Royal Repast @ITS Sonar, a date with Masterchef Imtiaz Qureshi

It is one thing to read about a person and admire his creations, quite another to meet him. I was psyched to say the least when I, along with fellow members of Kolkata Food Bloggers, received an invitation from the ITC Sonar to sample the hotel’s specially-crafted Royal Repast Experience that would showcase the incredible culinary wizardry of the legendary master of Awadhi cuisine and the man behind ITC Hotels’ celebrated Dum Pukht chain of restaurants, Chef Mohammed Imtiaz Qureshi. And yes, chef Qureshi would be present amongst us, it said! 

Now, this man doesn't simply belong to a family of royal chefs of Awadh, He IS royalty, as far as the Indian food scene is concerned...

More of Priyadarshini's experience HERE

When KFB got an invite from ITC Sonar to a part of their press lunch with the Grand Master Chef Imtiaz Qureshi there was no way I could say no. I had heard a lot about the man solely responsible for bringing the royal cuisine to the masses.Chef Imtiaz Qureshi has an impeccable lineage, his ancestors were cooks in the royal courts of Awadh where Dum Pukht originated some 200 years ago. Now when you get an opportunity to be a part of such history you do jump with joy. Chef Qureshi presents some of his best creations from a culinary journey which spans over 50 years. A burly old man with white hair and moustache, he gives out such positive vibes. You are only charmed as he shares with you anecdotes in pure Urdu. I was awed! And the fact that he has such a modernist approach to traditional cuisine only adds to his persona. I couldn't believe it when he said that he used olive oil for the Biryani - something only a man with so much experience can fathom...

More of Archita's experience HERE

I have always been enamoured by royalty. Blame it on my academic roots. Being a post graduate in history, the Mughals of Delhi, Nizams of Hyderabad, Ranas of Chittor were all that my world was made up of till 5 years back. Even after shifting gears and jumping head-on to journalism, it has been the past that lures me more than the present. Needless to say, when I was invited as a part of the Kolkata Food Bloggers' team to join the royal repast menu launch at Dum Pukht, ITC Sonar, on Saturday, my delight knew no bounds...

Read what Pritha has to say about it HERE

Kolkata Food Bloggers were invited by ITC, Sonar for an oppurtunity of a life time to meet the Grand Chef Imitiaz Qureshi and sample royal masterpieces crafted by him. Chef Imtiaz Qureshi belongs to a remarkable lineage of cooks in the royal court of Awadh where Dum Pukht originated about 200 years ago! 

When the chef arrived to our tables, we were collectively in a state of awe with the deep knowledge of the cuisine that he masters in. He explained us the meaning of 'Dum Pukht' where 'Dum' means 'to breathe in' and 'Pukht' means 'to cook'. He emphasizes on the age old importance of maintaining a clean kitchen before cooking. Dum Pukht uses a round heavy-bottomed vessel where food is tightly sealed and cooked over slow fire which intensifies the flavours of the food...

Read more HERE

We were then joined by Mr. Sandeep Arora who created a ‘marriage’ between this royal cuisine with a whiskey – Royal Salute 21YO. His efforts were three months in the making and he talked with a lot of passion about this pairing. The whiskey we were served – the 21 year old Royal Salute was first created to commemorate the coronation of Queen Elizabeth II and had hints of hazelnut, gooseberry and lavender. Now, I am not a whiskey drinker but I found myself appreciating the subtle notes of the drink and I thought that it did indeed complement the meal. So kudos to Mr. Arora for creating a successful combination indeed.

Find more of Anwesha's experience HERE

"Pukht means cooking in a Clean area..." he said in his Chaste Urdu. His voice low yet reached every corner of the room as the guests hanged on to his words in pin drop silence. "and Dum means to cook in its own flavour' he added with a grin. That's master chef Imtiaz Qureshi for you. The 85 year old living legend who weaves magic with taste, flavour and texture when it comes to Awadhi cuisine. Who is also the man behind ITC Hotels’ celebrated Dum Pukht chain of restaurants...

HERE is Sayantani's experience

My impatient soul was feeling like tapping the table to settle down the heart beat and let the rhythm soothe the soul till the exact moment jingles. Being a food addict from my childhood the Chefs are like the Food Gods to me. As much I read about them, I watch them on TV, I get so much inspired to follow their footsteps and to create some magic in my kitchen. And when one gets an opportunity to meet some iconic figure whom you have just thought to meet in your dreams, does life want anything more!!! An invitation to the Kolkata Food Bloggers from ITC Sonar to meet the legendary Chef Imtiaz Qureshi and witness his magical culinary journey with his creations made a dream come true.  I have heard so much about him. The iconic grand master who can transform a veg kabab to taste like a meat, who has magic in his hand, the king of Dum Pukht cuisine and a legend that carries all the anecdotes right from the Mughals' Royal darbar to the recent days. He cooks and weaves stories with each of his creations...He creates royal dishes and spiced it up with the royal lore...

