The Legacy Grill - The Lalit Great Eastern

Pamela Nandi (Foodaholic)

7 years ago

5.0

It has been since a while, I have been watching few culinary channels and obsessed with the Western cookery shows of some famous gourmet chefs - Gordon Ramsey, Nigella Lawson which inspired me to build a passion for cooking while trying some hands-on in my small kitchen. Sometimes they are good, okish or disastrous too as we all know some days are bad in the kitchen. The dream was just limited by watching from the other side of the BIG BOX. And finally, my lifelong dream came true on receiving the invitation from Madhumita Bose and that also to attend a European culinary workshop conducted by National Awards Winning Executive Chef - Madhumita Mohanta who not only comes with 15 years of experience in the culinary world but served noted celebs personally across the globe. A great workshop to learn the art of cooking, its authenticity, nutritional values and discover as well the tips and tricks of various culinary areas. Thanks a lot, Madhumita for fulfilling my dreams. Please convey my regards to chef Ajit and Shiva Prasad. Hats off to chef Madhumita Mohanta for your presentation, coordination with fellow chefs and conducting such long hours workshop brilliantly. Thank you so much.  Some captures from The Hi Tea and The Tasting Session Non-veg sandwich Asparagus, Ricotta and gondhoraj lime Panna Cotta with almond crumb - Asparagus mashed with creamy homemade Ricotta, aromatic gondhoraj thickened with gelatin to give a taste like classic creamy Pana Cotta -poured on a bed of buttered crunchy almond crumbs, chilled and garnished with mint, asparagus and remaining almond crumbs on the top. The combination of ricotta with mashed asparagus makes the treat very silky and light. An example of remarkable transformation of a dessert to a savoury treat. Tiger prawn with quinoa and baby vegetable, saffron veloute - Tiger prawns steamed in beer seasoned with fresh parsley served with Quinoa sautéed with butter, vegetables stock, summer baby vegetables, fresh herbs and saffron veloute ( means velvet) - a savoury sauce originating from French cuisine, made from fish broth, saffron threads, black pepper that enhanced the flavour of the dish one step further. A dish that meets superb tasty and healthy as well.  Grilled capon breast, Florentine potatoes, balsamic and honey reduction with Arugula salad, wanton nachos - Slashed chicken breasts muddled in a marinade of onion, garlic, rosemary, bay leaf 🍂 and vinegar - refrigerated for 12 hours and then roasted in a pre - heated or an hour. The flavour of the capon breast is enhanced with the aromatic rosemary served with Florentine potatoes - a savoury blend of spinach, egg white, onion mix is filled in scooped boiled potatoes 🥔 and baked, made them taste divine. The Arugula or rocket salad 🥗 with gourmet influence served with this dish tossed in a tangy glaze of french dressing and crispy bites of pumpkin, sunflower seeds give a serious kick to the peppery flavour altogether. A touch of creativity adds to the plating through the fruity colours of happiness - scooped melon, kiwi and crispily fried wonton sheets tossed in salt and paprika powder. Baked orange ginger cheesecake. Attending the 3rd Indian Wine Day at The Legacy Grill, The Lalit Great Eastern Kolkata A journey from grape to glass, evaluating a glass of wine, feeling the history behind every sip with India's 2 most premium wine brands - Indian-Italian Fratelli (meaning 'Brother') and Sula that has established itself as a pioneer in the Indian wine industry presented a tasting session with passion-filled wines paired with an eclectic dinner on the occasion of 3rd Indian Wine Day wonderfully crafted by The Lalit Great Eastern Kolkata. The beautiful evening was very compositely curated and rolled, by the kick-off speech by Madhumita Bose followed by great narration by the wine