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Ask anybody in Kolkata what their favourite destination to eat out is, and you will invariably get answers like Park Street simply because that area of the centuries-old city has its own legacy to boast of. But ask any young 20- or 30-something working in the IT sector in the city what their favourite place to eat is, and they are likely to point you towards the hottest new places in Rajarhat, New Town and Salt Lake Sector V. One such popular and happening new place in this new Kolkata favourite zone is Rendezvous at AltAir.
Located right at the top of Ambuja Neotia’s Ecocentre in Sector V, this restaurant is the perfect place for a rendezvous with Indian cuisine in its most progressive, modern form. The food here isn’t just a randon medley of dishes from various Indian cuisines, including Bengali cuisine, but actually an elevated representation of what Indian dishes—especially street foods—can aspire to be when treated right. The well-lit ambiance and wide outdoor space with a city view adds to the experience, yes, but unlike other places in Kolkata that may offer the same view, it is the menu here that speaks to the modern Indian foodie more than anything else.
Understanding The Menu & Theme At Rendezvous
Helming the kitchen and the creative kitchen here at Rendezvous is Chiranjib Chatterjee, Senior Corporate Chef, Ambuja Neotia Hospitality. He gave us a clear idea of what drives the menu and food at this Kolkata restaurant. “Rendezvous, embraces innovation, creativity, and experimentation while staying rooted in the rich culinary traditions of the country,” he explains. “We embrace fusion, applying elements of other global cuisines to create innovative and visually stunning dishes that retain the essence of Indian flavours through our plates. By exploring new techniques, we want to break the stereotypes associated with Indian cuisine, showcasing its versatility, and pushing culinary boundaries giving traditional recipes a contemporary twist yet being casual.”
Keeping a wide range of Indian ingredients and elements of molecular gastronomy in mind, the menu at Rendezvous covers regions like West Bengal, Maharashtra, Kerala and bits of the entire North Indian belt. Does this widespread collection of dishes cause more confusion and offer less cohesiveness on the menu? At any other place, it might have—but it doesn’t at Rendezvous because the running theme here is focusing on courses and their nutritional values while bringing together flavours of the nation.
“Our food is not rich or heavy on stomach but on the lighter side,” Chef Chiranjib explains, adding that this thoughtfulness extends to their drinks menu too. “We have made our cocktails & mocktails keeping in mind the progressive Indian food, their lighter interpretation on the spice level so we have experimented a lot not only in taste but in presentation also, we have used molecular technology in making our drinks menu also.”
A Closer Look At The Best Of Rendezvous
You might argue that many restaurants across India that claim to be progressive with their menu and food still falter when it comes to execution. But Rendezvous truly delivers on that front. To get a true taste of the menu, we tried a few favourites from each section based on the Chef’s recommendations and the seasonal favourites. The meal, starting with the pictureque Murgi Ka Arq, was reminiscent of a clear French broth—but the flavours were purely Indian. A creamy mousse served atop a crispy bread toast on the side helped elevate this simple yet complex soup like only the best French consommés do.
Next up was the Baby Burrata salad with cherry tomatoes, asparagus, a balsamic glaze and cheese toast. Once again, this dish tastes purely European but showcased the fact that India’s appreciation of good artisanal cheese has come a long way—enough to be a popular addition to the menu here for those who are health conscious and yet in love with gourmet dishes. But the true extent of the Indian flavours here only started with the Small Plates. First up was the Avocado Chaat served with Masala Khakra, a dish that is healthy and yet can compete with any chaat off the streets of Delhi. A medley of spices, chutneys and textures from a multitude of chaat ingredients, this one is bound to make your taste buds explode.
On the contrary, the Malai Broccoli with edamame and mint mousse and tadka vinaigrette was mild on the taste buds—the perfect contrast to the flavours of the chaat. But despite being mellower than its counterpart, this one was still packed with the smoky flavours of Malai Tikka in a healthier packaging thanks to the tender broccoli. And if you are looking for something that’s more substantial with this vegetarian pairing, then we recommend the Paneer Mini Khuboos Shawarma.
Of course, you might argue that while in Kolkata, trying a street food from the city is essential. If that is indeed your goal then we suggest you try the Street Puchka with its unique medley of stuffing and water. A true palate cleanser that can make your taste buds dance, this one is not to be missed. When it comes to the drinks that are best paired with these dishes, go for cocktails and mocktails like Butterfly Bombshell WW1, Burnt Orange & Ginger Basil Sparkle, Taste of Bengal and Calcutta Bazar. The last one, topped with a vibrant chuski, will take you right back to your childhood days across India.
If you haven’t had your fill and are craving a substantial main course dish, then try the Black Cumin Prawn Bhoona with sticky rice and prawn crackers. Slightly spicy and yet perfectly paired with sticky rice, this one is bound to be a favourite among those who love prawns. But your meal at Rendezvous will be incomplete without a taste of the piece de resistance, Oh My Tart, a dessert that is playful and transformative. Prepared live as an experiential work of art rather than just another sweet dish in the city that loves all things sweet, this one is a deconstructed tart that looks like a modern art piece and tastes like heaven with its subtle sweetness, myriad textures and fruity flavours.
