Santa’s Fantasea, a fine diner serving tribal and coastal cuisine, has come up with five new dishes. Available at their Salt Lake Sector 1 outlet, this time Chef Avijit Saha, also a co-owner of the diner, has experimented with clams and lamb imported from New Zealand. “We import the lamb from New Zealand, which reaches the shores of Mumbai in airtight containers, preserved in dry ice. If you taste the lamb dishes, you will understand that getting such succulent and tasty meat is nearly impossible locally. The dishes cannot be replicated with mutton,” says chef Saha, an avid biker and foodie, who is always experimenting and improvising on all the local and tribal dishes that he chances upon during his adventure rides. The deep sea clams that thrive in the Pacific Ocean, are also imported from the land of the Kiwis.
Indulge gives you a low-down on the dishes and recommends Clam in Pond and Pineapple Lamb Salan as must haves.
Clam in pond
A big relief for the calorie conscious since this is a dish that is completely oil-free. A popular dish in coastal parts of New Zealand, the deep sea clams are boiled with ginger and garlic before being tossed in fresh cream and hung curd. Served with a garnishing of coriander leaves, the dish is a melt-in-your mouth experience and can be a very good starter.
Price: Rs 450 (six pieces)
Dark Lamb Sher
For this dish, the lamb ribs are marinated for at least 8-10 hours in lemon juice, green chilli paste and freshly sourced honey. Baked and tossed with sesame seeds and honey, the smoky flavoured lambs go best with rice and boiled veggies.
Price: Rs 500 (four pieces)
Pineapple Lamb Salan
This is a very differently done dish, where the lamb is soaked in fresh pineapple juice and star anise for hours and then steamed and served with freshly cut pineapples. The dish is best served with Gobindo Bhog rice since the rice complements the flavour of pineapple to the tee.
Price: Rs 450
Green Lamb Charsi
This is a bit spicy and the lamb is cooked with chopped garlic, cinnamon and kashmiri mirch powder with a dash of honey. It is best served with paranthas or white rice.
Price: Rs 450 (four pieces)
Rack of Lamb
The lamb is marinated in a red gravy of red bell pepper and cooked with spices and fresh cream. The dish is served with boiled veggies.
Price: Rs 480 (four pieces)
Where: Santa’s Fantasea,
BF 189, Sector 1, Salt Lake, Kolkata
Timings: Noon to 10 p.m.
Price fro two: Rs 1,000 onwards