Chapter 2 (Southern Avenue) — Restaurant in Kolkata

Firstly as I post this review we're all on the new book of 365 pages I.e 2022

Post lots of research on resturants with live music since it's was 31st eve, I came across this one which had good reviews and pictures appealed to the eye.

A group of 2 school friends with wife's kids and family and although we were pure vegetarians we had limited options but whatever we ordered turned out to be exceptional in taste.

I've rated it 4 stars because of following points.

1st star-The moment you go to a resturants these days you notice the cleanliness,sanitization and how well they've maintained the covid protocols.. Full marks to chapter 2 for it.

2nd star-The ambience and decor,gives it a retro theme beautifully punctuated with amazing lighting. The lights are very well placed and add sparkle to the decor. Even the seating sofa are extra comfort oriented.

3rd star-Live band and music,the artists were simply mind blowing and the cue cards on which we get to request a song was a delightful experience. It's a shame that kolkata has very few resturants which offer love music and family audience. Generally it's only pubs and bars. Kudos chapter 2 for being a game changer.

4th star-The food off course. We ordered cheese cherry pineapple Nachos and French fries as starters,all of which were amazing!

Main course had babycorn flourentine Rice with white sauce cheese sauce and spegetti all of which were extremely fresh and delicious.

The place where 1 star gets deducted is the Quantity provided in one portion of starters. All dishes carry a premium tag of between 399 to 500 And as such that is only sufficient for max 2 people.

However when it's a precious day in your life,be it a new years eve or Christmas A birthday or anniversary you don't give it a second thought. It's if I were to say a Paisa vasool resturant and you can add to to your must visit place when in the city of joy.

Happy 2022! Thank you Chapter 2 for...

Chapter 2 is all set with its new outlet at Southern Avenue. The interior is extremely beautiful and the bar section is really mesmerizing and well equipped. Now keeping everything aside let's talk about that one thing that represents every restaurant and that is that food. Food your what's top-notch extremely good ud and I really appreciate their exotic menu. The chef is a very experienced chef and he knows his skills very well. Perfection was seen on each and every dish that was served to us. What makes Chapter 2 unique? Their amazing diversed menu. Their beautiful ambience. Their continental touch to every dish. And definitely, their hospitality! What were we served? • In mocktails, there were: Purple elixir and On the beach. • For starters: Prawn cocktail , Chicken wrapped in bacon • Main course: Seafood chowder , Chicken Stroganoff & Chicken cannelloni • Dessert: Caramel custard. The food was extremely good! And the ambience was wonderful! Prawn Cocktail has to be the most unique dish that they serve and definitely, it's worth it! Their Chicken Cannelloni was stuffed with mashed chicken and spinach and the Cannelloni sheet was really prepared well, showing how much skillful is the chef in his art! The caramel Custard is the best one I had till date! The caramel was perfect, not bitter, neither mind numbingly sweet. It was garnished with mint leaves and cherry that gave it a Christmas-y look. The seafood Chowder had mashed and lumped seafood in it, and with each spoon of it, it'll definitely give you an authentic seafood taste. Well, the owner had travel to countries to decide a fine menu for this restaurant. So, what can be more authentic than this? The passion to serve good is an amazing quality that they have inculcated. Highly...

Are you an ageing nawab with no teeth who pines for steaks? If yes, you are in luck because Chapter 2 has the unique advantage of being a continental restaurant run by a proprietor who also owns Oudh 1590, and has put his galawat experts to work on their beef steaks. By a stroke of mad genius they have started marinating their steaks with the same meat tenderiser they use on their kakori kababs, producing pasty steaks that demand absolutely no chewing on your part. They also ask you if you want your galauti steak medium rare or well done (no doubt as a joke) AND give you a serrated knife to cut this fragile piece of meat that can be eaten with a spoon. The “pepper sauce” served with the steak was hot from red chillis (or a hot sauce?), smelled of soy sauce, barbecue sauce, and ketchup—once again, genius. The “chicken aglio olio” had spaghetti all neatly chopped up into the size of a sojne dnata. Looked like a street side hakka chow with black olives and Keya “Italian seasoning”. If they were inspired by an Italian recipe they certainly did not let it on. The grilled bhetki was overcooked and dry. The old fashioned was truly modern. While an old fashioned is supposed to have exactly 3 ingredients—bourbon, bitters, and sugar, theirs was a double rocks glass filled to the brim with a dark brown liquid that tasted like a watered down whiskey sour. It even had a cherry (but no orange/lemon peel, because why be predictable?)

Chapter 2 is only one among the crowd of restaurants that are coming up in Calcutta now—superficial and mediocre. They don’t even feel the need to try to get it right because they assume that their customers won’t know...