Into The City

Three things to do in the city.

India Today - - SIMPLY KOLKATA - By Malini Ban­er­jee

The Oberoi Grand’s restau­rants have long stopped be­ing just the ho­tel’s known restau­rants and have be­come a part of the city’s lore. Just like most diehard food­ies have a soft cor­ner for biryani or daab chin­gri, al­most all gour­mands can re­call La Ter­rasse’s Smoked Hilsa or Lob­ster Ther­mi­dor. No won­der then, when La Ter­rasse shut down in 2016, it left quite a gap in the city’s culi­nary scene. Threesixtythree, an all-day din­ing restau­rant that has opened in this space has been the talk of the town from the word go. The space looks more wel­com­ing with the flood of light com­ing through from the 400 sq ft sky­light. To do true jus­tice to the food, one needs to dine twice here. Once to try the gar­gan­tuan buf­fet menu and once more to savour the a la carte spread. The sky­light here works like a spot­light on the sal­ads and cold cuts counter. Prawn cock­tail, seafood mousse, bright and pretty plat­ters of hum­mus, babaganoush and an as­sort­ment of breads, olives and cheeses—the menu changes ev­ery day.

Of the a la carte op­tions, the must-tries in­clude the tomato bur­rata salad which has hand­made or­ganic soft cheese with suc­cu­lent toma­toes in a light but flavour­ful dress­ing. If you’re a fan of risot­tos, the tomato and honey risotto is as bright on the plate as it is on the palate. The Ja­panese of­fer­ings are the restau­rant’s sig­na­ture dishes, thanks to Ja­panese spe­cialty chef Raul Borja. Colour­ful sashimi on dry ice and colour­ful peb­bles, ni­giri sushi with tuna salmon or yel­low­tail, or the veg­e­tar­ian av­o­cado and cream cheese maki—take your pick from the town’s fresh­est sushi. For desserts, try The Cube—a hol­low cube of tem­pered choco­late that holds a rich choco­late cake which is com­pli­mented by a smooth Bai­ley’s ice cream. AT West­field, 92, Har­ring­ton Road, Chet­pet PRICE Rs 350 for two

(Clock­wise from top) Threesixtythree’s min­i­mal­is­tic decor; Lob­ster Ther­mi­dor

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