The feasts that Kolkata grew up on.
A century of Bengali cooking — wedding bhoj, annaprashan mornings and pujo afternoons, cooked the way your thakuma would nod at.
Catering in Kolkata · 3224, Nayabad Avenue, Kolkata‑94
Kolkata, drawn and in motion
Cooked fresh
Every handi is fired for your day — nothing is reheated from yesterday.
Recipes since 1921
A century of Bengali cooking, kept faithful to the old measures.
The full spread
From shukto to mishti doi — served in the proper Bengali order.
Any gathering
A family lunch or a hall full of guests — the same care at every scale.
Kolkata, the city that taught us to feast
Tap the glowing markers to meet the landmarks behind the stories we cook with.
Every gathering Bengal knows how to hold
বিয়েবাড়ি
The big bhoj — a full Bengali spread for bride's and groom's families, from welcome sherbet to the last sandesh.
অন্নপ্রাশন
A baby's first taste of rice, marked with payesh and a table of the foods the family loves.
পুজো-পার্বণ
Bhog-style khichuri, labra, chutney and payesh for pujo pandals, housing complexes and clubs.
জন্মদিন
Family celebrations with a menu that suits every age, from the little ones to thakuma.
কর্পোরেট
Office pujo, annual lunches and guest dinners — a proper Bengali meal, served on time.
ঘরোয়া ভোজ
A quiet Sunday spread at home — all the flavour, none of the standing at the stove.
Nine courses, in the proper order
A traditional Bengali meal is not served all at once. It follows a sequence — from bitter to sweet — and so does every spread we cook.
শুক্তো
A gentle bitter-sweet stew of vegetables, begun first to wake the appetite.
ডাল ও ভাজা
Lentils with hot rice and ghee, beside crisp fried vegetables and fritters.
তরকারি
Seasonal vegetable curries and dry-cooked dishes, never the same twice a year.
মাছ
Rui, bhetki, ilish or prawns — the heart of any Bengali table.
মাংস
Slow-cooked mutton or chicken, rich and deeply spiced, for the festive days.
চাটনি-পাপড়
Tomato, mango or date chutney with a crisp papad — the sweet-sour reset.
মিষ্টি দই
Sweet set yoghurt, traditionally served in a clay pot.
মিষ্টি
Rosogolla, sandesh and the sweets of the season to close the meal.
পান
A folded betel leaf to end the feast, as it has ended Bengali feasts for generations.
Six plates, and why Bengal loves them
Scroll slowly — the plate turns as the story of each dish unfolds.
Kosha Mangsho
"Kosha" means to cook down slowly until the spices cling to the meat. Mutton is sautéed low and slow with onion, ginger-garlic and whole spices until the oil rises and the gravy turns dark and glossy — the dish a Bengali wedding is often judged by.
Shorshe Ilish
Hilsa steamed or simmered in a paste of mustard and green chilli. The hilsa is the national fish of Bangladesh and adored across Bengal — and the old Ghoti–Bangal debate over how best to cook it has run for generations.
Chingri Malai Curry
Prawns simmered in coconut milk with a touch of ghee and whole spices. "Malai" here means coconut cream, not dairy — a gentle, golden curry saved for celebrations.
Luchi & Alur Dom
Luchi are small, puffed breads of fine flour fried in hot oil, served with a slow-cooked, spiced potato dom. It is the Bengali Sunday breakfast, and a favourite at weddings and pujo feasts.
Basanti Pulao
A fragrant, mildly sweet pulao tossed with ghee, cashew and raisins. "Basanti" means the yellow of spring (Basanta), the colour of the Saraswati Puja season — and the colour of celebration at the table.
Rosogolla
Soft balls of fresh chhana poached in sugar syrup. The modern spongy rosogolla is credited to Nobin Chandra Das of Kolkata in 1868, and "Banglar Rosogolla" received its GI tag in 2017. In winter, the same sweet is made with nolen gur — date-palm jaggery.
