Capella, AltAir's al fresco Sunday brunch is the best place to spend your weekend
Fewer things bring us more joy than a well-curated al fresco mid-day brunch, and no one aces an open-air brunch better than Capella, AltAir. The eatery is back with its widely-loved winter brunch menu, which has found some popular well-timed additions.
"We have a focus on freshly made numbers so the open-air live counters serve us well as you can see your food being prepared. We have added some tapas and finger food options because small plates are a huge hit, and also very convenient when it comes to brunching. We've observed a growing demand for tapas-style numbers so you'll find a lot of bread with a huge array of dips and toppings. We also have Dahi phuchkas with salsa water because everyone loves that! We’ll also of course, have some incredible cocktails and beverages, plus there’ll be live music,” says Chef Sumit Kedia, of Capella, AltAir, who specialises in modern European and Indian fusion.
By now, Capella, AltAir has acquired a renown for its quirky east-meets-west pairings designed to surprise our palates and our first appetiser was proof enough. We found in front of ourselves a plate of steaming Rosemary Chicken Tikka served with a cheese fondue; the juicy skewered meat was prepared with herbs which challenged the usual earthiness of its tandoor profile. The dipping cheese fondue is an exceptional accompaniment and we cannot imagine why we have never put these two staples together before; you can also pair the tikkas with a mint mayo.
We went for some Thai coconut soup made with mixed veggies and glass noodles, a remarkable alternative to your Mediterranean options, the soup is rich and even with the generous, saucy notes of coconut milk adding a breeziness to it. "This soup has turned many people into coconut lovers, some of them don't exactly want to try a coconut soup but this has had a very good response,” the chef tells us.
We also had some Crispy Quinoa and Chickpea Falafels with honey lime mayo and Stir Fried Asian Greens before we could try out something a little more experimental. The Chermoula Grilled fish with roasted tomato salsa makes for a fantastic main; the Chermoula marinade has its origin in Middle eastern cooking and involves some beloved spices like coriander and garlic. Take some time to savour the roasted tomato salsa as it makes for a much more intense condiment than a regular salsa made with uncooked tomatoes.
The baked spinach and corn Rollatini was a densely packed and creamy rolled up pasta, cooked perfectly to al dente and lightly seasoned. The menu also features farmer-style Spaghetti tossed with capers, olives, exotic veggies, fresh herbs & first press olive oil and Pearl Barley risotto cooked with peas puree, lime zest, fresh mint & parmesan - the barley risotto is already becoming a steady favourite among Kolkattans.
At the tapas bar, you’ll find options like Olive & Roasted garlic Focaccia, Caramelized onion loaf, Herbs Brioche, Sundried tomato & Jalapeno Roll. As for the desi spread, you’ll find Awadhi Gosht korma, Paneer butter masala, Khada laccha aloo palak, Smoked Kali Dal Dhaba Tadka and some fantastic kebabs which are always a brunch favourite.
Time: 12:30pm – 4:00pm