Kamalika's Experience HERE

Mango Haat @ITC Sonar in association with Murshidabad Heritage Development Society

KFB members were recently found sampling delectable mangoes at the Mango Haat that was organised by ITC Sonar in association with Murshidabad Heritage Development Society (MHDS) and iLead. Numerous varieties of the fruit from Murshidabad were on display, in their original form and also as part of finger food and desserts. Guests sampled a variety of bruschettas, canapes, chutneys, cakes, desserts and even sushi made with mango as the core ingredient. The evening, however, was much more than sampling mangoes. It was an evening all of us took back a captivating history lesson. It was also the first time I heard of the ‘Sheherwali’ community.

Bohemian, Kolkata

"If you take the lane just by Chinese Pavilion (known as Bondel Road) on Ballygaunge Phari, come straight and hit on to a small temple, take sharp left and just a minute's distance you will see the small cosy restaurant called Bohemian on the right hand side. This month our Kolkata Food Bloggers' Table meet was destined to Bohemian. We all heard a lot about this one and all good words and praises about the quality of tasty food they serve. So we came here to judge our luck, taste and to review. At first glance the restaurant reminded me the bistros of USA/UK. I was the first one who came a bit before time. We had prior reservation so after entering the attainder directed to our reserved table. We were supposed be 6 but only 4 were able to make it. When we all settled down there was nobody and we were sharing jokes about the reservation et al. But after half n hour we realised how important it was to reserve ones table before. It got too crowded within an hour. The restaurant is very cosy and small allocating 7-8 tables. I loved the hanging exhibition of picture postcards adorning the window panes, the backdrop fountain  with some creepers pouring down behind a huge glass framing and giving the shadow effect of the rippling water. All the wooden table and chairs were decked up methodically with some colourful mix-matched gypsy cushions............"

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"For someone who loves eating out, I know I’ve been late in exploring the much-raved about Bohemian. Situated in Bondel Road, Ballygunge, Kolkata, Bohemian has been quite a favorite among diners who were looking at Bengali food with a difference. I happened to visit along with a couple of blogger friends on a winter afternoon. The place was small but tidy and well-done. More of a cafe than a fine dining decor, and hence the likes of me could chatter and eat quite comfortably, unmindful of the do’s and don’ts of table etiquette. The menu card was impressive and famished that we were, we went on an ordering spree despite one of us warning the rest about the massive portions we should expect in the main course. We ordered 3 kinds of mocktails, two appetisers (chicken and prawn), four individual main courses and did not leave before sampling a dessert. Everything I had or tasted has pleased me enough to not find a single negative thing to write about. I therefore would prefer to let the pictures do the talking....."

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"Bohemian actually needs no review.It is by far one of the best fine dining restaurants in the city.For the longest time now I had been wanting to eat there but somehow always missed the chance. This time when we were deciding on a place to have our monthly KFB Table Meet we promptly decided upon Bohemian. It is Chef Joy Banerjee's baby and he takes great pride in it. While browsing through the menu I read his foreword where he mentions that this is a dream that he is pursuing and rightly so.The amazing spread will only leave you wanting for more. Chef Joy surely knows his forte and how amazingly rustles up fusion Bengali cuisine with elan.

Now moving on to the meet and the food. Four of us food loving bloggers reached Bohemian around lunchtime and found ourselves comfortably seated. Prior reservation definitely helped. The decor and interiors is very warm and fuzzy with a water cascade on one wall which adds to the charm of the atmosphere. .............."

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"It was for years that Calcuttans have had the delectable traditional Bengali fare served by a few restaurants in Calcutta be it Oh! Calcutta, Suruchi, 6, Ballygunge Place, Kasturi and a few other restaurants.                          While the city began to be filled with eateries in every nook and cranny Chef Joy suddenly forayed into the Calcutta gastronomical space with his beautifully unique  dishes in 2008. My first encounter was when someone had ordered in from this joint and well the meal was memorable even more so with the twist and turns. So you see there were sandwiches with cumin and pizzas with nigella seeds and it was a beautiful innovation. So I present Chef Joy's delicacies. The consistency of quality and quantity over the years does deserve special mention, though in recent times he did switch his home fries with store bought potato crisps......"

