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A fishy menu at Radisson Blu Hotel

Executive Chef Subroto Goswami, Executive Chef, Radisson Blu Hotel, Paschim Vihar, presents the ‘Seafood Festival’ from September 17-30 at their multi-cuisine restaurant, Level 2.

Published: 09th September 2012 08:29 AM  |   Last Updated: 09th September 2012 08:29 AM   |  A+A-

Executive-chef-Subroto-Gosw

A  firm believer in the simplicity of food, chef Subroto Goswami, Executive Chef, Radisson Blu Hotel, Paschim Vihar, presents the ‘Seafood Festival’ from September 17-30 at their multi-cuisine restaurant, Level 2. He has been planning this for months and has finally got an opportunity to showcase the versatility of seafood, something he thinks hasn’t been explored too well.

‘‘Not everybody can do justice to seafood. The key is to create dishes that are flavourful and well-balanced. This time I am working on a lot of innovative dishes like Tandoori Prawns with dry mango and mint marination, Fishermen-style Prawn Koliwada coated with Semolina and marinated with tamarind pulp and many others. The buffet will also include Italian specialities,’’ says chef Goswami, emphasising on the need for freshness of the catch for his cooking.

‘‘Of course in Delhi that is not possible so I relay on IQF (Instant Quick Freezed) seafood as this technique minimises the water loss after the produce undergoes thrawing,’’ he says.

Priced at Rs 1,500 plus taxes per person, the menu comprises Seafood Ceviche, tarts, dimsums, Tandoori Prawns, stirfried seafood, Prawan Biryani, Malai Curry Prawn, Grilled Salmon, Sarson Machi, Bengali Fish Curry, Prawn Koliwada, Pomphret Poshto, Stuffed Squids with some Fish Mince, Pan-seared Salmon Steaks, Shrimp Brochettes, Smoked Salmon and Seafood Stew. ‘‘I would highly recommend you all to try my Pan-seared Salmon that tastes just divine,’’ says chef Goswami.

 

-Sunday Standard



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