(From top) Chefs with the Sushi spread at Pan Asian; a chef shows off the fare at the ongoing Fete de Foie Gras festival at La Terrasse. Pictures by Rashbehari Das and Sanjoy Chattopadhyaya

What: Sushi-go-Around festival to celebrate the popularity of Japanese cuisine.

Where: Pan Asian at ITC Sonar Bangla Sheraton & Towers.

When: Till February 12. The Sushi spread is available for lunch between 12.30 pm and 2.45 pm on weekends and for dinner every night between 7.30 pm and 11.45 pm.

On the menu: The non-vegetarian Sushi is presented as Maki (rice and seaweed rolls with a choice of filling) or Nigri (little fingers of marinated rice topped with fresh cut of seafood with a touch of Wasabi or Japanese horse radish).

There is Salmon Maki, Tuna Maki, Prawn Maki, Egg Maki and Cuttlefish Maki. You can also take your pick from Sea Bass (Japanese marinated rice stuffed with sea bass and enclosed in seaweed), King Fish (marinated rice stuffed with fresh salmon and enclosed in seaweed) and Chicken Terri Maki (Japanese Sushi rice with stuffed chicken in Terryaki sauce accompanied with spring onions and enclosed in seaweed).

The vegetarian fare comprises Carrot Maki, Radish Maki, Veg Californian, Asparagus Maki, Japanese Pickle Plum and Veg Spicy Roll.

Pocket pinch: While the non-vegetarian Sushi spread is priced at Rs 395, the vegetarian one comes for Rs 295.

Voiceover: “Calcuttans are now experimenting with a variety of cuisines. So, we decided to hold the Sushi festival, offering an exotic mix of delicacies,” says executive chef Ramesh Javvaji.

Grand goose

What: Fete de Foie Gras Festival.

Where: La Terrasse at The Oberoi Grand.

When: Till February 12, dinner only.

On the menu: Foie Gras or goose liver is the focus of the menu and there are some rare preparations on offer. To begin with, there is the trio of Foie Gras Truffle Parfait, Foie Gras Torchon and Pan Seared Foie Gras, served with peppered pineapple relish, truffle brioche and green apple salad.

You can also take your pick from Sauteed Foie Gras with Glazed Apple and Pear Napoleon, Honey Almond Duck Glaze or Confit Seasonal Vegetable Tart with Dried Chilli Vinaigrette.

The Truffle Scented Duck Consomme with Foie Gras Ravioli, Forest Mushroom Broth with Pearl Vegetables are good choices. You can end your meal with the Goat Cheese and Sweet Potato Cappelletti with Arugula and Parmesan Sagecream, Strawberry Charlotte with Kiwi essence and Baked Strawberry Cheesecake with home-made Strawberry Mint Ice-cream and Orange Sabayon.

Pocket pinch: Rs 1,500 for two.

Voiceover: “This is the first time a hotel in the city is organising such a festival. Calcuttans are now willing to experiment with new cuisines much more than ever before. So, I am sure the goose liver spread will be well appreciated,” says executive chef George K. George.

Taj Bengal general manager R. Pashupathy (right) at the Salad and Sandwich Promotion at By The Way. Picture by Rashbehari Das

Light bite

What: Salad and Sandwich Promotion.

Where: By The Way at Taj Bengal.

When: Till February 19.

On the menu: There are five kinds of vegetarian salads. There are combinations like juicy tangerine segments, freshly grated carrot, crisp Raddichio enhanced with lemon juice, crushed pepper and goat cheese quennels. Non-vegetarians can choose from salad of poached Bengal prawns, slices of new potatoes, fresh asparagus, spring onion, tart green apple and tangy lemon confit; Norwegian smoked salmon with snow peas, cherry tomatoes, fresh asparagus accompanied with ricotta and cilantro vinaigrette and more.

Moving on to sandwiches, the vegetarian spread includes Lean Seed Bread layered with Salpicon; Combination of Roast Broccoli, Kidney Bean, Grilled Onion melanged with Cilantro Butter in Melon Seed Bread served with Guacamole; Mixture of Chipotle flavoured Mexican Style Corn Niblets on Spicy Panino.

The non-vegetarian section is very elaborate with Dill Flavoured Smoked Salmon with Philadelphia Cheese; Apple Confit encased Chilled Milk Bread or Creole Chilka Prawns, Onions, Pepper with Mascarpone in Seven Seed Bread. Then there are Mediterranean specialities like Zatar Spiced Roast Beef with Chickpeas Tahina Emulsion in Seven Seed Bread, and Smoked Chicken, Mirabou Apples, Iceburg and Assorted Pepper in Beer Cheese Spread.

Pocket pinch: Rs 800 for two.

Voiceover: “What could be better for a quick light grub? And most of the ingredients are international,” says executive chef Sujan Mukherjee.