Sanoli's Kitchen: Announcement
Showing posts with label Announcement. Show all posts
Showing posts with label Announcement. Show all posts

Friday, April 18, 2014


Easter is the time for holidays, festivals and a time for giving chocolates Easter eggs. But Easter means much more..........Easter is the oldest and the most traditional Christian Festival, the celebration of the death and coming to life again of Jesus Christ. For Christians, the dawn of Easter Sunday with its message of new life. ITC Sonar celebrating Easter in traditional and gorgeous way. A great going event from 16th to 20th April, the Gourmet shop at ITC Sonar is going to have Easter Special starters, main course, desserts and breads, and on the 20th April Sunday, there will be a Grand Brunch. 
ITC Sonar’s elegant 24-hour fine dining restaurant is Eden Pavillion, that offers a delectable spread of Indian and inventive international cuisine. The Eden Pavilion is the ideal place for round-the-clock dining inKolkata.

Easter Goodies: Arround INR 500
Pocket Pinch for Brunch:  INR 2250 plus taxes per person
For reservations and further information please call -033-23454545

Name of the festival: Easter Celebrations at Gourmet Shop, ITC Sonar
Dates of the festival: 16-20th April
Timings of the festival: 11 am- 9 pm
Name of the restaurant where the Easter offer is being held: Gourmet Shop

Chef Harpawar Singh Kapoor (Executive Sous Chef & Pastry Chef) and Chef Gaurav Lavania (Sr. Sous Chef) were reponsible for creating the traditional delicacies, breads, sweets and cakes at the Gourmet Shop and Eden Pavillion. Chef Harpawar stated that the recipe of each and every delicacy is strickly followed by the old one, no twist or mix & match in the dishes and they served in a very traditional way too. Peanut & Chocolate Eggs, Lemon & Poppy seed cake with Berry toping, sour cherry turnover, coconut & lemon tart, walnut & honey torte and carrot cake to name a few.

This Easter you can look forward to a grand Sunday Brunch that will lay out Easter goodies like Easter Roasts, Anglo Indian food, Egg & Prawn cocktail, asparagus & balsamic trio, Egg Benedictine, Herb Roasted Turkey with berry glazed jus , Pork Saltimbocca with rosemary jus , Four cheese scalloped potatoes. As per me, asparagus were less seasoned, rather than that all of the dishes are very traditional and really very delicious and super tasty sides. For Easter, exotic eggs items are on main course menu. All though, all the items are basically European and choosen for this special festive event.
(Top Left: Asparagus & Balsamic trio, Top Right: Egg & Prawn Cocktail, Bottom Left: Herb Roasted Turkey with Berry glazed jus, Bottom Right: Pork Saltimbocca with rosemary jus)
(Egg Benedictine)
We were greeted with a huge trolley with full of incredible goodies, hot cross buns, braided bread not yeasted, topped with eggs, fudges, tarts, cakes etc. 
(Top row from left to right: Carrot Cake, Sour Cherry Turnover, Lemon & Poppy Seeds Cake with Berry Topping. Middle row left to right: Coconut & Lemon Tart, Peanut and chocolate eggs, walnut & honey torte. Bottom row: Hot Cross buns, Braided Bread with eggs topping, Nougatine)

Other than that Yummilicious fudges are there dark chocolate almond fudge and Milk Chocolate and Macadamia Nut Fudge. As per me, both fudges are super tempting!
Don't miss to celebrate the festival of life and living with ITC Sonar where they promise to offer you a heavenly experience. 

Wednesday, April 16, 2014


The Bengali New Year celebration is popularly known as 'Poila Baisakh' (the first day of Bengali calender), which was on 15th April this year. Bengalis usually celebrate this auspecious occassion with new clothes, lots of  sweets, prayers for the well-being and properity of the families and 'haal khata' (an auspicious day to open the ledger for Bengali traders, Ganesh & Lakhsmi puja occurs in every business oriented house hold). The New Year cuisine for lunch, of course, contains various preparations of fish, meat, traditional vegetarian dishes, rice and specially with mistanna or traditional sweets such as Rasogolla, sandesh, kalakand, payesh and ras malai. Those who prefer to go out to eateries get to have some pure pleasantries for the palate, and other mouthwatering culinary dalliances.

The Astor Hotel has organised a fabulous lunch buffet at Kabab-e-que with mouthwatering Bengali traditional dishes and the great going event named, "Suru hok Bangaliyana" (Bengali New Year Food Festival) from 15th April to 19th April, 2014. I was the part of this auspicious celebration with gorgeous and glorious Ms. Supreeta Singh (Marketing & Communication Manager of The Astor Hotel) and the team of a very renowned & popular Food Magazine 'Hangla Henshel'.
The starters with welcoming drink are Aam Panna, Cold Soup, Mochar Chop, Chingrir Bora, Red Cabbage and Apple Salad, Pasta Chicken / Green Salad / Boondi Raita / Dahi. 

