Summers in Kolkata do not make for a flattering comparison. While the blazing sun is ready to drain you of all energy, what recourse do you have, other than something cool and refreshing to eat or drink? Desserts may be an excuse for the extra sugar-rush, but ice-creams are a necessity now. Check out some of the most unique cool desserts offered by some of the best star hotels in town, which will soothe your taste buds as well as your mind.
JW Marriott Kolkata
Berry Classico
If summer is here, can fresh fruits be far behind? Well, not quite literally, but the scorching heat will surely have you reaching out for some seasonal fruits, and Chef Uddhab Ghosh understands that emotion. His latest offering at the Pastry & Confectionery section of JW Marriott Kolkata is the Berry Classico, a strawberry yoghurt parfait served with homemade raspberry ice cream & vanilla streusel. “We have used raspberry, strawberry and red currant in Berry Classico. Both yoghurt and berries have alkaline properties which soothe the body and make for a great summer dessert,” says Chef Uddhab Ghosh, Chef de Partie — Pastry & Confectionery, JW Marriott Kolkata. Berry Classico, from the a la carte menu, will be available during lunch and dinner.
Price: `475 plus taxes.
The Oberoi Grand, Kolkata
Gondhoraj lemon-baked Alaska, summer berries and Tanqueray
If you want to treat yourself to summer desserts this season, The Oberoi Grand has something unique to offer in the form of the Gondhoraj lemon-baked Alaska, summer berries and Tanqueray. The dessert is a revival of the Baked Alaska, which for the first time in 1967, commemorated the acquisition of Alaska by the United States. It is usually prepared with a sponge in a bowl, filled with ice cream and coated with a meringue. Executive sous chef Takmeel Wassan of the diner Threesixtythree° adds the aromatic Gondhoraj ice cream, for some much-needed freshness during summers, along with fresh summer berries. The dessert is flambéed with the citrusy flavour of Tanqueray gin, which blends well with other flavours. The dessert is light, wholesome and refreshing and can be enjoyed with any meal.
Price: Rs 550 plus taxes (Available only on request)
The Westin Kolkata, Rajarhat
Easter Delight
The Westin is ready to revive Easter memories with its summer special dessert Easter Delight, which consists of Creamy Philadelphia Cheese, rolled inside creamy chocolate with crunchy sable and tangy passion fruit — Pate de Fruit. The dessert served with vanilla ice cream is just the perfect way to treat yourself this season. The dessert will be available at the lunch and dinner buffet at The Westin Kolkata Rajarhat. “Easter Delight is a befitting dessert for ushering in Easter with friends and family and making their meal super special. The vanilla ice cream will be soothing for the body too,” says Chef Prasenjit Jana, Pastry Chef at The Westin Kolkata Rajarhat.
Price: Included in buffet charges.
The Lalit Great Eastern Kolkata
Wood Apple-Chia Pudding
For the health conscious foodie, there is a unique gluten-free and vegan dessert called the Wood Apple-Chia Pudding, which is made with coconut milk, chia seeds and wood apple, an ingredient commonly used in bel sharbat. While the bel helps you beat the heat, coconut milk is known for its hydrating properties. Chia seeds, on the other hand, are packed with nutrients that can give you instant energy. The dessert will be available at the Alfresco and The Bakery, from the third week of April. “Every year, we research and develop unique desserts keeping in mind the summer heat and the nutrient value of the food, which are both beneficial for your health and please your taste buds,” says executive Chef Madhumita Mohanta.
Price: Rs 425 plus taxes, per portion.
The Park Hotel
Fresh Mango Pavlova with Minted Melon Salad
The fruit-filled dessert is here to stay, with yet another one by The Park Hotel. The Fresh Mango Pavlova, an Australian dessert, which is surprisingly named after a Russian dancer, is made with egg whites, white vinegar and cream. With a generous helping of fruits, it makes for a cooling and nourishing dessert that is light and healthy and will be available at lunch and dinner at The Bridge. “For my summer deserts every year, I only use fruits that are available especially during summer. The lightness of meringue and freshness of mangoes is enhanced by the use of mint, lemon, fresh melon and honey. It is also fat-free,” says Chef Sharad Dewan, regional director, food production, The Park Kolkata.
Price: Rs 595 plus taxes