Christmas Cake Mixing at The Stadel

By: Rajdeep Bhattacharjee

November 21, 2015

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On the eve of imminent Christmas and New Year, The Stadel, boutique hotel and leisure club had organized Christmas Cake Mixing ceremony at Mirage, the poolside restro bar, last Saturday. Enthusiastic people from various walks of life participated in the cake mixing ceremony on 21st November, marking the advent of Christmas season. This ceremony ushers in all the happiness and warmth that is synonymous with Christmas & celebrates the quote by Hamilton Wright Mabie: “Blessed is the season which engages the whole world in a conspiracy of love!”

 

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It is a ritual religiously followed the world over, and is said to be a harbinger of good tidings and happiness. It is also believed that more the number of people involved in stirring the ingredients for the Christmas plum cake, the better and bountiful the year ahead is. And when the process is carried out happily in a true team spirit, it also is a moment of wish fulfillment.

 

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In the spirit of the celebration Mr. Ayan Mitra, General Manager said “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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Donned in toque and gloves, every guest were posing around for photos and having fun under the setting sun. Ms. Milee Banerjee, Sr. PR Manager, The Stadel along with PR Executive – Debasmita Banerjee and the chefs led everyone to the mixing table, as is tradition at the hotel, to welcome the festival season with a fruit soaking ceremony ahead of Christmas.

 

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Then it was time of cake mixing, and the best part was pouring in the liquor. Wine and liquor bottles were emptied in one by one. The participants merrily mixed various ingredients required to make the traditional plum cake. They mixed the rich dry ingredients — black currant, peanut, pistachio nuts, black raisin, almond, dried cherry, cinnamon powder and others. Freshly ground spices are also added and tossed till the fruits and nuts are well layered. The festive cake was mixed with dry fruits and liquor so that the ingredients could develop aroma and taste. The soaked mixture of dry fruits and wine would be allowed to settle for 40 days and from which plum pudding, exotic cakes, fudges would be made.

 

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With the popularity of Christmas festival in the Capital in recent years, the traditions associated with it — like cake mixing — too have begun to get people’s attention. Nonetheless, sharing its significance, Chef Nasimullah opined, “The ingredients for the Christmas cake should be fermented for its taste and flavour. That is why they are mixed a few weeks prior to Christmas.”

 

But that is not all — “it is believed that blessing will follow those who are involved in cake mixing ceremony or who eat the Christmas cake. Cake making ceremony moreover gestures the holiday spirit,” Chef Ryan Darzee added.

 

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Setting a jovial mood of a perfect afternoon, the guests enjoyed the generously flowing exquisite wines and indulged in interesting delicacies like Vol–au–vent, Rich Plum Cake Slices, Petits Fours and Veg Sandwich lined up by their Chefs.

 

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Everyone can choose the one they want, and sit and enjoy a spread of delectable finger foods. I had few glasses of wonderful wine as I am much the wine person. My fellow foodie Priti Podder settled herself with coffee while we discuss many topics. The evening sunlight was lighting the place up as well as our moods and hearts. It was warm and inviting, an atmosphere so relaxed, an ambiance that was perfect to soak in.

 

Mirage-The Poolside Restro Bar - The Stadel 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.