Taste drive

India Today - - SIMPLY KOLKATA -

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

sec­ond opinion

“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

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