Spiceklub Kokata Review
Kolkata has finally caught up with the molecular gastronomy scene in recent times and now you can find a lot of places offering the whole bells and whistles kinda thing that goes with it. After my fascination with Masterchef Australia I fell in love with this technique as an art form. Seeing all those experts whip out one beautiful concoction after another especially all those exotic desserts made one go weak in the knees with cravings. So happy to see that we are fast catching on to it all though its sad to see that in the quest to get the whole pizzazz factor right a lot of places end up compromising on the taste aspect. Somehow dipping xyz into liquid nitrogen doesn’t automatically make it appealing to the taste buds as well…go figure 😉 😛 Funny how food has become more about its visual or photographic appeal rather than what it is actually meant for 😀 Strange strange world we live in…any hoo…Spiceklub is one of the newest entrant to the restaurant scene out here providing vegetarian food with a twist. They have quickly gained a reputation in the market with their desserts winning a lot of attention. I was invited to a tasting session by the PR of the restaurant a short while back and I was quite looking forward to it.
If you want to die and go to cheese heaven you must try their Pav Bhaji Fondue! One of the best I have had so far…who would have thought that a gooey, cheesy, spicy concoction is just what your taste buds are calling out for! The Deconstructed Vada Pao was quite interesting. They have sealed the masala in rice paper sheets making it an edible packet that you add in when you construct a vada pao piece. I loved the mousse like interpretation of the vada. Aloo Bharvan was another crowd favorite…potatoes stuffed with cheese and topped with chilli caviar…I mean how can one go wrong with something like that 😀 Haazari Paneer Tikka was decent and this coming from the paneer lover. I tried the Peru Mousse to go with my meal with was a spicy foam like drink made from guavas. They have this great assortment of condiments set on the table where some were made without onion and garlic for the people who prefer such an option. Me and Dolon polished off an entire tray of papad with them as we waited for our other lunch companions to show up.
The Seasonal Fruit Shots were kinda weird but uber yum and fun. When you first slip in the globule the texture of it feels weird as its slippery but when you bite into it the flavor bursts into your mouth. I personally would recommend that you try them out along with the Pav Bhaji and the Aloo Bharwan. I didnt like the Palak Adraki Kabab much as the entire combination aka the kabab with the garlic foam and beet root reduction didn’t come together well and all I could taste was the kabab. I would have liked a tad more of the garlic flavor to come through. Their take on the Chola Bhatura was good and I fell in love with the channa as the flavor felt very authentically North Indian. We were literally bursting at the seams by now but what meal is complete without some dessert. Besides I always say that I have a separate compartment in my stomach for them 😀
Bubbling Kulfi was presented beautifully with the kulfi served as frozen pieces and along with an assortment of toppings like rose caviar, chocolate sauce, caramel sauce, etc. You have to wait for the kulfi to melt a little before you can pop it into your mouth. Honestly I didnt get the kulfi like flavor from it rather it felt like an ice cream with toppings. The Pan Mousse was again a visual treat where betel leaves stuffed with paan flavored mousse were served on a platter and the server then poured what I believe was liquid nitrogen on top. Both desserts were visual winners but decent when it came to the taste aspect. I will admit that I am partial towards the appetizers section of the meal. Overall it was a fun and “taste bud satisfying” experience. I will go back just for the fondue alone and drag some company with me…it was just that good. I would like to hear from you if you have tried out Spiceklub Kolkata or any of their other branches. How was your experience and what were your favorites from the menu? Do you like the whole molecular gastronomy trend that is catching on? Well this is it for me…I will catch you soon…See ya!
PS – The author was invited by the PR of the restaurant to sample the menu. Views expressed are genuine and the author’s own.