The 31 Must-Visit Restaurants in Kolkata

A beloved establishment in old Calcutta, the century-old Mitra Cafe has multiple locations throughout the city. Patrons eagerly line up for their famous diamond-cut fish fry, made with fresh Kolkata bhetki fillets, and the kabiraji cutlet, featuring fish or meat encased in a delicate egg mesh. Offal enthusiasts particularly seek out the brain chop, which are spiced goat brain croquettes breaded to perfection.

In his book Sweet Invention, historian Michael Krondl hails Nakur as the finest among Bengal’s moira, or traditional sweet makers. This 177-year-old establishment, nestled in a tranquil north Kolkata area, is celebrated for its sandesh, a type of Bengali artisanal sweet crafted from fresh chhana. The shop has creatively expanded its offerings, presenting an astonishing array of flavors such as mango, dark chocolate, mulberry, black currant, butterscotch, and many more.

Navigating the bustling maze of Burra Bazar can be quite challenging, with its crowded streets filled with people and vehicles. This area stands as Calcutta’s busiest commercial hub and one of the largest wholesale and retail market complexes in the country. It also serves as a center for the city’s Marwari community, which began migrating from Rajasthan in the 18th century. The narrow lanes and alleys are lined with shops offering the community’s beloved snacks and sweets, including the popular Badri ki Kachori. This stand serves Rajasthani khasta kachoris—crispy pastry balls filled with lentils—topped with sev (thick strands of fried gram flour) and a rich, spicy curry made with diced potatoes and gram flour. Finally, the kachoris are drizzled with chile-infused oil and garnished with freshly chopped coriander leaves.

Founded over 150 years ago, Putiram Sweets is renowned for its Bengali jolkhabar, a selection of sweets and savory snacks. Locals flock to Putiram for hearty breakfasts featuring asafoetida-scented kachoris served with sweet-and-spicy cholar dal (split Bengal gram), followed by nutmeg-scented darbesh—soft, syrup-soaked spheres of boondi bound with khoya cheese, nuts, and raisins. The shingara, a Bengali-style samosa, is also legendary.

At the dawn of the 20th century, Ahmed Hussain moved to Calcutta from Lucknow and opened a modest Dinogoy featuring just three dishes: khuska (a light turmeric-infused rice), mildly spiced qaliya made with chunks of goat meat, and mutton chaap (slices of goat meat braised in a rich mix of alliums and spices, then pan-roasted in ghee). Over a century later, Royal stands as a beacon of Kolkata’s celebrated Mughlai cuisine. While the menu has grown, the restaurant remains known for its chaap (now also available with whole chicken legs). The signature biryani adheres to Hussain’s Lucknow roots by omitting potatoes; instead, it features large pieces of meat and tiny meatballs nestled in a bed of fragrant, fluffy long-grain rice. Note: A few years back, a stylish outlet opened in Park Circus, serving Kolkata-style biryani complete with a shiny orange potato.

This nearly century-old pice hotel has a rich history intertwined with India’s fight for independence. Besides offering hearty, budget-friendly meals to students and workers, it served as a refuge for revolutionaries during the pre-independence era. The menu features beloved pescatarian dishes such as fish roe fritters—succulent katla cooked in a vibrant chile gravy—and jumbo prawns simmered in coconut milk. The selection of vegetarian options also showcases that Bengali cuisine is not solely reliant on fish and meat. The pui chorchori—Malabar spinach paired with assorted vegetables and fried fish head—has been the top seller for nine decades.

Nestled beneath the towering Nakhoda Mosque in Chitpur, Sufia is a modest, working-class Muslim Dinogoy known for its hearty meat dishes. The menu features delights like beef bhuna—spiced meat roasted to a deep, rich brown—and daal gosht, a comforting mix of lentils and beef simmered with aromatic spices. A highlight of winter breakfasts here is nihari, a warming dish of beef shanks slow-cooked in spiced broth, enriched with marrow and simmered overnight. In North India and Pakistan, nihari is typically served with soft khameeri rotis, but at Sufia, it's paired with crusty dal puri, creating a classic Kolkata experience.

Nestled in the maze of narrow streets in central Kolkata, this century-old kebab shop is renowned for its sutli kebab, a delicately spiced minced meat grilled over glowing coals. The kebabs are cleverly held together by sutli, or cotton thread, which is removed once they’re cooked, allowing the tender, smoky meat to fall apart beautifully. Served with slices of raw onion and a wedge of lime, Adam’s is especially popular during Ramadan when the area transforms into a lively Iftar bazaar each evening.

