The Culinary Brilliance of The Two HHI – Kolkata And Pune

If one were to compare between the hotels in Pune and Kolkata in terms of culinary potentiality, then the dining facilities of the HHI, Pune and HHI, Kolkata will be ideal choices.

The splendor of the city of Peshwas – Pune and the abode of Subhash Chandra Bose together do more than project the bravery, patriotism and valor of both. This is due to the reason that both the cities contain a hotel of the HHI, each. Further, both effectively present the cultural and culinary richness of the states in the most impeccable manner that one can think off – The HHI, Pune through its Eye Club and the HHI, Kolkata through its Kalash. Both of them stand today not only as fitting emblems of their parent hotels but also as the elite culinary ambassadors from the complete set of each and every restaurant of the hotels in Pune and Kolkata.

Freedom of thought and expression are both absolute realities in our country; therefore, the element of denigration is not a part of this write-up which will first put a succinct description of the Eye Club and proceed ahead with putting forth another description of the Kalash.

The Eye Club among the entire restaurant-scenario of the hotels in Pune presents forth the mouth-watering preparations of the Maratha Empire dating back to the rule of Shivaji Bhosale. The Marathas like Bengalis absolutely love to have fish as an integral part of their culinary festivals. Therefore, it is nothing but normal to assume that they specialize in the craft of cooking fish in a wide variety of ways and means. The Eye Club brings forth some of the selected dishes from these preparations and, they are quite capable of making even the most dry-throated person drool in anticipation! Two such examples are given below.

• Jheenga Melagu – River prawns grilled passionately while garbed lusciously in black pepper

• Fish Koliwada – Different fishes fried to one’s absolute delight but not before adorning them with all the local spices that are present

Kalash among all the restaurants presents in all the hotels in Kolkata successfully brings back the time when Nizams used to gracefully sit in their dining tables and guide the sumptuous portions of chicken and mutton cooked in traditional Hyderabadi style. Further, it also presents the culinary grandeur of Lucknow and Punjab! Some examples are given below.

• Lazeez Pasliyan – Delicious mutton chaap cooked just like Nawab Saler Jung liked

• Murg Qurmay Ki Biryani – A biryani revived from the kitchen of Maiboob Ali Pasha – the sixth Nizam of Hyderabad

• Lahori Aloo – Barrel potato cooked in tandoor 

• Rarha Gosht – A Punjabi delicacy stemming from Amritsar and made from mutton

• Jhinga Guldasta – Jumbo prawns cooked after being marinated with rose petal