The two loves of my life Food and Book are interconnected. Many books give me the idea on many foods, information on food habits...
The two loves of my life Food and Book are interconnected. Many
books give me the idea on many foods, information on food habits of in and outside
India. Sometimes I amazed that “ohh, that can be a food or food can be prepared
in that way!!!! I try to read books on almost every topic. Ghost to Adventure, Detective
stories to Comic stories, Food to Travel, Romantic novels to Mythology everything.
My passion for books gives me the exposure to meet with Rabindranath Tagore, Satyajit Ray, Bibhutibhushan Bandyopadhay, Budhadeb
Guha, Samaresh Majumdar, Nihar Ranjan Gupta, Rakin Bond, Amitava Ghosh, Amish
Tripathi, Jim Corbett, Jhumpa Lahiri, Sankar, Devdutt Pattanaik, Robin Sharma,
Rukma Dakshi, Lila Majumdar, Hoihnu Hauzel and others through their books. Two
writers whose books inspired me to visit my last food joint ‘Santas Fantasea’ are Budhadeb Guha and Haihnu Hauzel. I came to know that a meal can be prepared in Bamboo
from Budhadeb Guha’s Rijuda Samogro
in my college days. Book “The Essential North-East” by Hoihnu Hauzel makes me attracted about
the cooking and food habit of North-East India.
We visited Santa’s Fantasea of Salt lake (BF-189,
Sector-1, Salt Lake, Kolkata, West Bengal 700064) on 31.3.18. It was a cloudy evening, around 6.30pm my husband came to
my office to pick me up for home. When I settled down in car he told me have
dinner somewhere which is not our usual one. Then one name came to my mind was Santa’s
Fantasea. Santa’s Fantasea is inimitable with its comfy ambience, affable
staff, lip spanking Tribal and seafood offering in pocket friendly way. Santa’s
Fantasea is an exclusive. combination Tribal and Seafood. Dining are
In
starter we ordered Butter Garlic Fish. This is very gentle and soothing in
test. For main course- Bansa Pora Mutton & Bansa Pora Chicken the signature
dish of Santa’s Fantasea (Bone less Mutton/ Chicken marinated with their
specialized ingredients and stuffed in Bamboo and cooked in Tandoor) Bansa
Pora Mutton was flawlessly tender, Juicy and delicious . Same can be said for Bansa Pora Chicken except it is little bit dry but taste was heavenly. Along with Bansa Pora Mutton we ordered Jadoh a Megalayan Dish was a combination of red rice and Mutton boneless pieces fluke together with garlic pieces which gave a quantity of dazzling aroma. Each one- Bansa Pora Mutton and Jadoh was delightful in taste and the combination of both was match winner. Last but not least for dessert we had Mango Sorbet which was very good in test and Tilhou Kheer. I was a slight unconvinced about Tilhou Kheer dessertas it is made from onions but it proved me wrong and I loved it.
For home we packed Bansa Pora Chicken, Ngatok- A delicious dish with really soft fillet of
fish, Jhupu Pishi's Mutton Delicacy, Red rice and the Kori gassi and
Malaysian Rice. All were very incredibly in tasty. 
Food can be an adventure when we want to explore new tastes and cultures. Indian cooks know spices. An experienced cook know spices and uses spices like a painter who uses colors that they have grown to be very comfortable with. Recipes are handed over from generation to generation and enhanced and modified & customized based on personal taste and available ingredients. India is a large territory, with a lot of different types
of culture to draw on, many types of climates, languages which reflects in its food types and styles, and they all offer different kinds of awesomeness.
of culture to draw on, many types of climates, languages which reflects in its food types and styles, and they all offer different kinds of awesomeness.
In Santa’s Fantasea You eat
with your eyes and nose before you eat with your mouth, and food is both
fragrant, and colorful. This eatery provides a unique food experience that many
people like us would remember for their entire lives.
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