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THE NOBILITY OF THE GANGES

West Bengal: Sweet & Subtle Flavors

Bengali cuisine is a delicate balance of sweet and savory. Fish is the soul of the kitchen.

Machher JholMishti DoiRosogolla

Ganges, Art, and Renaissance

West Bengal represents a glorious history of art, Nobel laureates, and poetic classicism.

West Bengal tradition 1
West Bengal tradition 2
The Symphony of Five Spices
The Symphony of Five SpicesTraditional Bengali home cooks from Kolkata

The Symphony of Five Spices

Bengali kitchens use Panch Phoron—a custom blend of five aromatic spices toasted in mustard oil.

Artisan Specials

Taste of West Bengal

Handpicked dishes inspired by regional kitchens and local traditions.

POT-BAKED 4.9
Authentic Mishti DoiVeg

Authentic Mishti Doi

Thick, creamy, naturally caramelized sweet curd fermented slowly in traditional terracotta pots.

₹120160 cal
SOUL FOOD 4.8
Machher JholNon-Veg

Machher Jhol

Light, aromatic fish curry prepared with rohu or hilsa in a mustard-turmeric broth—quintessentially Bengali.

₹280310 cal
HERITAGE RECIPE 4.7
RosogollaVeg

Rosogolla

Soft, spongy chhena balls simmered in light sugar syrup, Bengal's iconic sweet.

₹140186 cal
FESTIVE SPECIAL 4.8
Kosha MangshoNon-Veg

Kosha Mangsho

Slow-cooked, deeply browned mutton curry with onions, mustard oil and warming spices.

₹420560 cal
CHEF PICK 4.8
Shorshe IlishNon-Veg

Shorshe Ilish

Hilsa fish steamed in a pungent mustard-seed paste with green chillies.

₹520380 cal
HOME-STYLE 4.6
Luchi with Aloor DumVeg

Luchi with Aloor Dum

Puffed white-flour luchis with spicy baby-potato dum, a Bengali Sunday breakfast.

₹190480 cal
STREET CLASSIC 4.9
SandeshVeg

Sandesh

Delicately sweet fresh chhena sweets moulded into fine shapes.

₹120170 cal