – 5 gm

Chilli paste – 10 gm

Tomato ketchup – 20 gm

Sugar – 5 gm

Aromat Powder – 5 gm

Salt – 5 gm

Light soya & Dark Soya – 5 gm

Chinese wine – 5 ml

METHOD:

In a heat wok, add Garlic, Celery, Onion and sauté well. Add Chilli paste, Tomato ketchup to make the Szechwan sauce Then add Aromat Powder, light Soya, dark Soya. Add the vegetables and cook them, and add wine for the flavour. Traffic Gastropub: Traffic Gastropub is located in City Center 2. It was curated in such a way that gives away such a feel and vibe that people feel to get stuck in at the place. The interior of the pub cum café has been well thought of by the curators. Inspired by street, cars and the pandemonium that engulfs people while travelling on the road, the ambience reflects the world of traffic at large. The entrance to the pub catches our attention and takes us back to the retro (Bollywood & Hollywood) era. A 25ft. bar area that is one of the longest in Kolkata, has been carved out of bricks and wood to resemble an English pub. Railway sleeper wood that was once used in the railway tracks has been used on the tables are carefully selected and procured from Banaras road in Howrah. The streetlights that are so neatly placed apart, are inspired by the Victorian era and are obtained from College street area. Recycled items such as bottles, tins, and cycle strokes are utilized by Traffic wisely to give us the feel of that rustic and industrial look that sets it apart from the other pubs in town. The combination of food and drinks which this place offers will make you feel more stuck with this place as the dishes taste delicious and drinks are scrumptious enough. If one is looking to spend a quality time somewhere with their friends and partners, this is the ultimate place to be at.

RECIPES BY CHEF SOURAV GHOSH – EXECUTIVE CHEF, TRAFFIC GASTRO PUB

SIZZLING SAFAR

INGREDIENTS:

Boneless chicken leg – 6 pc

Orange crush – 15 gm

Oregano – 2 gm

Chilli Flakes – 1 gm

Salt – 1 gm

Black Pepper – 1 gm

Orangeslice – 2 pc

Olive Oil – 10 ml

Cabbage leaves – 1 pc

Cinnamon – 1 gm

METHOD:

Take the boneless chicken, wash it well. Marinade with all ingredients (orange crush+ garlic chop +oregano +chilli flakes + olive oil+ salt +crushed pepper) & grill. After that serve it on a sizzler plate along with grilled exotic veggie. Drizzled by some spicy sauce.

JALEBI BAI

INGREDIENTS:

Boneless chicken – 200 gm

Cinnamon dust – 2 gm

Orange Juice – 2 ml

Ginger and Garlic paste – 5 gm

Kashmiri Chilli Powder – 2 gm

Roasted Cumin Powder – 2 gm

Salt – 2 gm

Chilli Powder – 2 gm

Tandoori chicken masala – 2 gm

Mustard Oil – 2 ml

METHOD:

Take chicken leg boneless, wash it well Marinade all the things with chicken, cooked it in charcoal.For jalebi Make the dough of jalebi. keep it in small zipper bag, and fry it as jalebi style, but don’t put it in sugar. Put syrup, sprinkler with chaat masala & chilli powder as an tadka. Serve it as hottie combined.

EKDALIA COCINA: Tucked in the by-lanes, Ekdalia Cocina is a cozy place in South Kolkata serving global cuisine. It is a chef-led resto-cafe, where the most important subject is their food. The place is hand-painted and effuses a retro feel in every nook and corner of it. Be it a chat over evening coffee or a family dinner, Ekdalia Cocina is here to fulfill all your food-related desires. Ekdalia Cocina tries to offer crafted experiences that bring to life the outlet’s commitment to highly choreographed, anticipatory service and most essentially good food, ensuring guests leave even more fulfilled than when they arrived.

RECIPES BY CHEF SPANDAN SARKAR – CHEF & OWNER, EKDALIA COCINA

FISH ORLY

INGREDIENT:

Fish – 180 gm

Tempura flour – 50 gm

Salt + pepper – 15 gm

Chopped parsley – 10 gm

Lime – 1

Mustard – 2 tsp

METHOD:

Stripes of fish, marinated with lime, mustard, salt and pepper. Coated in batter and deep fried. The batter is made out of tempura flour, added with chopped parsley and crushed pepper.

