Known as a great Indian carp, Catla fish is one of the well-known freshwater fish found in the rivers and lakes of India. Available throughout the year, it is one of the popular fish varieties found in the market. This quintessential fish is popular for regular consumption of "Macher Jhol" with rice.

It is also a major Indian carp with smaller head and sharp mouth than Catla. It is mostly found in freshwater ponds, ditches, canals, rivers, lakes etc. and is reared along with mrigala and catla fishes in equal proportions. Abundantly available, this is popular for regular fish gravy. 

Butterfish or pabda fish is a type of catfish. It is prominently scale-free silvery grey fish is excellent source of Omega 3 & 6 fatty acids.  It is a freshwater fish that can be found primarily in India and Bangladesh. Popular both as gravy or steamed.

Hilsa is an integral part of Bengal culture.  The fish lives most of its life in the ocean but moves towards the estuary and where the rivers of India and Bangladesh meet the Bay of Bengal to lay eggs during the rainy season. Culinary lore has it that the fish that travels the farthest upstream have the best combination of the flavours of the sea and the river. 

Freshwater variety fish found widely across India/Bangladesh. It thrives in ponds, rivers and is also cultivated through aquaculture. In the east/northeast India, bata is an everyday favourite, forming an important part of regional cuisine. It has a soft boney structure, a comfort food for being affordable.

Freshly dressed broiler chicken sourced everyday for your daily needs.

Strictly handpicked mutton from local market to ensure quality & consistency.

Eggs are locally purchased, replenished every 2 or 3 days to maintain freshness.

Host of veggies like Potol (pointed gourd), Uchche(bitter gourd), lau(bottle gourd), chalkumoro (ash gourd) are high in fibre. Potoler dorma is high-demand item from our kitchen spread. 

Made from split chana (bengal gram), it is mostly used as making our special Dhokar Daalna. Also goes as combo with Luchi & Kochuri. Tempered with ghee, hing, cumin seeds, cloves, it is must in festivities. 

Mostly used in bengali cuisines, it's a native variety of West Bengal. Known for its short grain & prized buttery flavour, it is extensively used in payesh, khichuri, & pulao

Moog Daal is the yellow variety lentils, mostly prepared with veggies which is easy to cook and digest, and therefore makes a daily appearance in our menu. Also roasted and added to curry to provide a rich aroma

Chhana or cottage cheese is made in-house from fresh milk by souring it with lemon juice/tamarind seeds. It is further pressed to remove excess water, which is the main ingredient in chhanar daalana.

We always use branded paneer for our preparation in Shahi Malai Paneer or Paneer Aloor Jhol

We use branded curd or Dahi as our ingredients in Kaatla Doi or Doi Chicken

We used branded Mustard oil (like Doctors' Choice or Healthy & Tasty) for most non-veg curry preparations. 

Most of our snacks & breakfast preparations are based on Sunflower/Soya oil. We rely completely on branded oil.

We used home-made or local branded ghee for garnishing our preparations.

The most awaited "Taaler Bora" or palm fritters is made from the pulp of ripen palm fruit, sourced from native palmyra palm tree during late July, August and early September. Linked to Janmashtami, this is favourite of Lord Krishna

Its bengal's endemic jaggery, sourced from the sap of date palm tree  during high winter. Sap collected overnight is reduced over fire for several hours to get the desired texture. Goes with winter's favourite Nolen Gurer Payesh

This summer fruit, or the raw jackfruit, is available during March to June. Delicately cut to pieces, this makes our highly popular enchor ghanto or its non-veg variant, enchor chingri.