Categories Archives: Fish & Seafood

 

Scottish Salmon with Lemon Caper Butter Sauce – Chef Sandip Acherjee

By: Rajdeep Bhattacharjee

August 14, 2015

0 Comments

  SERVINGS: 4 portions   INGREDIENTS:-   Salmon Fillet 640 gm Dijon Mustard 40 gm Cheese amul 20 gm Jchilli pwd 10 gm Caper 20 gm Salt 25 gm Dil leaf and spring 15 gm Black pepper crushed 10 gm Olive oil 30 ml Lemon (lemon juice) 2 pcs Butter 50 gm Parsley 20 gm […]
 

Monsoon mixed Seafood Sizzler – Chef Sammya Majumder

By: Rajdeep Bhattacharjee

July 30, 2015

0 Comments

  Serving for 2   Ingredients:-   • Basa fillet- 180gm • Basa mince- 50gm • Prawn( 18 count)- 4 no • Squid- 2 no; medium sized • Garlic chop- 10gm • Parsley chop- 5gm • Basil julienne- 5gm • Mixed lettuce- 50gm • Lemon juice- 10ml • Semisecco tomatoes- 2 no ( oven roasted […]
 

Prawn Cocktail – Chef Swarup Chaterjee

By: Rajdeep Bhattacharjee

July 19, 2015

0 Comments

  4 Portions   Ingredients:-   16 nos. Cocktail prawns, blanched & then chopped – 30 pcs 4 pieces Whole prawns with tail, (blanched) 2 nos Boiled eggs, cut into wedges 100 gms white cabbage, shreaded 2 nos Red tomatoes cut into wedges   Ingredients for the cocktail sauce:-   180 ml Mayonnaise 60 ml […]
 

Meen Pollichathu – Chef Swarup Chaterjee

By: Rajdeep Bhattacharjee

July 19, 2015

0 Comments

  1 Portions   Ingredients:-   2 pieces of Kolkata Bekti 150 gm each   Ingredients For Marination:-   ½ tsp turmeric ½ tsp chilli powder ½ tsp pepper powder 3 tbsp coconut oil   Ingredients For Paste:-   1 cup shallots , chopped 1 ½ tsp chopped ginger 6 cloves garlic, sliced 3 green […]
 

Gandharaj Kasundi flavoured Mahi Tikka – Chef Swarup Chaterjee

By: Rajdeep Bhattacharjee

July 19, 2015

0 Comments

  2 Portions   Ingredients:-   Betki fish tikka 1/2 Kilogram Kasundi 60 gm Yellow mustard seeds 15 gm Green chilies 4 nos Poppy seeds 15 gm Hung curd 75 gm Chili powder 5 gm Mustard oil 30 ml Gandharaj Lemon 100 ml Salt 10 gm   Method:-   Grind the mustard seeds, green chillies, […]

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.