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Stony
Stratford's Moghul Palace has ceased trading after 15 years under the
same name. But, the historic town will welcome a new restaurant
called the Calcutta Brasserie that will open on Thursday 18th September.
Under new management, the listed
building has undergone subtle changes, taking special care to ensure
the character and features remain while giving the 18th Century
building a fresh and modern new feel. One of the main features - and
a favourite with local people - the iconic mural of Michelangelo's
'Creation of Adam', is to remain preserved due to popularity.
Since the Moghul Palace was
acquired under new owners, hundreds of artefacts from India have been
shipped to the UK, carefully selected by their Indian-based researcher.
One of the biggest shipments
included two giant chandeliers made from solid brass. Featuring 21
glass lights each, the two centre pieces weighs over two tons each
and collectively cost £10,000. It took a total of 10 people and
18 hours to lift the lights into place that now 'float' within the
eaves of the old Chapel.
The restaurant's refurbishment
also features antique French lights, restoration of the antique
tiles, a two ton metal statue of Natraj (the Indian dancing God),
displays of traditional Indian costume and much more. However, the
main feature will be the venue's menu.
Having taken over four months to
create and using the experience of the team's global cooking
knowledge, Calcutta Brasserie is mostly proud of its new food
offering and the lengths to which it will go to bring the very best
ingredients. From Welsh lamb to Bantry Bay mussels, customers will be
able to expect some of the very best quality in the region according
to chef and proprietor, Subhojit Chakravarty.
"The biggest change we
expect customers to experience is the food. I guarantee that they
will be very hard pushed to find an Indian restaurant that can
produce the quality of food that we will. Our ultimate aim is to
receive national recognition for our efforts and make Calcutta
Brasserie a highly decorated restaurant."
Among the dishes include;
Manglorean Scallops; Lobster Xec Xec (lobster tails pan fried and
tossed traditional Goan spices and birds eye chillies); Meen Moilee
(pan seared sea bass in a typical South Indian coconut milk and fresh
ginger sauce; traditional Hyderabadi dum biriyani (cooked in dumpukht
style). A full list of the menu will be online shortly.
To book
a table or for more information, contact Calcutta Brasserie on 01908
566577 or visit www.calcuttabrasserie.co.uk
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