The brand director of Bombay Brasserie, of K Hospitality Corp also shares a couple of recipes with DC.
The familiar mixes nicely with the unexpected in Bombay Brasserie’s eclectic new menu. “Bombay Brasserie focuses on flavours that have never been tried before, twisting traditional recipes to suit today’s tastes. We use regionally-sourced ingredients, like aam papad from Amritsar, kashundi from Bengal and malwani masala from the Konkan belt. After much research and trial, the menu showcases recipes from across India that are completely unique. A culinary journey begins here, at Bombay Brasserie,” says brand director Shikha Nath.
The starters, hot plates, street grills, paired curries, in mains, biryanis, accompaniments like ‘high chai’ treat or desserts like Grandma’s choco treat to Bombay ice cream sandwich come with a touch of excitement. The new menu also offers a selection of indigenous Indian teas with accompaniments like Bun-Paos, Bombay Toasties, Chaats, Small Plates and Roti-Roll-Parathas. The brand director of Bombay Brasserie, of K Hospitality Corp also shares a couple of recipes with DC.
- Baby potatoes 150gm
- Red chili paste 20gm
- Ginger garlic paste 10gm
- Corn flour 10gm
- Salt 2gm
- Black pepper 2gm
- Coconut (freshly grated) for garnish
- Curry leaves 5gm
- Mustard 2gm
- Oil 50ml
- Onion 50gm
For Bombay Brasserie gunpowder spice mix:
- Chana dal 5gm
- Toor dal 5gm
- Red chilies 2gm
- Bengal gram 2gm
- Coriander seeds 1gm
- Cumin seeds (Jeera) 1gm
- Black sesame 1gm
- In a sauce-pan, add water and allow it to simmer. then add in salt, turmeric and the baby potatoes. Once it’s done, strain and keep it aside.
- For the gunpowder spice mix, dry roast the indgredients and pound them.
- Mix in the spice mix, salt, corn flour, black pepper and some water. Marinate the potatoes with this paste and deep-fry them.
- For the curry leaf dip, mix in all the ingrdients.
- In a pan, add oil, mustard, curry leaves, sliced onions and saute it.
- Add the fried potatoes and the spice mix and toss it well
CALCUTTA CLUB FISH FRY
- River Sole Fillet 1NO
- Kashundi 30gm
- Ginger 5gm
- Garlic 5gm
- Mustard oil 10ml
- Salt 2gm
- Peppper 2gm
- Oil 250ml
- Potato fries 50gm
- Bread crumbs 50gm
- Marinate the fillet with salt, pepper, mustard oil, kashundi mustard, ginger-garlic paste and keep it aside.
- Now crumb your fillet with bread crumbs and when the oil hits the desired temperature, introduce it to the fryer until its golden brown.
- Next, add in the potato fries into the fryer and fry until golden brown.
- Serve the fillet on the bed of fries along with kashundi dip and salsa