Press release: SWISSÔTEL KOLKATA NEOTIA VISTA PRESENTS ‘GOAN FOOD FESTIVAL’

Press release: KOLKATA, 12 th May, 2016 - Swissôtel Kolkata Neotia Vista is all set to present the ‘Goan Food Festival’ at Durbari, the contemporary Indian restaurant from 12 th -22 nd May, 2016. A fishing boat and net, gorgeous white sands and a delectable spread...all of these conjure up a magical vision of Goa which Durbari, our contemporary Indian restaurant is all set to embrace. The spirit of Goa seeps through the eclectic menu which has been crafted to beautifully blend the bold flavours and create the wonderful sojourn of both vegetarian and non vegetarian dishes. The lavish spread of delicacies includes few traditional items for starters like Canji de galinha (Chicken broth with vegetable and rice), Rissois de camarao (Fried prawn and flour dumplings), and Fish fofos (Crumb fried Cod fish finger). The Main Courses start with Prawn balchow (Prawn cooked with Goan style spicy gravy), Fish ambotick (King fish cooked in spicy and sour curry), Chicken Xacuti (Chicken on bone cooked with rich coconut gravy), Sausage pulao and many more. And the icing to this marvellous feast is the sinful spread of desserts like Goa's special Alebele and Bhaat along with other sweet treats. Goan cuisine is a melange of Konkan, Portuguese and Arabic influences. While Goa's two major communities—Hindus and Catholics—both make liberal use of spices and seafood, Catholics use coconut vinegar, beef and pork—ingredients introduced by the Portuguese. Their dishes were given local twists: for instance, the spicy vinegar-infused Vindaloo is a Goan version of a Portuguese meat stew cooked with garlic and wine (vinho e alhos). The degree of heat varies amongst Goan recipes from mild to explosive. Goans have a miscellaneous platter ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes. Presentation is paramount to Goans as they often share their food, especially during feasts, where food is distributed among neighbours.

Mr. Subhrajit Bardhan, General Manager of the Swissôtel Kolkata Neotia Vista said, “We are very pleased to offer our Guests a slice of Goa through this Festival. Goan cuisine is a wonderful amalgamation of Portuguese and Indian culture and the sharpness of the flavours will surely be a hit in this warm weather. The cuisine is so diversified that it needs to be brought to the forefront and thus our culinary team has created an exclusive menu which celebrates the finer aspects of the region’s delicacies. We are hopeful that our guests will really enjoy the dining experience.”The Goan Food Festival will be held at Durbari, Level 2, Swissôtel Kolkata Neotia Vista from 12 th to 22 nd May, 2016. The timings are from Monday to Sunday at 1900 hours to 2300 hours for dinner and lunch exclusively from Friday to Sunday at 1230 hours to 1500 hours at à la carte prices.

You can place reservations through email to durbari.kolkata@swissotel.com, or by phone at +91 90070 21408

About Swissôtel Kolkata

Swissôtel Kolkata is one of the most luxurious addresses in the city of Kolkata which offers well-appointed leisure and business facilities. Boasting an under-one- roof concept, Swissôtel Kolkata has 147 contemporary guest rooms and luxury suites with spectacular Jacuzzis, four restaurants and bars, a fitness centre, a rooftop swimming pool, and over 1261 square meters of meeting space with the largest pillarless banquet in the city. The hotel is part of a new urban development with an attached mall featuring shops, restaurants and a multiplex cinema.

#PressRelease: THE FERN RESIDENCY Hotel brings special Menu for “Bengali Food Festival” on Poila Baisakh

Kolkata, 9th April, 2016:The Fern Hotels & Resorts - India's leading environmentally sensitive hotel chain recently inaugurated and opened its door with The Fern Residency, Kolkata, a Mid-scale business hotel in the state of West Bengal. The Fern Residency, Kolkata did a preview of its upcoming special Menu for the auspicious occasion of Poila Baisakh to add a charm to the celebration of Bengali New Year with its first ‘Bengali Food Festival’ this time in the City of Joy, Kolkata. The event was graced by the presence of Ms. Suchandra Vaaniya, Tollywood Actress.

