Hyatt Chef’s Table — a book containing recipes from several Hyatt properties across the country, including Italian, Chinese, Japanese, Indian and western dishes, was recently unveiled at La Cucina, the Italian restaurant at Hyatt Regency Kolkata by the hotel’s general manager Birgit Holm. The hotel’s executive chef Clement D’Cruz was also present along with food and wine writer Karen Anand, who has played a crucial role in compiling the recipes.

“The book’s concept came about as Hyatt’s hospitality completed 60 years and of course, the hotel is known for its good food. There are some really, really good recipes in the book,” said Birgit.

A book like Hyatt Chef’s Table calls for celebration. And what better way than treating guests to some of the best sip and bites? Birgit Holm first from right) and Karen Anand (second from right) did just that as (from left) Kolkata International Women’s Club (KIWC) secretary Caroline de Penning, KIWC president Sarah Sandhu and Kittie Kothari of Mocambo joined the fun with champagne and cupcakes.

Karen Anand, who believes her “strength lies in writing recipes”, thinks that it’s an art to write a recipe because you have to know from a cook’s point of view what’s missing and what isn’t. “The challenge was that we had to try all the recipes. We had the ingredients flown down to Goa, where all I did for two weeks was cook each dish from the book! We chose the recipes from the speciality restaurants at different Hyatt properties,” said Karen.

Text: Nandini Ganguly

Pictures: Rashbehari Das