This quaint shop in Kolkata’s historic college district is a favorite among students, who flock to its Italian marble-topped tables, surrounded by sepia-toned photos and framed clippings. Especially popular on hot afternoons, patrons indulge in refreshing sharbats—milk or water-based drinks infused with homemade syrups like rose, green mango, and passionfruit, often garnished with dried fruits, nuts, or rich rabdi. Founded 104 years ago as a front for anti-colonial activities, Paramount was a refuge for revolutionaries against British rule. Its signature drink, daab sharbat—a revitalizing mix of coconut water, crushed ice, syrup, and tender coconut—was reportedly created by renowned chemist Acharya Sir Prafulla Chandra Ray.

In the 1800s, a wave of Chinese immigrants settled in Bengal, drawn by work opportunities in trader Tong Atchew’s sugar mill and British tea plantations, establishing a historic Chinatown. Tung Nam is a humble Dinogoy nestled in an alley within this vibrant area. Here, the Hsieh family shares cherished family recipes, including tender pork simmered in a rich umami broth with salt-cured Chinese greens, delicate wantons, kaptai mei fun (rice noodles with pig offal), and pork prepared in hamei sauce, known for its unique taste derived from fermented shrimp paste.

Hotel Siddheswari Ashram stands as one of the few remaining pice hotels in the city. Within its simple dining hall, men clad in bright orange shirts move swiftly between marble-topped tables, taking orders, filling earthen pots with water, and deftly adding wedges of lime and salt to plates dressed with banana leaves. True to pice hotel tradition, the menu is handwritten on a blackboard, with offerings and prices reflecting the best of the day’s market. Diners can often choose from options like shukto (a bitter medley of vegetables), lentils paired with fried fish head, a well-regarded mutton curry, or a light fish and vegetable stew known as kabiraji jhol, a common comfort dish in Bengali households.

By the late 19th century, Kolkata had become a hub for a significant Baghdadi Jewish community seeking economic prospects. Among them was Nahoum Israel Mordecai, who established a confectionery in the historic Hogg Market (known locally as New Market) in 1902. While only a small portion of the Jewish community remains today, Nahoum’s legacy endures 120 years later. The shop is a nostalgic trip back in time, featuring antique teak furnishings, grand glass display cases, a century-old cash register, and traditional recipes. It's particularly celebrated for its classic macaroons, spicy rum balls, jam tarts, and almond pastries, along with Christmas favorites like mincemeat pies and rich fruitcakes. Other global Jewish treats include challah and savory caraway cookies known as kaka.

Located in the vibrant New Market district, Kasturi is a favorite dining spot, often bustling with patrons. The kitchen specializes in Dhakai cuisine from Bangladesh, known for its intense flavors and generous use of mustard and chiles. The menu includes various bhorta (spiced mashed ingredients) and shile bata (spiced chicken or dried fish ground into a paste on a grinding stone), along with Dhaka’s renowned morog (chicken) pulao and a decadent bhetki bhapa (thick slabs of sea bass coated in a mustard marinade and baked in foil). However, the highlight is the kochupata chingri, where taro leaves and small prawns are cooked together in a vibrant mustard paste, finished with a drizzle of sharp mustard oil.

Few things are as prevalent on the streets of Kolkata as kathi rolls, which feature spiced, grilled meat chunks, topped with crisp onions, chopped green chiles, and a splash of lime, all wrapped in flaky parathas and grilled to perfection. Available from pushcarts, street vendors, and restaurants alike, the kathi roll is Kolkata’s go-to street food. Although the city has numerous roll spots, Kusum, a 51-year-old takeaway counter on Park Street, is a standout contender. For a decadent experience, don’t hesitate to request a double serving of meat in your roll.

One of the beloved dining spots on Park Street, Mocambo stands as a remnant of colonial Calcutta’s famed Continental cuisine, showcasing an eclectic mix of European and American dishes, rich in butter, cream, and cheese. Since opening in the 1950s on the city’s former cabaret row, diners flocked not only for the food but also for the enchanting jazz performances by English Indian singer Pam Crain, known for her renditions. While the music may have faded, Mocambo retains its charm with well-dressed servers and glossy red vinyl seating. Signature favorites include chicken a la Kiev, brimming with melted butter; chateaubriand; and the lavish fish a la Diana, featuring bhetki (sea bass) stuffed with prawns and enveloped in a creamy sauce. Note: Recently, the restaurant expanded to add 70 more seats to accommodate the throngs, but be ready for potential wait times.