GRILLED PORK CHOPS

INGREDIENT:

Chopped Pork – 250 gm

Wine – 20 ml

Oyster sauce – 10 ml

Garlic – 4-5 cloves

Rosemary – 15 gm

Parsley – 20 gm

Green chilli -3 – 4

Honey – 2 tsp

METHOD:

Lean Pork Chops, par boiled with in flavoured broth. Marinate with oyster sauce, red wine. Grilled on a bed of  chopped garlic and rosemary. Dressed with in house Chimichurri sauce. Chimichurri is an uncooked sauce, consisting of, white wine, finely chopped Parsley, chilli and honey.

CHEF RAHUL ARORA: They say, “treat your passion like a business, and it will become one”. This is what led the passionate and driven Rahul Arora to looks at himself not only as a chef but as a culinary fabricator who loves to layer flavors and understands the palette of various segments of the market.

RECIPES:

CARROT PULAO

INGREDIENTS:

Rice – 1 cup

Water – 1.5 cup

Sugar – 1 cup

Carrots grated – 1.5 cup

Ghee – 3 heaped tsp

Cloves – 2 to 3

Cinnamon – 1 inch stick

Black cardamom seeds – 1 tsp

METHOD:

Heat ghee, and temper with clove, cinnamon, cardamom seeds Add carrots and sauté for a few minutes Add rice and water and cook in pressure cooker for 1 whistle or in the microwave for 13 minutes Once the steam is released add sugar and mix gently Put on dum once again (preferable on top of a hot tawa) to prevent burning. In the microwave, cook for 2 more minutes.

RANGA ALOO PAYESH

INGREDIENTS:

Ranga aloo – 1 large boiled

Milk – 500 ml

Condensed milk – 200 ml

Cardamom – 1/2 tsp

Chopped coconut – 2 tsp

METHOD:

Peel and mash the Ranga aloo. Boil the milk and add the Ranga aloo while vigorously boiling. Mash in the in the paste and stir as you do till the milk thickens. Add the condensed milk, cardamom and chopped coconut. Serve warm or chilled as desired. Canteen Pub and Grub: Canteen Pub & Grub, located on the 3rd floor of City Centre 1, Salt Lake, owned by Swastik Nag is an ecstatic Party place with a pinch of reminiscence. Patrons are welcome to experience this new venture which offers the same feel as that of a college canteen with a fresh vibe and services as self-service (along with the regular table service mode). But the only major difference of this place from a regular college canteen is that along with the regular food counter comprising of multi-cuisine dishes, the place also offers a lavish bar counter.

RECIPES BY CHEF SAYAN SANYAL – EXECUTIVE CHEF, CANTEEN PUB & GRUB

CHICKEN PICCATA WITH ORANGE BEER SAUCE

INGREDIENTS:

All Purpose Flour – 1⁄4 cups

Ground Black Pepper – 1⁄4 tsp

Skinless and Boneless Chicken Breasts, Butterflied – 2

Butter – 1-1⁄2 tsp

Vegetable Oil – 1-1⁄2 tsp

Orange Juice – 1⁄3 cups

Wheat Beer (We Used Hoegaarden) – 1⁄3 cups

Orange Zest – 1-1⁄2 tsp

Capers – 2 tsp

Flat-leaf Parsley, Chopped – 2 tsp

METHOD:

In a medium bowl, whisk together the flour and ground black pepper. Drench the chicken breasts in the mixture to coat and set aside. Melt the butter in a large skillet over medium heat. Add the oil, and once the oil and butter start to simmer, carefully place the coated chicken breasts into the skillet in a single layer. Cook for approximately 7 minutes per side, or until the juices run clear. Remove the chicken from the skillet and place on a plate. Set aside. Increase the skillet heat to high and add the orange juice and wheat beer. Cook until reduced to about half. Add the orange zest and capers. Place the chicken into the skillet once again and coat with the orange and wheat beer sauce to serve. Garnish with parsley.

LATTE BRULÉ WITH ORANGE CARAMEL SAUCE, SEA SALT AND MINT FOAM

INGREDIENTS:

LATTE BRULÉ

Whole milk – 500 ml

Caster sugar – 100 gm

Vanilla pod – 1/2

Egg – 1

Egg yolks – 3

ORANGE CARAMEL

Caster sugar – 300 gm

Orange juice, filtered – 100 ml

ORANGE CUSTARD

Whole milk – 250 gm

Egg yolks – 2

Caster sugar – 40 gm

Flour – 4 gm

Vanilla pod – 1/2

Orange zest – 5 g

Orange juice – 100 ml

SEA SALT AND MINT FOAM

Water – 500 ml

Sea salt flakes – 2 tsp

Mint leaves – 5

METHOD:

