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Local Bengali Delicacies at Hammer Go Global
With PoilaBoishakharound the corner, Chef Ritabrata Biswas of Hammer has gifted the city of Kolkata a progressive Fusion Bengali menu. This was launched in the presence of consuls and representatives from the consulates of US, Italy, Australia, Thailand, and Turkey, and the Director of the Alliance Française du Bengale, as well as international famous Chef Sharad Dewan and the Director of the Kolkata Centre for Creativity (KCC)Reena Dewan, with Italian artistMaurizio Boscheriaccompanied by his curator Mario Liberali.
The dishes served included Arugula Salad with KanchaLonka-Dhonepata dressing, Lime-Chili Caviar and Bengali Dal Bori on top; Dimer Devil: Soft Boiled Duck Egg coated with TogarashiSpiced Minced Meat, fried and served on a bed of herbs; RadhatilokRisotto &Potato Terrine, Potato Papad,Kuchono Sosha with butter Poached Prawn; MishtiDoi, Dulce de Leche, Sponge &Meringue among others.
Chef Ritabrata Biswas who is known for his progressive cuisine said, “The concept behind this menu was to experiment with local flavours, but curate them for a global palate. All the ingredients are sourced locally and I’ve tried to keep the dominant Bengali flavours intact. I hope people try it out for PoilaBoishakh and like it.”
The guests belonging to different nationalities came together for this noboborsho brunch and exchanged pleasantries where they shared stories of new year in their respective cultures.
Abhishek Kajaria, proprietor of Hammer said: “I wanted to share this new experience of a Fusion Bengali menu with the consulate corp. and was very pleased that they took their time out of their busy schedule to spend the morning with us.”
Chef Sharad Dewan particularlynoted his appreciation of this nouvelle cuisine which will be shared with everyone in the city.
The dishes served included Arugula Salad with KanchaLonka-Dhonepata dressing, Lime-Chili Caviar and Bengali Dal Bori on top; Dimer Devil: Soft Boiled Duck Egg coated with TogarashiSpiced Minced Meat, fried and served on a bed of herbs; RadhatilokRisotto &Potato Terrine, Potato Papad,Kuchono Sosha with butter Poached Prawn; MishtiDoi, Dulce de Leche, Sponge &Meringue among others.
Chef Ritabrata Biswas who is known for his progressive cuisine said, “The concept behind this menu was to experiment with local flavours, but curate them for a global palate. All the ingredients are sourced locally and I’ve tried to keep the dominant Bengali flavours intact. I hope people try it out for PoilaBoishakh and like it.”
The guests belonging to different nationalities came together for this noboborsho brunch and exchanged pleasantries where they shared stories of new year in their respective cultures.
Abhishek Kajaria, proprietor of Hammer said: “I wanted to share this new experience of a Fusion Bengali menu with the consulate corp. and was very pleased that they took their time out of their busy schedule to spend the morning with us.”
Chef Sharad Dewan particularlynoted his appreciation of this nouvelle cuisine which will be shared with everyone in the city.
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