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Tangerine, Kolkata

Location:  2/1, Outram Street, Theatre Road Area, Kolkata 

Contact : 033 22815450, 033 22815460

Gourmate Indulgence Package: 1099/- plus Tax

Cuisine: Multi- Cuisine

Hours: 12.00 noon - 3.00pm and 7.00pm to Midnight

Read reviews by the Kolkata Food Bloggers on this restaurant:

"Kolkata Food Bloggers got invited by Team Gingerclaps to go and check out the Four seasons Wine and Food Pairing event being hosted by many restaurants across the city.My fellow blogger Kamalika and I decided to visit a very well known restaurant of Kolkata - Tangerine one afternoon and we came back two happy souls!

The restaurant has designed a set menu , mostly Italian and Continental food to go with Four Seasons wine. It was a 4 course meal where we had the option to choose between a veg /non veg - entree , mains and dessert and two glasses of wine....."

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"An invitation from the Team GingerClaps led us this time to Tangerine, a multi-cuisine restaurant (that serves a wide range of food varieties covering the world cuisine) in one of the narrow streets of Kolkata just behind the St.Xaviers College back gate. We, Kolkata Food Bloggers are offered three restaurants in Kolkata to review and to visit each outlet with another Food Blogger only. So my fellow blogger Archita (blogs at My Food My Life) and I chose Tangerine  (and 4 Kolkata Food Bloggers the other two) and reached there around 2.30pm for Lunch. Tangerine, located on Outram Street, just beside the Outram Club, looks like an old fashioned Building. To reach to the main lobby of the restaurant one has to climb up the rustic wooden stairs to the first floor and then to enter in the romantic and low light set up........."

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Cintributers: Archita Chanda Ray & Kamalika C

The Oberoi Grand

Read reviews by the Kolkata Food Bloggers on this restaurant:

"The Gourmet Indulgence-A Food and Wine Fiesta, organized by Four Seasons Wine, saw us this time in the magnificent 'The Oberoi Grand Hotel', Calcutta with the ticket-to-ride on another, one of the finest, collaboration of the best of food and the best of wine in the offering.      

Along with my blogger friend Sarani Tarfder, who blogs from Cocawind, we had an opportunity to demystify wine and food through an invitation from Ginger Claps at The Oberoi Grand Calcutta. Referred to as the 'Grande Dame of Chowringhee', The Oberoi Grand unequivocally represented the grandeur and the finesse of the finest food and wine dining experience......."

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"La Terrasse,  one of the fine dining restaurants of The Oberoi Grand, Kolkata, is resonance with the old world colonial charm, just like the rest of the heritage hotel. An invitation from Gingerclaps to try out the 'Four Seasons Wine and Food Pairing' brought the two of us (Amrita & I) from Team Kolkata Food Bloggers here.

The three-course meal was the one recommended to us by Mr Amandeep Singh, their Food & Beverage Manager also stopped by for a quick chat.

# The Two Course Veg Meal was priced @ Rs 1200 and the Non-Veg @ Rs1500. (Served with 2 glasses of  Four Seasons wine)

# The Three Course Veg Meal was priced @ Rs 1450 and the Non-Veg @Rs1750. (Served with 2 glasses of  Four Seasons wine)....."

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Contributers: Amrita Gill & Sarani Tarafdar.

Fire and Ice, Kolkata

Location:  41, Jawaharlal Nehru Road,Kanak Building,Ground Floor, Near Russel Street, Kolkata

Contact :033 66064206

Cuisine: Italian

Hours: 12.00 noon -12 Midnight

Read reviews by the Kolkata Food Bloggers on this restaurant:

"This time we, a group of food bloggers as a part of Kolkata Food Bloggers and CaL Bloggers Table, ventured out to  explore out some flavours from  Italy in our own City of Joy - Kolkata. Destination targeted to Fire and Ice, one of the popular Italian Pizzerias of Kolkata established on July 2005, located just opposite to Jeevandeep building on Middleton Street. The ambiance was a perfect blend of the casual, vintage at same time trendy decor. Old pictures from the 60s or 70s hanging around the wall...Some Madhubani scrolls laminated on the wall with a modern touch, at the first look gives a very pleasing satisfaction in your mind. We, all the happy souls made ourselves comfortably settled with a stirred up excitement and waited for the right moment to dig down our fingers in the Italian delicacies..... "

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"At the outset I must make it ample clear that my ideology of Italian cuisine is as cloudy as the smoky reaction that you might get by mixing fire with ice. It is very reminiscent to the illustration I heard that pizzas are the only 'round shaped' dish in the world that comes in 'square boxes' and cut into 'triangles' to be eaten. Alternatively it was far easier for me to categorize noodle as noodle, the Chinese way, and not know the difference between Fettuccine, Fusilli, Macaroni or Penne etc. I have never come across but have always wondered what would an Italian-Chinese spouse call their 'Noodle-Pasta' dish and what if a Japanese says that they invented the ramen which the Italians have pirated and called it vermicelli......."

