As part of the Hotel Hindustan International’s Indian restaurant, Kalash., I went over to Hotel Hindustan International’s Indian restaurant, Kalash. There is something really warm and comforting about this place, and plates of deep fried bites of cheese wrapped in pastry was the perfect way to start a rather decadent meal.
Paneer Chandni Kabab followed – one of the signature dishes from the menu, the tender paneer melting around a tangy, green chutney center, grilled till the outsides were slightly charred and smoky.
Murg Badami Tikka
I was rather enamoured of the Murg Badaami Tikka, with the chicken thigh fillets wrapped around a stuffing made of delicately spiced chicken breast and a good deal of almonds – then coated in yogurt and cream before they were put in the tandoor.
The stunning Lazeez Pasliyan were, again, flavoured delicately. One of the things that I absolutely loved about the kebabs was the use of spices – they were added to enhance the flavours and not drown them, and the meat was a perfect example – the tender, fall-off-the-bone lamb was coated lightly with a spicy yogurt mix before grilling – the result was soft, juicy meat which retained its shape well and melted on my tongue. I wanted a second helping but R got to it first.
From the main course, I was particularly fond of the Paneer Lababdar, with the soft, lentil-laden kulchas, and it ended up becoming my favourite. The Fish Tawa Masala had a rather fierce gravy, but the fish was lost in its fury. I loved the presentation of the vegetarian biryani from the choice of rice dishes, which was nice and spicy.
But I must admit, the Mutton Rahra was, in one word, robust. The meat was tender, the gravy perfect for mopping up with some rice, or a buttery naan or two, and the flavours bold and not afraid to show themselves off.
We finished our meal on a note of sweetness – from house-made Gulab Jamuns to a side of Mishti Doi – four desserts were on offer.
Although the Kesar Kulfi was recommended to us, I preferred the Gulab Jamun more, as well as the Mishti Doi. The Kulfi was not too sweet, and laden with a good hit of saffron, which made its appearance often enough through the course of my consumption. I did want a touch of rose syrup though – a bad habit, I know.
Restaurant Week provides the users a great opportunity to dine some of the most famous and well-loved dishes from top restaurants of Kolkata for a reasonable price. Do not miss out on this opportunity, and book your table today!
Disclaimer: Poorna Banerjee was invited to the preview of the meal by the management.