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There
is a gamut of Indian dishes which includes Bengali, south as well as
north Indian delicacies like Pomfret Mappas, Panner Raunaquin, Rice
Pilaf and various assorted Indian breads and rolls to name a few.
Any meal is incomplete without relishing the desserts. Hence for a perfect
ending to such a delicious feast there is a plethora of desserts like
Champagne and Cherry jelly, fresh Honey Madeleins, Japonaise slice along
with the irresistible Coffee éclairs, Ginger Chocolate Mousse
in shooters and the yummy ice creams and the Indian Indrani. With the concept of the ‘Chef’s Table’, Saffron strives to break new ground. The idea lies in contributing to an enriching meal experience for the discerning gourmets of the city. The novelty of the concept lies in the fact that the chef will decide upon the menu in consultation with the guest. The menu for a particular guest will be chosen on the basis of certain parameters which include cooking preferences and the kind of ingredients desired. The emphasis, in this case, is largely on vegetarian food, fuelled by the increasing demand for vegetarian cuisine and the widespread availability of a variety of vegetables during the summer season. The dishes which form a part of the exclusive menu of the ‘Chef’s Table’ have been decided upon on the basis of ingredients and cooking styles drawn from specific regions of India. Spices and other ingredients which are region – specific have been utilized in an innovative fashion to conjure up a wide range of dishes. The entire exercise of the ‘Chef’s Table’ is aimed at imparting a very personalized feel to the idea of eating out and contributes to the entire experience. What emerges from the experience is a high degree of satisfaction and personalization. What is novel about this concept is that it affords guests with the opportunity of customizing their meals according to their choice under the expert guidance of Chef Khullar. The chef promises to whip up almost anything that the guest desires, depending upon certain feasible factors such as the availability of the ingredients and the cooking time required. Chef Rajiv Khullar has been associated with fine dining and fine cooking for quite some time now. He has had stints with reputed hotels such as the Sarovar Park Plaza in Agra, the Jingjiang hotel in Shanghai and The Park, New Delhi before taking over as Sous Chef at Saffron at The Park, Kolkata. Exotic Sea Food Platters at Zen. Zen, the Thai and Szechwan restaurant at the Park, Kolkata is celebrating yet another sizzling summer with its exotic seafood preparation. The promotion between 3rd and 30th June promises to be an innovative spread this season. The Sea Food Promotion promises you nothing less than an enigmatic experience which one would remember. Boasting a wide variety of amazing starters ranging from raw papaya salad with char grilled prawns to crabmeat and shitake mushroom spring rolls one cannot keep their tastebuds from watering . And hang on ,this is just the beginning , you have an array of jewels in the form of main course just waiting for you ,ranging from the oriental seafood platter-specifically picked and selected variety of lobsters, prawns, squids , softshells, octopus and fish to shallow bekti fillet with Soya sesame dip. The ones who really like to have it hot and spicy ,there is spiced red snapper Thai style and the hot chilli pepper crab claw . For the ones who are really mindful about the calories you have steamed pomfret with Chinese wine and shitake , there is something for everyone. The
special Sea Food Promotion at Zen attempts to capture the cool and surreal
atmosphere of beaches, sand and dust and assures to transport you to
the sea. Sea
Food Promotion at the Zen Main
Courses So, do make your way to Someplace Else and be part of this ‘beat-the-heat’ jamboree! |
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