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Saptami spread

Where: Mangio (The Enclave, Alipore)

When: Till October 6.

On the menu: The new and improved Mangio food menu this Puja will serve four new dishes including Chicken Steak and Prime Roasted Chicken. Expect special desserts, too, since the restaurant comes from the Kookie Jar stable. Chocolate Decadence, Tiramisu in Chocolate Cup or Strawberry Tart, anyone?

Pocket pinch: A meal for two will cost between Rs 1,000 and Rs 1,200 (including taxes).

LAMB RAGU

This recipe, shared by Shaun Kenworthy from Bistro By The Park, can be teamed with pasta. “Hot steaming rice or potatoes would be just as good. Or even something like a upma-style semolina without all the spices.”

Ingredients

• Boneless lamb, excess fat trimmed and cut into chunks, 1kg

• Flour, well seasoned for dusting, 2tbsp

• Olive oil, 3tbsp

• Large onions, chopped, 4

• Sliced garlic, 4 cloves

• Finely chopped ginger, 1-inch

• Powdered cumin, cinnamon and chilli, tsp each

• Red wine, 200ml

• Stock or water but only if you must, 400ml

• Dark soy sauce for colour, 1 tsp

• Handful of black olives, pitted

• Sun-dried tomatoes, quartered, 6-10

• Freshly chopped basil to serve

Method

Dust the lamb with the flour. Heat the oil in a large casserole. Brown the meat all over. Add the onions, spices and garlic. Season and cook for 10 minutes until everything has browned. Add the wine, stock and soy sauce, cover and cook slowly for 1.5-2 hours until the meat is falling apart and the gravy is thick. Stir in the olives and sun-dried tomatoes and cook for another 10 minutes. Serve with freshly chopped basil and a sprinkling of Parmesan.

Where: Tangerine (Outram Street)

When: Till October 6.

On the menu: Begin with salads try any eight from the spread of 14. Each festive day offers new flavours. The Nizami Murg Biryani, Pot Roasted Chilli Crab are must-tries on Saptami and Ashtami. For the final two days, go with the Lucknowi Mutton Biryani and Murg Nizami Handi. Throw in desserts like Blackforest Cake and Firni. Sip on a complementary pint of Carlsberg.

Pocket pinch:

Rs 499 for the buffet (including taxes).

Where: Kobe Sizzlers (City Centre Salt Lake)

When: Till Diwali.

On the menu: Additions to the regular fare include non-veg sizzlers like Tiger Prawn, Grilled Pomfret and Stuffed Bekti and Chef’s Special Lamb Chops. Green eaters can bite into Vegetarian’s Delight and Special Cottage Cheese.

Pocket pinch: A meal for two will cost Rs 800 (taxes extra).

Where: The Stadel (Salt Lake)

When: Till October 9.

On the menu: Sample the Bengali buffet lunch at First Innings. The multicuisine restaurant will serve everything from bhaja bhuji to niramish torkari. Sip on a glass of complementary wine or beer or soft drink. What’s more? Puja special chocolates, cookies and cup cakes at Baker Boy, the hotel’s bakery.

Pocket pinch: The lunch buffet is priced at Rs 675 (including taxes).

Where: Floatel (Calcutta Jetty, Strand Road).

When: Till October 6.

On the menu: Enjoy a selection of dishes for both lunch and dinner at the Bengali buffet spread. Choose from Ilish Maachher Paturi, Posto Murgi, Chingri Maachher Malai Curry and a huge spread of vegetarian delicacies from epar and opar Bangla.

Pocket Pinch: The buffet is tagged at Rs 899 (including taxes).

Where: Haka (City Centre Salt Lake, Mani Square).

When: Till October 6.

On the menu: Different buffet menus welcome you on each day of the Pujas. The chef recommends Crispy Noodle and Wafers, Drums of Heaven, Keong’s Chilli Chicken, Shrimps with Greens and Garlic and Sliced Fish in Chinese Parsley Sauce.

Pocket pinch: The buffet costs Rs 475 (taxes extra).

Where: Suruchi (89 Elliot Road)

When: Till October 5.

On the menu: Dig into a variety of traditional dishes at this restaurant run by a women’s co-operative. Best known for Bengali food, the 10am-3pm spread includes Galda Malai Curry, Bagda Bhapa, Ilish Bhapa, Ilish Paturi, Chitol Muitha, Bekti Bahar, Mangsher Chop and all-time faves like Kosha Mangsho and Kochi Pathar Jhol. Tough decision? Opt for the thali.

Pocket pinch: The veg thali is priced at Rs 110. The rest is a la carte.

Prawn Cocktail

If you have the ingredients for this starter at hand, it can be readied in no time at all. The kitchen at ITC Sonar Calcutta suggests you serve it chilled for best results.

Ingredients

• Prawn (C grade), 4

• Iceberg lettuce, 30g

• Boiled egg, 1

• Cocktail onions (sliced), 15g

• Cocktail dressing, 20ml

• Cornichon (Gherkins), 1 (10g)

• Lemon slice, 1

• A sprig of dill leaf (herb)

For the cocktail dressing

Mayonnaise, red Tabasco sauce, ketchup, Worcestershire sauce. Mix the ingredients till it turns pink.

Method

Blanch the prawns in vinegar water and salt and keep them aside.

Prepare a chiffonade (finely sliced Iceberg lettuce) and keep it aside.

Mix chopped cornichon and sliced cocktail onions to the prawns in cocktail dressing and mix well.

Arrange the above items in a Martini glass by keeping the lettuce at the base and the prawn mixture at the top and garnish the glass with sliced boiled egg, slice of lemon and a sprig of dill leaf.

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