For the latte brulé, pour the milk into a pan and add the sugar. Split the vanilla pod half lengthways and scrape the seeds, adding these to the pan with the sugar and milk Stir together over a medium heat and bring to the boil.  Reduce the heat to a gentle simmer and cook until reduced by half. Remove from the heat and leave to cool Whisk the egg and egg yolks together in a large bowl and gradually add the milk, stirring until thoroughly combined. Cover with cling film and place in the fridge overnight For the orange caramel, melt the sugar and orange juice together in a small pan placed over a low heat. Allow the mixture to caramelise without stirring, then pour it into the ramekins or moulds and leave to cool at room temperature for 1 hour Preheat the oven to 120°C/gas mark 1/2 Pass the chilled latte brulé mixture through a fine sieve and pour over the caramel to fill the moulds to three-quarters full. Arrange the moulds in a deep baking tray and pour hot water into the tray to create a bainmarie Carefully transfer the tray to the preheated oven and cook for 1 hour, until the edges are firm with a slight wobble remaining in the centre. Remove the moulds from the water and leave to cool a little, then place in the fridge to set for 4 hours Meanwhile, make the orange custard. Pour the milk into a pan and scrape in the seeds from the vanilla pod, along with the orange zest and juice. Bring to the boil over a medium heat, stirring occasionally to ensure the mixture doesn’t catch Whisk the egg yolks, sugar and flour together in a bowl, then gradually pour in the hot milk a little at a time, mixing continuously until smooth and combined Pour the mixture back into the pan and simmer over a low heat until it reaches 90°C. Pass the liquid through a fine sieve and transfer to a blender. Blitz until smooth, then cool quickly over a bowl of iced water. Transfer to a piping bag and set aside until ready to serve For the sea salt and mint foam, pour the water into a pan and add the salt. Whisk continuously over a gentle heat until the salt has dissolved. Remove the pan from the heat and stir in the mint leaves and soya lecithin powder, then cover and leave to cool When ready to serve, pour the cooled salt and mint water into a large bowl or container and partially immerse a hand blender in the water at a 35 degree angle. Blend, increasing the speed gradually until you have enough foam to top each brulé To serve, carefully remove the latte brulés from their moulds and place in the centre of each plate, caramel side up. Decorate the plates with the orange custard and finish with a spoonful of foam. Serve immediately.

COCKTAIL RECIPES BY MIXOLOGIST ARPAN NANDI – MIXOLOGIST, CANTEEN PUB AND GRUB

KESARIA

INGREDIENTS:

Vodka – 60 ml

Lime juice – 15 ml

Kesar Syrup – 10 ml

Orange Juice – 40 ml

Method:

Put all the ingredients in shaker and shake it well with ice cubes

Garnish it with kesar on top

GHAM KA SATHI RUM:

INGREDIENTS:

Old Monk – 60 ml

Pineapple Juice – 20 ml

Lime Juice – 15 ml

Cinnamon Syrup – 10 ml

Method:

Put all the ingredients in shaker and shake it well with ice cubes Top up with Coke and serve Symi Café: Symi has a touch of Greece and will make you feel the vibes of Greece. Thanks to the owner Trishna Mukherjee that now people will get a chance to visit this café that has a charm of the tiny island of Symi. The vermilion tiled rooftops with a slosh of purple and cornflower windows, the neoclassical buildings with elegant shades of pastel buff, and the idyllic port that seems straight out of a fairy-tale book and gives the café an essence of Greece itself. This place is also serving few Greek dishes and innumerable no of unique coffee and mocktails. Oh! Yes, they have a Pink Latte.

RECIPES BY CHEF MUNSHI RAKIBUZZAMAN – EXECUTIVE CHEF, SYMI CAFE

ORANGE & MILK CREME BRULEE

INGREDIENTS:

Milk – 1 cup

Egg – 1/2Pc

Sugar – 20 gm

Orange Juice – 20 ml, Orange Zest

Orange Segments – 2 pc

Brown Sugar – 20 gm

METHOD:

Heat milk in a heavy pan with sugar. Simmer for some time adding orange zest separately. Beat the egg with whisk. Remove milk from heat and cool it. Then add milk, egg and orange juice in a pan and mix well.Then place the mixture into a ceramic bowl.Cover the ceramic bowl with silver foil and tight the bowl edge.Then place the ceramic bowl in a tray with half of water. Then bake it in the oven. Bake it for half an hour.Remove from oven, cool it and later freeze it. At the time of service take out cream Brulee from the freeze.On top sprinkle brown sugar evenly. Then caramelize the brown sugar with blow torch.Serve with segments of orange.

