When it comes to leading a lifestyle the natural way, the first thing that comes to mind is food. Experts say that it’s about eating local and fresh, choosing ingredients that are produced without chemicals, and sustaining the farming communities that help us do so. The Market Place 2018 has lined up a farm-to-fork lunch and dinner menu to be rustled up not only by the Vedic Village team of chefs but also two chefs from Delhi and Mumbai.
Day 1, Dinner
A classic Italian dinner awaits visitors at The Market Place, to be cooked by Davide Cananzi, a food and beverage consultant who was the opening chef for La Cucina at Hyatt Regency Kolkata in 2004.
The antipasti list has seasonal ingredients like beetroot and sweet potato. Some of the dishes are Carpaccio Di Bietole Rosse, Pure Di Patate Dolci, Condimento Menta E Limone (beetroot carpaccio, sweet potato mash, lemon and mint vinaigrette), Gamberi Al Porto (port wine-poached prawns), Crostini Di Polenta Con Mousse Di Pollo with Pomodorini Secchi and Crema Di Balsamico (polenta crostini topped with chicken mousse with sun-dried tomato and balsamic reduction).
The Primo Piatto section will have ravioli dishes which the chef claims will be a unique experience for ravioli lovers as he will create signature “inked ravioli” for delicacies like Ravioli Mascarpone E Funghi (wild mushrooms and mascarpone stuffed ravioli), Ravioli Ricotta E Aragosta (ricotta cheese and lobster stuffed ravioli with seafood bisque and vegetable crispies).
An Italian-style Lemon and Vodka Sorbet will act as a palate cleanser, to be followed by the Secondo Piatto that will have dishes like Mixed Eggplant Parmesan with Four Cheese Sauce and Grilled Asparagus, and Roasted Quails with Thyme and Espresso Sauce and Saffron Baby Potato.
Do not miss the Merengue Stuffed with Lemon Curd and Mixed Berries with Vanilla Sauce, says the chef.
“An organic lifestyle is a simple shift in how we think. It is a choice we are making for the kind of world we wish to live in. We at the Vedic Village Spa Resort have taken that huge leap with The Market Place itself. This year’s market can only grow bigger and better. We welcome the active participation of IFOAM — Organics International in The Market Place 2018. It strengthens Bengal’s position in the world of organic and natural living,” said Abhijit Bose, president, Vedic Village Spa Resort.
Day 1, lunch
Curated by Anumitra Ghosh Dastidar, a linguist-turned-chef currently working as sous chef at Ritu Dalmia’s Diva in Delhi, the menu is inspired by the colonial history and seasonal produce sourced from the local fields and waterbodies.
The first course will have dishes like Lemon-infused Bandel Cheese, Pumpkin Flower Fritter, Vegetable Chop and Red Lentil Mash.
The second course is inspired by the pithe-puli tradition of Bengal and offers dishes like Soru Chakli Pithe (a rice crepe) with three kinds of bata/ bharta — posto, aamada and loitta fish.
The third course replicates homely Bengali food with a modern touch and includes dishes like Rice with Palong Shaak, Shorshe Begun/ Dim Shorshe, Fulkopir Roast, Boal Maachh Rosha and Mutton Bhuna.
For dessert, Anumitra promises milk in its different forms — from Payesh to Shworer Mishti —along with nolen gur.
