The country duck mince has been slow-cooked for nine hours while the duck liver and fat have been in a double boiler with a spoonful of cognac for two hours. With great care, Sunayan Pramanik layers a bobotie with tiers of cooked duck mince, spike gourd ( kakrol) lyonnaise and éclairs of pointed gourd ( potol) stuffed with pâté of truffled duck liver. Exotic experiments with local ingredients and Western cooking techniques are not new in the kitchen of West View Bar and Grill at ITC Sonar as assistant master chef Pramanik quietly goes about his daily tasks.
THE JOURNEY Roosters, snails and a profusion of edible flowers and leaves at the weekly local market ignited Pramanik’s interest in the world of food while he was still in his teens. “Back then I knew only Indian cooking styles,” he says. Armed with a degree in culinary sciences, he entered hotel kitchens in 1998. Having won numerous awards for his craft, Pramanik’s experiments have paid off in the form of West View Bar and Grill’s nomination for Miele Guide’s top 20 Asian restaurants. Contact: ITC Sonar, JBS Haldane Avenue Tel: 23454545
“People normally do clichés. Sunayan picks up local offbeat ingredients and makes powerfully interesting stuff that nobody to my knowledge has ever done before” NONDON BAGCHI, FOOD CRITIC