-By Marryam H Reshii
It takes a rare genius to sell Bengali food to the Punjabis, without a single concession to the North Indian palate, and kudos to the owner for managing the near-impossible feat. The restaurant that looks like an old-fashioned Calcutta club, serves everything - Bangla Ranna, Raj cuisine and Muslim signature dishes. So that, even if you hate Bengali food, you can still try Lobster Thermidor. The Mochar Chop is a cutlet made from minced banana flower that is deep-fried. You won't find a single drop of excess oil on it. There's a whole section of Bhapa or steamed dishes. Other must-haves include the Begun Bhaja, the Bhaja Moonger Dal, the Aloor Dom and Luchi, the Mochar Ghonto, the Bhapa Ilish and the Daab Chingri. End the meal with the Safedar Payesh or the Daber Payesh (made up of the malai of coconut) and the Bhape Sandesh.
Review posted within last 6 month
Who doesn't wants a bengali dine-in with soothing Rabindra Shangeet instrumental music,enjoying "Kosha Manksho,eelish maach,chingri maach with fried or steam rice" and much more
Without going to kolkata,you are being served in Delhi's Oh! Calcutta...
A must pick for lunch in this Pinching summer
You can also go for Buffet at 599/-
But do confirm the dishes serving for the day.
Favorite Dishes / Drinks: Prawn curry
Review posted within last 6 month
For celebrating her recent promotion, my colleague treated me at Oh! Calcutta outlet in Nehru Place, New Delhi…for tasting the wide variety on offer, we preferred the buffet lunch (Rs.699.00 inclusive of taxes on weekdays) over the Ala Carte menu. As Oh! Calcutta is known for Bengali cuisines, the buffet had a good range of specialities from the eastern state.
We had chicken coriander soup (nothing Bengali about it!) served with starters as fish chop and 'mocha' (banana flower) + soya tikka. The fish chop was comparable to the fare dished out by many Kolkata restaurants. We followed it up with steam rice, 'chholar dal' (lentils from Bengal grams), 'alu-peyaj posto' (potato & onions cooked in poppy-seed paste), 'seem-beguner chorchori' (Lima beans & eggplant cooked in mild spices), 'kadhai paneer' (spicy cottage cheese preparation, a typical North Indian cuisine), 'lau-chingri' (diced bottle gourd cooked with tiger prawns), 'rui kalia' (curried rohu cooked in onions & mild spices) and 'kasha-murgi' (spicy chicken cooked in low flame). While the veg preparations were passable, they were nothing great to write home about. But 'lau-chingri' was a gross departure from Bengali home-style cooking, which uses finely chopped bottle gourd along with shrimps and not large sized tiger prawns with tails on. Apart from steamed rice, 'naan', 'tanduri roti' (baked Indian breads) and 'luchi' (deep fried puffed flour bread) were also served. Of all the items, I quite liked the 'rui kalia' for its authenticity and very good fish quality. The desserts comprised cut fruits (apple & water melon), 'malpua' (typical Bengali sweet), 'payesh' (sweet dish made of rice & cream), ice-cream and 'malai'-pudding (with cream topping).
The restaurant interiors & environs, service quality and staff attitude were impeccable. I observed not many patronizing the restaurant during prime weekday lunch-hour in an important business area as Nehru Place. I wonder whether their steep prices to be blamed for such a low clientele!
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