Bloggers meet invitation -
When we think or hear about of Rampur, the first thing that comes to our mind is the Rampuri “'chaku” (knife).
The same district city from the state of Uttar Pradesh has gifted an array of Indian cuisines with magical aroma of its rich spices and distinct flavours, with secretly preserved recipes flowing from the royal kitchen of Nawabs. Every dish has a unique story of its own.
To unveil such secrets from its royal kitchen, The Westin Kolkata Rajarhat takes an excessive pride in hosting the Rampuri Nawab Festival at its signature restaurant by getting the celebrity chef Mr. Saroor Khan and his team all the way from Rampur, who has bought the royal flavours on the plates to satisfy the buds of Kolkata food lovers through his exclusive design of specially curated menu.
The festival will continue till 01-Jul for DINNER ONLY.
Being influenced by the Mughlai, Afghani, Lucknowi, Kashmiri, the main source of ingredients of Rampuri cuisine comes from the local flavours of cinnamon and yellow chilly (peeli mirch) with its secret of the magical flavours lies in slow cooking for long hours in clay pots.
An Indian Classic - Rampuri cuisines can take a different turn in terms of its taste starting from the spiciest korma to the sweetest halwa.
Let's take a look Inside The Royal Kitchens Of Rampur for the first time -
The journey started by taking the tour to
Live Counter, where MasterChef Mr Suroor Khan was executing his culinary skills in making of Gosht ki Tikki - Its the 'Kachche Keeme Ke Kabab' blended with masalas to its perfection and shallow fried served with tomato chilli chutney and pudina chilli chutney. Simply a delight of Rampuri Cuisine.
Dahi ke Kebab - Soft crispy shallow fired kebab comes with its main ingredients as hung curd mixed with mild spices and bason for binding purposes. A very delicious appetizer.
This is followed by knocking into some of its traditional gems, as Rampur is known for its mind-blowing biryanis and slow-cooked meat preparations.
Taar Korma or Taar Ghosht or Rampuri Korma - A signature dish that hails from the royal recipes. The slow cooked meat in rich marrow gravy just carried the robust taste.
Murg Jahangiri - A royal Indian recipe with chicken in Murgh Musalla style. Curry full of rich aromatic spices. Another royal dishes to highlight.
Last but not the least to hit the dessert counter -
I would describe this as an adventure, where my palette rode into the 2 most unique Indian Halwas from Rampur as all of us are acquainted with 2 festive Halwas - Gajar ka Halwa, Sooji ka Halwa.
Mirch ka Halwa - Shimla Mirch Ka halwa ( Capsicum halwa) -
The typical flavour has come out from boiled capsicum cooked with milk and khoya. Absolutely delicious with its unique taste and flavour.
Gosht ka Halwa -
Can be called as 'sweetmeat'. Made with minced lamb meat, ghee, saffron and cardamom. Simply unimaginable.
Gulatthi -
A sweet delight made from rice pudding looks like Phirni but tastes somewhere very close to Rabri Kheer. Another fine Indian delicacy.
Thanks a lot, Amrita Ray, Ravish Mishra, Vikash for your warm hospitality.
Please extend my thanks as well to your team for warm service.
Second-time visit to Seasonal taste on occasion of
Italian Food Fiesta on the plate -
The Westin Rajarhat Kolkata takes an excessive pride to bring the flavours of Italy on the plates of Kolkata Food Fanatics through an exclusive design of specially curated menu executed by the celebrity Italian chef Roberto Zorzoli (hailing from Milan) - head chef of Romano, JW Marriott, Mumbai.
It was an evening on Saturday to dine in luxury, indulging into a luscious spread of authentic Italian flavours, while raising the toast to some fine wines.
An ideal way to linger the taste buds starting from the signature bread - Focaccia, Artisan Cheese, cold cuts, Mushroom Risotto, Grilled Lamb Chops with Pistachio, Pasta Cannelloni to ultimate Italian desserts - Mascarpone Cappuccino Cheese Cake.
An honour to meet Italian chef Roberto Zorzoli (hailing from Milan) - head chef of Romano, JW Marriott, Mumbai in person while discussing some of his innovative gastronomic execution during 15 years of his culinary experience.
Thank you so much chef for presenting such exotic delicacies to satisfy the buds of Kolkata Food Fanatics and looking forward as well to dive into some more gastronomic treats from your culinary platter. 😀
Thanks a lot, Westin Kolkata Rajarhat Team for your warm hospitality.
