Flavors of Bengal
Indulge in the delicate art of Bengali cuisine
From mustard-kissed fish to melt-in-mouth sweets, every dish is poetry
Starters
Beguni (Veg)
Thin eggplant slices battered & deep fried, classic street snack.
Begun Bhaja (Veg)
Sliced eggplant lightly fried with turmeric & salt.
Deemer Devil (Non-Veg)
Bengali-style deviled eggs — boiled eggs wrapped in minced meat & fried.
Mains
Aloo Dom (Veg)
Baby potatoes cooked in spiced tomato gravy.
Aloo Posto (Veg)
Potatoes cooked with poppy seed paste.
Banda Gobhi Ghonto (Veg)
Cabbage stir-fried with peas & potatoes.
Banda Kopi Chochodi (Veg)
Bengali dry cabbage stir-fry with mustard oil.
Bangal Pulao (Veg)
Fragrant pulao made with gobindobhog rice & veggies.
Beeuli/Kodai Daal (Veg)
Black gram dal cooked with ginger & fried chilies.
Bengali Kofta Curry (Veg)
Veg dumplings simmered in tomato-mustard gravy.
Bhapa Chingdi (Non-Veg)
Prawns steamed in mustard-coconut sauce.
Bhoger Khichudi (Veg)
Festive rice-lentil dish offered to deities.
Chholar Daal (Veg)
Bengal gram dal cooked with coconut, ginger & ghee.
Chingdi Malai Curry (Non-Veg)
Prawns cooked in creamy coconut milk gravy.
Chingdi Paturi (Non-Veg)
Tender prawns marinated in mustard, gently steamed in banana leaves
Dhokar Dalna (Veg)
Lentil cakes fried & simmered in tomato gravy.
Doi Maach Pasanda (Non-Veg)
Fish marinated & cooked in yogurt-based gravy.
Jhinge Posto (Veg)
Ridge gourd cooked with poppy seed paste.
Kolkata Biryani (Non-Veg)
Mild biryani with potato chunks & egg, plus marinated meat.
Kosha Mangsho Golbadi (Non-Veg)
Slow-cooked spicy mutton curry with tomatoes.
Loochi (Veg)
Puffy deep-fried refined flour bread, eaten with curries.
Macher Kalia (Non-Veg)
Rich fish curry with onion-tomato gravy & whole spices.
Macher Paturi (Non-Veg)
Fish smeared with mustard, wrapped in banana leaf & steamed.
Mosur Daal (Veg)
Red lentils tempered with cumin, garlic & chilies.
Palong Shaak Ghonto (Veg)
Spinach cooked with veggies & spices.
Phulkopi Aloo Dalna (Veg)
Cauliflower & potato curry in ginger-tomato gravy.
Potoler Dorma Chicken (Non-Veg)
Pointed gourds stuffed with minced chicken.
Potoler Dorma Fish (Non-Veg)
Pointed gourds stuffed with minced fish masala.
Potoler Dorma Lamb (Non-Veg)
Pointed gourds stuffed with spiced minced lamb.
Potoler Dorma Paneer (Veg)
Pointed gourds stuffed with paneer masala.
Pui Shaag Ghonto (Veg)
Malabar spinach curry cooked with veggies.
Pyaaz Posto (Veg)
Onion curry cooked with poppy seed paste.
Radha Ballavi (Veg)
Stuffed puris filled with spiced lentil paste.
Railway Chicken (Non-Veg)
Colonial-style chicken curry with mild spices.
Railway Lamb (Non-Veg)
Same old railway-style curry but with tender lamb.
Shager Ghonto (Veg)
A delicate sauté of seasonal greens and spices, cooked to a dry, fragrant finish.
Shager Labda (Veg)
A soulful Bengali mishmash of leafy greens and vegetables, gently stewed till they melt together.
Shorshe Chingdi (Non-Veg)
Prawns cooked in mustard sauce.
Shorshe Cod (Non-Veg)
Cod fish prepared in mustard sauce.
Shorshe Maach (Non-Veg)
Fish cooked in pungent mustard gravy.
Shukto (Veg)
Mild bitter-sweet medley of veggies with bitter gourd.
Sorse Maach Salmon (Non-Veg)
Salmon cooked in sharp mustard gravy.
Desserts
Mishti Doi (Veg)
Sweetened, caramelized yogurt set overnight.
Rosogulla (Veg)
Soft cottage cheese balls soaked in sugar syrup.
Sandesh (Veg)
Light sweet made of fresh paneer & cardamom.