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"The Kolkata Food Bloggers and Chef at Large Bloggers' Table, Kolkata met at Fire and Ice Pizzeria located near Russel Street on Middleton Row to try out their authentic Italian fare. The meet was on a Saturday afternoon, 1pm. This was my first time to this place, but I had heard good things about their 'Fire and Ice' thin crust pizza. This was also the first time that I would be trying out Italian food in Kolkata - my only experience, in this city so far had been limited to Dominos and Pizza Hut - so was very excited...."

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Contributers: Kamalika C, Amrita Vishal & Sarani Tarafdar

Food Bloggers Association of India (FBAI) Award Ceremony 2013

Sometimes something estimable incident happens to one’s life unexpectedly and that leaves an everlasting glimpse of contentment in his/her life. I treasured one such exquisite experience recently that left recherché retention to my life. I was spending a blissful vacation in Pune at my Sister's place and supposed to return on 14th October'13 to Mumbai at my Parents' nest. The day before 14th Oct'13 I received a message from Sameer Malkani, the Co-Founder of Food Bloggers Association ofIndia (FBAI), if any member of Kolkata Food Bloggers could attend the Award Ceremony in Mumbai taking place on 14th Oct'13 at JW Marriott. Happy and excited I was, my mind didn't allow me to let the opportunity to go away as I would be in Mumbai on that very day. And yes heartiest thanks to my husband; only for his effort I was able to witness this unforgettable Indian Food Bloggers Award Ceremony (IFBA).

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BonGoan, Kolkata

Location:  17/4, Opposite State Bank, Kalikapur Road, Kalikapur, Kolkata

Contact : 033 24842480, +91 8420291730

Price for two: 600/- to 800/- (Apprx)

Cuisine: Bengali, Goan, Chinese

Hours: 12.30pm - 3.00pm and 6.30pm to 10.30pm

Read reviews by the Kolkata Food Bloggers:

"So a bunch of us from the Kolkata Food Bloggers team landed up at the not-so-old restaurant Bongoan for a review , as a part of the Chef At Large Bloggers Table. Initial research showed that the restaurant specialises in Bengali as well as Goan dishes - with Chinese thrown in too as a bonus - hence the justification of the name BONGOAN! This was one place we had seen enroute South City Mall many times but never really ventured in for a meal. The bloggers table seemed like the perfect reason to check out the place and taste some authentic Goan cuisine. Well how authentic ? we'll just find out!"

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"Bongoan, a small cozy corner situated on the main road of Kalikapur Road, just in a stone's throw from E.M. Bypass Road, was our this time's destination for the Restaurant Review program that we really enjoyed as the members  of Kolkata Food Bloggers group and Kolkata Chef At Large Bloggers' Table. Specialized mainly in Bengali and Goan cuisine and also with a handful dishes from the Chinese cuisine, the name Bongoan apprises the customers with an intricate attraction to visit the restaurant. With a sitting arrangement of approximately 8-9 tables in a not so small room and with a cozy little kitchen, the limited stuff members were very active to attend each and every customer with full attention that we found right after entering the restaurant. They very nicely accommodated us, a member of 7 giggling girls and helped us to feel comfortable at every aspect."

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"Bongoan, located just off E.M. Bypass on Jadavpur Connector offers a unique combination of Bengali and Goan Cuisine under the same roof. While the facade looked pretty warm and inviting, the combination of neon green and bright yellow interior and bluish light left me a little cold. The staff  however, was warm and accommodating."

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"The Chef at large-Kolkata Blogger's table and members of Kolkata Food Bloggers finally got together for their first meet at BonGoan, Kolkata which specializes in Goan and Bengali cuisine with some Chinese thrown in as well. 
The ambiance of the restaurant is very simple with a cozy and small space. The neon lights were a rather put off, especially for taking pictures of food. 
The staff comprising of a lone waiter, was very prompt and had a pleasing attitude. The food however took longer to be served, considering we were the only ones there. 
Since I am personally not familiar with the Goan cuisine, I happily let my fellow bloggers decide on the dishes..."

