Michelin-star diner Yauatcha celebrates Poila Baishakh with a special menu all through April
We might be circumspect of the Chinese goods but when it comes to food, nothing can beat our love for Chinese cuisine. This year, Chinese dim sum tea house, Yauatcha, a Michelin star Asian diner, kickstarted Bengali New Year by melding all things Bengali with their Oriental fare. The a la carte menu comprises delectable dishes with a hint of local Bengali ingredients and spices that are traditionally eaten in Bengali household during auspicious occasions. These festive delicacies available till the end of April aim at celebrating Kolkata’s local culture while retaining Yauatcha’s global characteristic style.
As we made ourselves comfortable at the ritzy chairs for the feast to begin, we were treated to some sumptuous dishes which had a touch of Bengal in them. The first to arrive at our table was the Spicy Hibiscus Chicken Dumpling. The soft dumplings were a shade of red, courtesy hibiscus tea extract. The red balls of delight were garnished with dried hibiscus petals that lent a hint of floral fragrance to the dish. Red Hibiscus is one of the most auspicious flowers in Indian mythology, primarily associated with Goddess Kali. The dumplings had a burst of tastes with the piquant quotient overpowering the other flavours. The chicken stuffing was soft and well marinated with a prominent hint of green chilli ruling our taste buds.
We washed it down with fresh watermelon juice, which went well with the dumplings. Another interesting dish that impressed us was the crispy pork, which was cooked with rinds of raw mango soaked in sweet Thai chilli sauce and sesame seeds. The typical tangy and spicy taste of the mango slices took the pork dish to an altogether different level. The shreds of deep fried pork coated with potato starch were scrumptious and you can try them with noodles or rice.
Another Instagram-worthy dim sum is the Prawn and Gondhoraj lime dumpling. The hint of Gondhoraj or kaffir lime added that extra zing to the classic har gau dish.
From the main courses, we tried Steamed Spicy Bekti with mango and mustard sauce with the Wild shrimp fried rice with pickled olives. The rice was balanced in spices and delicious. The green brigade can opt for Spicy Hakka Noodles, a local favourite. An exclusive Bengali New Year cocktail has been curated for the celebrations called Huanying Xiatian made with fresh mango, Absolut vodka, and Gondhoraj lime, which is highly recommended. For the desserts, one can settle for the refreshing Gondhoraj Sorbet, an ideal sweet dish for the summers.
Price for two: Rs 1,599 plus taxes