The US consulate general recently launched Freedom 250, a celebration of the 250th anniversary of American independence, by presenting guests with the “Taste of America”.

The evening's hosts — (from left) Hyatt Regency general manager, Kathy Giles Diaz and Harry, brand ambassador of Kikkoman

The hosts joined hands with Hyatt Regency Kolkata and Kikkoman soy sauce to showcase premium US ingredients and culinary innovation. “This evening you will get to experience ingredients that range from across the United States — from our fine meats, turkey, poultry, duck to walnuts, almonds, blueberries, cranberries to apples and pears. There are so many choices along with fine American beverages. Each of these represents the strength of the American agricultural system,” said Kathy Giles-Diaz, the US consul general. Kikkoman, the Japanese soy sauce company, had a manufacturing unit in Wisconsin and used American soy beans, she pointed out.

Harry Hakuei Kosato, who was representing Kikkoman at the event, congratulated the consul general on the US reaching the 250th anniversary milestone. “That’s 250 years of resilience, challenge, innovation and democracy,” he said, adding Kikkoman was nearly 400 years old and was used in over 200 cuisines. “Fifty seven per cent of households in America use our sauce,” he said.

The duo behind the evening's menu: Executive chef Som G of Hyatt Regency and Chef Doma Wong

General manager of Hyatt Regency Kolkata Animesh Barat said that his favourites among American dishes were “hamburger, hotdogs and apple pie — simple, comforting and widely loved”. “But regional classics highlight the country’s culinary diversity, some of which will be served tonight. We have curated a special menu cooked with American ingredients, some of which were sourced from the US but most are available locally,” he said in his address to the guests.

The evening’s offerings were curated by guest chef Doma Wong on the consulate side and executive chef, Hyatt Regency Kolkata, Somasundaram G, on the hotel’s side. “Since we are working in partnership with Kikkoman, we used soy sauce in several dishes like Chicken Rice Bowl, one of the main courses, Khao Suey and Honey Glazed Lamb,” said the leader of the hotel’s food production unit. The Hyatt kitchen had prepared 12-13 items, including those at three live stations, a grazing table and six desserts. Other than two rice bowls (in chicken and tofu), there was American pan-fried noodles with gravy being served live. The two pies — Chicken and peas pie for non-vegetarians and Corn and spinach pie for vegetarians — also were popular picks.

Chef Wong, who had been invited to showcase American food on earlier occasions as well, had fused a touch of Calcutta with an ingredient from the US to create the delicious canapes going around — Walnut Jaggery Momo, Cranberry and Granny Smith Pani Puri, and Berry Doi among others. The dip for the pani puri had cranberry juice in place of tamarind.

As the evening drew to a close, the “Taste of America” served not just as a culinary showcase but as a reminder of how food can bridge cultures and traditions. From American produce finding its way into Bengali-inspired canapés to global flavours meeting on a Calcutta table, the celebration marked the beginning of Freedom 250 with a fitting blend of history, innovation and shared experiences.