Makeovers are fun. Menu makeovers are delicious. The menu at Bodega Cantina-Y-Bar that serves world cuisine has expanded to include a host of flavours and ingredients.
“We’re experimenting with a bunch of new ingredients, like kokum, fried capers, different types of chillies, both Indian and Mexican, and various kinds of cheese. We’re also bringing more authentic Mexican and Asian food including some Vietnamese dishes that Calcutta hasn’t seen before,” said chef-partner Urvika Kanoi.
At the Park Street “canteen”, the menu is now a mix of old and new, so expect global flavours, pretty plates, heady beverages, sinful desserts and something different every time you drop in.
Where: Bodega Cantina-Y-Bar, Park Centre, 24 Park Street (opposite Allen Park)
When: Noon to midnight
Bill for two: Rs 1,500-plus
Nonna’s Chicken Wings: Home-style Chicken Wings, just like granny makes them in Italy. The juicy confit wings (slow-cooked in their own fat) are crusted with Parmesan and garlic, then served on a bed of chipotle chilli sauce.
Pan Seared Goat’s Cheese Gnocchi: Crisp on the outside, soft on the inside, the gnocchi stuffed with goat’s cheese is for anyone who loves cheese or Italian food. The wild mushrooms and the pink pepper beurre noisette (burnt butter sauce) make this dish super scrumptious.
Water Chestnut and Sake Peking Dumpling: Japanese ingredients such as mirin and sake make these dumplings different from the ones you’ve tasted before. The silky dumplings come swimming in a salty, spicy mirin broth.
Vietnamese Bun Cha: With fresh Asian flavours, this popular Vietnamese dish of rice vermicelli, pork patties, fresh greens and a fragrant broth screams comfort.
Spring Break ’17: This orange-flavoured drink is made with the rum trio of black, gold and white, along with passion fruit, lime syrup and cold-pressed sugarcane juice. If you need a break, you know what to sip on.
Tiramisu 2.0: If you live for coffee, end your meal with this flamboyant dessert. Coffee-flavoured cafe cremeux, Kahlua shot, Mascarpone Chantilly cream, caramelised pecans and a house-baked ladyfinger make this dessert to die for. And wait till you discover the surprise in the middle!
Text: Deborima Ganguly
Pictures: Rashbehari Das
