Poach Kitchen has come up with an enticing new menu for the winter months. The restaurant has been a popular culinary destination since its inception. True to its name, Poach has poached recipes from multiple countries and cuisines, altered to serve the Indian palate. From tandoor to Mediterranean, Italian to Punjabi, the diversity in the selection of the menu has been very well received.
Some of the new additions include strawberries and cream, Spicy Baked Eggs, Kosha Mangsho, Tapioca Pearls in a Yellow Curry Sauce, Apple Pie Cappuccino, Gingerbread and Chocolate Shake, Strawberry Cooler, Basil Cooler and Dark Chocolate Tart.
“We have introduced several new appetisers, beverages and other dishes keeping in mind the chilly weather of Calcutta. The desserts and beverages compliment the dishes so meals can end on a sweet note,” said Roshni Sood, executive chef and menu curator of Poach.
The Poach Signature Hot Chocolate is a warm and cosy winter favourite seasoned with Poach's in-house spice blend. The accurately balanced sweet beverage is completed with fresh whipped cream and torched marshmallows
The Orange Crisp is a mocktail infused with tangy grapefruit and Earl Grey tea. You can pair this refreshing cooler with any appetiser and feel rejuvenated.
Prawns, but make them crispy! Dynamite Prawns have the perfect crunch with a soft centre. It has a spicy flavour with peri-peri seasoning, served with aioli. Pair it with the non-alcoholic mulled wine for a light and delicious dinner.
A typical North Indian dish made in a buttery and authentic style, the street-style Amritsari Chole is one of the most fulfilling additions to Poach's menu. The dish is served with a flaky laccha paratha, topped with a generous dollop of butter and mango pickle on the side.