On the lively Russell Street, just a stone's throw from Park Street, street food vendors serve up steaming bowls of ghugni (curried yellow peas topped with tangy tamarind chutney and finely diced onions) while tossing crunchy puffed rice in aluminum tins mixed with peanuts, onions, chiles, bits of coconut, gram flour crispies, and aromatic mustard oil. The largest crowd gathers around the phuchkawala, a seasoned vendor who has been delighting customers for decades. He skillfully pierces holes in crispy phuchka shells (hollow fried wheat dough balls), fills them with spiced mashed potatoes, and dips them into a fragrant pot of tamarind water.

This renowned tearoom and bakery on Park Street was founded in 1927 by Swiss immigrants Joseph and Freida Flury, along with their compatriot Quinto Cinzio Trinca. It has grown into one of Kolkata's most beloved dining spots, serving heritage dishes like baked beans on toast and traditional English breakfasts. Over the years, Flurys has broadened its offerings, but the original menu items still reign supreme. During the Christmas season, the bakery is inundated with customers eager to purchase its rich, spiced plum cakes. Other must-tries include their unique chicken patties (flaky puff pastry filled with minced meat) and delightful strawberry cubes (sponge cake layered with buttercream and covered in pink strawberry icing).

With numerous locations throughout the city, this dessert powerhouse has been at the forefront of modernizing Bengali mishti (sweets). The brand is renowned for its fusion mishti, which blend traditional Bengali flavors with European dessert influences. Their most celebrated creation is a unique take on roshogolla: these spongy cheese balls, typically boiled in syrup, are instead drenched in thick, sweetened milk, topped with condensed milk, and baked in foil containers until a delectable golden-brown crust forms. Other inventive treats include seasonal mango lava sandesh, mimicking a lava cake, and sitaphal souffle, featuring a layer of grainy sandesh with custard apples, topped by a light custard apple mousse.

Renowned for her Tibetan momos, Doma Wang, often called the momo queen of Kolkata, has been delighting patrons at her restaurant in the city’s Sikkim House for over twenty years. Now known as Blue Poppy Thakali, the establishment serves dishes inspired by her Himalayan roots, combining Tibetan and Nepali cuisine with a hint of Chinese flair. Her pork kothay (pot stickers) and succulent momos filled with savory mincemeat boast a dedicated following, while longtime fans rave about her chile pork. Don’t miss out on meat-filled Tibetan pies known as phalay, hearty thukpa (Tibetan noodle soup), Nepal’s beloved sel roti (fried rice flour bread), sungur ko masu with rai saag (pork with mustard greens), and regional delights like gundruk, fermented radish leaves.

Sorano, an elegant new Italian Mytoury, occupies a spacious 4,500-square-foot area on the first floor of the historic Harrington Residency, a mansion-turned-hotel that also hosts the famous Harrington Street Art Centre. Since its opening, the restaurant has gained a sparkling reputation for its Neapolitan-style pizzas, hand-crafted pasta, and inventive cocktails. Named after a quaint town in Tuscany, the menu showcases various Italian regions, while the kitchen procures ingredients from select vendors and farms outside Kolkata to create fresh pasta, bread, and cheese on-site. Diners can enjoy watching their pasta being prepared through the “Pasta Fresca” window next to the striking mosaic-covered wood-fired oven adjacent to the bar.

Royal Vega, the upscale vegetarian restaurant at the ITC Royal Bengal hotel, specializes in the local cuisine of Bengal's Sheherwali Jains. This community comprises affluent Oswal Jain merchants from Rajasthan who settled in Bengal during the early 18th century, particularly around Murshidabad, the former Nawab capital. The restaurant’s unique Sheherwali menu features authentic recipes drawn from family kitchens, including aromatic pulao enhanced with water chestnuts, crispy kachoris filled with spiced cucumber and yogurt, and a rich pudding made from tangy raw mangoes.

Located in Tangra, Kolkata’s emerging Chinatown, Golden Joy is a popular destination amidst factories and tanneries, serving a flavorful blend of Hakka, Sichuan, and Cantonese cuisine with local twists. The restaurant attracts crowds with favorites such as mixed fried rice packed with shredded chicken, prawns, and scrambled eggs; Hakka noodles tossed with vegetables and soy sauce; chicken glazed in a spicy soy gravy loaded with green chiles; and crispy golden-fried prawns.

The once-popular Chinese breakfast in Tiretti Bazaar has lost much of its charm. Instead, make your way to Ah Yung in Tangra, Kolkata's second Chinatown. This restaurant offers a hearty breakfast known as singara chow: steamed pork wontons, resembling local samosas, served over a bed of noodles and topped with Chinese greens and shredded pork. It comes with a rich broth enhanced with pork lard and a homemade spicy chile sauce.

