(Top) Chef Davide Cananzi shows off the Italian spread at The Atrium; chef Sujan Mukherjee displays dishes from the new menu at Sonargaon. Pictures by Rashbehari Das

What: Italian food festival.

Where: The Atrium Cafe at The Park.

When: Till December 3.

The spread: The Emilia Romagna menu kicks off with a variety of antipasti — Zuppettina di Cozze e Vongole al Pomodoro (mussels and clams stew with tomato sauce and garlic croutons), Insalata di Pollo Affumicato e Patate con Maionese Verde (smoked chicken salad with potato and green mayonnaise), Rucola Pere e Gorgonzola (rocket, pears and gorgonzola cheese salad with lemon vinaigrette) and more.

Move on to the Zuppe (soups) section and then in pastas relish Ravioli di Patate con Salsa ai Carciofi (potato-filled ravioli with creamy artichokes sauce), Spaghetti ai Funghi Porcini e Proscuitto di Parma e Pelati san Marzano (spaghetti with Italian tomato pelati, Parma ham and Porcini mushrooms) or Cappelletti di Pollo Alla Bolognese (stuffed cappelletti with chicken in a meat bolognaise sauce).

There is quite a selection of risottos, before you come to I Piatti Forti, the section with main-course dishes like Gamberoni al Guazzetto (jumbo prawns poached with fennel, onion, tomato, carrot and spring onion), Filetto di Manzo con Porcini e Verdure Alla Griglia (beef tenderloin with Porcini mushroom sauce and grilled vegetables), Scaloppina di Pollo al Limone e Menta con Pure di Patate e Verdurine Bollite (chicken escalopes with lemon sauce, mashed potatoes and boiled vegetables) or Cannelloni di Ricotta e Spinaci al Forno (oven-baked cheese and spinach cannelloni).

Round it off with desserts like Salame al Cioccolato (dark chocolate and biscuit roulade served with vanilla sauce and dry fruits), Citrus Tart with Vanilla Ice-Cream, Panna Cotta with Mixed Berry Sauce and Tiramisu.

Pocket pinch: A la carte dishes for dinner are priced between Rs 215 and Rs 865.

Voiceover: “The focus of this menu is on the Emilia Romagna region. The cuisine in this part of Italy is known for its fresh vegetables and seafood. No preservatives are used in cooking,” said executive chef Davide Canazi.

Indian feast

What: Launch of new menu.

Where: Sonargaon at Taj Bengal.

When: November 22.

The spread: Retaining some of the signature dishes and introducing an array of exciting new flavours, the menu at Sonargaon has undergone a refreshing change.

For starters, try Chatpati Rawa Batata Tikki (crispy semolina coated potato kebabs stuffed with cheese and jalapenos), Lasooni Jhinga (jumbo prawns marinated in cheese and garlic and cooked in a clay oven) or Tandoori Salmon (lightly spiced pink salmon).

Move on to the main course with delicacies like Raan Sonargaon, Murg Hara Masala, Amritsari Chhole or Mirch Baigan Ka Salan.

Enjoy these with vegetable or chicken biryani, in Lucknowi style, or a variety of breads, including the delicious Kabuli Naan.

In the section titled Fish Market, you can choose from squid, jumbo prawn, lobster, crab, white pomfret, bekti and pabda. You can even get it cooked just the way you want — grilled, barbecued, steamed, crispy fried or curried. In the Bengali cuisine section, new preparations like Pabnar Murgi and Golbarir Kosha Aloo have been added.

The highlight of the new menu, however, is a vegetarian selection dedicated to health food dishes that are cooked in olive oil. Sample this: Tofu Phalli (silken tofu and haricot verts), Lasooni Palak (spinach in garlic), Soya Badi Matar (soya dumplings and green peas).

End with Aam ki Shirni and Anjeer Ka Halwa.

Pocket pinch: A meal for two would cost around Rs 1,600.

Voiceover: “We have incorporated a lot of guest feedback and detailed research has gone into drawing up the new menu,” smiled executive chef Sujan Mukherjee.