Toscano Launches the Pasta Fresca Menu

Toscano Launches the Pasta Fresca Menu

Toscano, the renowned fine-dining Italian restaurant, is thrilled to introduce its new Pasta Fresca menu, a celebration of pasta, the beloved Italian staple that has captured hearts worldwide. Toscano invites patrons to embark on a culinary journey that showcases the exquisite artistry of handmade pasta, offering guests a delightful journey through the diverse flavours of Italy. The Pasta Fresca Menu features a delectable selection of hand-tossed pasta dishes, each crafted with the utmost care and passion. Each creation is a masterpiece, featuring fresh, locally sourced ingredients and traditional Italian techniques. Toscano’s commitment to authenticity shines through in every dish, as each pasta is made fresh daily, ensuring a truly unforgettable dining experience. Join us in celebrating the beauty and versatility of pasta, a culinary treasure that has delighted generations and will leave you craving more. Toscano has a few more things that says what makes their menu delectable! Q. Color Harmony: How do you achieve color harmony in your pasta dishes? Do you consider complementary colors or monochromatic palettes? Our pasta dishes are a very vibrant ensemble of colours, and we achieve this by using the freshest Mediterranean ingredients such as Sun dried tomatoes, olives, basil, etc; colors in our dishes are a result of the same. However, if due to the nature of a dish the color is monochromatic, we use sharp colored garnishes to break the symmetry. For eg – fried Basil.  Q. Texture Contrast: How do you create texture contrast in your pasta dishes? Do you incorporate elements like crispy toppings, creamy sauces, or al dente pasta? Pasta dishes on their own have a very interesting texture contrast, such as a Bolognese sauce with pasta. Sometimes the dish also adds in a crisp or a varied texture such as Crisp bacon on a Spaghetti carbonara. Q. Portion Size: How do you determine the appropriate portion size for your pasta dishes to ensure they are visually appealing and satisfying? Portion sizes depend on a lot of factors, e.g., meal time of the day. Whether the dishes are part of course meals, whether dishes are usually shared, etc. For e.g., our lunch pasta dishes are slightly smaller in portion size as dishes are eaten in Course meals, Dinner dishes are all à la carte and usually shared, so the portions are comparatively large. Q. Garnish Placement: How do you strategically place garnishes to enhance the visual appeal of your pasta dishes? Do you consider their color, texture, and size? Garnishes are usually placed in the centre of the dish so that it becomes the point of attraction for the guest when the dish reaches them. These can be of contrasting textures as well. Such as a tossed rocket salad, or Parmesan crisp. As a golden rule, Garnish should not cover or overpower the whole dish. Its purpose is to enhance the dish. Q. Plating Shapes: What plating shapes or patterns do you use to make your pasta dishes visually appealing? Usually due to the nature of the dish the presentations are in a circular pattern, but we also use plates and platters of geometric patterns to break the monotony. Q. Toppings and Garnishes: What types of toppings and garnishes do you use to enhance the visual appeal of your pasta dishes? Do you prefer fresh herbs, grated cheese, or crispy elements? We look at it on the whole. Garnishes such as grated cheese, Crips elements such as fried basil/ Parmesan crisp or bacon crisps are all used when they are complimenting the dish. Q. Pasta Shape and Length: How do you consider the shape and length of the pasta when plating it? Do you arrange it in specific patterns or swirls? Arrangement is done as per the nature of the dish, for eg. long pastas are placed with a slight twist in the centre and the sauce pours surrounding it. Raviolis are usually arranged overlapping each other.

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 Recipes by Marriott Kolkata