Boasting stylish interiors and a lively open-air courtyard that buzzes with activity during the winter months, the Salt House is a favorite hangout in Kolkata. With live music, a well-stocked bar, and an upscale menu, it offers a primarily European dining experience, enhanced with Mediterranean and local Indian flavors. The menu features unique twists, such as roasted pork belly served with vindaloo jus alongside zesty fried rice infused with spicy Goan sausage, and Bengali prawn malaikari, a creamy prawn curry served over al dente risotto.

Zam Zam began as a no-frills Mytoury catering to the working class in a narrow lane of Kolkata’s Entally area. Recently, it expanded to a stylish family-friendly location in Park Circus. Diners flock to Zam Zam for its subtly spiced beef biryani, a dish often served at Muslim weddings in Kolkata, paired with the tangy yogurt drink known as borhani. The rich beef malai, featuring tender beef chunks swimming in creamy gravy, is best enjoyed with parathas. Additionally, the beef rolls, filled with smoky chargrilled beef, are a crowd favorite.

This beloved Bengali restaurant is set in a charming vintage townhouse in an upscale neighborhood of south Kolkata. The ambiance, featuring a chessboard floor, elegant chandeliers, and antique furnishings, evokes the grandeur of 19th-century Calcutta mansions. The menu boasts a lavish array of Bengali classics, including daab chingri (prawns cooked in creamy coconut shells), kosha mangsho (rich mutton curry), and chital macher muitha (fish dumplings in red gravy). It also highlights lesser-known delicacies sourced from Bengali cookbooks and the kitchens of old Calcutta’s aristocratic families. Affluent locals often reserve tables here for special occasions and introduce visitors to the delights of Bengali cuisine.

This tiny shop in a modest south Kolkata neighborhood features a glass display case filled with delightful crumb-coated treats. You’ll find spicy croquettes made of boiled eggs wrapped in minced meat, thick pieces of breaded fish, and more. While the fish fry is renowned, the real highlight is the fish roll: juicy paupiettes of bhetki fish stuffed with a zesty mix of minced fish and prawns, coated in crumbs, and fried to golden perfection. Apanjan opens in the afternoon and closes at 9 p.m., but be aware that the best items tend to sell out quickly.

This delightful café began as a companion to Sienna, the retail space of a ceramics workshop based in Shantiniketan, run by a mother-daughter team. However, the café has since carved out its own niche with a clear and appealing menu that emphasizes global comfort foods: hearty burgers, fluffy omelets, toasts with diverse toppings, and creamy risottos crafted from local rice varieties. Chef Auroni Mookerjee is a proponent of local and sustainable ingredients. His more innovative weekend menus feature only fresh, seasonal items sourced daily — foraged greens, wild mushrooms, duck eggs, and small fish varieties that are rarely found on restaurant menus — reflecting his bazaar-to-table philosophy.

Kolkata has a deep appreciation for Punjabi cuisine, with numerous dhaba-style Dinogoies (roadside Mytouries typical in North India) and casual dining spots serving familiar dishes like dal makhani, malai paneer, and chicken butter masala. For over a decade, Punjabee Rasoi, managed by the husband-and-wife team PV and Preeti Raju, has been quietly dishing out some of the finest Punjabi fare in the city. The menu showcases a variety of vibrant curries, stuffed breads, and tandoor specialties, but the standout dish that everyone orders is the adrak ke panje: succulent, chargrilled goat ribs infused with ginger and spices.

In the Lake Market area of South Kolkata, a hub for the city’s South Indian community, you’ll find Sree Ramakrishna Lunch Home nestled on the ground floor of the historic Bhupendra Mansion, established in 1955. This spot is especially favored by morning walkers and joggers who come for a hearty and relatively healthy breakfast of fluffy idlis, paired with spicy podi or fresh coconut chutney topped with fried lentils, mustard seeds, chiles, and curry leaves. The menu also includes soft medu vadas (doughnut-shaped fritters), a variety of dosas, and commendable filter coffee.

The dum pukht-style biryani is said to have arrived in colonial Calcutta with Wajid Ali Shah, the nawab of Awadh, who was exiled by the British in 1858. His cooks are credited with introducing potatoes to this rice-and-meat dish, creating a unique Kolkata version of biryani. Manzilat Fatimah, known as Manzi to her friends and patrons, is a direct descendant of the nawab and serves her family’s signature biryani, cooked in fragrant mustard oil, from her home’s terrace. Her offerings extend beyond the beloved biryani, featuring other Awadhi delicacies that would have adorned the nawab’s table: refined yakhni pulao, tender galawati kebabs, delicate parathas prepared on an upended tawa, spiced meat pasanda, and shahi phirni, a rich pudding made with ground rice, milk, and nuts.