Oh! Calcutta, Tardeo, Mumbai, has introduced a new menu celebrating Bengal’s distinctive ingredients and culinary traditions. Featuring 16 new dishes alongside its signature classics, the refreshed offering highlights the flavours of Gondhoraj lime, Kashundi, Panchphoron, coconut and Bengal’s seafood traditions.

Known for bringing Bengali cuisine to a wider audience, Oh! Calcutta continues to explore the region’s food heritage through recipes and ingredients that have shaped its kitchens for generations. The new menu combines familiar flavours with fresh interpretations, offering guests a wider look at Bengal’s diverse culinary traditions.

Speaking about the restaurant’s legacy, Anjan Chatterjee, Founder, Chairman and Managing Director of Speciality Restaurants Limited, said, “Calcutta's cuisine is an extraordinary marriage of Chinese, traditional Bengali, Colonial club culture, and royal Mughlai influences. With the refreshed look at Tardeo and our new inspired dishes, we wanted to take that culinary heritage further by spotlighting the unexplored flavours of Calcutta. Where else would you find all of this in one place? In a word, the answer is Calcutta. Or in two words, Oh! Calcutta.”

New Dishes Highlight Bengal’s Signature Ingredients

The new menu features dishes inspired by ingredients commonly used in Bengali kitchens but less familiar to many diners. The Kashundi Paneer Skewers bring the tang of fermented mustard sauce to grilled paneer, while the Gondhoraj Chicken Fingers use the fragrant Bengali lime to add a citrus finish.

The Grilled Panchphoron Chicken takes its flavour from Bengal’s traditional five-spice blend, while the Narkol Jhal Shrimps combine the heat of a Bengali jhal with the richness of coconut. The Imperial Baked Crab, prepared with ginger, chilli and parmesan, draws inspiration from Calcutta’s club dining traditions.

Other highlights include Chingri Pulao, inspired by Bengal’s festive seafood meals, and Gondhoraj Cheese Cake, which adds a citrus-led finish to the dining experience.

The menu also presents familiar street-food and home-style favourites in new forms. Sweet Potato Ghugni Chaat combines roasted sweet potato with white pea stew, yoghurt and tangy chutney. Posto on Toast features poppy seed with mustard, chilli and kalonji, while Mochar Cheese Croquette brings together banana blossom, coconut, ghee and garam masala.

Chicken Luchi Tacos give Bengal’s traditional luchi a new presentation, while Crispy Fried Soft Shell Crab is seasoned with carom seeds, fried onion and garlic. The Yellow Taxi Dhaba Tadka takes inspiration from Calcutta’s roadside eateries, alongside Mangsher Ghee Pulao, Enoki Mushroom Bhaja and Bhapa Sondesh.

Bengali Classics Continue to Lead the Menu

Alongside the new creations, Oh! Calcutta continues to serve traditional dishes that reflect Bengal’s varied culinary influences.

The starters include Hilsa Fish Fingers, Bengal Club Smoked Hilsa and Calcutta Fish Fry, featuring the city’s much-loved bhetki. Prawn Cutlet, Anglo Indian Chicken Cutlet and Murshidabadi Murgi bring flavours from club dining, Anglo-Indian cooking and Mughlai traditions, while Tangra Chilli Chicken reflects Kolkata’s Chinese culinary influence.

The main course features Bhetki Machher Paturi and Ilish Paturi, with fish marinated in ground mustard and steamed in banana leaves. Ilisher Jhol and Katla Maacher Dom Jhol offer traditional fish curries, while Daab Chingri and Prawn Malai Curry showcase prawns cooked with coconut.

For meat lovers, the menu includes Kosha Mangsho, slow-cooked mutton, Railway Mutton Curry, Chicken Chaap and Grand Trunk Chicken.

Vegetarian choices include Mochar Ghonto, Koraishutir Dhokar Dalna, Chhana Koraishutir Chop, Rajbarir Channar Kofta and Aloo Phoolkopir Dalna. These dishes can be paired with Luchi, Petai Paratha, Gobindobhoger Bhaat, Calcutta Biryani or Kaju Kismis Pulao.

The dessert selection continues the celebration of Bengal’s sweet traditions with Nolen Gur Rasgulla, Mishti Doi and Nolen Gur Payesh.

Cocktails Inspired by Bengali Flavours

The beverage menu follows the same ingredient-led approach, featuring Gondhoraj lime and raw mango across its cocktails and non-alcoholic options. The East India Highball combines gin, elderflower, Gondhoraj and cucumber, while Kal Boishakhi pairs vodka with Aam Porar Shorbot. The Gondhoraj Johnnie brings together whisky, Gondhoraj lime and ginger ale.

Other options include Picante, Mango Jalapeno Martini and the Oh! Calcutta Mojito. Guests can also choose familiar classics such as Negroni, Margarita and Caipiroska. The zero-proof selection includes Aam Porar Shorbot, Gondhoraj Shorbot, Cucumber and Cumin Cooler, Lychee and Gondhoraj Mojito, and Watermelon and Basil Crush.

A Refreshed Setting Inspired by Bengal

Complementing the new menu is a refreshed dining space featuring Alpona, Bengal’s traditional folk artwork. The artwork brings elements of the region’s cultural heritage into the restaurant, adding to the experience of exploring Bengali cuisine. With its new dishes, established classics and regionally inspired beverages, Oh! Calcutta continues to showcase Bengal’s culinary identity through ingredients, recipes and traditions that have stood the test of time.

Restaurant Details

• What: New Menu at Oh! Calcutta, Tardeo
  
• Timings: Lunch: 1 pm–3.30 pm | Dinner: 7 pm–11.30 pm
  
• Location: Oh! Calcutta, Hotel Rosewood, Ground Floor, Tulsiwadi Path, opposite Mahindra Heights, Tardeo, Mumbai 400034.