Kolkata Centre for Creativity

Transkript

1 grace Kolkata Centre for Creativity 777 Anandapur E.M. Bypass Kolkata W. B. India

2 GREENS Hoogly Cheese and Aragula Flavor of Portugal developed with the essence of Bengal, smoked Bandel cheese, rocket, ice berg and lollo rosso tossed with some plum and hoisin dressing Greens and Narkol Shorshe Narkol and sorshe amalgamated with some fresh greens, melons, cucumber and microgreens Red lentil soup Boiled red lentil, tempered with curry leaf, mustard, finished with gondhoraj zest POTAGE APPETIZERS Papdi chaat, Modern Indian Modern version of tradition papdi chaat to give it a global look with the regular taste with coriander wasabi, aam ada glaze, sweet raita emulsion Charred cottage cheese Paneer marinated with Indian spices, smoked with rose, served with coriander mint crème, overnight baked cabbage chips with aromatic lemon grass and aamchur dust Asparagi Asparagus from Himachal, steamed and glazed in cumin butter, accompanied by nutmeg glaze, wasabi crème, grated parmesan Potage : french for soup Hoogly cheese: locally produced cheese in Tarakeshwar and Bandle, introduced by Portuguese. Daikon : winter radish

3 MAINS Beetroot medium rare Salt baked beet, Kolhapuri gravy turned to a sauce, kaffir lime oil, and vegetables BONA FIDE Jalapeno, corn and chickpea patty Homemade sesame bun, jalapeno and chickpea patty, roasted tomato basil salsa and tomato coulie Mayan potatoes Potatoes baked and stuffed with corn, kidney beans, and mozzarella, along with jalapeno deep Trio of mushroom, Arborio and pecorino Toscana Guchchi, porchini, button sautéed and pureed, mixed with Arborio and finished with some pecorino toscano Spaghetti & coriander Spaghetti, coriander crème, roasted baby vegetables Bona fide: dishes you love Arborio: variety of Italian rice, use for making risotto

4 YOUNG GENIUS S CHOICE Cheese Balls Mozzarella and parmesan cheese balls with homemade sweet chili dip Potato sliders Mash potato and sweet corn patty, brioche bun, yellow cheddar, chipotle mayo Spaghetti Spaghetti with choice of sauce, marinara or cheese MIX 0 BLEND Musky mango Alphonso mango pulp blended with muskmelon Spicy Mary Desi style of classic Mary twisted with Indian masala blends Turmeric Ginger Mojito Fresh turmeric, mint, Himalayan sea salt, along with spring water. Green lantern Sweet blend of organic kiwi and pineapple Espresso martini Coffee based mocktail along with a twist of chocolate and vanilla Jugalbandi Cranberry and orange infused with tea from Makaibari, star anise, nutmeg, and cinnamon, garnished with burnt marshmallow Panagam Ginger juice, sugar mixed with warm water with a dash of lime, kept for three days to infused, served in a martini full of crushed ice

5 CAFFEINE O SPECIALITY Espresso Single shot of espresso Espresso Double shot of espresso Americano Double shot of espresso topped with hot water Cappuccino Double shot of espresso with equal parts of steam milk and foam Latte Double shot of espresso with steamed milk and a small layer of foam Latte macchiato Double shot of espresso with double milk and a layer of foam Macchiato Single espresso stained with milky foam Hot chocolate Hot milk along with creamy chocolate syrup

6 TEA A'MO SELECTION OF TEA * (Assam, Earl Grey, English Breakfast) (*Tea is served with hot water, milk, sugar along with a tea bag preference) SPECALITY HERBAL SELECTION OF TEA * (Green tea, mint, Chamomile, lemon) (*Tea is served with hot water, lemon slice, sugar along with a tea bag preference) TEA AND SANDWICH Combo of regular tea and grilled sandwich DESSERT THUMRI Till laddu stuffed with compressed berry, crumble of edible gum and dry fruits, sweetened almond crème, Kashmiri rose, sunflower and pistachio.