The Souk at Taj Bengal has been my go-to destination for authentic Mediterranean cuisine in Kolkata since its inception. I first visited in 2009 with my father, shortly before moving away from the city for six years. While I've had my fair share of Mediterranean food since then, the Baklava served at the Souk remains my personal favorite.
It took me nine years to finally uncover the reason behind my partiality towards this particular dish. I recently had the opportunity to meet Chef Simone, who was there during the Souk's initial establishment at the Taj Bengal Kolkata. The Taj Bengal is currently showcasing Chef Simone's specialties at the Souk, alongside their regular Mediterranean offerings, with a special event running from September 7th to 16th, covering both lunch and dinner.
Mediterranean cuisine and Chef Simone's take on the same!
The essence of Mediterranean cuisine lies in its elemental ingredients – olive, wheat, and grape, which give rise to the staples of oil, bread, and wine.
The culture and cuisine of this region are diverse, and the Taj Bengal is now showcasing the flavors of Turkey, Lebanon, Greece, Syria, Morocco, and Egypt. The chef explained that they have struck a balance between vegetarian and non-vegetarian offerings to cater to the preferences of their clientele in Kolkata. As someone not very familiar with the typical vegetarian main courses from these cuisines, I was pleasantly surprised to discover this aspect. It was an eye-opening experience for me.
Food Tasting!
We began our meal with the Cold Mezzes. Hummus bilsanobar, a delightful blend of hummus with crispy pine nuts and tangy lemon, was followed by the fresh and herbaceous Hummus with basil. As a self-proclaimed hummus enthusiast, I found both versions to be perfectly suited to my taste. The hummus was served alongside fluffy, freshly baked Pita bread.
From the Hot Mezzes, we opted for the Garithes salatasi, or seared Prawns tossed with bell peppers and onion. This dish quickly became my personal favorite of the evening. I was so impressed that I even requested the recipe from the Chef, who was more than happy to share it. The subtle spices and precise cooking resulted in a symphony of flavors.
Shawarma has become quite popular in the city, as have the accompanying wraps. Sadly, the local offerings often fall short, being overly mayonnaise-laden and using inferior chicken cuts. I fondly recall the authentic Shawarma experiences I've had in the Middle East and even in Delhi. However, when savored at Taj Bengal's specialty restaurant, the Chicken Shawarma Harra was everything it should be – perfectly prepared and immensely satisfying.
The highlight of the main course was the Lahm Barkook, a delectable Greek specialty. The lamb shank had been simmered to perfection in a caramelized onion and prune sauce, resulting in a melt-in-your-mouth delight. Served alongside fragrant rice and a subtly flavored gravy, this dish was truly comforting and satisfying.
For dessert, while the Rose Petal Ice Cream or Baklava may have been tempting options, the Feta Caramel Ice Cream was a pleasant surprise. In fact, the dessert proved to be quite impressive, showcasing a unique and delightful combination of flavors.
Revisited Souk by Taj Bengal as part of the Gourmet Flavours fest by City Bank
Recipe of Garithes salatasi (seared seared Prawns tossed with bell peppers and onion) for you!
Recipe Card
Garithes Salatasi
Ingredients
- 500 g Jumbo Prawn 8pcs
- 25 g Butter
- 1 Bell Pepper cube
For base marination
- 1 teaspoon Salt: to taste
- ½ teaspoon White pepper powder
- 1 tablespoon Lemon juice
For Paste:
- 2 Onion chopped
- 1 tablespoon Garlic chopped
- ½ teaspoon Cumin powder
- ¼ pinch Cinnamon powder
- 1 teaspoon Chop coriander
- 1 tablespoon Chop mint
- 3 tablespoon Tomato paste
- ¼ teaspoon Paprika powder
- ½ teaspoon Salt: to taste
- 50 ml Extra virgin olive oil
Instructions
- Clean, wash and marinate the prawn with salt, white pepper powder, and lemon juice.
- Heat Olive oil and add onion, garlic. Sauté it nicely,
- Now add cumin, cinnamon, paprika powder, and tomato paste & cook it for a minute.
- Lastly, add freshly chopped coriander and mint followed by lemon juice and salt.
- Blend the mixture once cooled to make a paste.
- Apply this paste to the prawns and bell pepper nicely & grill those on skewers.
- Brush some melted butter on grilled prawns along with veggies and serve it with rocket leaves salad.
Nutrition
The best of Mediterranean cuisine with Chef Simone!
Where: Souk, Taj Bengal
When: 7th till 16th of September 2018
Pocket pinch for Two: INR 3500++ for Two
Disclaimer: I was invited by the management of Taj Bengal.
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