The Sky Lounge
It’s Ishq-e-Dawat at Soul-The Sky lounge
Post lockdown, Soul-The Sky lounge is the perfect place to soothe your frayed nerves and rest your tired souls. As you walk into this roof-top lounge bar, the blue open sky fans out like an umbrella. The evening sky is mellow and the gentle breeze lures you to forget the congested urban jostling typical of central Kolkata.
Spread across 5,000 square feet, Soul–The Sky Lounge offers an ideal setting for a weeklong celebration of Bakrid or Eid Al-Adha amidst this pandemic with its innovative distance-friendly seating arrangement, and a delectable spread at its Ishq-e-Dawat special food festival. Seating under the sky and relishing authentic Mughlai delicacies— Murg Pahadi Kabab, Mutton Burra Kebab, Chicken Rezala, Korma, Biriyani and Shahi Tukda, affords a superb feeling. It is so satisfying, and more so, if you have your friends and family to share the gourmet pleasures.
As evening descends, the Kolkata skyline glows with the rays of the setting sun highlighting the silhouette of the iconic Victoria Memorial juxtaposed with the contemporary edifice of the 42 Chowringhee Road.
At this time of the day the Soul-The Sky Lounge, on 4A, Little Russell Street, was bustling with a late lunch crowd—a proof that it is a much preferred destination for families as well as individuals, desirous of relishing authentic cuisine in a perfect setting.
This Lounge has relied on uncluttered design grammar that allows its patrons to maintain distance in their open-air arena as well as in their indoor cafe-style dining area. The open-air area occupies a wide seating arrangement with colonial balusters overlooking central Kolkata, perfect for an impromptu get together.
The Dawat-E- Ishq will be on till July 28 between 12 noon and 8 pm. My personal favourite was the Murg Pahadi Kabab, Biriyani and the Phirni. The Murg Pahadi Kabab was beautifully cooked to perfection while the flavourful Biryani was a delight! Try preparing Murg Pahadi Kabab at home…it is very simple to make—marinate the chicken with curd, pudina and coriander leaves paste.
Also add all the spices including jeera, coriander, red chilli, garam masala powders and a dash of chilli paste. Keep it aside for an hour and then cook it in a gas tandoor or an oven. Serve with onion rings and lemon wedges.
The place also has on offer Chinese, Continental, Italian and North Indian cuisine along with a wide mix of cocktails and mocktails. The must-tries from their menu include Tandoor Chicken Momos, Chicken Reshmi Kebabs, Grilled Fish in Lemon Butter Sauce and Veg Au gratin. Wash it down with Green Apple Smoothie!
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