Royal Vega: ITC Royal Bengal, Science City Area, Kolkata

Restaurant Name: Royal Vega: ITC Royal Bengal, Science City Area, Kolkata
Phone: +913323454545
Address: ITC Royal Bengal, 1, JBS Haldane Ave, Tangra, Kolkata 700046 West Bengal India
Time: 07:00 PM – 11:00 PM
Meals for two: Rs. 4,000
Cuisines: North Indian
Facilities: Wheelchair Accessible, Vegetarian Only, Valet Parking Available, Serves Jain Food, Indoor Seating, No Alcohol Available

Royal Vega, the royalty inspired luxury vegetarian restaurant at the the ITC Royal Bengal is actually symbolic of this rich Indian culinary heritage. It beautifully assembles some of the best curated eating practices of India not only by season, but with an aura of our moods, rituals, celebrations, flavours and even nutritional nourishment under the apt gastronomic wizardry of chef Varun Mohan. Impressive genteel interiors with eye for every minute details from intricate bejewelled stone inlays to silver service in gold and silver plated closhed platters make it a perfect example of heirloom hospitality.

Royal Vega: ITC Royal Bengal, Science City Area, Kolkata – Food

We are introduced to the Vasant Khasa (Rs. 2,250), the spring repertoire representing zesty reinvigorated excitement in a resplendent four course meal experience complete with gracious hospitality. It us-hers in a healthy rush of indigenous greens yielded from forgotten wilderness, aromatic freshness of spicing honed over generations in skilled kitchens and the pride in secrecy of laborious traditions and techniques of prepping in home cooking. “This season is dedicated to the Gangetic plains of Bengal and it’s exuberant people, their love and adventure of eating,” says chef Varun.

Plus & Minus:

The meal begins with a sweet, an ancient recorded habit from Vishnu Purana, a kanchagolla or local Bengal delicacy of grainy cottage cheese sandesh sequinned with dry fruits. Followed by the Khatte ki pakauri, a chilled tamarind and gram flour balls drink, an indulgent awakening to the precious palate from the traditions of Sheharwalis, Jain nobility from Murshidabad. The first course brings a burst of contrasting jewel fries, of emerald green chillies stuffed with tangy potato mix (Had mirch stambhita) and ruby red smoothened beet root blend with a core of pearl, malai. The Sarsapa raita or velvety yoghurt digestive flavored with hand-ground tingly mustard and roasted cumin sprinkle comes as a pleasant surprise.

The vegetables course starts with the Krshnatil alu, sharpness of baby potatoes and wild kachri from rural Rajasthan cooked in harmony of yoghurt gravy, pinch of dried mango and generous sprinkle of nutty black sesame, all the way from Vrindavan; the starchy plantain koftas with almonds, simmered in prickly Himalayan Sichuan pepper-infused onion and yoghurt gravy or Kadali badami kofta; the young sprightly asparagus spears gently stir fried in the comfort of assorted nuts and raisins in Shatawari maarmik; the tang of the tomato gravy Chakkai gaffe or chunky wheat rolls; the slow cooked sweet solace of hand rolled paneer in poppy seeds, cashew and khoya paste sauce of the Mewa paneer and the heartwarming split lentil wooed with soya greens and fox nuts in Dal soya makhana completes an earthy, soul searching meal. Paired with an assortment of house breads of Pithi poori or hand milled urad lentil stuffing deep fried, Hari mirch puulika or perky green chilli infused tawa roasted and Ajwani roti or mini hand rolled whole wheat flour triangles with bites of zingy thymol or carom seeds. The finest seasonal chunks of jackfruit pulao or Panasaphal pulao, takes our breath away. And the aroma of warm, ghee cooked richness of pulped dry fruits and almonds in the Mewa halwa for dessert leaves us satiated. But it is the final master stroke of Shahiphal sandesh of layered delicate nolen gur sandesh, topped with seasonal fruit rush in tiny bites and foamy dew licked milk cream topping with silver foil, that thrills us to decadence heaven.