What’s festivity without food? What’s better than getting to gorge on the choicest Bengali dishes without shedding tears in the kitchen? This Poila Baisakh, Bengalis of Kolkata can just do that very easily. The Fern Residency Hotel, Kolkata has lined up a delectable array of Bengali delicacies and taste tickling dessert to make the Bengali New Year a memorable Poila Baisakh. Age old delicacies from the kitchens of the villages of Bengal will be showcased during this 3-day long Bengali Food Festival. The Bengali penchant for gourmandizing comes through best on Poila Baisakh when people love to revisit their roots. The feast, open For Both Lunch And Dinner this year  on April 14^th - 16^th will bring alive the culture and flavor of Bengal with a wide array of special Bengali menu available at ‘XII Zodiac’, the all day dining along with 24 hours in-room dining. ‘XII Zodiac’ is Kolkata's first sun sign based multi-cuisine restaurant where also food is served according to one’s Zodiac sign being its exclusivity.

Speaking on this occasion, Mr. RAHUL AGARWAL, Managing Director said, “No celebration in a Bengali home can be complete without the mouthwatering dishes & sweets. The aroma of deliciously prepared delicacies adds up the festive mood. The Fern Residency, Kolkata has been a sheer hard work of 3 years to give the best services and be known as one of the best business hotels at an affordable price in the City Of Joy. So come, celebrate and dig into a lavish spread of delicacies at XII ZODIAC which is Kolkata's first Sun-Sign theme based restaurant where food is served according to one's sun-sign.”

Sharing his secrets, The Chef at The Fern Residency Hotel, Kolkata said, “Bengalis are passionate about their traditional cuisine. They spare no labour in the kitchen to ensure the dishes are relished by one and all. So here we are, ready with almost every dish that a Bengali loves. The food festival has been designed to provide our guests the authentic flavour of Bengali kitchen. We are certain that our guests will really enjoy the spread.”

Special features : “Kumro Fuler Bora”, “Bok Fuler Bora”, “Murshidabadi Murgi”, “Begun Pora”, “Macher Matha Diye Jhuro”, “Dhakaiya Murgir Kebab”, “Pabda Mach Bhaja”, “Eachor Chingri”, “Dinaj Purer Kosha Mangso”, “Macher Matha Diye Muri Ghanto”, “Basanti Pulao”, and many more.

Make this POILA BAISHAKH truly special, with the choicest delicacies of Bengal! The Fern Residency Hotel, Kolkata offers you unforgettable feasting on this festive season! With an unmatched standard of culinary perfection, combined with charming ambience, The Fern Residency is the natural choice for connoisseurs of Bengali cuisine as too for those wishing to have simply a great time, enjoying modern variations with the time-honored tradition. So come and help yourself at a lavish spread on our table!

About The Fern Residency: The Fern Hotels & Resorts is amongst the fastest growing hotel brands in India with 24 hotels and 1400+ rooms under management across 22 locations. The Fern Hotels & Resorts is at the forefront of responsible hospitality and sustainable tourism. This approach has won the brand recognition from all segments of society – guest, government, peer and community.‎ The hotel believes in the perfect blend of luxury and coexistence with nature. With its baseline 'Leading environmentally sensitive hotels, The Fern Hotels & Resorts is amongst the Fastest growing hotel brands in India and currently a recipient of more than 41 National and International awards. The 48 exquisitely designed guest rooms reflect modern amenities and facilities. The rooms are classified into three categories, Winter Green, Winter Premium & Hazel Suite. The Hotel is located in prime area of Rajarhat and easily accessible to city, Industrial & IT Hub and is located opposite to City Centre 2 Mall in the New Town area. The hotel is 3.5 km from the airport and 19 km from the Howrah Railway station. The hotel is managed by Concept Hospitality & the property belongs to Shanti Group.