experts - Soham Poddar featuring about the insights into wine tasting. A sit-down Indian inspired elegant dinner ringed by 5 plated courses created a storm on the table. Starting from table setting with its ‘chic decor’, superbly styled tablewares in terms of its crockery, cutlery, embellished glasses, exceptionally curated Indian cuisines by culinary genius and executive chef - Madhumita Mohanta Blog paired with free-flowing wine, everything was top-notch. COURSE 1 - PRE - STARTER PAIRED WITH Sula Brut Tropicale - Refreshing tropical aromas. The exotic sparkling wine from Nashik, Brut Tropicale is a blend of 30% Blanc de Noirs (white wine from red grapes) and 70% Pinot Noir (premium black grapes). Kadak Seekh Kebab - Minced chicken filled with masala cheese, formed into cylinders and fried. Crisp with full of juice and flavour. Hara Moong and Soya - Imparts spicy taste with more pronounced flavour of the beans. COURSE 2 - AMUSE BOUCHE The journey started with Amuse-Bouche (French term means ‘mouth amused’) PAIRED WITH Fratelli Shiraz Rose - The little bite is accompanied by a complementing quality wine – to prepare the palate. The aromas and well-balanced acidity and very pleasing for the palate with a clean finish. Morning Glory Tikkia Kebab - A Vietnamese touch of morning glory leaf. The spiced marinade and fragrance of morning glory leaf smeared with highly nutritious Bengal gram (chickpeas) offered wonderful taste. COURSE 3 - STARTERS PAIRED WITH Sula Sauvignon Blanc - Fresh aromas and peppery taste mingled with tropical touch leave a zingy feel to the palate. Murg Ke Parchey - Parchey or Patra meaning piccata, the delicacy from the land of Awadh. Chicken piccata (chicken breast ) doused in aromatic spice and grilled in clay oven. Wonderful flavours and tastes great. Chapa Vepadu - Simple Andhra Style Fish Fry (Chepala Vepudu). Fish marinated with freshly ground spices which are shallow fried till they turn golden brown. This delicacy will definitely leave you craving for more. COURSE 4 - MAIN COURSE PAIRED WITH Fratelli Sette - One of the finest red wine from Fratelli Vineyards. Boasts a citric taste with a tinge of balanced vanilla flavour which is very prominent with notes of wood and a vibrant finish. Dum Ka Murg (also known as Lagan ka Murgh) - A rich and hearty slow-cooked dum style curry with chicken in spicy bhuna masala from the land of nawabs, Hyderabad Bold and flavourful with aromatic long rice cooked with herbs, rich spices, vegetables in dum (slow) style served with a grilled vegetable skewer.flavour. Laal Maas - The dish from the land of kings and 'laal maas' - Rajasthan. Lamb shacks braised in a gravy of yoghurt, finest grade of Mathaniya chillis, clove. Hot and spicy red coloured mutton curry with robust flavour and the smoky taste. Vegetable Biryani - Bold and flavourful with aromatic long rice cooked with herbs, rich spices, vegetables in dum (slow) style served with a grilled vegetable skewer. Dal Baluchi - Whipping up a royal meal. This creamy and delicate black lentil simmered overnight with tomato puree, butter and cream are always diners love. COURSE 5 - DESSERTS PAIRED WITH Fratelli Noi - Fruity sparkling wine with notes of peach and citrus. Gulkand Gulab Jamun - Deep-fried sweet dumplings filled with the gulkand. Gul means flower in both Persian and Urdu Languages, and qand means sweet in Arabic. The luscious khoya balls stuffed with refreshing rose petal jam that yields a mild rose flavour and is the key flavourful ingredient. Very Delectable. Misti Doi - A dash of date molasses (Khejur Gurh) with the overnight fermented yoghurt Mishti Doi enhanced the flavour keeping the consistency intact. Tastes divine. Really an honour to be a part of this event. Thank you so much, Madhumita Bose for the warm invitation and gracious hospitality. Chandan Chowdhury, The Lalit Great Eastern Kolkata team - appreciate your warm hospitality.

