The newest addition to the molecular club in the city is SpiceKraft. The 70-seater restaurant at 54/1/2A Hazra Road, opposite Hazra Law College, features a number of dishes which craftily apply the rules of molecular gastronomy and mixology.
Continental as well as regional Asian cuisine dominate. Just like each of the three rooms offer different music and lighting, there is something for every mood on the menu. Think a very French Coq Au Vin, a Pork in Rendang Curry from Thailand, a Doodhiyan Kebab from India and a Middle-Eastern Dajaj Chermoula.
“The menu is carefully thought out and contains very select recipes from the Asian subcontinent collected by me over many years. When I would go for vacations, everybody else would go sightseeing whereas I would visit the kitchens and talk to the chefs,” says chef-cum-owner Sambit Banik, a former management professor, who switched careers to follow his passion.
The drinks menu is vast and colourful. From beer cocktails to fine wines, choosing your tipple is a task! Molecular mojitos in different flavours made right in front of your eyes allow you to experience the magic first-hand.
Why molecular gastronomy, though? “I wanted to present something out of the box to Calcutta. I think the city is ready for this,” added Sambit, who did a specialised course in gastronomy from Le Cordon Bleu, Paris.
Ready we are! SpiceKraft opens its doors today. A meal for two would cost Rs 850-plus, without alcohol.
Pictures: Rashbehari Das
