Offers largely unexplored cuisine of Calcutta with adventurous ingredients, flavours and cooking methods artfully curated by Chef turned restaurateur Anjan Chatterjee. His approach to cooking is rooted in balance—mild yet flavourful, nuanced rather than overpowering—bringing the refined, lesser-explored flavours.
Highlights include Kosha Lamb, a slow-cooked preparation with rich, layered flavours, and Sea Bass Paturi, delicately steamed in banana leaf with mustard, showcasing the finesse of Bengali cooking. Also Tangra Chilli Chicken, representing Kolkata’s iconic Indo-Chinese culinary heritage.
Other recommended dishes are Prawn Malai Curry, Kosha Lamb, Prawn Cutlet, Banana flower Croquettes, Calcutta Biryani, Seabass Paturi, Calcutta Five Spiced Lamb Chops, Calcutta Fish Fry.
A defining element is the use of Panchphoron—a traditional Bengali five-spice blend of fenugreek, cumin, mustard, fennel, and nigella seeds which imparts a distinctive aroma and character unique to the region. The Calcutta Biryani is popular known for its light, aromatic profile and subtle spicing, in contrast to the more robust biryanis found elsewhere in India.
Chatterjee began his hospitality journey in 1991 in Mumbai with a small takeaway called Only Fish. From there, he built one of India’s leading restaurant groups, now operating around 130 restaurants in India, Dubai, Doha, Muscat, and now London.
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