Description: Chicken Pakoras (5Pc) - Juicy, succulent, pre marinated, boneless chicken pieces dipped in an in house batter and fried till the exterior is crunchy and the inside is completely cooked through.A perfect evening snack!Jam it in between a pair of buttered bread slices, drizzle some sauces, and garnish with some tomato or cheese for a perfect sandwich.
Exclusive of taxes
Description: Fish Finger - Juicy, succulent, pre marinated, finger sized Bhetki, also known as the Asian Sea Bass or Barramundi with flaky and mildly flavoured flesh, pieces dipped in an in house batter and fried till the exterior is crunchy and the inside is completely cooked through.A perfect evening snack! Pair it with a beverage of choice to wash down the crisp fish with!
Exclusive of taxes
Description: Mix Chowmein - Boneless pieces of chicken and mutton, stir fried with aromatics, vegetables and scrambled eggs, tossed around with parboiled Hakka noodles and finally tossed lightly with sauces for a fulfilling meal.For those who want it all! Carbs, vitamins, minerals, various types of proteins etc!
Exclusive of taxes
Paneer Makhni from Mughal Mahal
Exclusive of taxes
DESCRIPTION:Arsalan Mutton Stew - Not your typical, plain home made Bengali stew, mutton, potatoes, onions, carrot cooked in a rich broth, along with a secret spice mix, till the meat is tender. The spice mix has mild notes of spices with a hint of ginger. If the West recommends chicken soup if unwell, we daresay, try this Mutton Stew. A hearty pick me up meal!
Exclusive of taxes
Please select this to send food to your near and dear ones in other cities.
Exclusive of taxes
Veg Pulao - Jai Hind Dhaba Kolkata
Exclusive of taxes
Description :Kasturi Parshe Sorshe - Parshe (a type of Mullet) fish, cooked in a thick mustard paste gravy. The fish is soft, flaky, and sweet to the taste. Paired with the pungency of mustard oil, the heat of slit green chilies, the distinct aroma and the smokiness of kalonji (nigella seeds) and topped off by the pungency and somewhat bitter-ish taste of mustard paste, this multi marriage results in one finger-licking dish. To be savoured with piping hot rice, this is an absolute comfort food.
Exclusive of taxes
Description :Fish Kabiraji:Fish Kabiraji (mispronounced, originally Fish Coverage) is a cutlet in a coverage of egg & cornflour batter. Tasty white, lightly marinated fish, with a crispy and caramelised egg nest coating! Kabiraj, in Bengali, is a physician, or a doctor. A doctor, for the soul!
Exclusive of taxes
Description :Mutton Kasha:The delectable Mutton Kasha (Kosha Mangsho,) is a spicy mutton curry from Bengal. Marinated mutton pieces, with yogurt, grated green papaya, salt, spices, a little sugar and mustard oil, are sautéed in mustard oil with bay leaves, dry red chillies, Heeng (asafoetida), a little sugar, onions, ginger-garlic paste, tomato puree and a host of spices with the later addition of water and ghee for a thick gravy. Kosha, means ‘to bhuna’, resulting in tender, melt in the mouth mutton pieces. Served hot, the delicacy is ideally paired with roti, paratha or rice.
Exclusive of taxes
Description:Mughlai Paratha:Mughlai paratha, or Baida roti (as known in Western India), isn’t your typical stuffed paratha. Filled with egg and a host of aromatics, it’s then deep fried till the paratha is crisp. Anadi Cabin raises it a notch higher with an optional double egg, and chopped coconut. Served with a cubed aloor torkari (potato curry), this is a complete meal in itself. Burrrp.com indeed!Note: Options of a tastier, richer duck egg and mutton keema filling are also available.
Exclusive of taxes
Delicious Biryani from Aminia , Kolkata
Exclusive of taxes
Delicious Biryani from Aminia , Kolkata
Exclusive of taxes
Description :Kasturi Mutton Dakbungalow - Said to owe its origins to the British Raj, this curry (did you know, there’s no word in curry in any Indian language?) was a preparation which was hurriedly made to assuage the hunger pangs of weary travellers who would take the Post (dak) routes and halt at the bungalows for the night. Because it was hurriedly made, it had no elaborate preparation process or time, and was made with simple spices and potatoes. The boiled and then fried egg is a later addition. Hope you enjoy the dish as much as the history brief.
Exclusive of taxes
Description:Kochu pata diye Chingri Bhapa - Numerous tiny prawns steamed in Kochu pata (Colocasia leaves) paste, mustard paste, green chillies and emulsified by mustard oil. The nuttiness of the leaves, the sweetness of the prawns, the pungency of the mustard, the heat of the chillies; they all add up up to create an orchestra in your mouth. Order, put on some melodious music, lean forward, and dig right in with some piping hot rice.P.S: Use fingers, not cutlery for better effect!
Exclusive of taxes
Description:Jhur Jhur Aloo Bhaja - The Westerners have their French fries; the Bengalis have their Aloo Bhaja, in multiple forms, with the jhur jhur aloo bhaja being one of them! A thinner, crispier version of its western cousin, the jhur jhur aloo bhaja adds a crunch factor to anything its added to. Paired with ghee or butter rice or even a plain dal rice, as Bengalis often do, this aloo bhaja takes it to the next oomph level.Feel the crackle in your mouth, and remember to thank us!
Exclusive of taxes
Dhakai daal fry with mutton
Exclusive of taxes
Dhakai daal fry with chicken
Exclusive of taxes
