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Indian Delicacies With A Molecular Twist At SpiceKlub

I’m not one of those people who is spotted at a vegetarian restaurant quite often,but there are a few places which are an exception,SpiceKlub being one of them.Located in the hustling and bustling of Park street Spiceklub is a welcoming change for all food lovers.The restaurant is extremely warm and cozy and is a great place for spending quality time with your family.After its success in Mumbai Spiceklub decides to open in Kolkata and i must say the people in the city of joy already loves it.Spiceklub offers arguable one of the most creative styles of cooking and the place serves amazing North Indian food with a twist to it.Street food,mocktails  and Indian sweets are served and plated like a piece of art.

So when i was invited at Spiceklub i was extremely excited about it.We were greeted with Kala Khatta Mojito(virgin mojito mixed with kala khatta and topped  with flash fresh cola),Coconut water with assorted caviar(Rose has been converted to caviar and coconut water served as ice) and kokum Margherita with chilli caviar(frozen kokum sorbet served with chilli caviar).My favourites were the kalakhatta mojito and the kokum margherita.Spiceklub does some amazing mocktails which are a must try for all.

Now comes my favourite part, the appetisers.Being a hardcore street food lover trying out amazing Indian Street food with a molecular twist to it was not only a treat to the eyes but also the taste buds.We had Papdi Chaat(home made paid topped with yoghurt sphere and coriander foam),Pav bhaji Fondue(bhaji convened into fondue topped with cheese and served with crispy bread),Vada Pav(Vada has been converted into mousse, served with mini pav, green (tamarind) chutney and edible plastic garlic chutney and boondi to fill the crispiness.),Palak Cheese Cigar(Finger cheese marinated with chilli flakes wrapped in spinach, batterfry served with sweet chilli dip.),Hazari Paneer Tikka(Slices of paneer marinated with green chutney and wrapped with hazari masala, i.e. chopped onion, garlic, ginger, chillies, coriander, cooked in tandoor. It is served in marble oven.),Aloo Bharwan(Potato stuffed with cheese and bell pepper).From my childhood I’m a huge fan of papdi chaat and the chaat at spiceklub made with a molecular twist was much loved by me.I also loved the Vada Pav and the palak cheese cigars.If you love pav bhaji and the concept of fondue then the pav bhaji fondue is your thing.

As we were already full we decided to keep the main course simple and sweet.For the mains we had Moti Paneer Makhani ,Dal Makhani,sundried tomato and black olive naan,and Chilli cheese garlic naan.It was all  made in a typical North Indian style.I personally loved the cheese garlic naan.But to me the appetisers were definitely the star of the show.

We were too full to try out the desserts ,but spiceklub offers some great desserts which you shouldn’t miss on.

 

SPICEKLUB

24 Park Street, Magma House, Annex Building, 1st Floor, Kolkata, West Bengal 700016
 

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