Christmas Cake Mixing at The Sonnet

By: Rajdeep Bhattacharjee

December 2, 2015

0 Comments

Christmas, one of the most fun filled and blissful seasons of the year right from the lights & decorations, to food preparations to Santa Claus coming to town, the Christmas tree, this list can go on and on! Come December and the festive mood is all set with bakeries and hotels all over the city and they start arranging Christmas cake mixing ceremony. Christmas may still be more than three weeks away, but The Sonnet brings in the spirit of Christmas with its annual tradition of the Cake Mixing Ceremony on 2nd December 2015, which was attended by celebrity guests, media personals, hotel staffs and food bloggers. The traditional ceremony of cake mixing normally starts a few weeks before Christmas and is considered to be a harbinger for good fortune, joy and happiness.

 

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The Sonnet hotel is located in a prosper popularity of City Centre 1 area which celebrates the Christmas season with great pride. Sonnet Hotel’s forthcoming Christmas and New Year festivities have been celebrated by the hotel since its inception and continue to be a key highlight in the hotel’s annual events calendar.

 

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Commenting on the event, Mr. Rajib Roy Choudhury, General Manager of The Sonnet Hotel stated, “Christmas Cake Mixing ceremony is a tradition that has been going on for years and definitely gives a feel of the forthcoming festivities. If we look at it the other way, it is also an opportunity for people to come together and share good time together.”

 

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It’s fun to participate and feel excited and privileged to be a part of the Christmas Cake Mixing which are ultimately going to be served around Christmas. To set the ceremony off, we were each handed gloves, aprons and chefs hats. Finally, the Christmas preparations start with the mixing of ingredients and soaking them for the Christmas cake. Preserved ginger strips, fruits, raisins, assorted nuts, sultans, black currants, cherries and wines, rum, liquor, honey, fruit juice were poured and mixed in by the enthusiastic participants bringing in the tantalizing aroma and the undeniable good cheer of Christmas. There was lots of applaud, loads of mixing and loads of cameras clicking. Mixing was amusing and brings smiles to everyone’s face.

 

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Once the mixing was complete, the chef and his team poured the cake into a special mould and place it in storage for the fermentation process to begin. In a span of almost three week, all the ingredients will mix up in such a way that the cake will turn out to be a pleasure to taste.

 

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Executive Sous Chef, Subir Sarkar said, “We look forward to hosting our guests during this very important festive season and welcome guests to join our celebrations which will include carols and a delicious Christmas Eve buffet”.

 

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After getting our hands dirty, we were welcomed for a high tea that had some delicious snacks and pastries. I can’t help but mention that the Chocolate Vanilla Mousse was to die for and I shamelessly managed to have quite a few! It was also nice to see all the members of the Sonnet team right from The GM, the chefs, the management staffs, the PR team etc all geared up and spirited!

 

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So all of you know where to head this Christmas season to lay your hands on some gorgeous cakes and of course their popular festive brunches!

 

Aura - The Sonnet Menu, Reviews, Photos, Location and Info - Zomato

 

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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.