+22

Dipyaman Basu (whenstomachtickles)

6 years ago

5.0

First Look of 3rd Indian Wine Day at The Legacy Grill, The Lalit Great Eastern, Kolkata.!   November 16th, 2019 denoted the third successful celebration of the historic and landmark partnership between The Lalit Suri Hospitality Group and Indian Wine Academy to celebrate the 3rd Indian Wine Day. A game-changing concept, to showcase and display to the connoisseurs the pairing of Indian food with International quality Indian wines. It has often been a disregard though, and perhaps some misconception as to judge the suitability of domestic wines and a sheer shyness to put them on the same level as to that of the famed ones produced abroad. Indian Wine Day thus plans to help the Indian Wine industry reach up to much greater heights and catapult their reach to skyhigh. The first and foremost Indian Wine Day was celebrated on November 16th, 2017 with simultaneous dinners at six Lalit Hotels in India and London where Indian cuisine from the Baluchi was paired with select Indian wines. The date was chosen to coincide with the festival originating from Beaujolais, a tiny wine territory in Burgundy, as the Beaujolais Nouveau Day, which would be the third Thursday of November and rejoiced and celebrated across the world. The main brains behind spearheading this event is Mr. Charles Donnadieu, the French Corporate Sommelier at the Lalit Group,  Mr. Subhash Arora, President of The Indian Wine Academy and Mr. Keshav Suri, Executive Director of The LaLit Group. The event this year, much like its previous counterparts had an array of sumptuous and mouthwatering Indian food, being paired up with wines provided by domestic wine giants. The Lalit Great Eastern Kolkata celebrated the day with much enthusiasm and ecstasy, with wines from Sula and Fratelli pairing up with lipsmacking dishes churned up from the kitchen at The Legacy Grill. The pre-starters included the likes of Thepla wrap with mirchi lapori which was ideally a fenugreek flavoured bread rolled with pickle chilli and Hara moong aur soya – green moong lentils paired with soya granules. The pre-starters also comprised of Malai broccoli, a creamy and cheesy margination of broccoli cooked in clay over and Kadak seekh kebab made of spherical cigars of chicken stuffed with cheese and then shallow fried. You can go no further than to think of Sula Brut Tropicale, a limited-edition Blanc De Noirs, which is ideally a sparkling wine made up from premium black grapes including Pinot Noir. A blend of 70% reds and 30% white, this wine has a strong fruity and peachy flavor, and leaves off an everlasting touch of red berries on the palette. Ideal and well-known to go well with tandoors, barbecues, and cheese (mostly though deeper earthy Camembert and the milder creamy Brie) Moving on, we were served with the Amuse bouche, which literally implies a French term implying cleansing up the palette. This is ideally done post serving of some drinks in order to stimulate your appetite and get ready for the major meal. The Amuse bouche at The Legacy Grill included Morning glory tikkia kebab, which was a sumptuous cake made out of morning glory leaf and Bengal gram infused with aromatic Indian spices. This was served with Fratelli Shiraz Rose, having a lovely aroma of fresh strawberries, and fruity tones of cherries and plum, leaving a pleasant touch on the palette. We then moved on to the starters, which had the option to choose between the vegetarian kebabs or the non-vegetarian ones. Amongst the vegetarian, there was Bhutte kebab comprising of corn kernels and potato cake spiced with Indian aromatic spice or one could also opt for Paneer chakli made up of dry nut stuffed paneer cigar with aromatic spice cooked in clay oven. For the non-vegetarian lovers, there was the option to choose between Murgh ke parchey made up of saffrom marinated piccata of chicken finished in clay oven and Chapa vepadu, a spicy South Indian spiced rubbed fillet of fish griddle on hot plate. The pairing wine in this case was the Sula Sauvignon Blanc. Ideally a crispy and dry wine, with flavours of herbs, this emitted a smoky and spicy finish with a touch of gooseberry and passion fruit. A perfect accompaniment to dishes and seafood having asparagus and other greens. Moving on to the main course, we tried the Pindi chole, which had chickpeas tossed with delectable Indian spices and pounded pomegranate seeds and Khubani kofta, which had potato and prune dumplings in cashew nuts and tomato gravy. An alternate choice of Dum ka murgh, which was a braised rich preparation of chicken morsels and Laal maas, a Rajasthani speciality made up of red chillies spiced lamb was also offered. These delicacies were served with Dal Baluchi, a Baluchi special black lentil dish, which is slow cooked with Indian spices, tomato puree, cream and butter and vegetable Biryani, an aromatic rice preparation with long grain, basmati rice, vegetables and a hint of saffron. Considered as one of the best red wines available in India, Fratelli Sette, was offered to pair up with the main course dishes. Having a rich aroma and dark fruity red texture, this is a blend of Sangiovese and Cabernet Sauvignon. What we got is notes of raspberry hitting our tongues complemented by the fruity, silky and an elegant finish. We finally finished this grandeour of a meal with some equally mouthwatering desserts. Gulkand Gulab jamun, which had condensed milk dumplings stuffed with rose patel compote and soaked in sugar syrup and Misti Dohi, an overnight fermented yoghurt, sweetened with date molasses finished off with the final pairing of the day with Fratelli Noi, a fruity sparkling wine leaving aromas of fresh flowers and fruits on to your senses, this concluded what was a lavish and ecstatic meal priced at Rs. 2500/-   #TheLalitHotels #TheLalitExperience #IndianWineAcademy #IndianWine #wineday #dinner #unlimited #pouring #IndianWineDay #TheLalitCelebrates #indianwine #wine #sula #fratelli #legacy #cuisine #sommelier #wineanddine #luxury #lifestyle #TheLalitKolkata #TheLegacyGrill #whenstomachtickles

