Vedic – The Westin, Rajarhat, Kolkata

Restaurant Name: Vedic – The Westin
Phone: +911141637858, +917827934131
Address: Plot No. Cbd/2 Action Area – Ii, New Town, Rajarhat, Kolkata, West Bengal 700156 India
Time: 11:00 AM – 11:00 PM
Meals for two: Rs. 3,000
Cuisines: Healthy Food, Salad
Facilities: Home Delivery, Indoor Seating, Table booking, recommended 4/5 Star

Vedic – The Westin: About

Traditional Vedic lifestyle teaches us that the mind and body are in a relationship. The more the harmony, easier it is to find a balance of healthier, happier life. Experience proves connecting to nature through organic, seasonal and ideally local ingredients is the easiest way to establish this balance. Vedic, the vegetarian Indian restaurant at The Westin Kolkata has taken up this exciting epicurean frontier of merging science with the tradition of culinary arts to develop a progressive Indian cooking style with comfort and nutrition that fits into every modern lifestyle trend.
Towering at the 31st floor of the hotel in New Town, the interiors add an ethereal charm to the entire experience — a slice of complete calm with its own hydroponic vertical wall growing organic greens, cluster of metal bells at the entrance, gigantic hand painted murals, open island kitchen and natural lighting drive home the theme. Add Vedic chants, copper intoned cutlery, formal clayware crockery and unmissable touches of Indian hospitality to gift wrap the culinary heritage.

Food

Divided esoterically, the seasonal whiff of three winter tasting menus usher in the beautiful bonding of Indian roots to our daily eating habits. Each of the four course menus are a witty culinary jigsaw, strategically played to delve deep into an authentic roller coaster of the senses with avant garde techniques and in many forms uses traditional equipment to entrap original flavours in the modernist presentations. We choose the care and nourishment in the simplicity of Himam (₹1,500) and the promise of organic intent and global textural temperament of the Hemanta (₹1,800).

Plus & Minus

The first course of both sets comprises signature soups in contrasting colours and glorified renditions; Raktaphalam, a robust mix of pickled carrot, coriander pesto, sautéed cherry tomatoes, curry leaves and tomato caviar in a bright tomato broth and the soul searching warmth of the mildly rustic Bajre ka raab, glistening buttermilk with bajra laced insweet scented fennel flavours, finished with ghee, cumin and a pop of makhana or fox nuts. While the Himam brings a series of distinct familiarity with Organic moong bhalley with raw mango chutney, Cherai style roast potatoes topped with red cabbage, red wine, apple and shallots in a buttery dip, Kamal kakri, mixed Winter greens saag cooked in rice starch served with a dollop of white butter and pounded moong dal slow simmered in traditional brass vessel; Hemanta strives a notch higher with theclouds of hand-churned Makka nimish with besan or gram flour wafers, Neerabijh kesar or avocado mousse and peas paste mini galettes, raw banana and sago pearl cakes or Dakshin vindhya and the definitive Himalayan siddu chokha a home style mash of wood smoked sweet potato, pumpkin and aubergine served with the fermented, steamed buckwheat bread or siddu. An exotic Daal ujjwal, velvety finish Chana dal with fenugreek leaves, Naga spearmint, chilli and burnt garlic tempering strikes a high. This apart there’s a great leveller in organic, claypot cooked Bajra and green peas khichda, along with black rice, baby carrots, green peas and masala wadi Vedic pulao for both sets and Methi thepla and gluten free stuffed rice bread or Chaaler ruti, respectively. The desserts make an ambrosial appearance — delicate and delightful, the slow cooked rice pudding or Berry firni perfectly preludes the refreshing rose tinted Gulab shrikhand in himam, while the laborious ghee bathed crushed pista charms the soul in Pista halwa with pistachio toffee and what a hearty contrast it is to the traditions of Palm jaggery pongal with caramelised bananas served in Hemanta.