Today's Menu

Diamond-cut crispy flour pastry, fried golden. The classic Bengali tea snack.

Bengali-style slow-cooked baby potatoes in a spiced tomato-mustard gravy.

Fish head cooked with gobindobhog rice — a delicacy from the heart of Bengali kitchen tradition.

A full platter of eight items: Gobindobhog rice, Shukto (bitter-sweet veg starter), Moong Dal, Aloo Posto (potato in poppy seed paste), Chhanar Dalna (cottage cheese curry), Begun Bhaja (fried aubergine), Papad, and Mishti Doi. The complete Bengali vegetarian experience.

Slow-cooked mutton in a dark, reduced spice gravy. The same recipe since 1968. The signature of Aangan.

Chicken in a delicate white Mughlai gravy with yogurt, cardamom, and rose water. Aromatic and mild.

Set yogurt sweetened with date palm jaggery, slow-set in earthen clay pots overnight.

Hand-pressed fresh cottage cheese sweets flavoured with cardamom and saffron. Traditional Bengali mithai.

Gobindobhog rice pudding with full cream milk, date palm jaggery, and bay leaf. Soul food.

Soft spongy cottage cheese balls poached in light sugar syrup. The original Kolkata rosogolla.