Norwegians, the two-storeyed restro-cafe situated in the bustling locality of Golpark, gets a 24-seater expansion on its ground floor. The 32-seater first floor space also gets a slight makeover with an added bar counter. Celebrating its expansion, the restro-cafe is launching a kebab festival starting this month. Keeping up with the emphasis on global cuisine on its menu, the kebab festival too, will have special kebabs from all around the globe. A range of mocktails and desserts have been introduced to complement the kebab.
“As I have travelled the world, I brought a lot of cuisines under one roof. Hosting the kebab festival was inspired from those travels,” said Nirban Karmakar, owner, Norwegians.
The cafe is also serving as a platform for budding musicians of Calcutta to showcase their talent at live music nights every weekend, on the ground floor. “A lot of cafe offer live music, but my initiative will be to bring out the talent from Calcutta and give them a platform. We’ll promote their performance and Gourab (Sarkar, singer) will also endorse them through his social handle. We’ll record their performance and push it through our official YouTube channel. Plans of conducting other shows are also there, once restrictions are eased. We want to make Norwegians a hub for grooming music talents, apart from serving good food,” added Nirban.
At a glance
The elongated and flat Syrian Chicken Khashkhash kebab is prepared with a mozzarella cheese filling and minced chicken. Rs 300
What: Kebab festival at Norwegians
Where: 28/1C, Gariahat Road (next to Anjali Jewellers)
From: February 5-20
Timings: 11am to 1am (closing time depends on government restrictions)
Meal for two: Rs 1,300
Arabic Chapli Kebab is a flat kebab marinated with yoghurt, elaichi and different types of cheese. A little spicy in taste, it is roasted in the pan before being put in the tandoor. Rs 300
The juicy and spicy Arabian chicken Burra Kebab is a drumstick kebab dish. It is marinated with Indian spices here to suit the palate along with cheese and yoghurt, and roasted in a tandoor, lending it a smoky flavour. Rs 300
THE BIG PLATTER: This consists of six different kebabs from various regions. Turkish Adana Kabab from Turkey is prepared adding mint to its marination. Peshwari Chicken kebab from the Peshwar region is a kind of flat kebab prepared with cheese stuffing. Dajaj Al faham, the whole roast chicken kebab is prepared stuffed with rice and then roasted. African Mutton Suya Kebab from Africa is made up of finely sliced mutton slices marinated with yoghurt and various spices to make it suitable for the Indian palate and then slow cooked. Pomfret Tandoori is prepared with yoghurt marination. The kebabs on this platter can be enjoyed with a flavourful portion of Cinnamon Pilaf, Mushroom Kebab and Tandoori Aloo prepared with yoghurt marination and Indian spices. It is served garnished with finely cut salad, ring onion and lemon. Rs 2,400 for a platter for four and Rs 1,300 for a similar platter for two with half the quantity.
Nolen Gur Creme Brulee is a delish dessert prepared with the winter-special nolen gur. Prepared with cream, milk, nolen gur syrup and baked kheer, the melt-in-the-mouth dessert has a hard crust on the top made with caramelised sugar. Rs 130
Watermelon Mojito: This refreshing glass of mocktail is a concoction of mint leaves, lemon slices, soda and watermelon flavour. Rs 130
Pictures: B. Halder