Recipes by Marriott Kolkata

Recipes by Marriott, curated by the gourmet chef PRAKASH CHETTIYAR, who brings a dynamic and innovative energy to JW Marriott Kolkata. He is armed with a degree in Hotel Management from IHM, Chennai and started his culinary journey from Trident Cochin. Here are a few recipes curated by him. CHINGRI MALAI CURRY Ingredients: Prawn peeled 30/40—210 gm Grated coconut—50 gm Cashew—70 gm Green chilli—3 no Cardamom green—2 no Ginger garlic paste—5 gm Turmeric powder—1 tsp Salt—taste to Coconut milk—15 ml Sugar—2 gm Ghee nova—5 gm Method: Make paste of coconut grated, cashew, green cardamom and green chilly    Take a pan add ghee and heat it Then put ginger garlic paste and prawn and sauté it for 1 minutes and keep aside Add the paste masala on that pan and cooked it for 10 minutes For that pour the water for dilute At last add sauté prawn, salt, sugar, coconut milk and turmeric powder Reduce it as much as require Served hot with rice KOSHA MANGSHO Ingredients (Serves 4): Lamb curry cut            1000 gms Mustard oil                50 ml Whole Garam Masala        30 gms Onion                300 gms Ginger Garlic Paste            50 gms Coriander                10 gms Salt                    to taste Garam Masala powder         10 gms Red Chili powder            50 gms Tomato paste            200 gms Jharna ghee                80 ml     Method: Clean and cut the lamb curry cut. Take a thick bottom kadai, add mustard oil heat, add whole spices and crackle it. Add a thin slice of onion and cook till nice golden colour, add ginger garlic paste add lamb curry cut. Now add all the spices (turmeric, chili powder, coriander powder and salt) cook the lamb until it gets dry and oil sprats. Add tomato, cook it for another five minutes; now add water. Cook it into slow flame until mutton gets very tender Once the mutton is cooked, finish it with jharna ghee and garam masala. The gravy of the mutton should be thick. Garnish with chopped fresh coriander leaf. Serve it hot with luchi. CHENNAR PATURI Ingredients (Serves 4): 250 grams Paneer or (Homemade Cottage Cheese) 1/4 cup Mustard seeds 2 tablespoons Fresh coconut, grated 3 Green Chilies, chopped (adjust according to taste) 3 teaspoons Mustard oil 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Lemon juice 1/2 teaspoon Sugar Salt, to taste 2 Pumpkin leaves Method  To begin making Chennar Paturi, first you will need a bowl that can be covered with a lid and placed in a steamer. Grind into a smooth paste of the mustard seeds using a teaspoon of water, then add the coconut and green chilies to the mustard paste, stir and make the smooth paste. Transfer the paste to a bowl and keep aside until required. Add mustard paste along with salt, lemon juice, turmeric powder and sugar over the homemade paneer. Mix nicely to evenly coat the paneer with the paste. Spread mustard oil over both the pumpkin leaves. Transfer the chanar mix onto one of the pumpkin leaves and cover with another one. Tie the both leaves with thread or toothpick to make a parcel. Method using steamer Now prepare the steamer by adding water and arrange the bowl in the steamer. Place the pumpkin leaf parcel in the steamer and steam over medium heat for about 5 to 10 minutes. Method using pan Heat a teaspoon of mustard oil in an iron skillet over medium heat. Arrange the pumpkin leaf in the pan & cook for another 5-6 minutes until the color of the leaf darkens. Remove the Chanar Paturi from the pan. Open the pumpkin leaf parcel and transfer the Chanar Paturi to a serving platter and serve warm. Serve Chanar Paturi along with Bengali Loochi or Steamed Rice Recipes by Marriott Kolkata, offers a wide range of mouthwatering delicacies curated by the best chef. Image source- @ Recipes by Marriott Kolkata

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 Fairfield by Marriott Kolkata- Recipes

Fairfield by Marriott Kolkata- Recipes

Fairfield by Marriott Kolkata, one of the best places to relax and rewind in Kolkata. It is located at the heart of the city which is closer to many popular sights. The hotel is known for the best curated recipes in town with delicious global fare or mind blowing cocktails. Here are a few recipes curated by world class chefs. As Kolkata is known for their Bengali sweets, here’s a few recipes. WHITE CHOCOLATE BRULEE ROSOGOLLA, FENNEL SYRUP, ROSE SYRUP: Ingredients White chocolate    100gms Fennel                     10gms Rose syrup              10ml Dry rose petal         2gms Rosogolla                 1No Brown sugar           30gms Sugar syrup            100ml Method of preparation Take a pan put the sugar syrup ,add the same quantity water of sugar syrup, reuse it till 40% of quantity and keep a side, add the rasogolla in syrup and keep a side for half an hours, squeeze it and keep in side Melt the chocolate in a double boiler, add the fennel syrup and mixed it very well, add the rose syrup. Take a plate, pour the chocolate sauce on the plate, place the rasogolla in the middle, sprinkle the brown sugar on top of the chocolate sauce, flame it with a blue torch, garnish with rose petals. BEKTI MAACHER PATURI Ingredients  Baby Bekti fillet                   180 gms Yellow mustard seeds        30gms Black mustard seeds           30gms Green chili                            10gms Black onion seeds                2gms Natural yoghurt                    30gms Turmeric powder                  5 ml Salt                                          10 gms Banana leaf                            1ml Method Soak both the mustard seeds and green chili in water for about 20 minutes and strain the water and make a paste of the seeds and chili. Mix the paste with onion seed, turmeric, yoghurt and salt. Later lightly marinate the bekti fillet with the mixture and keep aside for 30 minutes. Lightly heat the banana leaf on an open flame (this makes it soft and pliable) , put the marinated fish on top and wrap it. Steam for 10 minutes and serve with steamed brown rice or basmati rice. Fairfield by Marriott Kolkata, curated mouthwatering recipes by the gourmet chef to relax and relish. Go grab yours today.  Fairfield by Marriott Kolkata- Recipes

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