Steam cooking lends itself well to the restaurant’s concept of providing tasty and healthy food. Contrary to the belief that steaming means blandness, the flavour, aroma, colour and texture of all ingredients are intact when steam cooked rather than fried or boiled in water. A far higher level of nutrients, vitamins and minerals is retained than by other cooking methods. Steamed dishes are healthier and more nutritious.
Steaming itself is a traditional Oriental Cooking Method, ideal for today’s momentum towards GOOD HEALTHY FOOD ! We are presenting it in a very small way to provide the Calcutta an opportunity to give taste anew meaning. The 12 dishes we have in Starter and Menu that does not represent the whole Oriental Steam Delicacy at all. But this is just an eye opener for the guests. Plus its a research for us and came into conclusion after detailed studies to offer this Steam Food Festival for our beloved Guests. There are few surprising elements in this Menu. We are doing a steam rice ball with sticky rice, its a vegetarian item and very very new. Giving a vegan flavour with peanuts and all its really a new flavour on the plate. Its Thai steamed actually. We are doing one more interesting dish. That is Pork spare ribs coated with crushed rice and entire thing is steamed. Its like a Rice coating with Pork stuffing inside. What we have done, its actually raw rice flavored with little star anise and cinnamon and then roasted it. Then it had been half crushed and used it for crumb over the marinated pork ribs. Then steamed the entire thing. In the process the pork get cooked and rice also get cooked with the fluffiness of the rice. And as because rice is a sticky one, entire juice of the pork is remaining inside. Beside that we are having a Steamed Fish. We do get steamed Fish available in Chinese restaurants which is Lemon Steamed Fish or Oyster Sauce Steamed Fish. But what we are doing here, we are using fermented red bean, ginger and green chilli and little bit of sesame. That is also a very unique flavour which is very different from the normal steamed fish you get in other restaurants. Sweetness of fish would be maintained in the process and there is no additional salt has been used to prepare this dish. The fermented red bean itself is a salty one. And from this only the entire salt would be infused in the fish. We are also serving few regular dishes but not very regular in other Oriental restaurants. You can avail these only when you traveling abroad. We are trying to serve something different from the normal taste buds. Hoping guests would like our initiative. – Chef Sushanta Sengupta, Director of Savourites Hospitality Pvt. Ltd.
One of the finest Pan Asian restaurants in town, THE WALL will be showcasing an exclusive Oriental Steamed Food Festival for three weeks which will feature some of the most delicious array of appetizers, main courses and desserts all steamed up. The one of a kind menu are inspired by Japanese and Pan Asian cuisines curated by expat Chef Sushanta Sengupta, Director of Savourites Hospitality Pvt. Ltd., will have starters like Spicy Vegetable Stuffed Snow Balls , Ji Si Chang, Steam Tofu Parcel , Har Gow , Fonzheng Rou and main courses like Steamed Pakchoi with Black Bean and Chili , Bouquetiere of Vegetable with Garlic Butter Sauce , Prawn in Garlic & Celery Jus, Steamed Velvety Prawn with Lemon Sauce, Steamed whole Bhetki with Fermented Bean and Ginger, Traditional Steamed Chicken and Wall Special Steamed Chicken Breast stuffed with Cha Choy Rice to Stop by to Blow off Some Steam !!
Tantalize your taste buds with the Kyot of Caviar, Kao Tom Mud and Cantonese Steamed Bun after a whole and hearty meal. My fellow foodie friends and Me were invited there over a food tasting session. They introduced to us various types of delicious steamed foods.
The Dishes We Had :
Spicy Vegetable Stuffed Snow Balls – Thai herbs and spice vegetable stuffed in glutinous rice.
Ji Si Chang – Wheat starch dumpling with black Sichuan dip.
Steam tofu parcel – Marinated mashed tofu topped with tamarind chili sauce.
Har Gow – Crystal skin prawn dumpling.
Fonzheng Rou – Steamed pork spare ribs with flavoured rice flour
Main Course :
Steamed Pakchoi with Black Bean and Chili –
Bouquetiere of Vegetable with Garlic Butter Sauce –
Prawn in Garlic Celery Jus – Steamed Butterfly Prawns served with Snow Peas.
Steamed Velvety Prawn with Lemon Sauce –
Steamed whole Bhetki with Fermented Bean and Ginger –
Traditional Steamed Chicken –
Wall Special Steamed Chicken Breast stuffed with Cha Choy rice –
Kyot of Caviar – Soybean Custard with Orange & Cranberry Caviar.
Kao Tom Mud – Sweet Coconut Dumpling wrapped with Banana Leaf.
Cantonese Steamed Bun – Stuffed with Vanilla Custard.
Debunking myths that the “healthy” option is “less tasty these healthy and nutritious menu are packed with flavour and fun. Drop in with your friends or family and enjoy.
Special Thanks to –
○ Upalparna Roy Chowdhury for the invitation.
○ Chef Sushanta Sengupta for providing us such a lovely experience of Steam Food
○ Rajdeep Bhattacharjee for leading us.
Proud Member of Panch Phoron #panchphoron
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