I COOK - REVIEW

                                                                     I COOK - 4/5
                             Jatin das Road, off Sarat Bose Road near Sai Baba Temple

Admin Review :-  One of the very decent continental outlets in Kolkata. Try out their Fish and chips, Continental style Kebabs, Mushroom stuffed potato skins, Spare ribs, A La Panna, Lamb Lasagne, Pasta Alfredo, Chicken Marshala. We went there in a group. I ordered for Fish & Chips and Pork Spare Ribs with grilled vegetables...... The fish was tendered and just melts in your mouth and the chips were in the form of potato wedges which was just too good, well can say that its the best potato wedges i have had in town till date. Coming to the pork spare ribs, it was juicy and succulent to that extent that it just melts in your mouth catering one's taste buds as well as filling the appetite..... All the food portions were huge and can be shared by two easily. 

Only cons that I can see is that the place is very small and the air conditioner was not working properly. If you go there in large groups then please book your tables earlier. And also pork and bacon lovers please check out whether its available. They stock bacon and pork items in lesser amounts.
Overall a decent joint for those crave in for Continental cuisine.

LOCATION: 3.5/5
AMBIENCE: 3.5/5
CLEANLINESS: 4/5
SERVICE: 4/5
PRICE: 4.5/5
VALUE FOR MONEY: 4.5/5

Member Reviews :- 

1. Mine was chicken Marsala which was good, although I wanted lamb steak. Potato wedges one of the best and potato mushroom was excellent.Good value for money. Yes, the place is a little small. take away s also can be obtained. Owners name is Abhijit Dutta .I would surely go back for affordable continental food. For food I would give A, for ambience B+     ~ SUDESHNA GHOSH

2. Variety of so many dishes but as Shantanu warned, it is better to call them up to have a confirmed dish if you so desire. Plenty of choices to spoil you, starting from appetizers to main dishes, finishing with desserts.

Service with a smile that really took care of their shortcomings which were not many.
Starter dishes were good and demand a second look except the Onion Rings which unfortunately was overdone.
Main course we selected a wide variety and mine was Lamb Lasagna, excellent in presentation, taste and of quantity which I could hardly finish one third only. 
They seriously need to replace their AC which we felt was a spoilsport for enjoying such lovely food. We spotted this food joint only five months back and this was our third visit which clearly scores for a new venture. Mr. Avijit Dutta best wishes to you.
Location – 3/5
Ambience – 3/5
Hygiene – 3.5/5
Food – 4/5
VFM- 4/5       ~ SANJOY GHOSH

3. I had tried their Penne Alfredo (chicken), which in taste was pretty good and mild with all the flavors speaking individually, mostly I have found that people make pastas sauces with loads of cheese which makes it thicker and blunt in taste, but here i found it as per my liking.. the portion was enough to be shared by 2 people.. other things that i would like to mention, was their crisp potato wedges and spicy continental style kebab.. both were great as starters and very much recommendable ..
Location - 3.5
Ambiance - 3.5 
Cleanliness - 4/5
Service - 3.5/5
Price - 4.5/5
Value for Money - 4.5/5       ~ ISHITA DAM

4. Only drawback is that the place is not spacious.considering all the aspects my rating is 4 out of 5.    ~  ARGHYA BOSE

Kerala Style Chicken Roast ~ By Sudeshna Bhattacharya

 Marinate chicken in turmeric powder, red chilly powder & salt for 1/2 an hour. Heat oil. Add sliced onion, finely sliced ginger, curry leaves. Fry till onion turns brown. Add chicken pieces, coriander powder, red chilly powder & black pepper powder. Mix well. Cover & cook till chicken is tender & oil starts to separate. Add coconut milk & green chilly. Cover & cook till the coconut milk is absorbed, oil starts to come out again. Sprinkle chopped coriander leaves & take out. Roasted/fried cashewnuts can also be used for garnishing along with coriander. Goes well with paratha or roti

Fish in Mushroom Sauce ~ By Sutapa Mukherjee

Step 1:Cut the basa fillets in cubes (optional) and keep aside.
Step 2: Thinly slice the mushrooms and dice some onions. 
Step 3: In a pan fry the onions and the mushrooms till both turn a golden brown color. Add some salt and stir for another minute or two.
Step 4: Now add fresh cream and keep stirring till liquid assumes the consistency you desire. For a more liquidy state, add some water or milk (I used milk)
Step 5: Add the fish pieces/fillets back and cook covered for 2-3 mins till the fish gets soaked in the juices. 
Serve hot 

Alternate method:
After Step 3, keep the onions and mushrooms aside and in the same pan add a little more oil. Now add some flour and stir vigorously to avoid lumps. Add milk and even out till it achieves desired consistency. 
Step 4: Add back the onions and mushrooms and cook for 3-4 minutes. 
Continue with Step 5 as in previous method