SALADS: Move aside som tam, there’s more salad for company. “The number of salads on the menu has increased. Last time, we had a Riceball Salad and a Raw Mango salad. This time, there’s a lot more,” said chef Sharad Dewan, area director, food production, The Park, Calcutta.
DIM SUMS: The soft Spinach and Cheese Chinkao (the moon-shaped crescents) and the wholesome Seafood Hargao (the fuller dim sums) are new Chinese additions to the Zen menu.
SUSHI: (L-R) The Avocado Sumo Kuchizu Sushi shares a plate with the Seaweed Sushi and the Mustard Beckti Tempura Maki, the last one a Bengal take.
With sushi popping its way to the front of the F&B race, expect the bite-sized portions to step one floor below to Roxy, which will start serving sushi platters very soon. Hello, sushi and cocktails!
t2 pick: The Red Rice Soup is just what the weatherman ordered on a rainy day. Taste a spoonful of the broth after mixing a pinch of cheese, chilli and Bhutanese pepper. The pepper has an unforgettable minty cool aftertaste — like a song stuck in your head!
BRUNCH-O-CLOCK @ ZEN
What: New menu at Zen, The Park (first floor)
When: Open for dinner on weekdays and for the Highlife Sunday Brunch on Sundays (12.30pm-3.30pm).
On the menu: For the Sunday brunch, you get the best from the new menu, dubbed Theatre Food. Think sushi bazaar or a dim sum market and unlimited pours of Moet & Chandon, vodka or beer.
Pocket pinch: Rs 2,495-plus (with alcohol) and Rs 1,895-plus (without alcohol) per person.
When Zen reopened in 2007, it was primarily an Oriental restaurant serving Thai, Chinese and Japanese. The menu has now expanded to include Bhutanese dishes, after a successful food festival last year, and Burmese as well
— chef Sharad Dewan
MAINS
A soupy chicken dish from Bhutan called Jashamaru, usually had with rice but served here with very Asian glass noodles.
Moving a spicy step below Bhutan’s famous chilli-and-cheese broth Ema Datshi, the national dish of Bhutan, is the Shamu Datshi, a mushroom-and-cheese variety, served best with red rice. “It’s an uncomplicated dish, a curry made from cheese and stock, and then you add your mushrooms, chilli or potato,” said chef Sharad.
The Japanese Tofu Yaki Niku or deep-fried tofu in soya sesame sauce was introduced “after it became a pop pick at the teppanyaki stations in the banquets”. Served at Zen with Ninniku Chahan, which simplified means garlic rice.
Those who love their pork, don’t think twice before ordering the Phag Sha Paa. Pork slices with radish, pok choy and a spicy Bhutanese red chilli!
DESSERT: The Zen signature Dessert Platter serves up mini portions of (front to back) Thab Thim Krob (jellied water chestnut in sweetened coconut milk), Summer Tofu Lychee Cheesecake, Flourless Rich Chocolate Fudge and Sang Kaya (Thai-style coconut custard).
Pictures: B. Halder
