By Pamela Nandi | May 01, 2019

Experienced an embarked culinary treat hosted by the eminent personalities of the gastronomy – Rocky Mohan and Sidd Mohan on the occasion of the grand launch of Gourmet Passport by Dineout in Kolkata – a Membership Program for Real Foodies of ‘City Of Joy’.

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Rocky Mohan, Sidd Mohan, Rukshana Kapadia
P.C. : TheCulinaryCommentator – Rukshana Kapadia

Its ‘DINE WITH ROCKY MENU‘ at Pa Pa Ya, Kolkata – a taste for adventure, taking its guests on a divine culinary journey to grab the yummiest flavours that throws you into local food cultures starting from the bite-sized Japanese favorites, Spanish style nibbles to some delicious run down of authentic Chinese, Thai cuisines.

The taste is limitless when it comes to the craft of pairing a cocktail diligently with a dish to amplify its flavours to the next level leaving a little excitement to the buds.

IN FRAME

COURSE 1: SUSHI WITH ABSOLUT TOKYO SUMMER

Kappa Maki –
Japanese term for Cucumber rolls (kappamaki). In Japanese mythology, the Kappa(a water-dwelling creature that loves eating cucumber). The most popular sushi rolls with nori (dried seaweed), sushi rice, and cucumber. Very refreshing for the buds.

Roasted EEl Avocado Roll –
The sweet, soft, fluffy and flaky, white fish (Japanese eel) barbecued with thinly sliced avocado is placed on top of the roll. Very pleasant on the palate leaving an earthy taste

Sushi Arancini with Salmon –
These spicy Japanese rice balls packed with flavour with a thin, super-crisp crust and soft inside generously laced with salmon.

COURSE 2: DIMSUM WITH SPANISH STYLE GIN & TONIC

Double Cooked Seboury White Radish Dim Sum –
The pungent taste of the white radish with a salty tinge gorgeously wrapped like a silky-texture makes this dim sum a classic one.

Prawn PakChoy Roll –
Asian shrimp rolls smeared in garlic, butter enveloped in tender leaves of versatile and gorgeous coloured PakChoy enhances the flavour.

COURSE 3: TAPAS WITH IRISH OLD FASHIONED

Steamed Scampi (Prawn) –
The ultimate garlic buttery scampi with a hint of lemon seasoned with sea salt and white pepper boasts an amazing flavour combination

Lobster Sriracha Bun –
Lobster meat lightly tossed in hot Sriracha, a Southeast Asian-style sun-ripened chilles-garlic delectable sauce served on toasted sliders. Very elegant giving a kick to your taste buds due to the hotness of the sauce.

COURSE 4: SALAD WITH RUM SOUR

Sous Vide Beetroot Carpacio –
Slowly cooked in a water bath finely shaved slices of beetroot to trap its rich, rustic flavour. garnished with buttery, sweet, fried pecans and micro salad greens.

Folded Laab Kai –
Fragrant, tangy, summer Thai ground chicken salad tossed with kaffir lime leaves, chilli flakes, fish sauce, lime juice.

COURSE 5: STAPLE

COURSE 6: MAINS WITH INDI OSA SHIRAZ / INDI OSA CHENIN BLANC

Wok Tossed Seasonal Veg, Young Spinach & Tofu Mala Sauce –
Crispy colourful veggies tossed in the spicy, oily Chinese Mala sauce which consists of Sichuan peppercorn, chilli pepper and various spices simmered with oil.

COURSE 7: DESSERT

Mango Cardamom Chocolate Fudge –
A fudgy sweet cardamom infused fudge served with a dollop of ice cream.

It’s an honour to meet the country’s noted food entrepreneur – Rocky Mohan, the man behind the show, Gourmet Passport by dineout that showcases ultimate dining privileges for the food lovers.

Thank you so much, Rukshana A. Kapadia – theculinarycommentator for the warm invitation and giving me the opportunity to indulge in this elite dining experience with the eminent personality.

Many thanks, Rocky Mohan Sir, Sidd Mohan for gifting this incredible dining experience.

Thank you, Gourmet Passport Team for the lovely gesture.

Cheers !!!