Kolkata Beckons - 52 Race Course Road

Champagne of Teas , Bringing the most elusive and prestigious teas from Darjeeling, India, Fifth Season has embarked on a mission to treat the world to the tastes of Indian teas. Darjeeling First Flush: First Flush is defined as the very first plucking of a tea plant’s harvest season. The new growt

Peas and fresh paneer with special herbs, crumbed and deep fried to golden brown

Delectable combination of beetroot and carrot with special herbs and peanuts, crumb-fried Served with mustard dip - kashundi and salad for dine-in guests

Triangular crispy puff pastries filled with a savoury curry of potato, cauliflower, green peas and peanuts. Served with date and tamarind dip

2 pcs of Vegetable Chop, 2 pcs of Mochar Chop and 2 pcs Shingara with Kashundi (Bengal’s famous pickled mustard sauce) with Salad specially made for dine in guests.

Banana flower minced and cooked with grated coconut and special herbs, crumb-fried and Served with mustard dip - kashundi and salad for dine in guests.

Minced mutton mixed with Bengali spices dipped in gram flour, crumb-fried Served with mustard dip - Kashundi and mint tamarind. A special recommendation.

Boneless Fish fillet marinated with paste of fresh green chillies , coriander and lemon juice, crumb-fried served with mustard dip - Kashundi (Bengal’s famous pickled mustard sauce) with Salad specially made for dine in guests.

This is a prawn lover's delight. Deshelled prawn is cooked in special Masala to wrap around a full prawn, breaded and fried to perfection.

1 fish fry . 1 chicken Cutlet , 2 mutton chop and 2 chingri chop make a wonderful collection of crocquettes from Bengal

Squares of Paneer, dice onion and dice capsicum marinated in yoghurt and special herbs - fresh malai paneer, medium spicy

Flaky crisp paratha with special filling is the most popular street food and the best example of the fusion of various cultures. The paneer tikkas are tossed with onion, capsicum, green chilli sauce, lemon and a melody of sweet n sour spices to make it juicy and filling for paratha layed with egg Om

Bite into this Flaky crisp paratha with a filling of paneer tikkas, tossed with onion, green chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

Flaky crisp paratha with a filling of generous egg , tossed with onion, chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

Bite into this Flaky crisp paratha with a filling of chicken tikkas, tossed with onion, capsicum, green chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

Bite into this Flaky crisp paratha with a filling of chicken tikkas, tossed with onion, green chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

Bite into this Flaky crisp paratha with a filling of boneless mutton tikkas, tossed with onion, green chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

This Kolkata style veg biryani is made painstakingly with raw jackfruit , the taste of which can give mutton run for its flavours and experience. Must try item even for vegetarians . Raw Jackfruit is called echode in Bengali

Kolkata Biryani is Awadh Biryani travelled from Lucknow to Kolkata. Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and chicken which become the main attraction due to the melody of flavours absorbed in carbs.

Kolkata Biryani is Awadh Biryani travelled from Lucknow to Kolkata. Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and chicken which become the main attraction due to the melody of flavours absorbed in carbs.

Soft Fluffy White Bhature or Kulche from streets of Kolkata .

Layered Paratha , crispy and flaky - 2 pcs

Minced Chicken keema with masala and egg fried to make an envelop of crispy thin layer of paratha. Its served with salad and pairs well with Aloor Dum

Leavened baked bread

Leavened baked bread with herbs

The tastiest of all puris is Bengali luchi , a puffed bread which tastes nice even when it gets cold

Plain flour bread stuffed with spiced green pea filling and deep fried to perfection

Must have bread starter in wedding feasts , best with Bakaed potato Masala ( Alur Dum)- 2 pcs

Basmati long grain rice baked with saffrom and aromatic flavours

Kolkata Biryani is Awadh Biryani travelled from Lucknow to Kolkata. Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and chicken which become the main attraction due to the melody of flavours absorbed in carbs.

Packed with flavours , vegetarians delight , this biryani from Kolkata is a must try at Kolkata Beckons

Special aromatic baby Basmati Rice from Bengal (Gobindo bhog ) steamed to pair well with our curries

Fragrant Baby Basmati (gobindo bhog) baked in slow heat with herbs and clarified butter.

Healthy and nutritious, Bengal version of Khichri (Khichuri) has full of aromas. Cooked using mustard oil, this Khichuri is accompanied with all kinds of vegetable fries (Brinjal being most popular).

Long grain basmati rice steamed

Kolkata Biryani is Awadh Biryani travelled from Lucknow to Kolkata. Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and mutton which become the main attraction due to the melody of flavours absorbed in carbs. T

Paneer in mix of fresh green mango and pickled mustard with cilanthro and chillies

Green Mango pickled with mustard and chilli is used to make this tangy and spicy alu gobi paneer and peas dish. Must try with Steam rice

GCauliflower in mix of fresh green mango and pickled mustard with cilanthro and chillies

Exotic and rare, this delicacy of round balls made from green banana is a must try in our menu . The perfection in making this curry comes from grandma's tips

Bengal Gram Lentil steamed cakes in a thick five spice and gingery gravy.

Chunks of Fresh Paneer in puree of spinach with special herbs and spices

Brinjal cuts steamed in Mustard sauce, flavours of the mustard soaked fresh parsley and green chillies

The process steaming marinated soft paneer in malai curry inside a coconut gives an intense flavour is a treat for the chicken lovers

Soft Square cubes of Malai paneer , potato and peas in a thick five spice and gingery gravy.

Dry-roasted masala chickpeas cooked in a sweet n sour tangy masala. Its spice and sour undertones are best paired with White Bhature

Fresh cottage cheese with mustard and grated fresh coconut steamed wrapped in banana leaf with cashew and raisin and green chilli. Pairs well with steamed rice . Needs an acquired taste for enjoying pungent fresh mustard and mustard oil.

