Seasonal Taste at The Westin Kolkata Rajarhat is hosting a limited-time festival, Seafood Season, that promises a feast for epicureans who lean towards seafood. The diner that is known for its elaborate counters serving multiple cuisines with toothsome non-veg and veg items, will have an upgraded grill section that will let gastronomes indulge in smoky seafood delicacies. So, expect grilled prawns, lobsters and pomfret to land on your table with a zesty chutney by the side and some pickled onion.
The festival will also add a seafood bar that will allow people to make their own salad and this section will also have octopus. So, if you have plans of eating octopus with fresh foliage and some zingy sauce, the seafood bar is the place to start your meal. “The advent of winters brings in a lot of fresh seafood with the breeding period concluding in September. So from various shelled fish like prawns and crabs to pomfret, clams, snapper and mackerel, there’s abundance. The idea was to source the best catch from the port in the city and serve it to the patrons. Seasonal Taste already has an elaborate set-up and we will be upgrading the grill section and we will also be adding a live salad counter that will allow gastronomes to make their own salad. It will also serve octopus. I will be using the expertise of my Chinese, Indian and Western chefs and you will see a seafood gala here,” says executive chef Vivek Kalia who also has plans of introducing oyster as well in the lot.
The chef has curated an eclectic spread that includes shelled fish this time as he believes the shells add more flavour to the delicacies. He adds, “Generally I get deshelled fish but this time I am sourcing shelled fish because it gives more flavour.” We sampled a few dishes that are curated keeping the freshness, the regional flavours and the palate of city gastronomes in mind.Seafood Season will be on this month and available for lunch and dinner only on Friday, Saturday and Sunday.
Seafood Season at The Westin Kolkata Rajarhat
- Buffet dinner at Rs 2,099++
- Buffet Lunch at Rs 1,999++
Cooked in tandoori style, Charcoal Pomfret makes for a filling appetiser. This diamond-shaped shiny fish was well-marinated, lending a great flavour on the plate.
This chunky slab of bekti impressed our taste buds with its crispy texture. Served on a bed of spinach and a yellow gravy, Seabass Moilee Kerala Christian-style is highly recommended.
Mackerel Malabar Curry is a delightful mix of South Indian spices. The red spicy fish curry is usually paired with steamed rice.
In case you are looking for a bonafide Bengali dish then Prawn Malai Curry will have you sorted. Cooked to perfection in a coconut gravy, the prawns were succulent and a perfect pair with steamed rice.
Zucchini Scaled Fish in Saffron Nage reflected the chef’s finesse in presentation and flavour. The delicately sliced zucchini placed on the slab of fish like its scales certainly scored marks for presentation but not more than the musky saffron gravy with caviar that we polished off.
Seasoned and then baked till it’s soft, the house-made chilli sauce adds a beautiful flavour and zing to Steamed Mackeral in Chilli Sauce. Fresh veggies on the side add crunch.
If you love the spice and flavour in a traditional kakrar jhaal then you must try this Chilli Crab. While the Kashmiri Chilli infuses mellow spice, it’s the bird eye chilli that adds a punch to it, making it high on spice yet flavourful.
Pictures: Rashbehari Das