Main Coarse serves with yummilicious traditional and very popular Bengali veg and non-veg dishes, e.g. Basanti Pulao. Macher Matha diye Moong dal. Sukto. Dhokar Dalna. Mocha Chingri. Narkeli cholar dal/ Kadai sutir kachuri. Sorse Macche. Murghi Posto. Mutton Kasha. Aamsatto khejurer Chutney. 

Usually Bengalis are very much fond of sweets, so desserts are choosen on this idea only...such as Kamala Bhog. Aamsatto Sandesh. Cheese sandesh duet cake. Vanilla Ice cream. Chocolate ice cream. Complimentary drinks. Return gifts.

Chef Sanjay elaborately discussed, why they choosen the popular traditional Bengali dishes in their menus to give more importance to this celebration mood of common people and which really touch every heart very easilly. Don't miss to tweak of this luscious taditional Bengali dishes with Bengali values. This event will be great going till 19th April, 2014. 


Lunch Buffet: INR 599 + Tax
Dinner Buffet: INR 699 + Tax

The Astor Hotel
15, Shakespeare Sarani (Theater Road)

Call: 9830230033.

Disclaimer: This was an invited review and no monetary transaction was involved.

Wednesday, December 18, 2013


It was really my pleasure that I was invited to attend a wonderful event Good Food Master Class at ITC Sonar held on 13th of December, 2013. Chef Sunayan Pramanik begun the class with a Middle East recipe 'Winter Green Pea Hummus With Gobindo Bhog Tortillas'. You may guess from its name itself how amazing fusion food it is. Mediterranean food 'Hummus' which was made with fresh Winter green peas (which is abundantly available in Winter), olive oil, lemon juice and tahini; whereas, Mexican Tortillas was infused with Bengali's gobindo bhog rice flour and maize flour. Both dishes were served with 'Cucumber Labneh'  - a delightful plate but not that much satisfied my taste buds.

Chef Sunayan presented his next recipe which was followed by French cooking method which he made with 'Bay of Bengal Betki In White Wine and Asparagus Topped With Gondhoraj Lime Foam'. 'Gondhoraj Lemon' is a special type aromatic juicy lemon, which is very popular and commonly used in Bengali households. In this recipe, Betki fillet was marinated in white wine, gandharaj lemon juice, crushed pepper, basil, cilantro, olive oil and seasoning; cooked in fish stock Personally, I like asparagus. So, while poached Betki topped with boiled asparagus and gondhoraj lemon foam presented infront of us, couldn't take off my eyes from the palate and it tasted great. The recipe is given below:




300 gm Betki Fillets
100 ml White Wine
1 Lemon, juiced (preferably Gondhoraj Lime)
2 tsp Salt
500 ml Fish Stock
100 gm Asparagus
2 Basil Leaves
Crushed Pepper to taste
1 tbsp Roughly Chopped Cilantro
2 tbsp Olive Oil


1 Gondhoraj Lime, juiced
50 ml Cream
20 ml Olive Oil
Salt to taste


Marinate the betki fillet in white wine, salt and lemon juice for a few minutes.
Warm some of the fish stock in a pan and add the marinated fillets along with the marinade and remaining white wine. Poach the fillets till soft, but cooked.
Remove the fish and keep aside.
Cook asparagus and basil leaves in the poaching liquid for around 5 minutes.
Place the asparagus on a plate and the betki fillet on the top of it. Pour the residue juice on the fish.
Fill a can with the cream, gondhoraj lime juice, salt and olive oil. Infuse nitrogen and spray the froth over the fillet in the form of a carnation.
Chef Sunayan also described very nicely how to make fish stock in home. In ice or ice-water, mix fish bones and simmer it for long time. He suggested us never letting it to a boil, just adjust temperature below boiling point and letting the bones to release their flavor to infuse into the stock and might store it in refrigerator for a couple of days. Chef added, Tilapia fillet also a very good option for them, who are not easilly getting betki fillet.

