Oh! Calcutta (Nehru Place) 9.5/10


Note: this is a review by good friend and fellow foodie Paroma Ray who like me, is also a bong. I have added certain highlights of my experiences there to this post. Please note, we bongs are fond of our food. You should be too!

If you are a Bengali and swear by Bengali food, then please close your eyes and walk in. If you are not a Bengali but like Bengali food, then please feel free to waltz in. If you have never tried Bengali food, then immediately please drop everything and get there. If you are a vegetarian, then this place will redefine vegetarianism for you. And if you’re non-vegetarian, welcome to heaven.

We went to Oh! Calcutta for a hearty dinner. In the course of the same, I think we made a trip to food heaven and back.

For starters, we ordered the Mochar chop (a cutlet made of unripe banana flowers), the Chingri machher cutlet (prawn cutlet), the Murshidabadi chicken fry, the Kankra Chingri Bhapa (mustard flavoured crab and prawn steamed cakes) and the  Dhakai Fish Tikka. The chicken lived upto its expectations. The spices were subtle and chicken perfectly shallow fried without batter. The prawn cutlet was to kill for. The flavors burst in our mouths and left us craving for much more. The mochar chop was par excellence too, with just the right amount of sweetness and the lack of oiliness inspite of it being deep fried. The bhapa was piquant and offered just the right amount of resistance before melting in your mouth.

For the main course, we ordered the daab chingri which is a unique dish where the prawns are cooked and served inside a tender green coconut. The curry of this dish is made of coconut milk and mustard. It has a subtle taste and goes best with steamed white rice. We would have to say, this pretty much is their signature dish and is a must-try. Along with the daab chingri came the mutton rezala (a fragrant mutton stew). This curry was light and flavorsome and the meat cooked just right. We also had the luchi (refined flour deep fried pancakes- the Bengali version of puris and much lighter), aloo fulkopir torakri (a sabzi made out of potatoes, cauliflower and green peas),bhaja mooger daal (dry roasted and cooked moong daal) and jhuri aloo bhaja (finely chopped crispy fried potato). We went on to order the kosha mangsho (mutton in a dry gravy) which can only be had with luchis. All of them exceeded expectations.

Dessert was nolen gurer ice cream (jaggery flavored ice cream) which I thought was a little too sweet. And no Bengali meal can be complete without the mishiti doi (yoghurt with caramelised sugar) and bhapa shondesh (steamed cottage cheese cakes).  But we also had the superbly made gurer payesh  (rice pudding with jaggery) courtesy Chef Bhaskar Dasgupta (a most wonderful man) who sent it to us with his compliments.

Now the portion sizes. There were six of us. Yes. And two starters and two mains with an order of steamed rice is just right for four people. And we ordered a bit much. Because we are food loving Bongs. We overate. Our tummies begged for mercy. But really. No regrets. Not one.

So yes. This place is a hidden jewel. Apart from the traditional Bengali cuisine, they are trying out terrific innovations as well. For example, they are making Hilsa sheekh kebabs, five orders of which, takes about seven to eight hours to prepare and it comes as a work of art. They are also giving their own spin to the concept of sushi by using spinach leaves and gourd leaves to roll cooked fish in spices. Their version of canopies include bite size luchis topped with aloo posto (potato cooked in poppy seeds). Their Hilsa festival begins from June and lasts three months! But why wait till June really? Go tomorrow if you can!


Ratings/ Quick Facts Scale (on 10)/ Remarks
Ambience 9
Ease of access 9
Service 9
Quality of food 10 (just because I cannot score any higher)
Value for money 10
Would I go back there? Without a doubt- everytime
Meal for two Rs 1500 – 2000 (without alcohol)
Serves alcohol Yes
Credit cards Accepted


Top Tips:

  • If you fancy a tipple, try the kaal boishakhi. This is vodka based drink with aam pora shorbot (burnt green mango sherbet).
  • Valet parking available
  • Reservations are usually not required on weekdays

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4 responses »

  1. 3 things:

    1. We Bengalis obsess about our food, “fond” is a too mild a word.
    2. Nothing made with nolen gur is ever “too sweet”. Shame you think that way!
    3. Canapés, not canopies, eejit!

  2. Pingback: A couple of asides « Of mundane matters

  3. True.. Even I’ve been to Oh Calcuttta…
    amazing food….
    And for all the veggies who thought there isn’t much for them in bengali cuisine, think again 🙂

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