Calcuttans have always loved Brazil for its football and coffee, and now it’s time to get flavours from the South American country on your table. Churrasco — a kind of barbecued steak that is a speciality in Brazil, has found its way to Calcutta, at Urban Kitchen + Bar at Holiday Inn Kolkata Airport.

“Traditionally, meat is used in churrasco but we have incorporated fish and vegetables and different spices keeping in mind the local palate. There will be three courses with unlimited servings,” said Suman Chakraborty, director, F&B, Holiday Inn Airport.

What: Churrasco Festival

Where: Urban Kitchen + Bar at Holiday Inn Kolkata Airport on Biswa Bangla Sarani, near City Centre New Town

When: May 11 to 20, 4pm to 11.30pm

Pocket pinch: For vegetarian, meat, seafood and mixed versions it’s Rs 1,000, Rs 1,200, Rs 1,500 and Rs 2,000 per platter. Plus taxes

Flavours of The Earth

We tried the Marinated Glazed Pineapple, Button Mushroom, Shiitake Mushroom, Spiced Cottage Cheese, Barbecued Broccoli and Polenta Crisps (boiled cornmeal that is cooled and fried) from the vegetarian section. While the cottage cheese had an earthy flavour and was the hero, the pineapple added freshness.

Flavours of The Ocean

The seafood section too has a good range of options like Coriander Crusted Fish Steak, Wasabi Spiced Salmon and Paprika Spiced Prawn. The fish and prawns are tender, thanks to the uniform heating from the lava stone they are grilled on.

A choice of accompaniments such as Garlic Bagels, Onion Buns, Focaccia, French Fries, Herb Rice, Pasta AOP (Aglio, Olio, Peperoncino) and Mash Potato in flavours such as wasabi, colcannon (Irish mashed potatoes with kale or cabbage) and garlic complement the grilled fare. Traditionally, churrasco comes with a variety of sauces and here, too, sauces like lemon butter, garlic pesto and orange chilli accompany the grills.

The dessert section includes Coffee Chocolate Slice and Brownie With Ice Cream. What stole our heart, however, was the Mango Gateaux. This delish dessert has a soft and smooth texture with mango pulp adding to the yumminess.

Meat Dominator

With Kolhapuri Spiced Chicken Thigh, Xacuti Spiced Chicken (a Goan spice paste made with poppy seeds, dried coconut and dried red chillies), Recheado Spice Lamb Chops (another Goan masala that’s slightly tangy and spicy) and Adobo Pork Ribs (a seasoning used in Mexican and Filipino cuisine), the meat version covers it all. Be it the mild spicy chicken, the tender lamb chops or the sweet and spicy pork ribs, the variety will leave you spoilt for choice. What stands out is the rich smoky aroma of the dishes.

Text: Nandini Ganguly

Pictures: Rashbehari Das