Next, Bakery and confectionery, Chef Harpawan Singh Kapoor for two yummilicious dessert on Master Class menu. It was really very interesting lesson which he shown us. The first dish was 'Chennar Tiramisu Nostrano'. We never thought before about Tiramisu without Italian mascarpone cheese. Mascarpone made from cream, coagulated by the addition of citric acid or acetic acid. Chef Harpawan explained us how one could made mascarpone cheese with home made 'Chenna' or paneer. It was a wonderful combo of chenna tiramisu, meringue and coffee liquor. It was absolutely toothsome dessert. Sprinkled cocoa powder, grated chocolate and tiny Amaretti cookies. It was just awesome and luscious. The recipe is given below:




500 gm Chenna / Fresh Paneer
50 ml Fresh Orange Juice
1 tsp Vanilla Essence
5 or 100 gm Egg Yolks
250 gm Whipped Cream
30 ml Marsala
250 gm Vanilla Sponge Cake
1 tsp Custard Powder


5 or 150 gm Egg Whites
100 gm Sugar


20 gm Coffee Powder
500 ml Water
100 gm Sugar
20 ml Marsala


For the tiramisu, mix the chenna, orange juice, custard powder and vanilla essence in a mixing bowl, till the mixture becomes smooth and fluffy.
Add the egg yolks to the mixture and blend it. Refrigerate the mixture.
To make maringue, take another mixing bowl and wipe it clean so that there are no water droplets in it. Add the egg whites and start whisking. Slowly add the sugar and continue whisking till it forms soft peaks.
Take the chenna mixture out of the fridge and fold in the whipped cream. Slowly add the meringue using a cut and fold motion. Keep this mixture back in the fridge.
To make coffee liquor mix bring the coffee powder, water and sugar to a boil. Remove it from heat and the Marsala. Chill the mixture in the refrigerator.
Cut 3 roundels of the vanilla sponge cake as per the diameter of a glass you will serve it in, and soak them in the coffee liquor mix.
Pipe the tiramisu mixture into a glass till it fills 1/3rd of the glass. Cover it with a soaked roundel and pipe some more tiramisu mixture on top of it to fill 3/4th of the glass. Repeat the process and top the last roundel with the tiramisu mixture till the brim of the glass.
Serve chilled, garnished with either cocoa powder or grated chocolate.
The next dessert presented by Chef Harpawan was my personal favorite and lipsmacking good 'Crepe Suzette with Nolen Gur'. Crepe Suzette is a French dessert consisting of a crepe with beurre suzette, a sauce of brown sugar and butter, tangerine or orange juice, zest and grand marnier or orange curacao liqueur on top, serve flambe (from wiki). At the place of liqueur he used Bengal's famous 'Nolen Gur' (a typical type of lequid palm jagerry). He did full justice with this dish. It was really a delicate and delicious dessert, gur gave a nice dark colour to the sauce, truely a succulent dessert. 



200 gm Refined Flour
500 ml Milk
125 gm Sugar (powdered/icing sugar)
100 gm Unsalted Butter (melted) + a Little Extra for greasing the pan
1/2 tsp Vanilla Essence
3 Eggs
Vanilla Ice Cream to serve


250 gm Brown Sugar
100 gm Unsalted Butter
500 ml Fresh Orange Juice
50 gm Marmalade
100 ml Nalen Gur


To make the crepes, mix the refined flour, milk, sugar, melted butter, vanilla essence and the eggs. Mix till it forms a smooth batter.
Strain the batter through a sieve to remove the lumps. Keep the batter aside and let it rest for 10 minutes.
Heat a non-stick pan over medium heat the bottom of the pan is coated evenly.
Once the crepe turns golden brown, turn it over. Cook for about 30 seconds till the other side also turns golden. Keep aside on butter paper.
To make the sauce, caramelize the brown sugar in a pan. Add the unsalted butter, fresh orange juice, marmalade and nolen gur. Simmer the sauce for around 5-8 minutes.
Add the crepes to the pan and let them absorb the sauce.
Serve the crepes hot with a scoop of vanilla ice cream.
Chef Sunayan Pramanik (L), Chef Mayank (M), Chef Harpawan Singh Kapoor (R)

Disclaimer: Sanoli Ghosh was invited to attend the Good Food Masterclass at ITC Sonar by ITC hotels.

Saturday, April 6, 2013


Hi Friends,

One of my friend - philosopher - guide Meena Bhatia has announced an Event and Giveaway with tried out her recipes event on her 2nd blog anniversary. She has a lovely food blog named Homely Food with lots of delicious vegetarian recipes.

So friends, don't miss her recipes to try out and win the giveaway. If you are really interested to participate just CLICK HERE for more details.

Sunday, July 29, 2012

Baking Partners: A new Baking Group Announcement

You are invited to join Baking Partners!

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.
Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month . On that day we will blog about it. A linky tool will be open during that time and each member can link their post.
First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.
All enthusiastic bloggers interested in baking are welcome, please email Swathi, at
We will appreciate the use of logo or worded link that will help to spread the word. A bunch of thanks to Tina for designing this beautiful logo.

If you want to make it a gluten or vegan free diet, you can do those modifications also.

   Baking Partners are
Archana (Tangy Minds)
Reshmi (EasY Cook)
Pratibha (Cook Ezee)
Swasthi Blank (Swasthi The Health Freak)