T2 ATTENDS A MIXOLOGY MASTERCLASS AND COMES AWAY SHAKEN, STIRRED AND A MISTRESS OF SPICES!
Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime. This popular saying often attributed to the 13th Century Spanish philosopher Maimonides could well have been the motto of the Women’s Day get-together presented by Zomato at Spice Kraft, a four-month-old restaurant on Hazra Road.
The food website wanted to do “something nice” for some of its most prolific woman reviewers and food bloggers on the occasion of Women’s Day, so instead of organising a simple cocktails and snacks evening, they held a masterclass on mixology with chef Sambit Banick of Spice Kraft.
On the menu were easy-to-make cocktails, each paired with one vegetarian and one non-veg nibble. t2 made notes, asked questions, took sips and bites and emerged in, well, high spirits!
MULLED WINE
This may be a Christmas classic but now that we know how easy it is to make, we can’t wait till the year-end. And we suspect it’s gonna taste just as yummilicious on a rainy afternoon.
Ingredients: Red wine (300ml), honey (20ml), spice mix of cinnamon, cloves, star anise (1 tbsp), raisins (20gm), candied orange zest (5gm), orange juice (30ml), fresh orange for garnishing.
Method: Combine the wine, honey and spices in a vessel and bring to boil. Then set to simmer. Add raisins, orange zest and juice and leave it for at least 10 minutes on low heat. Stir occasionally. Let it rest for at least 10 minutes before pouring into a glass. Garnish with orange pieces and serve hot.
Chef’s tips: Any full-bodied red will do. Chef used a 2015 vintage Cabernet Shiraz from Sula. Simmering the wine is the most important bit. If you have the time, simmer for two to three hours but make sure you don’t burn the wine. Then let it rest for an equal amount of time and heat it up before serving.
t2 tip: All the spices, candied peels et al are available in New Market.
Food pairing: Kele Ke Phool (mocha) Ke Croque Monsiuer [above] and Lebanese Dajaj (chicken) Chermoula.
T2 GETS CHEESY WITH A NEW LOVE
Italian is the new Chinese, Aglio e Olio is the new hakka chow and wood-fired pizza the latest craze. In keeping with this trend a little Italian bistro — Alla Bella Mozzarella — has cropped up in the lanes of Ballygunge.
“I found authentic, wood-fired pizza in Pushkar and I realised what Calcutta was missing!” exclaimed co-proprietor, 23-year-old Naman Dhandhania, fresh out of college.
First question: how did he arrive at this wonderful name? Well, it rhymed and then he learnt it meant “My Beautiful Mozzarella”, which sums up what he feels about cheese.
He’s right. Other than the Italian favourites, what Calcutta is missing is good food available in the wee hours of the night. Alla Bella Mozzarella promises deliveries until 4am!
Despite the striped awning, the interiors imitate a medieval tavern with the wood-fired oven in the background. t2 settled in for some new-age Italian grub.
From top:
Spaghetti Di Prawn Aglio: Spaghetti smattered with prawn and tossed in garlic sauce with cherry tomatoes and onions. It’s light and delicately flavoured, an aglio e olio that seafood lovers will totally dig! Rs 310
Wood-fired Chocolate Fondant:Yes, even the cake is baked in the wood-fire oven. And perfectly. Slice it and watch the chocolate ganache ooze out. #Sinful Rs 245
Pollo Pizza: There’s enough pollo in this pizza, we assure you. Every mouthful has generous helpings of smoked chicken and mozzarella, garnished with rosemary and onions. Rs 330
Patate Fritte in Alfredo: Home-made potato wedges tossed in Alfredo sauce or arrabbiata if you like that better. Topped with black olives, the potatoes are both crispy and succulent and who doesn’t like a liberal dressing of cheese? Rs 220
Pollo di Mascarpone: Succulent pieces of grilled chicken, served with a mascarpone cheese dip, with mashed potatoes and sauteed vegetables on the side. Rs 345
Text: Ramona Sen
Pictures: Pabitra Das
UTTERLY BUTTERLY JAMESON
If you are being asked your last wish and you name this cocktail, we’d totally understand.
Ingredients: Peanut butter (30gm), Jameson Irish Whiskey, heavy fresh cream (30ml), chocolate syrup (15ml),
ice cubes (4-5).
Method: First take a cocktail glass and line it with thick chocolate syrup. Keep it aside. Put ice cubes and peanut butter in a cocktail shaker and mix well. Add the whiskey and heavy cream. Shake vigorously. Strain into the chocolate-lined glass and serve chilled.
t2 tip: Make in large quantities, no one can have just one!
Food pairing: Vietnamese Khao Tay Potatoes and Prawn in Fragrant Coriander [right].
Text: Samhita Chakraborty
Pictures: B. Halder
The cocktail that best describes me is... Tell t2@abp.in
Team t2 says
A few weeks back, the team dropped into Spice Kraft for lunch. Here’s what some of us had to say:
The food is spectacular. From the Pork Chop Burrah Kebab to the Chermoula-grilled Chicken, I’ve rarely had meat so tender and flavourful. And the cocktails? I LOVE them. It’s one place which has balanced technique with flavour beautifully.
That day I had one of my customary colds and all those neat cocktails were making their way to our table.... Chef noticed my sad face and whipped up a glass of mulled wine. Ended up feeling #SoSpecial
What I loved was the hospitality of Sambit and how he suggests the best dishes — weirdly knowing exactly what you’ll like — the food that’s delicious and unpretentious and the drinks that taste so, so good.
BITERIGHT
What: Fusion Food Fiesta
Where: Casa Kitchen, Hotel Casa Fortuna (234 /1 AJC Bose Road)
When: Till March 27, 12.30pm-3.30pm and 7.30pm-10.30pm
On the menu: A fusion of Indian, Italian and Oriental tastes. Tomato Wonton Soup or Vegetable Shammi Kebab with Salsa, Spinach Pasta in Hunan Sauce or Paneer Steak Sizzler, Mexican Pulao, Cheese Olive Naan or Garam Masala Brownie — this is the fare to sample if you’re in a mood to experiment.
Pocket pinch: Rs 1,000-plus for two.