Bloggers meet at The Westin Kolkata Rajarhat - PARSI FOOD FESTIVAL - Sagan Nu Patru Jamva chalo ji
‘Sagan’ means ‘celebration’ of ‘auspicious/festive occasion’; and 'Patru' means the 'banana leaf on which the food is served' and Jamva Chalo Ji (Let's go and eat) has been very appropriately named to pay tribute to 'Navroz Mubarak' (Parsi New Year).
Bring the flavours of Nowruz (Parsi New Year) on plate - the best dishes in India, that offers a great blend of taste and uniqueness. With the aroma of the festive mood lingering in the air, the signature restaurant Seasonal Tastes, is celebrating the auspicious occasion.
For me, this grand feast left with lots of emotions and excitements to cherish with. Yes, its a warm welcome with an intense and passionate feeling drenched with all the love of a mom feeding us like her children - she is Mumbai based 5th generation Parsi chef Mahrukh Mogrelia. She brings an array of eclectic Parsi cuisines - hearty authentic Parsi buffet spread from her warm kitchen, Mahrukh's Kitchen infused with love starting from appetizers, main courses and desserts to unveil the secretly preserved recipes straight to the plate.
Fully indulged into the essence of Parsi cuisines enriched with authentic Parsi flavours and the magical aroma flowing from the kitchens of Persia (now known as Iran). The beauty of the Parsi cuisine lies in its simplicity and the secret of the magical flavours lies in marination. Being influenced by the Gujarati, Iranian cuisines, the flavour is picked up by blending universal ingredients to create delicious dishes mostly meat oriented that reflects their distinctive Persian culture and tradition which is unique in nature.
IN FRAME -
Chicken Kaleji ( Liver ) -
There is a saying “Parsis love to eat organ meats" - Parsee Style Chicken Liver Curry - a nice dry dish, with very spicy liver masala, creamy meat.
The Akuri and Pav -
Parsi style of spicy scrambled egg dish served in breakfast. Eggs are never overcooked, cooked until almost runny. Traditionally eaten with soft pav which tastes best. Creamy,
mildly sweet and savoury filling.
Mutton Keema -
Another quintessential Parsi dish. Spiced minced meat simmered and garnish with coriander. Offers unique flavour and taste.
Chicken Farcha (Parsi Fried Chicken) -
Delicious appetizer prepared on the occasion of Persian new year (Nowruz). Humble Chicken Farcha cooked with a blend of spices - ginger- garlic paste, lemon juice, red chilli powder, a melange of spices. Rolled the chicken pieces in egg wash and breadcrumbs and deep fried until golden and crisp. Super tasty leaving a tangy tinge with a mild flavour of the egg coating.
Tatrela Prawns (Pan Fried Prawns) -
Sweet, sour and slightly spicy fried prawns tossed in coriander seeds, jeera, garlic and cane vinegar.
Keema Pattice -
Juicy spicy minced meat blended with flavoursome ingredients, wrapped in mashed potatoes, rolled in lacy breaded crumbs and deep fried till crispy and golden. Very crunchy and crisp from outside, hot and spicy from inside. Tastes superb.
MAIN COURSES -
Patra in Macchi ( Fish Steamed in Banana Leaf ) -
Most popular and healthy Parsi dish. Bhetki Fish coated with green coconut chutney wrapped in Banana Leaves and steamed. Eye-catching and tasty.
Jardalu Salli Ghosht ( Mutton in Apricot Sauce ) -
This tangy-n-spicy Parsi classic meat preparation was the rockstar of the evening. The meat stewed with sweet, caramelised apricots and the secret Parsi spices is a well-balanced treat for every palate. Served with Salli ( Thin strips of deep-fried potatoes)
Chicken Pulao and Dhansak Daar ( Lentil Curry ) -
Another popular Indian dish among the Parsi Zoroastrian community made by cooking meat with a mixture of lentils, vegetables and rich spices served with rice. The traditional way of eating this dish is to mix rice with a generous amount of thick gravy. Served with Chicken Pulao - succulent pieces of chicken and rice doused in a perfect blend of fragrant spices and herbs. The dish just tasted heaven.
Parsi Ravo (Semolina Pudding) -
Vermicelli based dessert, extremely delightful breakfast of Parsis served on any occasion such as birthdays, anniversaries, Parsi New Year to start the day with a bite of sweet. Roasted semolina mixed with milk, dried nuts and ghee.
