Swissotel Kolkata at their Durbari Indian Restaurant innovated with yet another novel idea " Paranthe Wali Gali" where they take you through a gastronomical journey reminiscent of Old Delhi. Paranthe, for many homes in India, is comfort food. It is so versatile that the combinations and articulation of them can be endless. The Durbari at Swissotel has gone a step further to bring the intricate techniques on the platter that truly represents the very comfort food of India in a way that becomes a celebration to enjoy.
The malabari paratha is a Kerala specialty of layered refined flour bread served with vegetable stew. With a subtle hint of the coconut fragrance, it was loved by all and was counted as the favourite.
The Chicken tikka cheese parantha stands by its name with whole wheat flour bread filled with spicy chopped chicken tikka and cheese.
The Warqi paratha mesmerized everyone with its softness yet crispy and flaky texture. This is a speciality of the city of Nawabs, Lucknow, and is considered as one of the difficult parathas to make in terms of the technicalities that is involved with it. It truly won hearts of many.
Soya paratha came in as a healthy choice with whole wheat flour bread filled with spicy soya bean.
The Mughlai paratha is a Kolkata speciality of bread cooked with egg and was a meal in itself with its hearty filling.
The menu boasts of more ranges of parathas like the Gosht keema paratha, mixed veg paratha, palak paratha, paneer paratha, ajwain aloo paratha etc. All parathas are served with aloo bhaji, pickle, curd and laccha onion.
The parathas were surprisingly very less oily, soft and with amazing flavours. All of us at Kolkata Food Bloggers had a terrific time in enjoying the combination of the dramatic monsoon and the indulgence of warm parathas.
The paratha mania is on at Swissotel till the 28th June, 2015 at Durbari.
Happy Paratha-ing
Vishal & Amrita
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