Debjyoti Roy & Samar Majumdar
DiscoverOur Story
Starters
Starters set the tone for the meal to come and stimulate the appetite. Begin your meal with a typical Bengali appetizer and we are sure it will get you excited about what else is in store!
Vegetarian
Fish
Poultry
Main Course
Contrary to a common misconception amongst casual eaters that Bengali cuisine is only Maach (Fish) and Bhaat (Rice), a connoisseur of good food would love the colossal repository of cuisine that Bengal has on offer. It is probably the only state in the Indian subcontinent which has an elaborate multi-course tradition where food is served course-wise and in a particular sequence!
Niramish Bhaja/Veg Fries
Dal-er-Nanarakam/Lentils & Pulses
Tori Torkari/Vegetarian Fare
Bhaja Maach/Fried Fish
The “maach” in the quintessential bhadralok’s “maach bhath” is inevitably Rui fish (Roho Labeo). Rui is a sweet water fish and belongs to the carp family. It is a Bengali’s soul food and has unending number of variations and recipes served almost daily in a typical Bengali household. We offer you the below spread to choose from the most common recipes of Rui. Enjoy !!!!!
Rui Katla
Diversity in sizes of Chingri (from shrimps to blue lobsters) dictates it’s treatment…
However, we believe the Tiger prawn variety does justice to the various traditional Bengali acclaimed preparations, and accordingly we offer you the following choices…
Chingri/Prawn
Ilish ; has always been and will forever remain the King of Fishes.
It is not a fish one eats every day. But come a family get together or for that matter any occasion, it is sure to find its place right at the centre! And on that day, every other dish falls bland…
We try our best to source our Ilish from the most authentic places… as they say, “how good is a prospective groom is as good as he in his selection of the best ILISH”
We offer you choices from the following royal preparations…
Ilish/Hilsa
We believe there is no better boneless fish variety than the Kolkata Bhetki and we urge you to taste the following mouth watering dishes that do ultimate justice to this sweet water fish!
Kolkata Bhetki
The three most loved versions of this single boned fish are available to tempt your palate with the biggest sizes served in this city ! Check out the size we serve!!!
Pabda/Pabo Catfish
Pomfret
Crab
Chital/Knifefish
Koi/Japanese Carp
Aar/Sperata Aor
Parse
Chara Pona/Baby Rohu
For Bengalis all across, the word meat or “mangsho” has forever been synonymous with mutton or goat meat (although chicken has its own omnipresence throughout!!!). Just like Sunday family lunches remain inevitably incomplete without the Mangshor Jhol and Bhaat; all Bengali celebrations fall bland without the divine combination of Kosha Mangsho and Luchi/Polao.
We have put in our best endeavor to source our mutton as “Kochi” (tender) as possible to generate the true Bengali flavor out of our dishes and make them a pleasure for you to enjoy.
Mutton
The most commonly prevalent non vegetarian food item in our country is chicken, by a long way and there are endless variations of recipes!!! We have selected the authentic Bengali preparations of chicken for you to savor.
Poultry
Rice and Bread
Originating from the Mughal period, Biryani has been adopted by different families in India; most popular being the Hyderabadi and Lucknowi versions. However we also have Biryani from the “Royal Bengal gharana” which comes with egg and whole potato, making it a wholesome meal by itself. Subtly spiced, fresh and “dum” cooked to perfection, this is a must with Biryani lovers.
The “Chaanp”, slow cooked chicken / mutton in low flame is a perfect combination to go with Biryani.
Biryanis & Chaanp
Accompaniment
Mostly, sweet in taste and sticky in texture, “Chutney” in Bengali cuisine is not actually an accompaniment, to be had along with other dishes; rather, it is generally served as the penultimate dish, just before dessert and is and is savored all by itself.
Chutney
Salad
Raita
Mithai/Sweets
Beverages
FoodGallery
