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By Manu Vardhan Kannan
Published on October 14, 2026
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.”
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.
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.
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.
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.
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By Hariharan U
Published on November 3, 2026
Hangyo Ice Creams has introduced Belagavi Kunda Ice Cream, bringing Karnataka's traditional milk-based sweet into a year-round frozen dessert format. The new flavour draws inspiration from a familiar Indian favourite known by different names across regions: Kunda in Karnataka, Paalkova in Tamil Nadu, Khava in Maharashtra and Mawa across much of North India.
The launch takes a traditional sweet associated with regional food memories and presents it as an everyday ice cream flavour. While milk cake is typically best consumed fresh, Hangyo's new offering aims to retain its characteristic milky texture and caramelised flavour in a format that can be stored in the freezer.
According to the company, developing the flavour involved years of work to balance milk, sugar and milk solids. The objective was to recreate the texture and caramel depth of the original sweet rather than simply produce an ice cream with a Kunda-inspired flavour.
Unlike a seasonal or festive launch, Belagavi Kunda Ice Cream will be a permanent addition to Hangyo's product portfolio. The company also plans to develop a wider range of ice creams inspired by traditional Indian sweets.
The product will be available in two pack formats:
100 ml tub: ₹50
4-litre bulk pack: ₹1,500
The ice cream will be distributed across Karnataka, Andhra Pradesh, Telangana, Tamil Nadu, Maharashtra, Kerala and Goa. Hangyo also highlights the use of real milk in the product.
Founded in 1997 by the Pai brothers in Mangaluru, Hangyo Ice Creams began with a softee ice cream offering and has since expanded its presence across southern and western India.
The company describes itself as one of India's top 15 ice cream brands and among the country's top 67 Minicorns. Its distribution network spans more than 45,000 retail outlets and 450 distributors across seven states.
Hangyo manufactures its products using real milk at facilities located in Udupi, Uttara Kannada and Tirupati.
With Belagavi Kunda Ice Cream, the brand is bringing a traditional regional sweet into the packaged ice cream category, while signalling plans to explore more Indian dessert flavours through its upcoming product range.
Published on November 2, 2026
Hangyo has launched Belagavi Kunda Ice Cream, bringing a much-loved Indian milk sweet into a frozen dessert format. The new flavour is a permanent addition to its range, allowing consumers to enjoy the familiar taste of Kunda beyond festive occasions.
Known by different names across India, the sweet is called Kunda in Karnataka, Paalkova in Tamil Nadu, Khava in Marathi-speaking households and Mawa across much of North India. While the name varies by region, the traditional milk-based sweet remains a familiar favourite in many Indian homes.
Fresh milk cake is generally best consumed within around 48 hours. By transforming the sweet into ice cream, Hangyo aims to extend the enjoyment of its traditional taste, making it available as an everyday dessert rather than a short-lived treat.
The company spent years balancing milk, sugar and milk solids to recreate the original sweet's texture and caramel depth. Instead of offering an ice cream with a simple Kunda-style flavour, the aim was to capture the character of the traditional dessert in a new format.
Belagavi Kunda Ice Cream is also the first product in Hangyo's planned range of traditional Indian sweets reimagined as ice cream.
The flavour is available in 100 ml tubs for individual consumption and 4-litre bulk packs. It will be available across Karnataka, Andhra Pradesh, Telangana, Tamil Nadu, Maharashtra, Kerala and Goa. The product is made with real milk.
Published on November 1, 2026
UK-founded Asian fusion quick-service restaurant (QSR) brand Oodles Wok has announced its entry into India, marking its fifth international market. The brand has partnered with FranGlobal, the international business arm of Franchise India Group, to support its expansion through franchise development and local partnerships.
Founded in Leicester, UK, in 2010, Oodles Wok began as a family-owned restaurant with a focus on making freshly prepared, flavour-led Asian fusion food accessible to a wider audience. Over the past 16 years, it has grown into a multi-award-winning international restaurant franchise with more than 50 locations across the United Kingdom, United Arab Emirates, Canada and Qatar.
India will become the brand's fifth market as it looks to extend its international footprint and tap into the country's established quick-service restaurant sector.
A key feature of the brand's offering is its signature Build Your Own Box concept, which allows customers to customise meals by selecting from a range of bases, sauces and freshly wok-prepared dishes.
The format combines live cooking, customisation and Asian-inspired flavours within an accessible QSR dining model. Oodles Wok aims to bring this experience to Indian consumers while building a presence suited to the local market.
Through its partnership with FranGlobal, the company will focus on franchise development, identifying local partners and establishing a foundation for long-term growth. Further details about its launch plans and expansion roadmap in India are expected to be announced in due course.
Commenting on the expansion, Shoyab Umar, Founder and CEO of Oodles Wok, said, "Expanding into India as our fifth market is another huge milestone for us, especially with its incredible food culture and appreciation for bold flavours. We're looking forward to introducing Oodles Wok to a whole new audience and continuing our journey as a global brand."
Ismail Patel, Co-Founder and COO of Oodles Wok, added, "As we enter this vibrant market, our focus is on building strong local partnerships, delivering the Oodles Wok experience and creating a brand that Indian customers can connect with."
The India expansion forms part of Oodles Wok's wider strategy to strengthen its position as an international Asian fusion QSR franchise. Its existing presence across four markets provides a base for further growth through franchise partnerships.
For the Indian market, the partnership with FranGlobal will be central to developing the brand's franchise network and identifying opportunities for expansion. The approach will need to bring together the brand's established menu concept and operating model with local market requirements.
With more than 50 locations across its existing markets, Oodles Wok is now looking to build its next phase of international growth in India.
Founded in Leicester, UK, in 2010, Oodles Wok is an Asian fusion quick-service restaurant brand specialising in freshly prepared, wok-cooked dishes. Its signature Build Your Own Box concept allows customers to customise meals with different bases, sauces and ingredients. The brand currently operates more than 50 locations across the UK, UAE, Canada and Qatar
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