Rounds of Egg plant marinated in salt turmeric and chilli is pan fried in mustard oil

An extremely popular and tasty North Indian creamy curry recipe made khoa and dry fruits stuffed paneer balls. One of the top rated vegetarian option for Kolkatas Veg population.

Bengali crisp fried potato is the most popular of a Bengali household

Large pieces of baked potatoes marinated overnight and cooked in spicy and tangy sweet n sour gravy

Mild and flavourful the Bengal gram with coconut chunks spiked with cumin and ginger is another delicacy to be cherished with the Luchi, puffed bread staple of Bengal.

Roasted and flavourful moong lentil, KB special, cooked with herbs, five spices and peas.

Dal Makhani is all about the lentils and beans, mainly black urad dal, also known as kaali urad and rajma beans. This Dal is slow boiled in such a way that dal gets the buttery texture.

This roasted cauliflower curry cooked without use of onion and garlic but packed with flavours from Bengali five spices (paanch phodon)

Special and exotic . Please refer to chef for explaining this dish . Uses raw banana and bitter gourd yet it is not bitter .

Homemade fresh cottage cheese koftas in mild gravy with herbs and spices without onion and garlic. This is very different from its North Indian paneer cousin.

Great Mish Mash of vegetables with diced pumpkin, black peas, cooked with fresh grated coconut.

For the ones who want to savour the mustard spice this version of the Prawn curry, the Prawns are marinated in the coconut creme and mustard, green chilli paste overnight. It is then cooked in mustard oil again to reinforce the lovely pungent aromas of mustard. Not for the week hearted or gutted!! B

Kolkata's popular cumin flavoured fish broth. Most popular staple food of Bengal prepared with seasonal vegetables at times and potato. With bone- Medium Spicy.

Spicy version of steamed prawns in coconut , in smooth gravy with onion, garlic, zinger, homemade spice mix until prawns are cooked and coconut is soft.

Fish with bones is cooked in spicy masala is best to enjoy with steamed rice

Egg Curry Masala of Bengal version is popular and back by demand

Ilish fish (Hilsa) is a very popular and sought-after food fish in the Indian Subcontinent. It is Bangladesh's national fish. Made in a mustard gravy with slices of egg plant .

Yoghurt, herbs, smooth, spicy and sweet gravy and fish with bone - medium spicy

Tender fresh Snapper boneless fish fillet steamed in mustard sauce with mustard oil. Uniquely Bengali and Best with Bengali steam rice

Mutton pot roasted in a thick bottom Wok in the traditional mix of masala and herbs. We dont use turmeric in the dish. Usually big potatoes are added to absorb the fragrant flavours.

Pabda fish has a tasty flesh with one soft bone in the middle , is simmered in fresh mustard and mustard oil .

Chicken slow cooked in caramelised onion masala with one piece of potato over a slow flame . Mix of chicken leg with bones and boneless

2 pcs -Boneless Snapper fillet marinated with mustard, mustard oil, green chillI, parsley, steamed in banana leaf and roasted

Indian Cottage Cheese tikka chunks in butter gravy with cream, fenugreek and herbs - non spicy

Deshelled prawns marinated overnight in mustard and steamed for a great tender taste .

Also Known as Chicken Tikka Masala . Boneless Chicken Tikka in smooth tomato based butter gravy . We use home grounded mix of spice and herbs in our special dish .

SDescription:Bengali spicy curry masala with tender boneless snapper fillet in mustard oil with onion , tomato , ginger , garlic , corinader and chilli. House special !

The process steaming marinated boneless chicken inside a coconut gives an intense flavour is a treat for the chicken lovers

Chicken leg curry along with egg cooked in gravy inspired by ancient times caretakers in rest houses at remote places in Bengal

The creamy smooth textured gravy gives it a delicacy. The process of steaming Jumbo Prawns inside a coconut gives an intense flavor.

Deshelled prawns of medium size sweet and spicy coconut gravy with home made spice mix . This aromatic preparation is surely to impress your palate. Order a plate of steam rice with it.

Soft creppe filled with baked creame and dessicated coconut topped with cardomum flavoured cheese pudding

Fresh Roshogolla is a patented Bengali sweet which melts in the mouth.

This heavenly delight is made using fresh rasgullas and simmered in thickened milk. Pistachios and saffron is added and baked in the oven. Only available for a limited time.

Lady Kenny named after lady Canning, the wife of Charles Canning, the Governor-General of India during British Raj has a soft texture from fresh Chenna. Served cold or at room temperature.

Spongy milk dumplings simmered in light sweet fresh milk cream and baked.

It is a traditional Bengali Sweet in which fresh chana and samolina (fresh paneer) is slow fried to a dark brown. Unlike Gulab Jamun, Khoya is not used and best served cold.

Exotic and rare .. Made from fresh milk cottage cheese , baked with date palm jaggery is a must try .Seasonal

Yoghurt caramelised and set in moulds served garnished with almond flakes is an exotic sweet ending that leaves a long lasting memory in the minds !

Samolina and flour spiked with ani seed in truly a sweet ending

Roasted Tomato, dates and mango jelly- seasonal, with herbs and five spices of Bengal. This is very popular and a tasty sauce. Can be had as an accompaniment or towards the end of a meal.

Aaam Panna or Aaam poda shobot .. ours is roasted and pulped the fresh raw mango and churned for you

Sweetened fresh yoghurt popular Indian Smoothie

Salted yoghurt-based drink spiked with roasted jeera and black salt which helps in digestion

Chilled soft drink cans

Chilled soft drink cans

Chilled soft drink cans

Salad - Sliced Onion Cucumber, carrot

Onion , Cucumber and Tomatoes sliced and served with green chilli and lime wedge