Aromatic Authentic Awesome

Slow-braised in saffron dreams and ghee — the chaap that whispers Awadhi poetry into your paratha.

Tandoor meets tomato in this blockbuster hit — smoky, creamy, and ready to headline your dinner table.

Sweet, smoky, and seductively rich — this is not a dish, it's a relationship status.

Chunky, spicy, and full of bell pepper drama — like a khati Punjabi song remixed for a Tollygunge set.

Velvety chicken in royal robes of cream and spice — like a nawab who went to finishing school in Ballygunge.

Fiery, bold, and full of masala attitude — like a rebel from Maharashtra crashing a Lucknowi daawat.

Aromatic, coconut-kissed, and gently spiced — like the polite cousin at the Mughlai family reunion.

Sweet, creamy, and comforting — like your first love letter, but with extra ghee.

Paneer in a gravy so luscious, it could write poetry — soft, rich, and deeply dramatic.

Bell peppers, onions, and paneer in a smoky spice riot — this one doesn't whisper, it performs.

Portion: 2 / 4

Smoky, spicy, and proud — this bird walked through fire and came out with fan following.

Portion: x 6

Soft as a whisper, rich like an heirloom shawl — this one melts before you speak.

Portion: x 6

Royal, rich, and wrapped in cheese — this is Mughlai masala with a Netflix subscription.

Portion: x 1

Strong, spicy, and mysterious — like a poet with secrets and a pan-fried past.

Portion: x 4

Soft, creamy, and delicate — like a zamindar's daughter in a Satyajit Ray film.

Portion: x 6

Boneless, bold, and beautifully charred — the kind of crush you never forget from your Bar-B-Q nights.

Portion: x 6

Creamy, dreamy, and indulgent — the Mughlai prince who smells like ittar and grills like a pro.

Portion: x 1

Hot, messy, and fried to fame — this is how North Kolkata rolls.

Portion: x 4

Grilled till golden and balanced like a Sunday adda — this is paneer with personality.

The humble white saree of Bengali meals — simple, soft, and ready to elevate every gravy into greatness.

Golden-hued, ghee-kissed, and raisin-dotted — like Durga Pujo in rice form, wearing its Sunday best.

Carrots, peas, and spice in fragrant rice — like Rajani Sen Road on a slow winter afternoon.

Subtle, fragrant, and dependable — like that quiet Didun who always had a surprise toffee in her bag.

Small / Medium / Large

The queen of the river in all her moods — oily, mustardy, or crisp-fried — like a moody legend from Rajbari with impeccable taste.

Soft Bhetki fillet tucked in banana leaf, steamed in mustard dreams — like a Rabindra Sangeet playing quietly in a Monohara afternoon.

Prawns swimming in a creamy coconut dream - soft, sweet, and decadent.

Delicate and dramatic - whether in mustard heat, oily glory or crumbed crispiness, this fish knows how to carry flavour like a Ballygunj bride in heirloom gold.

Pick your plot — from royal kalia to mustard monologue — Katla adapts.

Old-school curry with egg, aloo, and colonial secrets — the kind a khansama would cook slow while the monsoon knocked on tin roofs.

Slow cooked, spice rich, and dark as a power cut evening in North Calcutta - best enjoyed with soft porota and family gossip.

3 pieces, 1 potato, and zero regrets — your 90s Sunday flashback, hot and ready.

Two eggs, one aloo, and a gravy that refuses to back down — it's childhood, but spicy.

Colonial comfort on a plate - slow cooked mutton, aloo and that one boiled egg guarding the gravy.

Dark, Dense and Unapologetically Rich.

Light gravy, tender mutton, and loyal aloo — the meal that defines homecoming.

(4pcs)

Soft cottage cheese in a gravy as gentle as Santiniketan rain.

Posto-powered, poppy-seeded comfort — just add gorom bhaat.

Bittersweet and beautiful — like the first few shots of a Satyajit Ray film.

The humble winter hero — no frills, all feels.

(4pcs)

Lentil cakes that lie in wait — dhokas that never disappoint.

(4pcs)

Asafoetida-laced and soul-hugging — a spice that speaks in whispers.

Matchstick potatoes fried to perfection — the true MVP of any Bangali plate.

Portion: (2 pcs)

Thick-cut, soft-centered, and crisp-edged — the dignified elder cousin of the Beguni.

Beetroot, peanuts, and spice mashed and crumb-fried — from pujo pandals to Press Club plates, it never goes out of style.

PORTION: x 2

Banana flower blended with Bengal's finest spices, fried till crisp — like your grandmother's secret recipe with a Shyambazar twist.

PORTION: x 2

A boiled egg cloaked in spiced chicken keema, deep-fried. Innocent on the outside, but carries a strong villain origin story.

PORTION: x 1

Six crunchy golden strips — perfect for group gossip, served faster than the tram at Esplanade.

PORTION: x 6

A thick, golden crumb-crusted bhetki fillet — like a heritage gentleman from Victoria Memorial in a crisp black suit.

PORTION: x 1

Potato and fish mashed, crumb-fried and bold old Calcutta romance in bread-crumb armour.

PORTION: x 2

Crispy fried fish wrapped in an airy egg-net. Dramatic, vintage, and always ready for the spotlight like New Empire's lead.

PORTION: x 1

Minced chicken, slow-braised with spices, then crumb-fried — it's what Gariahat gym-goers would eat if they had taste.

PORTION: x 1

Feather-light egg net over a spicy chicken cutlet - this is Park Street theatre on a plate.

PORTION: x 1

Juicy prawn, crumb-fried to perfection - the kind of snack that once posed for photos at Shovabaajar best cabin restaurants.

PORTION: x 1