Sloshed By Spice Kraft, Salt Lake City, Kolkata

Restaurant Name: Sloshed By Spice Kraft, Salt Lake City, Kolkata
Phone: +919836106768, +919831223311
Address: 1st Floor, Omega Building Bengal Intelligence Park, opposite Pantaloons, EP Block, Sector V, Bidhannagar, Kolkata 700091 West Bengal India
Time: 12 Noon – 10:00 PM
Meals for two: Rs. 1,500
Cuisines: Continental, Asian, Bar, Desserts
Facilities: Breakfast, Takeaway Available, Full Bar Available, Mall Parking, Desserts and Bakes, Live Sports Screening, Indoor Seating, Table booking recommended, Smoking Area

Gastro pub Life is full of tinsel surprises. Amidst the furore and mounting pressure of the pandemic rules and restrictions, creative human minds are continuously pushing the boundaries with amazing strength for survival. This resilience comes rare, streaking with new blood of genre-bending food concepts, creating a zealous niche in the market. Are we really not ready to get sloshed yet?

We visit Sloshed by Spice Kraft, in the it hub of Salt Lake Sector V, for the first time alter almost nine months of it’s operation. A fresh and original perspective, throwing in a loud cheer for the chef-owner’s trade-mark quirkiness in decor, the space breathes colorful gastro pub vibes. Sprawling openness with multilevel seating, COVID hygiene plus points, striking disco mood board, a distinctive menu catering all tastes and genres and unending artisanal cocktail list at lucrative pricing, it should be brewing up a storm.

Sloshed By Spice Kraft, Salt Lake City, Kolkata: Food

The curated signature menu from the same hearty concept of a resounding success of their flagship Spice Kraft in south Kolkata, the incessant list of dishes tries to provide a tricky balance between classic European refinement and huge India-inspired diversity through maverick ingredients and techniques meeting in a thin line between imagination and reality. There are worldly-wise cherry picks, celebration of hidden Indian street food gems, robust local flavourful fusions, modernization of folklore familiarity to even a filler selection of Asian attractions. We simply go random to traverse the tasting route of familiar and unfamiliar traits, juggling our palates and breaking a ceiling and mindset of tradition-al dining. Each dish needs to be looked at as an individual course savouring after tastes, amply helpful with pairings of drinks in the menu itself. Here’s what Golbari inspired pork kosha steam-o-sauras (₹ 315), Classic Maryland style crab cakes (₹ 365), Tikha mirchi aur rasgulla ke kebab (₹ 275), Bhutte ki kees (₹ 275), Mutton liver gin (₹ 395), and Roast pork mac and cheese with yellow cheddar fondue (₹ 395).

Plus & Minus:

The miniature Maryland crab cakes make a dramatic sea shore entry, with a slice of sand and sea shells, no comparison in size and broiled, lumpy texture of the original, but the gooey, cheesy hauteness of sweet crabs and deep fried crumb crispiness touches the soul. The steamed baos or Steam-o-Saurus seem like a deal served atop a T Rex, soft fully open baos with local iconic Golbari-style kosha meat, pork in this case, draws attention alright, but lacks perkiness and is a bit mushy on the palate. The cart driven Rasgulla ke kebab is a brilliant back flip of tradition to modern, served warm from the baking tray, sweet sponge cottage cheese balls treated with a layer of secret spices and piquant yellow chilli from the southern valleys of Kashmir. Give it time and savour the confluence of a traditional sweet dish with the flavours, aroma and uniqueness of Indian spices. The Bhutte ki kees or smashed corn kernels, cooked in milk and loads of ghee, is a great follow-up dish hand picked from streets of Indore to revel on urban palates. Dunk in with a few bites of rot to relish the unusual bites of sweet corn, green peas and tarty ruby pomegranate beads. Another tawa fry or flat iron shallow fried Mutton liver gin from golfs of Delhi, gives a high kick of small diced mutton liver flambeed in gin and cooked to perfection with cream and veggies, as a side to seasoned drinking.

Finally, back to the basic comfort of roast pork in a gooey home bake of Mac and cheese, served with an extra indulgence of ripe cheddar fondue completes the fun evening.