Caramel Custard -
An iconic Parsi sweet treat. Rich, a yummy dessert made from milk, eggs, butter, orange juice leaving a citrusy taste to the bud.
What – PARSI FOOD FESTIVAL
When- 22nd March to 31st March 2019
Time- 7.30 pm to 11 pm
Price- 1499 plus TAX
Thanks a lot, Debamita S Banerjee, Rakesh Ranjan, chef Vikash Prasad, The Westin Kolkata Rajarhat team for your gracious hospitality.
Last but not least, my heartfelt thanks goes to Rukshana A. Kapadia, Khurshed N Mogrelia for being excellent food guides for the evening.
Bloggers meet at The Westin Kolkata Rajarhat - attending Konnichiwa Kolkata - Japanese Food Festival.
"Konnichiwa" or "Good day" - the heartwarming greetings from the land of the rising sun for food enthusiasts of Kolkata. Yes, its Konnichiwa Kolkata - Japanese Food Festival Seasonal Tastes - the signature restaurant The Westin Kolkata Rajarhat that offers an abundance of interesting Japanese delights on the plate curated by Chef Sandeep Meitei.
Whether they are seared, boiled or eaten raw or minimally seasoned with subtle flavours, Japan being one of the best culinary countries, the Japanese gastronomy stands out in terms of its uniqueness, varieties, thus putting their pride in their cooking and food. Rice being its staple food, a boundless variety of its regional and seasonal dishes brings a surprise to the buds keeping its tastiness and healthiness intact starting from sushi to ramen, tempura to gyoza.
The culinary tour to discover the history and traditions kicked off by grabbing the most distinguishable dish at the LIVE COUNTER - SUSHI (vinegared rice wrapped with veggies or meat) starting from non-veg ones - salmon, tuna etc, to the veg ones and SASHMI (raw meat only served with wasabi) prepared from the only handful of ingredients giving a distinct taste.
The taste of Japan is incomplete without exploring the secrets of its grilling - TERIYAKI - the beautiful flavoured homemade glazed teriyaki sauce with its tangy-sweet soy flavours bring a twist to the grilled veggies, fish or meats.
Crafting your own custom RAMEN BOWL is really exciting that leaves with 'UMAMI' taste on the palate - steaming with a rich, flavorful broth filled with tender meat, noodles, seaweeds, shiitakes, shimeji mushroom, boiled egg.
A taste for adventure with Buta no Kakuni (means square simmered) - a most popular Japanese curry made with tender melt-in-your-mouth pork belly simmered in lovely sweet soy sauce is a total flavour bomb.
Don't miss to explore the distinctive taste of
'OKONOMIYAKI' - Japanese savoury pancake
'YOSENABE' - miso soup
'YAKI UDON' - stir fried thick wheat noodles
'KINOKOYAKI' - vegan bowl, stir-fried veggies tossed in soy sauce.
'KAZSO SALAD' - seaweed salad
'YASAI SALAD' - veggie leafy salad with a soy and sesame.
Finally, the meal ended with a sweet note - ‘Yuzu Tart,’ ‘Tropical fruit platter'.
Thanks a lot, Debamita S Banerjee, Rakesh Ranjan, The Westin Kolkata Rajarhat team for your gracious hospitality.
What: Konnichiwa Kolkata (Japanese Food Festival)
Where: Seasonal Tastes, The Westin Kolkata Rajarhat
When: 26-May-2019 to 05-May-2019.
Bloggers meet at The Westin Kolkata Rajarhat - DAAWAT-e-DILLI (Flavours of PURANI DILLI)
The essence of Delhi captures in terms of its street food. If you're a foodie at heart, then ride in for delicious walk to taste the undiscovered street food from the best places of Old Delhi at the signature restaurant of The Westin Kolkata Rajarhat - Seasonal Tastes by exclusively serving this tantalizing treat with dynamic variety to celebrate the best street food in Delhi - DAAWAT-e-DILLI brilliantly shaped by specialty Chef Lokman Khan.
The name itself - DAAWAT-e-DILLI beams culture of its nostalgic recipes that is sufficient to water your mouth starting from Delhi's delectable chaat, dahi badas, samosas, pani puri, aloo tikki to its divine chole batura. Don't forget to treat yourself with a chilled glass of creamy lassi.
