Bengali Main Course

Fish wrapped in banana leaf, steam cooked in mustard and poppy paste.

A cherished Bengali classic made with soona moong dal slow-cooked with fish head (macher matha), bringing deep, rich flavor to every spoonful. Tempered with aromatic spices and finished with ghee, this soulful delicacy is hearty, comforting, and packed with authentic Kolkata taste—perfect with steaming hot rice.

Soft yet crispy Bengali-style chana dal cakes, lightly fried and simmered in a mildly spiced, aromatic tomato-based gravy with traditional whole spices. A comforting, homestyle delicacy that pairs perfectly with steamed rice.

Flavourful rich gravy cooked with boiled egg spiced with Indian spices. It’s a simple yet flavorful dish that packs a punch, perfect for anyone who loves egg-based curries with a spicy kick.

A delicious Bengali curry made with hard-boiled eggs simmered in a rich, spicy gravy. This dish is an aromatic blend of bold spices and flavors, making it a comforting and satisfying meal. Served with 3 Eggs.

Katla Macher Jhol is traditional Bengali fish recipe cooked with fish in a light & non-spicy gravy.

A quintessential Bengali delicacy, Katla Bhaja celebrates the bold, hearty flavours of river fish. Thick-cut Katla pieces are marinated with turmeric, salt, and a touch of mustard for depth, then shallow-fried to a crisp golden perfection. The skin turns deliciously crunchy while the inside stays tender and juicy, releasing that signature Katla richness with every bite. Served hot with a sprinkle of salt, it’s simple, soulful, and bursting with the authentic taste of Bengal’s rivers. Perfect as a starter or alongside a comforting plate of dal–bhaat.

Classic Bengali pabda fish curry in a light mustard-oil gravy — simple, comforting, and flavorful.

Sorshe Pabda is a traditional Bengali dish made with pabda fish (butter catfish) cooked in a rich and flavorful mustard-based gravy. This dish is known for its smooth, velvety texture, mild sweetness from the fish, and the pungent kick from mustard seeds. It is a simple yet elegant dish, often enjoyed with steamed rice.

This dish features fish steaks fried until golden, then simmered in a thick, flavorful gravy made from caramelized onions, garlic, ginger, and a generous mix of spices like turmeric, cumin, and garam masala. Tomatoes and yogurt lend a subtle tang and depth, while green chilies and fresh coriander add brightness.

tender pieces of Katla fish are lightly fried and simmered in a thin, aromatic gravy made with tomatoes, potatoes, green chillies, and a blend of traditional spices. The broth is light yet deeply flavorful, carrying the natural richness of river fish along with the warmth of turmeric and the subtle sweetness of vegetables.

Fish cooked in rich mustard gravy. Garnished with green chilies and mustard oil.

Katla Fish slow cooked in curd based gravy.

Aloo Posto is a classic Bengali dish that combines tender potatoes with a rich and nutty poppy seed paste. This simple yet flavorful delicacy features cubed potatoes cooked to perfection, coated in a creamy, mildly spiced poppy seed (posto) gravy. Infused with mustard oil for a distinct aroma and a hint of green chilies for a subtle kick, Aloo Posto strikes a perfect balance of earthy, comforting

Chicken Curry with Aloo, cooked in onion tomato gravy. It goes perfectly with Steamed rice or pulao

Chicken Kosha, semi gravy dish slow cooked with inhouse spices and desi ghee.

Chicken Dak Bungalow is a rich and flavorful Indian chicken curry with a fascinating history, believed to have originated during the British colonial era. The dish was named after the \"dak bungalows\" or rest houses where British officers would stop during their travels, and it is said to have been a comforting, hearty meal designed for travelers.Served with tender Chicken pieces, aloo and egg.

Fresh Prawns cooked in onion and tomato gravy. This is a gravy dish, that goes perfectly with rice or pulao. Serves 8 Medium sized Prawns.

Chingri Malai curry is made with a base of coconut milk and flavored with whole spices like bay leaf, cardamom, cloves, and cinnamon. Serves 8 Medium sized Prawns.

A true Bengali classic, slow-cooked with patience and pride. Succulent pieces of bone-in mutton are koshaoed (reduced) for hours in a rich onion base, fragrant whole spices, ginger-garlic, and a generous finish of mustard oil. The gravy is thick, dark, and intensely flavorful — clinging to every piece of mutton as it turns fall-off-the-bone tender.

Slow-cooked the way it’s meant to be — tender, bone-in mutton simmered patiently in a deep, spiced onion–ginger gravy, finished with mustard oil for that unmistakable Bengali aroma. Soft, gravy-soaked potatoes melt into the curry, soaking up every drop of flavour. Rich, soulful, and comforting, this is the kind of mutton curry that tastes even better as the gravy thickens and the spices settle. Served in 750ml, Serves 2

Sona Moong Dal is a traditional, light, and aromatic Bengali lentil dish made from split yellow moong dal

This is mildly spiced potato curry that embodies the essence of Bengali cuisine. This comforting dish features boiled potatoes slow-cooked in a fragrant and slightly sweet tomato-based gravy. The curry is enriched with aromatic spices like cumin, bay leaves, ginger, turmeric, and garam masala, all tempered in mustard oil for an authentic Bengali touch. A subtle hint of sugar balances the flavors,

A comforting homestyle Bengali delicacy made with slow-cooked soona moong dal, delicately tempered with spices and finished generously with pure ghee. Light yet rich, aromatic, and deeply satisfying—this soulful dal pairs perfectly with rice for a warm, nourishing meal.

Traditional Bengali dish featuring potatoes (aloo) and cauliflower (phulkopi) cooked in a spiced gravy or curry. It\'s a flavorful and comforting dish often enjoyed with rice or roti