Grand Market Pavilion, the three-buffet dine den at ITC Royal Bengal, has since its opening days been one of the busiest buffet spaces in the country and despite its sheer space and covers, still has a huge queue of diners even during non-festive season. In an attempt to reduce the wait time and accommodate more diners, the restaurant now has an added section with increased seating that takes the total seating to around 320. The restaurant has over 200 items on its buffet spread that spans multiple Indian as well as international cuisines and has multiple live counters for guests to choose from.
“In keeping with the popularity of Grand Market Pavilion, Kolkata’s favourite dining destination is now even more spacious, offering greater comfort to our guests. Enjoy the latest trends in international dining through an immersive culinary experience of a gourmet food district, a vibrant bustling showcase of the finest in local, Indian and global fare,” said Gaurav Soneja, general manager, ITC Royal Bengal.
The Telegraph took a look at the expansion and also tried a few menu faves.
“Grand Market Pavilion is a place that offers a wholesome experience. Each sub-section of the buffet is so well designed that one can make a meal out of it and come back later and make an entirely different meal out of it. Our North East selection is our pride that’s never been done in the past in the country. Guests keep coming back and asking for more. Kolkata is known as the gateway to the East so no better place to have the North East collection. It is complemented by the Bengali selection with a wide variety of fish,” quipped Vijay Malhotra, area executive chef East, ITC Hotels.
An assortment of sushi Spicy Crunchy Roll and Avocado and Cream Cheese Sushi
What makes Grand Market Pavilion special?
The space has been a city fave and here’s getting you a few reasons why this buffet is so loved:
- It’s one of the largest all-day dining outlets in the country
- One of the very few three-buffet meal restaurant
- The space sustains on a living grid using zero kilometre hydroponics and kitchen garden microgreens.
- The Asian kitchen has steaming baskets of dim sums and also a live wokery, the noodle bar and the Asian soup cauldrons
- Casseroles and stews with the fry bar are a hit and so are the pastas that are made to order
- A wide selection of local and international cheeses
- Pavilion Deli is a space with veg and non-veg antipasti and salads, sushi and international charcuterie
- The Global Gallery presents flavours of the world, international favourites and a designated roast station
- The Pavilion Boulangerie showcases the grains of goodnes with a wide range of breads, baguettes, bagels and others
- Signature Indian kebab station, the Kebaberie dishes out succulent tandoor delights
- The Indian Island showcases kitchens of India, delectable chaats, best of qaliya, qorma and salan, North Eastern delicacies (from the eight states ) and local favourites from the city
- The Dessert Studio is decadent as it is mindful and incorporates puddings, elegant entremets, pies and flans, gateau and dessert jars, ice creams and sorbets (jamun, guava and other seasonal fruits) and delicate crepes, along with signature Indian sweet treats
(In front) Mushroom Stuffed Beetroot Ravioli In Buttered Mushroom Sauce, and Spinach and Charcoal Gnocchi in Saffron Sauce
A North Eastern speciality plate that comprises dishes such as Manipuri Red Rice, Shingji Salad with Pork Belly and Bamboo Shoots, Black Sesame Naga Chicken, Masoor Tenga, and home-made chutneys such as coriander, peanut and roasted tomato
A few faves from the dessert section that include Matcha Opera, Baked Sandesh, Malpua, Rosogolla, Makha Sandesh and Chocolate Chip Parfait
Pictures: B. Halder & Pabitra Das