+11

Arindam Chakraborty

7 years ago

5.0

Ordered a couple dishes from this legendary place. The smoked salmon along with creme cheese was out of the extraordinary. It was fresh, smoked and very neatly presented along with a couple bunch of fresh lettuce leaves. The second dish was a grilled chicken breast with mashed potato, mushroom sauce and sauted veggies. This was one of the best pieces of white meat that I had ever tasted. The mushroom sauce was more precious than gold. Every drop.of it had yumminess written all over.

Sarbaz Zafar

6 years ago

5.0

Have been to few of the five star hotels for buffet including the Alfresco but this set menu fine dining experience was mesmerising. Selected gourmet dishes, flavourful and delicious, very well presented (pics attached) and the courteous staffs, one couldn't ask for a better dining experience. Right from their welcome drinks to appetizers to main course and dessert were exquisite and grand. Will certainly come back again to sample other dishes on their menu.

+4

Dipyaman Basu (whenstomachtickles)

7 years ago

4.0

Authentic Thai Dishes @ The Lalit Great Eastern Kolkata..! You can now get a piece of authentic Thai Food at The Legacy Grill situated amidst the legendary Great Eastern Hotel, right down your doorsteps in Kolkata. Chef Suriya from Lalit Chandigarh is especially in town to treat your tastebuds with flavorful thai recipies and dish out some amazing gastronomical masterpieces, specially relevant to the Thai food culture. We had a live cooking experience, where Chef Suriya showed us how to cook the vegetarian versions of the famous Papaya Salad, otherwise also known as Som Tum. A green papaya salad, was made by mixing and tossing papaya with cherry tomatoes, green beans and carrots, and thereafter making a paste by crushing garlic, chili and palm sugar and tossing the paste with the vegetables. Chef opted to use light soya sauce instead of fish sauce. Add some roasted peanuts and lime juice, give it a toss, and the vegetarian papaya salad, devoid of crab or shrimps is good to go. Thereafter, we witnessed another masterpiece from the Chef, wherein he prepared yet another vegetarian version of a popular spicy noodle soup, otherwise known as Khao Sui. Light soya sauce was once again chosen as an alternative to fish sauce which was mixed with shallots, coconut milk, garlic, palm sugar and boiled noodles. Some sprinkling of fresh lime juice, add in some fried onions, finely sliced coriander and some boiled eggs and you are sure to have a treat of a lifetime. Besides the live cooking experience, a regular serving of Yum Woon Sen, Khow Suey, Pad Ka-Prao, Khao Phad Kaprao, Gaeng Keow Wan Gai and Tub Tim Grob were also present. My pick of the day would be the Gaeng Keow Wan Gai, otherwise known to us as the Thai Green Curry. This one, made with Chicken, had a fine balance between the Thai authentic flavors and the modified Indianised spices. Paired with the flavorful steamed rice, this was a heavenly combination post the sumptuous intake of the already prepared live dishes by the Chef. Ending the meal with Tub Tim Grob otherwise known as Thapthim krop in Thailand, the fine Coconut Milk consisting of the delicate water chestnuts was an experience to behold. The festival is on till the 10th of June, 2018. So make sure, you grab your seat before the festival ends, and enjoy a memorable culinary expedition to Thailand. Pair it with some cocktails, and the mood is set for you..! #foodfestival #thaifoodfestival #thaifood #thelegacygrill #lalitkolkata #thegreateasternhotel #whenstomachtickles #panchphoron #am2pmfood