MOROCCAN CHICKEN BALL

INGREDIENTS:

Chicken Keema – 200gm

Egg – 1 Pc

Ginger – 3 gm

Onion Chop – 10 gm

Coriander Chop – 4 gm

Mint Chop – 3 gm

Feta cheese – 20 gm

Green Chilli – 2 gm

Walnut – 10 gm

Maida – 5 gm

Refined Oil – 5 ml

Lemon – 1 pc

Cinnamon Powder – 4 gm

Chat Masala – 2 tsp

Salt and White Pepper Powder – As per taste

METHOD:

Take chicken keema in a bowl. Add ginger chop, garlic chop, onion chop, coriander chop, mint chop, & green chilli chop. Add egg, feta cheese, maida, lemon juice, cinnamon powder and oil. Mix all the ingredients smoothly in a bowl then keep it in refrigerator for half an hour. Then take it out from the freeze and make round size ball.  Then put these in an oven to cook. When it is cooked take it out and place it in serving plate. Separately in the meantime make a sauce of heavy cream, butter, salt & pepper, chat masala, cinnamon powder and lemon juice. Then pour the sauce on cooked ball. Garnish with mint leaves, roasted walnut and feta cheese. Ministry of Booze: Ministry of Booze, located in New Town has a chiq decor with an open bar. This place offers a mix and match of two kinds of sittings, one is a wooden table surrounded by wooden bar tools giving you the ultimate bar feel and on the other hand they have comfy sofa sets complemented with wheeled tables making it easier to sit and have a talk along with your favourite booze. The elegant MOB design done on the white wall with stretched ropes and flanked guns gives it a basic yet magnificent look. Besides having a beautiful decor, the food offered here is also lip smacking and delicious and teams up well with booze they offer. The multi cuisine food menu has everything starting from pizza, noodles, rice to continental dishes. Every dish out here is a must try because they have a taste of their own

RECIPES:

PATIALA PRAWN

INGREDIENTS:

MARINATION

Prawn – 750 gm

Curd – 3 tsp

Red Chilli Powder – 1 tsp

Salt to Test

TO DRY ROAST

Coriander Seeds – 2 tsp

Cumin – 1 tsp

Black pepper Whole – 1 tsp

Green Cardamom- 3

Cloves- 4

Cinnamon stick – 1 Inch

Black cardamom – 2

FOR GRAVY

Onion chopped – 2

Green chilli chopped – 2

Ginger garlic paste – 1 tsp

Puree of 1-1/2tomato

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Cup curd – 1/2

Cup cream – 1/2

A blop of butter

Ghee-3 tsp

METHOD:

Marinate the Prawn pieces with curd red chilli powder, salt for 1/2 hour. Dry roast the ingredient under “Dry Roast” and powder it. In a pan add ghee, chopped onion sauté well then add in green chillies. Add ginger garlic paste and sauté well till raw smell goes off. Add tomato puree and cook for2 minutes. Add red chilli powder, turmeric powder, 2 tsp of above powdered masala, salt and cook for 2 more Minutes. Add the marinated Prawns mix well and cook till 3/4 done. Then add curd and mix well and cook till done. Finally switch off the gas add cream mix well then add a blop of butter and keep it close. With garnish Fried Poach Egg.

PEPPERONI PIZZA

INGREDIENTS:

Pizza base – 1 pc

Pizza concasse sauce – 60 gm

Mozzarella cheese – 100 gm

Pepperoni – 100 gm

Rocket lettuce – 5 gm

Olive oil – 10 ml

METHOD:

Make the dough up until the first rise. Place the dough in an airtight container in the fridge to rise overnight, or for several hours, before rolling it out and pre-baking it. Completely make the pizza dough, including pre-baking it in the oven for 6 minutes. Top with desired pizza toppings, cover well with plastic wrap and refrigerate for several hours, until ready to bake your pizza. Freeze the pizza dough. Form a ball with the dough and lightly spray it on all sides. Wrap it in plastic wrap and place it in a ziplock freezer bag in the freezer for up to 3 months. To thaw, place the pizza dough in the refrigerator overnight to thaw and rise. Then roll it out when you are ready to pre-bake.  You could also pre-bake the pizza crust and freeze the pre-baked crust before adding sauce and toppings. Just make sure the crust cools completely and then wrap it in plastic wrap and tinfoil and store it in your freezer. Preheat your oven to 450 degrees F.

Pre-bake your pizza dough for 6 minutes then top your prebaked pizza dough with athin layer of pizza sauce. Then add a thin layer of mozzarella cheese, a layer of pepperoni, and sprinkle another thin layer of cheese on top of the pepperoni. Bake at 450 F for 10 -15 minutes or until crust is golden brown and cheese is bubbly

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