Kolkata's classy lounge bar Capella serves up lip-smacking finger foods
As you step inside Capella, the plush, resto lounge-cum-sky bar on the 20th floor of the Ambuja Neotia Eco Centre, you are sure to be overwhelmed by the huge space, nice decor and a great roof-top view. The Bollywood-themed eatery’s walls are adorned with props from Hindi films, including costumes worn by Aamir Khan in the iconic movie Lagaan and the famed copper glass held by none other than Amitabh Bachchan in the hit song Khaike Paan Benaraswala from the superhit film Don.
But the best thing about this 96-seater lounge diner, which can accommodate about 450 people in the lounge area, is that its menu is all about small bites that allow you to relish a variety of dishes without getting full. “We have restricted the menu mostly around finger foods because that’s in great demand nowadays. We take great care to ensure quality and give a twist to the age-old dishes,” tells Mayukh Ray, GM and COO of AltAir Boutique Hotel, of which Capella is a part.
We were served with Break-up Chakhna, a platter comprising fried wantons, French fries, onion fritters, papads, masala peanuts and chatpata salad. This is accompanied by yoghurt dip and spicy tomato chutney – a perfect companion for your drinks. It was scrumptious and proportionately salted. A street-style, green coriander noodles arrived next. Doused in green chilli and coriander paste, chilli sauce and sprinkled with raw onion shreds, it tasted zesty and set the mood for our ensuing gastronomic journey.
The hand-rolled regular chicken pizza topped with yellow cheddar and mozzarella cheese tasted creamy and was soft till the last bite.
It was followed by Bailey’s Murgh malai kebabs. The kebabs dipped in Bailey’s Irish cream and marinated with fresh cream, cashew nut paste and powdered cardamom, were succulent and balanced in flavour. We washed them down with a Celery and Watermelon Mojito. “We serve kebabs as a separate dish, or, as a part of a platter, which also consists of chicken tikka, mutton seekh kebab, Bengali-style fish fingers and chicken malai tikka,” says Sumit Kedia, executive chef of AltAir, who informs us that their veg platter comprising paneer tikka, Naga chilli spiced babycorn, dahi ke kebab and Multani paneer tikka, is equally popular.
We also tried Karachi Bun Sliders, which are basically omelette-stuffed pao burgers, and are highly recommended for those, who want to go for lighter stuff. You may also try their Highway platters – typical dhaba food including chicken butter masala and kaali daal, served in style.
The resto lounge, which is a popular hangout zone for the upwardly mobile youth and IT professionals of Salt Lake Sector V, has also recently introduced a refurbished lunch buffet menu, comprising Continental, Indian and Asian cuisines. “There are eight eclectic menus that are repeated in a cyclical order. On Sundays we have brunches with live kebab, chaat and pizza counters,” chef Kedia tells us.
Our seemingly-endless food trail culminated on a sweet note with Boozy Banana, a banana split laced with rum. That rum and banana can go hand-in-hand was a discovery by itself apart. A slice is enough to transport one to the threshold of heaven.
Price for two: Rs 1,600 (without alcohol)