June 26, 2014

Gala Brunch spread at Durbari, Swissotel, Kolkata

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
Ah!!! It’s not exactly the same thing happened with me last Sunday and yes there was something very special waited for me us to pair my our breakfast and lunch together. I know you got me. I am talking about Brunch - the concept that is recently evolving in Kolkata. The European concept of brunch has been ceremoniously offered to Kolkata by Swissotel first at their Café Swiss restaurant. Then they moved a step ahead to give it an Indian touch by designing a Sunday Brunch Menu to their famous Indian speciality restaurant Durbari. Kolkata Food Bloggers were exclusively invited to sample the re- launch of the Durbari Sunday Brunch Menu on last Sunday. My soul always does happy dances and taps its feet when it comes to Swissotel. Yes, I love visiting the place (with Friends/Fellow Bloggers & Family) for its elegance and the quality food they serve. Did I mention about their courteous hospitality which makes you feel like home!! This time visiting Durbari was not new for me, but what was new, was the delectable brunch spread on offer.
Durbari itself is famous for offering the North Indian speciality food where you will get the Kashmiri influences as well as the Awadhi. Recently keeping in mind about the Bengali culture and food, Durbari offers some famous Bengali dishes like: Malaikari, Shorshe Machh, Kosha Mangsho. It made us more surprised when Ashish (Restaurant Manager) informed that Durbari is the only one restaurant in Kolkata which serves the famous PANTA BHAT. And the icing on the cake is the Chef’s own touch that incorporates some brilliant fusion dishes to serve. For example picking some from the Brunch menu: Naaza (Na of Naan & Za of Pizza), it's a fusion of Naan and Pizza. The chef deftly made an indianized Pizza, making the base out of  Khameeri roti and topped it with Murgh Tikka, amul cheese and some colourful bell peppers. A smoky flavor steaming out of it would give one a taste of heaven. Or take Murgh Balai Kabab. The name itself  made us all curious what could be the meaning of Balai. On asking Chef Aditya casually shared “Malai kabab tha, to maine iska naam Balai kabab rakh diya” (there is already Malai Kabab, so I kept it Balai Kabab). And  yea you guessed right we all almost rolled over the floor. And this Murgh Balai Kabab was a stuffed chicken breast with onions and
pomegranate. Taste wise I was not able to do much justice to it. Ok let me talk about the menu later on. Coming to the characteristic of the Brunch menu- it is not constant but keeps on changing every week. That means every week there will be uniqueness on the menu and a new taste to lure. Soon after we reached Durbaari, we were greeted by Enakshi Kundu (assistant marketing and communication manager) and Aashish Shaw (restaurant manager) and made us comfortably sit in their private dining area. The culinary journey started then – clicking, tasting, gathering information, giggling on intervals and all we shutter bugs kept on playing the music of our shutters to freeze the beauty of each food in our cameras.
Now let us peep in the Brunch Spread: 
Starters
The special starters will be served on the table. One will get more starter options on the buffet counter too: i.e.Zafrani Paneer Tikka, Dalcha Kebab (Veg) and Achari Tikka, Sarson Mahi Tikka (Non-Veg ).
Dahi Ke Kabab
 This starter was served first. The speciality of this starter is, it is always served cold. Hung curd with some spices got coated with semolina and then got fried was divine. It will tickle one's taste bud with a kind of not so tangy but too tasty paired with the aroma of the fried spices.The perfectly shaped and fried patty could be easily grab for a second serving.
Naaza..I have already talked about it. One of the star dishes for which one can go back again and again.
Murgh Balai Kabab
Gondhoraj Mahi Tikka
Now this one was the star of the day. Tender pieces of  Bhetki Fish delicately marinated with Gondhoraj lime and Kaffir lime, grilled and served to us to so the justice to it.and no need to say each bite made to say only YAM, nothing else.The balanced flavour totally camouflaged the Fishy smell for which Bhetki is famous for. 
The main course/ Buffet Spread
Sarson Mahi Tikka

Achari Tikka
Palak Paneer 
Methi Murgh
2.      The sumptuous  buffet spread will lure you with almost 15 -16 dishes to devour. Starting right from the Soups/Shorbas, Salads, Starters, Main Course and Desserts were all on offer. The main course comprises of  Dal Durbari, Palak paneer, Diwani Handi and Aloo Dhaniawala from the Vegetarian section. Ajwaini Fish Curry and Methi Murgh were from the Non Veg section. Green Peas Pulao was there to compliment the side dishes. I enjoyed thoroughly each of bite of all the dishes. But to be specified Dal Durbari was out of the world. Mainly when we were served the famous Swiss Cheese Naan, both conjugated like made for each other in heaven. Off the Brunch menu Murgh Makhni Andaz and Kumbh Do pyaza were also served to sample the taste. Again they won my heart.
3.       
The dessert counter had a mixture of Indian traditional sweets and pastries along with fresh fruits. Mango Rasmalai, Mihidana and Rabdi were enjoyed unanimously by my fellow bloggers. For me I was so full I had console my appetite with bite size Tiramisu. 
The overall food experience was out of the world and when you have host like Swiss team who would take the utmost care to make you comfortable with their cordial politeness. And don't miss the price on offer. Yes it is just 1000/- plus tax (yes you hear me right!!!!) for the Brunch which is available only on Sunday. 


Durbaari is opened from Tuesday to Sunday between 1900 hrs to 2300 hrs,the restaurant is open for lunch from 12:30 hrs to 15:00 hrs on weekends as well. Mondays are closed.


No comments: