NORI at Westin Kolkata Rajarhat reimagines Japanese cuisine with authenticity, innovation, and soulful dishes that honour mindful, modern dining.
There’s something quietly magical about a meal that respects tradition yet isn’t afraid to reimagine it. At NORI, the culinary team has unveiled a new menu that embodies this spirit perfectly — where authentic Japanese flavours are honoured, wellness is embraced, and age-old recipes are reinterpreted with a modern touch.
Drawing inspiration from Japan’s rich culinary heritage, while aligning with The Westin Kolkata Rajarhat’s ‘Eat Well’ ethos, NORI’s latest offerings celebrate mindful consumption and the purity of ingredients. Sourcing directly from Japan ensures that each dish retains the soul of its origin, while live tableside finishes — like those for the Tofu Wakame Salad, Salmon Tartare, and Matcha Tiramisu — transform dining into an immersive experience.
At NORI, cuisine isn’t static; it evolves, breathes, and delights — a living art form where authenticity and innovation meet in every bite.
Spotlight Dish: Chef’s Favourite — Kataifi Kaffir Lime Prawn with Pineapple Chili Sauce at Westin Kolkata Rajarhat
At the heart of the menu lies a creation especially close to the chef’s heart — the Kataifi Kaffir Lime Prawn with Pineapple Chili Sauce. This dish captures NORI’s philosophy: inventive yet rooted in classic techniques.
Recipe for Kataifi Kaffir Lime Prawn
Ingredients:
For the Kataifi Prawns:
- 12 large prawns (shelled and deveined, tails on)
- 150g kataifi pastry
- 3–4 kaffir lime leaves (finely shredded)
- 1 tbsp ginger (finely grated)
- 1 tbsp garlic (finely grated)
- Salt and white pepper to taste
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp flour (for dusting)
- Oil for deep frying (canola or vegetable)
For the Pineapple Chilli Sauce:
- 1 cup fresh pineapple (finely chopped or pulped)
- 1–2 red chillies (finely chopped)
- 2 tbsp rice vinegar
- 1 tbsp fish sauce (optional)
- 1 tbsp sugar (adjust as needed)
- Pinch of salt
Method:
Marinate the Prawns:
Pat the prawns dry. Mince with kaffir lime leaves, ginger, garlic, soy sauce, sesame oil, salt, and white pepper. Let marinate for 10–15 minutes.
Prepare the Kataifi:
Gently loosen kataifi strands. Wrap a small bundle around each prawn, dust lightly with flour to seal.
Make the Pineapple Chilli Sauce:
Simmer pineapple pulp, chillies, vinegar, sugar, fish sauce (optional), and salt over medium heat for 5–7 minutes. Stir until sticky and glossy. Cool before serving.
Fry the Kataifi Prawns:
Heat oil to 170–180°C. Deep-fry prawns until golden and crisp, about 2–3 minutes. Drain on paper towels.
Serve:
Plate beautifully, drizzle with sauce or serve it on the side. Garnish with extra shredded kaffir lime leaves or microgreens.
Chef’s Tips:
- Keep kataifi moist (cover with a damp cloth) to prevent drying.
- Prefer baking? Brush prawns with melted butter or oil and bake at 200°C for 10–12 minutes.
- A tiny squeeze of lime before serving adds a refreshing zest.
The result? A dish that’s delicate, crunchy, aromatic, and brightly spiced — a conversation between land, sea, and subtle tropical heat.
Flavours Diners Can Expect from NORI’s New Menu
Each dish on NORI’s refreshed menu carries a story — a tribute to time-honoured Japanese practices yet interpreted with NORI’s forward-thinking vision.
Black Cod
A dish revered in Kyoto’s culinary traditions, Black Cod — also known as sablefish — is famous for its buttery richness and sweet undertones. Traditionally marinated in miso (think the iconic Gindara Saikyo Yaki), NORI’s preparation lets the natural silkiness of the fish shine through. Expect a symphony of delicate, refined flavours, celebrating the sophisticated Kyoto palate where every nuance matters.
Kataifi Kaffir Lime Prawn
Inspired by Japan’s artistry in tempura and intricate textures, this dish is a sensory experience. The prawns are lovingly wrapped in kataifi pastry, lending a delicate crunch. The hint of kaffir lime infuses a Southeast Asian whisper, resonating with Japan’s coastal love for bold, refreshing flavours — much like the vibrant tastes of Okinawa.
Tofu Wakame Salad
Rooted in the traditions of shojin ryori (Zen Buddhist temple cuisine), the Tofu Wakame Salad celebrates the essence of mindful eating. Tofu and wakame, staples of the Japanese diet and symbols of wellness and longevity (especially in Okinawa), come together in this clean, refreshing dish that champions plant-based purity.
Chili Garlic Prawn Taro
A celebration of textural contrast and bold flavours, this dish marries spicy prawns — reminiscent of modern Tokyo izakayas — with the earthiness of taro (satoimo), a cherished ingredient in traditional New Year’s feasts. This vibrant pairing bridges Japan’s love for seasonality with a lively, contemporary spirit.
Yuzu Lemon Cheesecake
To end on a sweet note, NORI presents the Yuzu Lemon Cheesecake. Light, fragrant, and refreshingly bright, it pays homage to yuzu, the beloved citrus from Kochi Prefecture, combined with the soufflé cheesecake style that has captivated Japanese dessert lovers. It’s the perfect finish — luxurious yet ethereal, indulgent yet mindful.
A Dining Experience Like No Other
Here, every dish is more than a meal — it’s a journey through Japan’s rich culinary heritage, reinterpreted with elegance and soul. The new menu is designed to both nourish and enchant, offering diners a meaningful connection to the spirit of Japanese cooking, thoughtfully reimagined for the modern palate.
All are welcome — from devoted connoisseurs to first-time explorers — to experience cuisine that is authentic, elevated, and unforgettable.
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