This needs no introduction when it comes to the non-vegetarian delicacies in Delhi. The festival carries the Mughal legacy to savour the taste of divine kebabs tucked in the busy and bylanes of Old Delhi.
Head over to the live stations: 'KEBAB hee KEBAB' and 'TAWA JUNCTION', all meat lovers must make a pit stop to savour with the irresistible magic of the flavours imparted by the spice bouquet on the plate.
From savoury power snacks, including a mix of vegetarian, non-veg to beloved Indian desserts - the choices are endless,
My TOP pics from the festival -
Murg Changezi -
The royal curry full of rich aromatic spices to highlight with chicken in Murgh Musalla style.
Mutton Kaleji ( Liver ) -
The supremely delicious semi dry dish, with very spicy liver masala, creamy meat.
Paya Soup -
Hearty one-pot mutton stew from shanks, meat steamed overnight. Must try with lemon, minced green chillis, coriander to get into the depth of the flavour coming from bone marrow and richness of the spices. Goes great with hot fluffy Indian bread or roti.
Mutton Nihari -
A great example of culinary excellence. Lamb nalli (lamb shank), cooked slowly with spicy masala to preserve the beautiful flavours. The aroma released from the spices smeared with the meat is simply mesmerizing.
The epic journey remains incomplete without the sugary treats and the spread overflows. Don't miss the Desi delights.
Thanks a lot, Rakesh Ranjan, Debamita S Banerjee, The Westin Kolkata Rajarhat Team for your gracious hospitality.
What: DAAWAT-e-DILLI
Where: The Westin Kolkata Rajarhat
When: 25-May to 02-Jun
Bloggers meet The Westin Kolkata Rajarhat - ‘Taste of the coast’ - (Mappila Food Festival)
Let the 'Taste of the Coast' take over your senses where the celebrated home chef UmmiAbdulla - the 'matriarch' of Malabar Muslim food shares some irresistible charms of the Arab-influenced cuisine of the Mappila community, by introducing Kolkata diners to Kerala's Mappila (or Moplah) cuisine at Seasonal Tastes - The Westin Kolkata Rajarhat
Mappila cuisine - a fascinating blend of traditional Kerala and food culture. The confluence of two culinary cultures - Arab and north Kerala portion of the Malabar coast is really amazing by presenting the delicious ethnic cuisine and well-travelled chef UmmiAbdulla, the icon of Mappila cuisine, is constantly digging into heritage recipes by building a legacy and the behind the culinary practice of Malabar Muslim fare are captured by her own granddaughter - Nazaneen Jalaludheen.
My Top Picks -
Kozi Ada Chicken -
Traditional Malabar delight - savoury crisp pockets filled with spicy minced chicken.
Kachumber Salad -
Kachumber, or cachumber - a medley unbeatable summer salad vegetables - fresh chopped tomatoes, cucumbers, onions, served with a dressing of tamarind water, sugar and red chilli powder.
Chickpea salad -
Mediterranean fare infused with fresh herbs and a garlicky lemon dressing. Crunchy and nutritious.
Kozi Chuttathu (Chicken) -
'Kozhi Chuttathu' - chicken marinated with Kerala spices and then grilled till the masalas get charred. Tasty dry roast gravy curry with a tinge of tangy taste Goes best when accompanied by rice.
Varutharacha Mutton Curry -
Mutton curry made from roasted ground masala along with coconut. Super tasty, spicy, goes perfectly with appam.
Semiya Payasam (Vermicelli Pudding) –
Traditional Kerala style Vermicelli kheer or semiya payasam (pudding). Another signature dessert prepared with roasted vermicelli, milk, sugar and nuts is very well known for its creamy, delicious taste. The sweet smell of the green cardamom powder speaks very predominantly. The flavour and lovely aroma of the ghee roasted vermicelli gives an incredible kick to the palate.
Moong Dal (Lentil) Payasam –
An Onam Special. A rich South Indian dessert shining with the flavours of yellow moong lentils, creamy coconut milk and jaggery. The taste of the jaggery enhances the flavour of the dish.
Hospitality: Debamita Banerjee, Executive chef -Vikash Prasad, The Westin Kolkata Rajarhat Team.
Where: The Westin Kolkata Rajarhat
What: Mappila Food Festival
When: 14-Jun-2019 to 23-Jun-2019
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