VENUE:  The Fern Residency Hotel, Kolkata (XII Zodiac)

204, Main Arterial Road, New Town, (Opposite City Centre 2) Rajarhat, Kolkata 700157, West Bengal, India

DATES: 14^th, 15^th & 16^th April, 2016

TIMINGS: Lunch & Dinner

RATE: Poila Boishak Buffet - Rs. 899 + Taxes

14TH APRIL’ 2016 - LUNCH AND DINNER MENU:

· WELCOME DRINKS - Aam Pora Sharbat, Gandhoraj Er Ghol

· STARTERS - Kumro Fuler Bora, Begun Bhaja, Murshidabadi Murgi, Macher Dim Er Bora, Served With Jhuri Aloo Bhaja & Kasundi

· SALADS & ACCOMPANIMENT - Swadesi Salad, Bhutta Ar Anarash Makha, Desi Murgir Chaat, Aam Kasundi Chaat, Kancha Lanka & Gandhoraaj Lebu1, Kacha Amer Chutney, Tatul Er Chutney, Anarash Er Chutney, Tomato Er Chutney, Papad Bhaja, Tatka Begun Pora

· MAACH –O- MANGSHO - Macher Matha Diye Jhura (A Typical Bengali Preparation Of Fish Pulao Cooked With Fish Head (Rohu Or Katla) And Puffed  Rice), Raj Barir Kosha Mangsho, Doi  Murgi, Chingri Malai Curry, Rui Kalia

· SUBJIR BAHAR - Hingh Aloo Dum,Potoler Dorma, Daler Bodi Diya Shukto, Dhokar Dalna, Bhaja Moonger Dal, Basanti Pulao, Radha Ballabi

· MISTI MUKH - Komola Bhog, Misti Doi, Mango Mousse, Gulab Patti, Misti Paan

15TH & 16TH APRIL’ 2016 - LUNCH AND DINNER MENU:

· WELCOME DRINKS - Mirpuri Badami Sarbat, Bhaja Moslar Ghol

· STARTERS - Bok Ful Bhaja, Narkoler Boda, Dhakaiya Murgi Kabab, Topse Fry , Served With Jhuri Aloo Bhaja & Tetuler Chutney

· SALADS & ACCOMPANIMENT - Swadesi  Salad, Bhutta Ar Anarash Makha, Murgir Chaat, Aam Kasundi Chaat, Kancha Lanka & Gandhoraaj Lebu, Kacha Amer Chutney, Tatel Er Chutney, Anarash Er Chutney, Tomato Er Chutney, Tatka Begun Pora (Brinjal Cooked In The Clay Oven Finish With Mustered Oil , Green Chillies And Onion), Papad Bhaja

· MAACH –O- MANGSHO - Macher Matha Diya Muri Ghanta (A Typical Bengali Preparation Of Fish Pulao Cooked With Fish Head (Rohu Or Katla) And Rice), Parshe Macher Jhal (Parshe Macher Jhal Is Dry Spicy Curry Made With Parshe Fish. This Is A Typical Fish To Celebrate Bengali New Year), Eachor Chingri (Enchor Chicngri Is A Green Jack-Fruit Cooked With Prawn In A Spicy Gravy, Goes Well With Steamed Rice), Dinaj Purer Kosha Mangsha (Kosha Mangsho, A Flavourful Bengali Mutton Dish), Rajbanshi Murgi (Murgir Jhol Is Liberally Seasoned With Turmeric, Garlic, Onions, And Grated Ginger. Potatoes Are Added To The Stew As A Thickening Agent)

· SUBJIR BAHAR - Sojne Datar Chorchor (Sojne Data Chorchori. Coming To Today’s Recipe Post, This Bengali Style Simple Drumstick Chorchori), Chanar Dalna, Aloo Posto, Bori Diye Lau Ghonto (Bottle Gourd Cooked With Moong Dal Dumpling), Bhaja Moonger Dal, Ghee Bhat, Korai Shutir Kachuri 

· DESSERTS – Rajbhog, Kheer Kadam, Lichi Mousse, Sitabhog, Misti Paan

(All the information and pictures are provided. )

Bangladeshi Food Festival at 6 Ballygunge Place

Press Release: Kolkata, March 31, 2016: A border can change several equations, but not affect Bengalis love for food! Thus, Epaar Bangla has always loved Opaar Bangla’s delicacies. To celebrate the same emotion,
6 Ballygunge Place brings in ‘Paatpere Padma-parey’, a Bangladeshi food festival from April 8 to 24 (excluding Poila Boishakh day).

