Calcutta Style Food, cooked from heart, served with Love
Spicy lentils garnished with green chilli, tomatoes, tamarind, onions, sev and chopped cilantro (minced lamb as non-veg optional)
Crisp wafers topped with spicy potatoes and garnished with yogurt, tamarind chutney, sev and cucumber
Hilsa Fish Roe/Egg Fritters gently sauteed with spices (Hilsa Fish is a very sought after and popular fish for Bengalis)
Banana Florett chops served with tamarind and green chilli sauce – a seasonal delight
Cod fish cutlet served with Kashundi – typical Calcutta mustard sauce
Crispy Spicy Okra with Poppy Seed
Tangra is Calcutta’s china town and the only one in India, this dish is inspired from that region
Red Onion Pakaros with red chilli sauce
Homemade cottage cheese koftas in a rich creamy nutty sauce – inspired from Bengali weddings. Goes well with Rice or Porota
Baby Potatoes cooked in a tomato sauce – Inspired from the canteens of Calcutta’s commercial hub. Goes well with Luchi or Porota
Whole baby Chicken cooked in a cashew nut and saffron and rose water – tribute to the Mughal influence on Calcutta. Goes well with Rice or Porota
Fragrant rice cooked with lentils and vegetables served with tapioca root poppadum- a dish cooked during Bengali festivities
Chicken Liver sauteed with fresh chilli and lemon juice. Goes well with Porota
Jumbo Prawns cooked in coconut cream – a real Kolkata delicacy. Goes well with Rice or Luchi
Whole pomfret Fish cooked in a creamy mustard sauce. Goes well with Rice
JTender cooked goat meat slow cooked in a rich flavoursome sauce. Goes well with Luchi, Rice or Porota
Baked sweet yogurt
Almond/Pistachio/Gulkand
Cottage cheese spheres dipped in a thickened milk pudding.
Grated sweetened gourd cooked in coconut milk
A tribute to Calcutta’s famous Swiss patisserie – Flury’s
