February 25 saw the banquets at Hyatt Regency Kolkata filling up with wine connoisseurs and foodies from all over the city along with members of the Calcutta Wine Club, for a special night of fun and feasting. The sit-down dinner was an exclusive celebration of the 13th Grand Annual Wine Paired Dinner of the Calcutta Wine Club in collaboration with Dine Art by Hyatt, in association with The Telegraph, a unique concept where different chefs from the hotel come together to create special dishes that were then paired with varying types of wine. The evening began with some cocktails and hors d’oeuvres and it slowly progressed into the multiple-course sit-down dinner. The banquet was a treat to look at with black shiny tables and mirror table decor along with candles adding sparkle to the night.The telegraph savoured the experience and here’s getting you a feel.
(L-R) Debashish Dutta, Rajesh Mazumdar, Ashish Agarwal, Anil Vaswani, Akshay Agarwal and Smarjit Mitra, members of Calcutta Wine Club
“Art has been an integral part of everyone’s life and we brought this in the form of music, decor and food. We looked into the overall concept of the event and selected the kind of music to play during the event. The decor has element of art in every detail, from selection of flowers, to the lighting and an overall ambience. Our culinary artists dished out each plate with so much passion that it was no more about cooking, but bringing the soul food for our guests. Each plate had art — through the texture, colour, aroma, garnish and lots of love. Bringing all this together in one evening called Dine Art, we have been very successful with our super heroes from culinary and service. I am very proud of my team for bringing this unique concept to the city of joy,” said Kumar Shobhan, general manager, Hyatt Regency Kolkata, who posed along with wife Anumita.
In the middle: Sudhir Ahuja, director, Bakstage
In the middle: Rowan Ainsworth, Australian consul general in Kolkata
Left: Namit Shah, honorary consul general of the Netherlands
“Dine art gave an opportunity to present food with an artistic element. We curated a fusion of cuisines featuring originality, harmony, sculptural form, scent, music between courses, a combination of dishes, and variously flavoured dishes,” said Chef Vikas Singh, executive chef (centre).
Dr Suborno Bose, founder and chief mentor of IIHM and Indismart Group along with wife Sanjukta Bose
Nitin Kothari with Siddharth Kothari, father-son duo from the house of Peter Cat, Mocambo and Peter Hu?
Gaurav Soneja, GM, ITC Royal Bengal
On the menu
Amuse Bouche: The evening started with this delicately plated amuse- bouche that comprised roasted fig with goat cheese mousse, aged balsamic caviar on a poppy seed cracker, garnished with some cress.
Salad: The salad was yet another fusion dish which brought out the flavours of the Bush Ballad Chardonnay from Australia. The bed was an ajwain papdi topped with freshly made truffle burrata served with lime and honey fire roasted tomato jam and home-made mint boondi.
Entrée: Diners could choose between three entrees that were paired with the Golden Sparrow Sangiovese from Italy. The Telegraph savoured the Chicken and Caramelized Onion Ravioli served with a kasundi roasted cauliflower and a Roma tomato makhani emulsion.
Main course: The main course had a Born West Cabernet Sauvignon from California that was paired with a selection of three different mains. We opted for the fish course that was a delicately cooked black cod in ginger and turmeric, along with baby glazed carrots and a puff pancake.
Dessert: For dessert the Campo del Palio Moscato d’Asti from Italy was paired with a decadent plate that brought together the goodness of brulee jamun, crumbled ghevar and strawberry jelly. An explosion of flavours, we’d say.
Pictures: B. Halder