Tollywood superstar Prosenjit Chatterjee joined in to celebrate the flavours from Bangladesh, over dinner at 6BP. 6BP is the food partner of his upcoming movie ‘Sankhachil’ a India-Bangladesh joint production which has won the 63^rd National Award for Best Bengali Film recently.

“Though the border between India-Bangladesh divides Bangla historically and geographically, for me both the countries are same as we continue sharing a very strong bond through our language, films and food. I have never seen them as two different countries and that’s what we have tried to show in our film Sankhachil. I am happy that 6 Ballygunge Place is hosting Paatpere Padma-parey and I’m certain everyone will enjoy the feast,” said Prosenjit.

Start with the all-time favourite Puti Maachh Bhaja, before moving on to the mains that include Kachki Maachher Chorchori, Chingri Bharta, Murgir Lotpoti, Mutton Bhuna, Padma Nadir Ilish, etc. Morog Pulao and Dhakai Paratha are dishes you cannot miss! Vegetarians shouldn’t feel left out; there’s Seem Dana Bharta, Bagun Khashiya and Seem Aloo Paturi for them. Try the Kesaria Phirni to end your meal.

Speaking about the festival, chef Sushanta Sengupta said, “At 6 Ballygunge Place we always try to offer something new to our guests keeping in mind the Bengali traditions. There couldn’t have been a better time for this festival than the Bengali New Year week. While our regular ala carte menu offers food from Epaar Bangla the festival menu brings in some special items from Opaar Bangla.”

Available from noon to 3.30 pm and 7 to 10.30 pm, meal for two comes for Rs 1,200 (plus taxes).

Venue: 6 Ballygunge Place (Flagship and Salt Lake)

Date: April 8 to 24 (except Poila Boishakh- April 14)

Timing: Noon to 3.30pm & 7 to 10.30pm.

Meal for two: Rs 1,200 (plus taxes).

Murg Pulao

Padma Nadir Ilish

Sheer Malaikari

 (All information and pictures are provided by Savourites)

Press Release: Team Taj Bengal Salutes Team Cricket

Press Release:

Kolkata, 18^th March, 2016: Taj Bengal is proud to host the All the Cricket Teams from across the world for the WORLD CUP T20.

 

Having the Cricketers in-house means a constant celebration for the hotel. While all the associates are happy to have their own cricketing idols in-house, the restaurants are abuzz with activities, ranging from excited fans to the cricketers themselves. All the teams are enjoying the hotel services. They are swimming, gymming, shopping at Khazana, and dining out at the various dining options at Taj Bengal. Chef Lian is busy at the Chinoiserie, cooking up authentic Chinese fare for lunch and dinner, while the Kakori Kebabs at Sonargaon are mesmerising all. The Eastern Mediterranean cuisine from Lebanon, Syria, Greece, Jordam, Turkey, is a big hit with all the Teams. The HUB, is full of life 24 hours, be it the Pizzas, Pastas, or Buffet. To sizzle up the evenings Monia Lamarche, is singing at the Junction in evening, while guests savour special Cricket Cocktails.

The Junction- A set of special Cricket Drinks, for the full season.

The HUB- The Special Sunday Taj Bengal Cricket Brunch – popularly known as ‘’TBCB on Sundays’’ will be celebrating specially on March 20^th, 27^th and April 3^rd. Executive Chef, Sonu Koithara, has curated some new Dishes like Friendly Start Kiwi Daiquiri, Cottage Cheese Bails, Broken Kathi Stumps, Cricket on Plate Green Field Wheat Grass and Roasted Corn Tikkis, Hindusthani Cricket Mousse, Kacha Golla Kookaburra Balls, Run Out Chicken Satay, T 20 Quick Bites only for this special Cricket Fever on in the City of Calcutta. The Sunday Brunch is priced at- Rs. 2150 plus taxes per head for Sparkling and Rs. 2950 plus taxes for Champagne.

