The new Mediterranean avatar of Afraa in Kolkata ups the lounge quotient
REDEFINING lounge experience in the city since 2008, Afraa is back with a bang after a hiatus of eight m o n t h s. T h eMediterranean joint has art décor chandeliers, cosy couches and mod-ern, Western woodwork, reminding us of the diners ubiquitous all across Europe.
Spread across two floors, this 2 5 0 - s e a t e r n e o - c l a s s i c a l
Mediterranean diner has a bar counter on the sixth floor that serves wine, beer and white spirits as of now. “Afraa, when it opened in 2008, became a name that defined how one could classically complement the experience of a lounge and a restaurant within one space, yet create distinct identities for both. Within a few months of its opening Afraa became a massive name to reckon with in the hospitality space in Kolkata. Ten years down the line, we at Ambuja Neotia are ready, not by reinventing the wheel but by increasing its horse-power and bringing you a brand new Afraa this December 2018!” says Nitin Kohli, whole time director — Ambuja N e o t i a H o s p i t a l i t y.
O n t h e sixth floor lounge, everything has changed — the white chairs have been replaced by more comfortable chairs in beige hues. We loved the high two-seater stool set-up, which was as comfortable as the big couches for big groups. The matte finish t a b l e s p a i r e d w i t h a f e w winged chairs in shades of golden yellow adds a dash of colour to the earthy décor. Indoor plants and big wall paintings further add to the feel.
The brunch menu with its assorted cheese platter, salads, hummus, shawarma and more makes for a healthy bite. We loved the organic hummus that had a creamy texture, the Cured Meat Platter and the tangyMarinated Olives with Feta and pickled mushrooms. The menu emphasises on organic ingredients for a healthy approach to gastronomy. With 90 per cent of the main menu at the restaurant dominated by Mediterranean cuisine, the grand spread, curated by celebrity chef Abhijit Saha, includes dishes from West Africa, Spain, Italy and France to Greece and Morocco. The non-veg kebab platter with fish, lamb and chicken kebabs tantalized our taste buds with its mild to spicy flavours. From the main course we had Chicken Parmigiana, a minced chicken preparation served with a sauce prepared from pomegranate. The mildly spicy dish had a distinct flavour with a punch of sweetness from the fruit. The red wine was just the right accompaniment. For dessert, we devoured a sinful Rendition of Philadelphia, a cheesecake presented in the form of half gondhoraj lebu or Kaffir lime.
Located at Salt Lake City. The
Sunday Brunch is on from 12.30 pm
to 4.30 pm at both restaurant and
lounge, at `1,600++ per person.