By Pamela Nandi | Jun 29, 2019

Watching a few culinary channels and getting obsessed with the Western cookery shows of world-famous gourmet chefs have always inspired me to build my passion and love for food in terms of blogging or cooking. However, watching the insights of Indian cuisines hosted by a gifted chef cum writer cum award-winning television personality travelling from the far West taking his audience to discover the culinary landscape has always grabbed an area of my great interest. Yes, he is the one and only Anthony Bourdain who has created culinary masterpieces.

It has been a while and a huge loss to the culinary world when Anthony Bourdon passed away on 08-June-2018, but the evening came alive on 25-Jun-2019 when IIHM Kolkata (International Institute of Hotel Management) celebrated the late famed chef’s life and legacy on his 63rd birthday as #BourdainDay.

Really honoured to be a part of this epic event wonderfully crafted by the founder and chief mentor – Dr Suborno Bose, founder director – Sanjukta Bose, IIHM Kolkata team to pay tribute to the late culinary icon.

The beautiful evening rolled, by ‘Remembering the Beloved Chef‘ – a great narration by culinary director chef Sanjay Kak and Dr Suborno Bose followed by a cake cutting ceremony – featuring a special birthday cake, addressing love and passion of the culinary genius by the students of IIHM Kolkata through a presentation compositely articulated.

Finally, a sit-down French inspired elegant dinner ringed by 7 plated courses created a storm on the table. Indulged in a complete immersion in French-style dining, starting from table setting with its ‘chic centrepiece’, superbly styled tablewares in terms of its crockery, cutlery, embellished glasses, exceptionally curated French cuisine – Chef Bourdain’s favourites paired with free-flowing wine.

A top-notched service, decor and brilliant gastronomic execution portraying an artists impression on plate showcased by the Third Year students of IIHM Kolkata left me simply speechless.

Coming to the NON-VEGETARIAN D’HOTE MENU –

SALAD NICOISE –
The fresh great taste of summer on a plate loaded with a bunch of healthy eats – tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil.

FRENCH ONION CONSOME –
Old school clear french onion soup with incredibly flavoured broth, caramelised onion. Served with garlic bread.

GRILLED KOLKATA SEABASS AND SCALLOP WITH CHAMPAGNE –
Show stealing dish of the evening. The soft flaky sweet spicy kick of the pan seared sea bass fillet and scallops on a bed of creamy, flavourful champagne-butter sauce served with a side of greens and potatoes.

CANTALOUPE AND ROSE PETAL SORBET –
The luscious summer delicate light sorbet served as a palate cleanser.

PINK PEPPER STEAK BEARNAISE –
Rare medium steak braised with pink peppercorn sauce and wine leaving the delicious bold flavour of the pink peppercorn on the palate.

RUSSET APPLE PIE WITH VANILLA BEAN ICE CREAM –
A warm apple tart served with a dollop of vanilla bean ice cream is a perfect way to end the epic meal.

My heartfelt thanks to Dr Suborno Bose, Sanjukta Bose, Kanak Jennifer Melckior for the warm invitation and gracious hospitality and of course making this evening a memorable one.

My best wishes and great round of applause goes to the students of IIHM Kolkata for their hard work by curating diligently ‘a look back at the food’ and the great efforts of the management team to embrace the student spirit through this warm celebration.

Cheers !!!