Restaurant Reviews/ Reviews

oh! calcutta for bengali cuisine

Oh! Calcutta

Oh! Calcutta @ Kolkata: 10/3, Elgin Road, 4th Floor, Forum Mall, Kolkata – 700 020.
Tel        :   (033) 22837161/62/63/64

Oh! Calcutta @ Mumbai: Hotel Rosewood, Tulsiwadi Lane Tardeo, Mumbai – 400 034.
Tel        :   (022) 23539114/23533115/23534372

Oh! Calcutta @ Delhi: International Trade Tower, E-Block, Ground Floor, Nehru Place,
New Delhi – 110 019.
Tel        :  (011) 2646 4180/81/ 82/84/41805525/6/7

Oh! Calcutta @ Pune: City Point Ground Floor, 17-A, Dhole Patil Road, Pune -411011.
Tel        :  (020) 66011101/02

Oh! Calcutta @ Bangalore: Ground Floor. St. marks Road, Bangalore – 5600 01.
Tel        :  (080) 22277722


Oh Calcutta

Oh Calcutta for Bengali cuisine

The name itself brings nostalgic memories of old Calcutta to many Bengalis so as the dishes that are being served here. Owned by Anjan Chatterjee of Specialty restaurant group, Oh! Calcutta serves authentic Bengali dishes as well as continental and Awadhi cuisines. It has its branches in Kolkata, Mumbai, Delhi, Pune and Bangalore.


Ambience: decked up with dark wooden furniture with low noise, nice soft music (mostly instrumental) playing in the background, adorn with black and white portraits of people, life and culture of yesterday Calcutta showcasing its rich cultural heritage and hence truly a Bengali themed restaurant.

On the menu: mostly Bengali cuisine with some continental and Awadhi dishes thrown in starter and non-vegetarian entrée section. Their signature dishes are daab chingri, mochar ghonto, chhanar kalia, mochar chop, ilish paturi, prawn malai curry and baked sandesh in the dessert.

What we recommend: do not miss the daab chingri. The dish describes as prawns cooked (slowly cooked) inside the green or tender coconut acquiring the rich taste and flavor of tender coconut or daab. It is subtly spiced and has white creamy velvety texture. Try this dish with steamed rice or kaju-kismis pulao.

Other dishes are equally good but this one wins our heart.

Order for two: Aam pora shorbet (qty.2); mochar (banana flower) chop (qty.1); luchi (poori) 6 piece (qty.1); chanar dalna (cottage cheese) (qty.1) or aloo phulkopir dalna (qty.1); kaju-kismis pulao (qty.1); Ilish Paturi (qty.2); daab chingri or chingri malai curry or doi maach (qty.1); tomatoer khejur chutney (qty.1); mishti doi(qty.1); baked sandesh (qty.2); mineral water.

Cost: approx. 2000rs

Grade: expensive

Parking: parking available

Reservation: on telephone

Service: prompt and courteous

How frequent we dine there: thrice in Kolkata; twice in Mumbai; once in Bangalore

Cons: on Bangalore branch: Not easy to find at night; chhanar kalia missing from the menu (I really liked the dish); Koraishutir dhokar dalna may have come from some 100-year-old recipe diary or may be experimental but I found it just an average on the taste grade; few choices in the vegetarian section compared to the other branches.

Recommended: yes


  • Reply
    December 22, 2010 at 1:28 pm


  • Reply
    July 8, 2011 at 3:37 am

    i would like to have the recipe of-bhetki- macher tamater jhol in mustard. can some one help?thanks

    • Reply
      July 8, 2011 at 9:30 am

      Thanx for dropping by, and coming to the recipe, when we use mustard in fish we dont ususally use tomato in it and this is the usual and regular way of cooking bhetki fish in households. but again its a personal choice and one should open for experiments.

      @saffronstreaks we like to dish the bhetki as:
      lightly fry the fish cut into steaks in hot mustard oil; then temper the same oil with nigella (kalo jeera in bengali) and slitted green chillies; add 2tbsp ginger paste (for 4 piece of fish) little salt, cumin powder, red chilli powder (optional) and saute. At this stage you can use chopped tomatoes or sometimes people also use beaten curd in it. Add the creamy mustard paste (paste of yellow mustard seeds along with little salt and 2-3 green chilies), add little sugar (yes we bongs use it in every thing), add around 1 cup of water; bring it to boil and then drop the fish pieces in it, cook for around 5 minutes more, garnish with chopped cilantro and served over bed of plain white rice.

      you can also check the bhetki paturi in plaintain leaf in our fish section of recipe page.

      hope you will find it helpful
      have a good day

  • Reply
    November 21, 2011 at 1:43 pm

    Do try the aam kasandi chicken (or mutton, I forget!). It was recommended by the waiter on our first visit and has since become a huge favourite. One of those things that seem difficult to achieve at home.

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