The Bite Magazine - Spring 2019 - Issue 24

bite cuisine Kolkata Ki Ajwani King Prawns but were rather made up of red chilli, green chilli and carom seeds. This gave our palates an introduction to the different flavours that this Indian restaurant brings and their uniqueness in creating wonderful cuisines. The cocktails have names that are inspired by the countries and cities that run by the Grand Trunk Road like Afghani Silk and Lahore Bramble. We began with Calcutta Night Rider, a mix of vodka, melon, pineapple juice, lime and sugar syrup, and GTR Passion, a non-alcoholic drink with mango, passion fruit, lime and fresh mint. With the Calcutta Night Rider, you could really taste the pineapple with the other flavours complimenting, while the GTR Passion had the amazing rich taste of passion fruit. Head Chef Dayashankar guided us through the menu and recommended dishes that would really give us the authentic experience of Indian cuisine. We started with appetisers of Rawalpindi Ka Chapli Kebab with chicken, baby spinach, fresh coriander, fragrant spices, spicy cream cheese and mint chutney, and Grilled Scallops made up of crusted seared scallops, roasted garlic, red pepper, tomato and olive oil chutney which were brought to us by our servers Kunal and Cristina. The Rawalpindi Ka Chapli Kebab had a very interesting taste with the cream cheese adding an abstract twist to the slightly spicy dish. The com- bination of the ingredients really came together and made this dish really enjoyable. With the Grilled Scallops, I was intrigued by the crusted topping with the blend of ingredients giving it a distinctive taste. The saltwater clams were nicely cooked and light, and had a very soft consistency in the mouth. From the Grill & Tandoor section, we enjoyed Kolkata Ki Ajwani King Prawns marinated with roast peppers, tomatoes, olive oil, garlic and carom seeds, and Peshwari Lamp Chops with fennel, star anise, raw papaya, pepper and gram flour. The king prawns were the largest I have ever seen and were nicely flavoured with a hint of spice. But it was the lamb chops that took me to heaven and back. The flavours were totally out of this world and I fell in love from the very first bite. Before we had the main courses of Lucknow Ka Baby Lamb Shank, Punjabi Murgh Masala and Chingri Malal Curry, we decided to order two more drinks. The Highway Spritz with gin, elder- flower liqueur, soda, red currant and prosecco was refreshing with the dominant taste of gin while the non-alcoholic Wild Berry Mojito with blackberry, raspberry, mint, lime and lemonade was very fruity and fulfilling; the ideal drink for spring. The slow-cooked Lamb Shank in an aromatic sauce which complemented this dish very well was created with flavours stemming from the 18th century. It was very tender and flavoursome with the meat falling off the bone. Enriched with amazing ingredients, the savour of Punjabi Murgh Masala with the chicken thighs mari- nated in ginger, garlic, onion and spicy tomato