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" It was a rain soaked balmy evening when we finally met at Bongoan for our very first restaurant review as members of Kolkata food bloggers and Chef at Large bloggers table. These days with my limited scope of venturing out on my own, I always welcome such gatherings with like-minded fellow bloggers. Especially Bongoan being very close to my place I looked forward to this eve very eagerly.

Bongoan is comparatively a new restaurant which I have been crossing on my way to almost everywhere. The unusual name gets the justification from the cuisine it serves, namely Bengali (Bong) and Goanese (Goan). But it also serves few common Chinese dishes, which have mass appeal."

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"Drumrolls for the pretty ladies from the Chef at Large Blogger’s Table who met for the table’s first joint review in Kolkata! For the uninitiated, the CaL blogger’s table comprises a group of food bloggers who meet up and jointly review the place at the end of the day. Its an impressive concept wherein not only restaurants benefit by getting reviewed at one go, while bloggers get to let their hair down in like-minded company of their fellow bloggers. In fact the CaL table has been active and quite popular in Delhi and Bangalore, and ain’t I glad we are finally doing this in the city that’s known for its food, Kolkata. Big thanks to Kamalika who brought the fabulous Kolkata Food Bloggers under the same roof and introduced me to them."

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Four Season's Gourmet Indulgence !

"On entering the the classy venue at Park Hotel, Kolkata, I was immediately greeted with the options of a White and a Red wine. I spontaneously went for the red and after a swirl and smell reckoned it, without a doubt, to be the 'Barrique Reserve Cabernet Savignon'. The woody vanilla aroma was a clear indication of the wine matured in the oak barrels imported from France itself.

Such was the impact of information imparted by Peter Mitter, Regional Manager -Trade & Marketing of UB Group, on our last wine trail eventheld in Kolkata.

Earlier this month I was at one of the Four Season's retail outlet at a supermarket to buy the Barrique Reserve for someone who had come down from Canada, and who preferred wine over other spirits. In the outlet there was a couple who looked absolutely confused in their attempt to buy wine for a dinner party which they planned to host for their friends."
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Structured Wine Trail Event by Four Seasons wine at The Conclave Club, Kolkata

"The run up to the much awaited Four Seasons Structured Wine Trail in Kolkata was a mix of suspense, anticipation and ignorance towards the mystery of wine, much like the larger novice non wine drinking Indian crowd at large. The Four Season Wine Trail was held in Kolkata at the Conclave, Rose Room. Being a food blogger along with my wife, Amrita, at Sweet’n’Savoury we had the opportunity to attend it with our fellowKolkata Food Bloggers group, through Ginger Claps.

For us, The Four Seasons Structured Wine Trail has definitely opened up a whole new chapter of wines in our little food world with the immense insight and knowledge that Peter Mitter, Region Manager-Trade Marketing of UB Group imparted in the session. Earlier the idea of wine was only restricted to homemade wines during Christmas with cakes and salted meat but now we are more than excited to discover wine in a whole new way."

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"Dionysus, the God of wine making and wine, never ruled over my mind with its power of luring and the variant glory of its intoxicating mesmerisation until I visited this event. For me Wine was a good read in the books, good display on the bars and good watch people enjoying their glasses with romance. I had tasted wine once and then decided not to taste it again. 

Being a food blogger attending different food related events and writing reviews on it are real fun and a part of our job too. I read so many reviews on Wine trail Events by my fellow bloggers in different cities and to be honest rendered a likeness to this kind of events. A secret wish list already got created - to attend one so too though the concept in mind is generated to gain some knowledge about wine and witness how the event gets featured. And the dream did come true when we got an invitation from the Team Ginger Claps who organised an Event on Structured wine trail by Four Seasons wine at The Conclave Club, Kolkata. No need to say the excitement spread like a wild fire. But as the invitation came in  a short notice that many of our blogger friends couldn't make out as they were already geared up with some other appointments."

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"The The Kolkata Food Bloggers were invited by Four Seasons Wines to their Structured Wine Trail event at The Conclave Club, Kolkata. This event was aimed at increasing awareness regarding Indian Wine.  As they say wine is an acquired taste. It is a sensory experience which can make you either a wine lover or a wine hater. It is a journey in which all the sensory organs are evoked. It is termed wine tasting as opposed to wine drinking as you are not supposed to gulp it down. You see it, you swirl it, you take in the aroma, you sip it, you let it swish in your mouth and only then you swallow it.
I was fortunate enough to be a wine lover from the very first sip."

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