A modern European spread gets a tasty twist with local flavours
A modern European spread gets a tasty twist with local flavours
New menu Where: The Salt House Timings: Noon to midnight Meal for two: Rs 1,800-plus
TT Bureau
Published 20.06.18, 12:00 AM
Quinoa Burger with Fries and Salad: A healthy vegetarian burger, this has an activated charcoal bun along with a patty that is a mix of quinoa with lentils and micro greens. The best part? The patty is grilled and not fried. Ideal if you’re craving a burger but are on a weight watch at the same time!
Rs 550-plus
What: New menu
Where: The Salt House
Timings: Noon to midnight
Meal for two: Rs 1,800-plus
The Salt House — the global cuisine restaurant on Shakespeare Sarani — has come up with a new extensive menu, inspired by Calcutta. From peyaj koli to Gobindobhog rice, chhena and dhone paata, the menu incorporates everyday local ingredients into the dishes. “When we opened, we had kept our menu compact and simple, but with the passage of time and also because of demands from our customers, we went ahead and added a whole new range of dishes, from pastas to pizzas, appetisers and even drinks. Our focus has been towards an all-inclusive menu,” said Saloni Jhunjhunwala, co-owner, The Salt House. She took us through the multiple-course menu along with chef Auroni Mookerjee.
t2 walked in for a tasting and here’s all that we loved.
Chingri in Garlic and Paprika Butter: Fresh prawns are added to a richly flavoured sauce made from fish stock and flavoured with garlic, coriander leaves, basil, gondhoraj lime, butter, smoked paprika and garlic. “I’d suggest dipping your bread in the sauce to make the most of this dish, which has the best of Asian, Bengali and Spanish flavours,” said the chef. Rs 525-plus
Smoked Paprika Stroganoff and Edamame Fried Gobindobhog Rice: The Bengali comfort food, Gobindobhog rice, meets the goodness of a mascarpone and smoked paprika-based stroganoff. The dish is available in chicken, veggie as well as oyster mushroom varieties. t2 tried the “doodh chhaata” or the oyster mushroom variant and the chewy-ness of the mushroom reminded us of fresh calamari. Rs 625-plus
Bhetki, Chingri and Coriander Pesto Pizza: Every Bengali seafood lover’s delight comes together in this pizza which has the dual treat of bekti and prawns. “We decided to use the more local coriander or dhone paata rather than basil for our pesto, and the zing goes very well with the chingri and the fish,” explained chef Mookerjee. Rs 575-plus
Peppercorn Chicken Leg with Peyaj Koli Mash: Off the bone chicken leg is flavoured with a peppercorn-based marinade, the jus served with it is made using the stock of desi chicken for added flavour. Stealing the show in this dish is the almost crunchy potato mash which has chopped peyaj koli sprinkled on it. Rs 675-plus
Baked Alaska: This gorgeous-looking dessert is a combination of dark chocolate ganache, Kaos Nutella Seasalt cookie, along with South Indian vanilla bean ice cream coated in a toasted marshmallow-flavoured meringue, served with fresh fruits and fruit compote on the side. If you’re a sweetmeat glut, we would suggest don’t try sharing it. Rs 450-plus