Dish photographs via Wikimedia Commons — Kosha Mangsho (Sumit Surai), Shorshe Ilish and Rosogolla (Marajozkee), Chingri Malai Curry (CosmicEmperor), all CC BY-SA 4.0; Basanti Pulao (CC0); Luchi & Alur Dom (public domain).
What Bengal eats, and when
The Bengali year has six seasons, and the table changes with each one. We cook with the calendar.
গ্রীষ্ম
- Mangoes — Himsagar, Fazli, Langra
- Gondhoraj lebu and cooling drinks
- Panta bhat on hot afternoons
বর্ষা
- Ilish, the monsoon fish
- Khichuri on rainy days
- Hot bhaja and telebhaja
শরৎ
- Durga Pujo bhog — khichuri, labra
- Beguni, chutney and payesh
- Sweets from every neighbourhood
হেমন্ত
- Nabanna, the festival of new rice
- New-harvest payesh
- The first mild chill and winter vegetables
শীত
- Nolen gur and patali gur sweets
- Pithe, puli and payesh
- Koraishutir kochuri
বসন্ত
- Yellow Saraswati Puja bhog
- Kul chutney, offered after the puja
- Basanti pulao and Dol sweets
Three ways to lay the table
Starting points for your menu. Every spread is adjusted to your occasion, guests and tastes.
ঘরোয়া
- Luchi or steamed rice
- Dal and bhaja
- A seasonal vegetable torkari
- One fish curry
- Chutney and papad
- Mishti doi
উৎসব
- Basanti pulao and luchi
- Shukto and a vegetable ghonto
- Fish curry and chingri malai curry
- Kosha mangsho
- Chutney and papad
- Mishti doi and a table of sweets
রাজকীয়
- Everything in the celebration spread
- Ilish in season
- Kolkata-style biryani
- A full sweets and mishti doi counter
- Paan to close the feast
These are sample menus to start the conversation — we will tailor yours with you.
From your call to the last sandesh
Tell us
Call, WhatsApp or send the enquiry form with your date, occasion and guest count.
We plan the menu
We suggest a spread that fits the season and your family, and adjust it with you.
We cook
Everything is cooked fresh for your day, with the old recipes and the right spices.
We serve
Your guests are served with the warmth of a Bengali host — course by course.
Every district has a dish worth travelling for
The real map of West Bengal. Hover a district for its name — tap it for what it is famous for.
Tap any district to see what it is really known for — from Nadia's Sarpuria and Bardhaman's Sitabhog & Mihidana to Kolkata's Rosogolla.
Items marked GI hold an official Geographical Indication tag.
District boundaries of West Bengal (Census 2011) · 23 districts
Six small facts about Bengali food
The GI-tagged rosogolla
West Bengal received a Geographical Indication tag for "Banglar Rosogolla" in 2017.
The biryani's potato
The potato in Kolkata biryani is traditionally linked to the kitchens of Nawab Wajid Ali Shah, who was exiled to Metiabruz in 1856.
Born in Kolkata
The kathi roll — kebab wrapped in paratha — is usually credited to Nizam's, near New Market.
Winter's liquid gold
Nolen gur, jaggery from the sap of date palms, is made only in the cool months and turns ordinary sweets into a seasonal cuisine.
Two Bengals, one fish
The hilsa is the national fish of Bangladesh and adored in West Bengal — the Ghoti–Bangal rivalry over it is part of the fun.
A meal in sequence
A Bengali meal moves from bitter shukto to mishti doi and sweets, one course at a time — never all at once.
Cooked fresh for your day
No reheated trays. The food reaches the table the way it should.
Honest, seasonal ingredients
We cook with the calendar and with spices we trust.
A menu built around you
Your family, your guests, your occasion — never a fixed template.
The warmth of a host
Service in the Bengali way: attentive, generous and unhurried.
Have a date in mind? চলুন, পাত পাড়া যাক।
Tell us the occasion and the number of guests — we will build a Bengali spread around it and take care of the rest.