The following cocktails to be served at The Junction every day (individually priced) & at The Hub brunch (included in the price in both types) till the end of the ongoing T20 World Cup–

·         The Helicopter Shot – Vodka mixed with cranberry juice & a squeeze of authentic Gondhoraj lime

·         Step-Out – Dry Gin, Cointreau and fresh orange juice mixed with together with ice.                      

·         Doosra – Beer with some sparkling wine or champagne.

·         Super Over - Whiskey, 1 Raw egg, Tabasco sauce, to taste

·         Free Hit - white spirits mixed together and served with lime and sweetness.

Samrat Datta, General Manager Taj Bengal comments-‘’It is very exciting to host some of the greatest Cricketrs of the world at Taj Bengal.  We wish all the teams good luck. The entire team of Taj Bengal is working round the clock so that all the Teams are looked after and happy. ‘’

About Taj Hotels Resorts and Palaces

Established in 1901, Taj Hotels Resorts and Palaces is one of Asia's largest and finest group of hotels, comprising 109 hotels in 64 locations across India with an additional 17 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East.  From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury.  For over a century, The Taj Mahal Palace, Mumbai, the iconic flagship has set a benchmark for fine living with exquisite refinement, inventiveness and warmth.  Taj Hotels Resorts and Palaces is part of the Tata Group, India's premier business house. To learn more, please visit www.tajhotels.com

(All the information and pictures are shared by  Rediffusion/ Edelman)

Karen Anand's Farmers Market is here again!!

Press Release: 

After almost 30 successful Farmers’ Markets across the country, with 80 local restaurants, dozens of avid home bakers and amateur chefs, wineries, organic produce and 100,000+ visitors, Karen Anand and her team are back with the Kolkata Farmers Market at Taj Bengal on 15th November 2015.  The Farmers’ Markets is a pioneering whole foods & lifestyle initiative by Karen Anand. In the age of home gourmets, culinary adventures and a return to natural foods, finally a lifestyle market which is a source of exceptional Indian produce. KFM on Sunday 15th November will see curated culinary experiences including cookery demonstrations by Master Chefs, a fresh and novel array of exhibitors who will showcase their artisanal produce from across the country. 

Exhibitors from diverse spaces such as cheese, masalas, boutique food manufacturers, teas, fresh vegetables and start up vendors – will come together to offer a gourmet shopping experience. Look out for organically produced, chemical and additive-free goodies from Organic Mandi, fresh produce from Lettuce Eat,  online food store Foodstree, natural handcrafted soaps and oils from Samasth, ayurvedic cosmetics from SoulTree and a spread of cheese, jams and olive oil from Living Tree and more. It can't be Kolkata without its exotic range of teas and infusions including fine teas from Jaytea and Glenburn Tea. Taste and buy the recently launched Pune Farmers’ Market range of conserves, dressings and sauces with a limited edition organic pomelo marmalade made by Karen Anand.  And don’t forget to pick up something to remember us by from the PFM merchandise counter – mugs, badges, fridge magnets, bags and T shirts. 

An interesting variety of pop-up restaurants will tickle your palate with an array of signature dishes and cuisines. Chicago Pizza serves it hot and fresh by the slice; Ask Kanupriya Bajoria What's Cooking at her live laska counter; The Food Studio by Chef Urvika Kanoi will serve you Mexican and Asian street food.   

KFM is an opportunity to experience a market that represents sustainability, quality food, drink and lifestyle….and a fun day out to groove to the PFM soundtrack.

Date: 15th November 2015

Venue: Taj Bengal

Timings: 11am to 7pm

Few Pictures from the last year's Event: