Sienna Calcutta

What started as a quaint café serving salads, sandwiches and telebhajas (traditional deep-fried fritters) quickly became a go-to destination for casual Bengali fare. At the helm, chefs Avinandan Kundu and Koyel Roy Nandi craft a menu that showcases the spectrum of Bengali cuisine that goes beyond the expected. Seasonal ingredients sourced directly from local bazaars lead the experience, presented through generational recipes, local cooking techniques and a respect for the region’s heritage that leaves room for innovation. The menu flows naturally from miso-whipped tofu and kolmi mushroom stir-fry to a traditional Masala fried fish served with a seasonal fruit salad, and Bengali chicken liver and gizzard dish served with local flatbread. The cocktail programme is equally thoughtful, with each designed to pair with dishes on the menu.

Tatler Tip

Opt for the Bengali-style degustation tasting menu and experience the natural progression of a local meal.