Koninika De

7 years ago

4.0

Thailand on your platter with Sawadee Kolkata at The Lalit Great Eastern Kolkata ..! After a tipsy trip to time Thailand, it's time for Thailand to rock Kolkata all over again. Presenting Sawadee Kolkata, the Thai food festival which is being organised at the top-notch hotels of Kolkata from 1st June to 10th June from 7.30-10.30 pm. Recently Panchphoron was invited to cover one such prestigious hotels of Kolkata - The Lalit Great Eastern, Kolkata. The authentic Thai Cuisine menu was crafted by Master Chef Suriya of OKO Chandigarh. some of which included : Salads - 1. Som Tam 2. Yum Wook Sen Mains - 1. Prad Kaprao 2. Kaeng Kheaw Waan Kai 3. Khai Phad Kaprao Desserts - 1. Tub Tim Grob There were live demonstrations given by Chef in Papaya Salad (Som Tam) and Thai Green Curry (Kaeng Kheaw Waan Kai).This was followed by an exotic cocktail session - a gin based cocktail made by Poorna Banerjee Di and a Vodka based cocktail by Souvik Bhattacharya Da. Thank you for the invite The Lalit Great Eastern Kolkata. Experience the flavours of Thailand skillfully presented on your platter and relish the perfectly blended cocktails. Drop in today. For reservations contact +919007020550. #SawadeeKolkata #panchphoron #thaikolkata #lalitkolkata #thaifood #amazingthailand #LuxuryThailand #thelalithotels #royalthaiconsulate #TAT

+5

Asil

8 years ago

4.0

Visited 13/02/2018 The Lalit Great Eastern is not talked about enough in the 5 star dining experiences. We finally visited the Legacy grill restaurant. The ambience of the restaurant is that of a normal 5 start thus it got us thinking that will the food also be just 'normal?' When hands the menu, only one page of non veg dishes got us thinking again if we had come to the right restaurant. We ordered from the very limited menu for a goat cheese started with salad, the salmon, the stake and a chicken soup. And wow were we presently surprised. The goat cheese salad was full of freshness and great qualities veggies, the rocket leave in particular was a great combination with the cheese. The mushroom and chicken soup was creamy and delightful. As for the steak and salmon, both meats were cooked perfectly and tasted really good. I would definitely recommend this restaurant for those looking for good quality grills with exotic ingredients. (P.S. we opted for 50% discount on the bill from dine out thus we're happy with the final bill total) A recommendation to the restaurant would be to increase their menu with a few more non veg dishes. Taste : 4 Ambience : 4 Service : 4

Akshay Kumar Lalwani

7 years ago

4.0

Well what can you expect from a 5 star restaurant? All was upto the mark from their ambience to their service! Staffs were professional and well groomed. Now coming to their food, I ordered: 1. Soya Honey Marinated Chicken Wings Served with House Salad and Tomato Ginger Glaze 2. Thyme Marinated Grilled Chicken Breast
Grilled polenta, sundried tomato pesto and burnt garlic sautéed vegetable with mushroom sauce 3. Tiramisu (Traditional Italian dessert with amaretto) But somehow, from what I observed the food was not upto the level you expect from a 5 star restaurant. There was unbalance of flavours, especially in the chicken. Wine was good. Desert was excellent. Overall a good experience. Do visit but with less expectations.

Subir Ghosh

7 years ago

4.0

Probably Kolkata’s one of the best Continental restaurant at the moment. Very nice 3 course set menu. Quite a few items to choose from. I had the Seafood soup in Appetiser, Grilled Norwegian Salmon in main course and Tiramisu in dessert. All are just perfect. At par what we used to in good European restaurants.

Ridam Prasad

7 years ago

3.0

Great place with great ambience. The food was good. The music playing around seemed peacefull. The staffs are very courteous. This place promises a good time.