Sanoli's Kitchen: November 2014

Thursday, November 27, 2014


November is the time to indulge in a taste for the finer meats braised over a slow fire or carefully turned on a lava stone grill to bring out its tenderness. To get together over smoking pots of Oriental cuisine and conversation with chefs. The signature restaurants trail their vibrant flavours through the corridors of ITC Sonar, filling the air with delicious aromas.

All November, Pan Asian (of ITC Sonar, Kolkata) smokes with the classic flavours of the traditional HOT POT, part of a homey east Asian tradition designed to encourage communal dining. Into a simmering cauldron of stock are added sliced meats, seafood, mushrooms, leek, Chinese cabbage and other vegetables accompanied with an assortment of dipping sauces, salad and steamed rice.

At Pan Asian one can savour the mysteries of east Asia in a journey that begins with Thai Tom Yum, followed by Shabo Shabo from the Land of the Rising Sun, Japan, Hot Pot from the remote and rustic Mongolia and Heomool Jungol from Korea, the Land of the Morning Calm.
(Chef Jerry Bernasol)
Chef Jerry Bernasol has made a very light bonito based stock and where he put firmer vegetables first and then he added chicken, button mushrooms, leeks and onion rings into the stock for more flavor. Sea foods i.e. shrimps, tuna, samon fillet, octopus etc added one by one into the stock. Japanese SHABO-SHABO is a selection of seafood, chicken & vegetables, served with udon noodles, egg, dipping sauces and Shichimi Togarashi innocently lying on the side.

A traditional Thai Hot Pot, TOM YAM MOR FAI served with an array of Asian vegetables, chicken, mixed seafood, prawns & dipping sauces, with a Tom Yam Kung soup base. 

Here also chef added vegetables first and then chicken and seafoods into the broth. The final result came delicious, very flavorful and aromatic dish which was served with light soy sauce, lemon juice and Thai red chilli paste. At this time we were just full, so heavy and delightful platter it was. 
As  the chef promised us earlier, so lastly a wonderful rack-full dessert came, with coconut jelly (top of the rack), wasabi ice cream (middle of the rack) and few pieces of seasonal fruits (bottom of the rack), just wonderful!

The highlights of Pan Asian is its three interactive kitchens with seating around it, which encourages a close interaction with the chefs, thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.
The costing of Hot Pot meals for two is Rs.3300/- + tax.
Timing: 12.30 p,m - 2.45 p.m. (For lunch)
                7.30 p.m. - 11.45 p.m. (For dinner)

Disclaimer: This was an invited review and no monetary transaction was involved.