At work, I am all for shooting before eating my food, but the fact that the cashews were staring at me made me pick up a few of them with my chopsticks, and although R looked at me, exasperated, I calmly ate one, picked up a slice of chilli, ate that, and then resumed taking photos.

Kung Pao Tofu

Yauatcha has come up with its Easter lunch menu, and Chef Kushal Lama has a few interesting dishes for the Kolkata crowd. For those who love good food, the signature Easter Lunch at Yauatcha consists of five courses, and is 1500/- plus tax.

Vegetarian Dim Sums at Yauatcha

The Vegetable Crystal Dumpling is a very interesting choice, so is the Sticky Rice in Lotus Leaf, which has an interesting mixture of vegetables with the rice. I look at the new drinks menu, and it seems, that for Poila Boisakh, which is the Bengali New Year, they have a special cocktail on offer.

Drinks at Yauatcha Kolkata

The lovely white beauty on one side is the Begum, a shot of alcohol with a lovely floral hit, and a mild, sweet taste. This is delicate and refreshing, and perfect for a hot summer day, just what Poila Boishakh promises to be.

Begum at Yauatcha

But my other favorite drink here is the combination of pineapple and passion fruit, with a good glug of gin to mellow down the flavors. It is sweet and quite addictive, and with a good bit of foam on top.

Drinks at Yauatcha

At this point, we are served some of the lovely dim sums Yauatcha offers. The prawn toast is crisp, with a filling of succulent prawns, and a crunchy layer of sesame seeds on top. Served with an array of dipping sauces, this is a part of their Easter menu.

Prawn toast

Of course, the Chicken Szechuan Peppercorn is another dish with a strong hit of pepper and chillies. For a spice lover like me, the tender bits of chicken, tossed with fiery chillies, is always welcome.

Chicken with Szechuan Peppercorn

But, what was really addictive to me was the assortment of non-vegetarian dim sums served to me. While the sticky rice here was wrapped with a considerable amount of prawns, I gravitated more towards the Sugarcane Chicken skewers, which had the crunch from the crisp coating, and the mildly flavored chicken had finely sliced long beans with it for the additional crunchiness. Kushal explained, the textural difference made all the difference here. And I have to agree, it did.

Non-Vegetarian Dim Sum Platter

But well, my two favorites turned out to be also my old favorites – the Xiao Long Bao, or soup dumplings, have never failed to make me happy, with a shot of soup and chicken inside my dim sum. I was also quite in love with the pork belly char siu bun, which was soft, flavored with hoisin, and the perfect meat-to-fat ratio, with a bit of greens added to cut the richness down a notch or two. I could have happily eaten it all.

Easter egg at Yauatcha

For Easter, Yauatcha has an array of Easter eggs, and the medium one, with five chocolate inserts, is 201/- all inclusive. Yauatcha is currently also offering high tea to those who would love to eat something light, with a pot of Jasmine tea and a dessert or a dim sum (selected from their special menu, and yes, it contains Chicken Char Siu Bao, as well as the Baked Chicken Puff from the dim sum menu, and the Raspberry Delice I talked about here) for 495/- all inclusive, and they have a special set lunch menu with five courses, including Soup, Dim Sums like Pan fried Charcoal Lamb Buns, Kung Pao Chicken/Tofu, Ho Fan Noodles, and Desserts for 850/-, all inclusive.

Disclaimer: Poorna Banerjee was invited to dine at Yauatcha by the management. 

Written by Poorna Banerjee

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