Authentic Bengali Delicacies
Prepared with cold-pressed mustard oil, fresh catch from river Padma & Bay of Bengal, stone-ground spices, and pure desi ghee.
Showing 18 delicacies
Kolkata Royal Mutton Biryani
Aromatic long-grain Basmati rice dum-cooked with juicy succulent mutton chunks, melt-in-mouth golden potato, boiled egg, and delicate saffron-kewra essence.
Shorshe Ilish Bhapa
The undisputed king of Bengal. Prime cut Hilsa fish gently steamed in a velvety, pungent freshly ground yellow mustard paste, poppy seed (posto), green chillies, and raw mustard oil.
Golbari Style Kosha Mangsho
Velvety dark, slow-roasted goat meat cooked in caramelized onions, ginger, garlic, and whole Bengali garam masala until thick, spicy, and intensely flavorful.
Daab Chingri in Tender Coconut
Jumbo prawns baked inside a green coconut shell, marinated in light mustard cream, tender coconut flesh, and green chillies.
Gold Chingri Malai Curry
Plump Bengal prawns simmered in a silky, mildly sweet coconut milk gravy infused with aromatic cinnamon, cardamom, and bay leaves.
Calcutta Vetki Fish Fry
Boneless Kolkata Vetki fillet marinated in coriander, mint, green chilli, and lemon juice, double breaded and crisp-fried. Served with sharp Kasundi (mustard dip).
Mochar Chop (Banana Flower Croquette)
Finely minced banana blossoms spiced with roasted cumin, grated coconut, and potatoes, crisp-crumbed and served hot.
Crispy Beguni & Telebhaja Platter
Traditional street food delights: thin sliced eggplant dipped in spiced gram flour batter, fried golden and airy.
Phulko Luchi & Niramish Aloor Dom
Four puffed golden maida luchis served alongside slow-simmered baby potatoes coated in a rich tomato, ginger, and hing (asafoetida) gravy.
Chana Dhokar Dalna
Steamed and diamond-cut lentil and cottage cheese cakes lightly fried and simmered in a spiced cumin-ginger gravy.
Niramish Chanar Kalia
Handcrafted fresh cottage cheese dumplings stuffed with raisins and nuts, cooked in a fragrant tomato-cashew curry.
Traditional Royal Shukto
The sacred Bengali palate cleanser. A subtle, cooling medley of bitter gourd, raw banana, drumstick, sweet potato, and bori (lentil dumplings) cooked with radhuni seeds and milk.
Narkel Diye Cholar Dal
Fragrant split Bengal gram dal tempered with coconut chips, whole spices, hing, and ghee. A staple dish enjoyed with Luchi.
Colonial Chicken Dak Bungalow
A British Raj era heritage recipe. Chicken on bone cooked with whole spices, caramelized onions, boiled eggs, and big potato chunks.
Baked Nolen Gur Rosogolla
Spongy chhana rosogollas soaked in winter date palm jaggery (Nolen Gur) condensed milk, topped with khoya and baked until caramelized top.
Heritage Clay Pot Mishti Doi
Authentic fermented sweet yogurt set naturally in traditional terracotta earthenware pots for that characteristic earthy flavor.
Chilled Gondhoraj Lebu Ghol
Refreshing Bengali buttermilk spiced with black salt, roasted cumin, and fragrant Kolkata Gondhoraj king lemon zest.
Aam Pora Sharbat
Charcoal-roasted green mango cooler crushed with mint, rock salt, and green chilli hint.