THE EAST INDIA ROOM
East India Room offering a stylized interpretation of the, “Colonial Companion”, Indian dining experience which developed during the British Raj in India, as the British wives interacted with their Indian cooks.
Bengal was once the home of a French colony and also hosted populations of Portuguese, Dutch, British and Mughal descendants. These collective western influences are seen in the food created to satisfy the tastes of the western rulers. The result is a unique blend of cuisine, local ingredients adapted to French, Italian and Western cooking techniques—characterized by creamy sauces, the restrained use of spices, and new techniques such as Baking, Grilling, Frying, Poaching, Steaming, Roasting etc.
The recipes crafted have been inspired from the kitchens of local Zamindars before Independence and the British kitchens infusing authenticity into the food with focus on home style, comfort dishes and rich tradition.Even widows had a huge impact on the cuisine during the Raj. While most Bengalis ate meat and fish, this was barred for widows. Widows also did not use ‘body-warming’ ingredients such as shallot and garlic, but ginger was allowed—this found a core place in Bengali curries, both vegetarian and non-vegetarian.
With the exclusive service, guests are encouraged to interact with butlers or the chefs directly about what they feel like eating, rather than just be given a menu to choose from. East India Room is just like a home away from home. There is a saying, “A recipe has no soul but we should bring soul to the recipe”. The restaurant menu is being crafted where nostalgia meets excellence.