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Misti Pulao
RICE
Misti Pulao
Basmati turned gold with ghee, sweetened just so, studded with raisins and cashew.
The rice Bengal saves for the days that matter.
WEST BENGAL
The Bengal Table
Where mustard oil and panch phoron do all the talking.
West Bengal begins bitter and ends sweet, and hurries through nothing in between. We curated its table — mustard oil sharp enough to remember, panch phoron blooming over coals, sweets set slow overnight — the food a Bengali home keeps for its own. We lit the fire and saved your team a seat.
What's on the Table
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Cholar Dal
DAL
Cholar Dal
Bengal gram simmered slow with coconut, raisins and whole spice — sweet, warm, unhurried.
The dal a Bengali Sunday is built around.
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Niramish Aloo Dum
VEGETABLE
Niramish Aloo Dum
Potatoes coaxed soft in a tomato-ginger gravy, no onion, no garlic.
The sattvic cooking of the temple kitchen, made into a feast.
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Luchi
BREAD
Luchi
White-flour puris that puff over the heat and vanish just as fast.
No Bengali celebration is allowed to begin without them.
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Mishti Doi
SWEET
Mishti Doi
Yoghurt set slow overnight until it turns the colour of caramel.
The quiet, perfect note every Bengali meal ends on.
To begin, if you like — Aam Panna: raw mango, mint and cumin — the first cool sip of a bengal summer.
The Legend
Rabindranath Tagore once refused a dinner because the mishti doi wasn't set properly. This is almost certainly not true. But it should be.
True, half-true, or deliciously invented. The food is always real.
“Bengali cooking begins bitter and ends sweet — a whole arc on a single plate.”
Bengal is one of India's most particular kitchens. It cooks in a strict sequence, bitter to sweet, and trusts five whole spices — panch phoron — and mustard oil to carry a whole cuisine. Nothing is added for show; every dish has to earn its place. We cook it over charcoal because that is where its depth has always come from — slow heat, and the patience to wait for it.
Our one philosophy
Time is the main ingredient.
We don't cater dinners. We curate the patience a region puts into its food, and cook it over charcoal so your team can taste the time it took.