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Capella at AltAir has a brand new pub menu

02 Nov, 2018 by Madhushree Basu Roy


It is the month of November and Kolkata is gearing up for winter. For the very short-lived winter, people make the most of open-air dining and partying. No wonder, every restaurant or lounge is upgrading their menu, bringing in new and fresh ideas and doing whatever is necessary to usher in the party season.

Capella, the all-day dining and sky bar of AltAir, The Boutique Hotel has a stunning view of Salt Lake and the open spaces of the area from its 19th to 21st floor. Partially indoor, with an aesthetically carved open terrace; this is the place to take your family and friends for a great dining and lounging experience. They have a whole array of fabulous looking and tasting classic and signature cocktails as well as a very enviable list of champagne, wine, domestic and foreign liquor. With more and more people coming in large groups, they have started with pitchers of cocktails like LIIT, a variety of mojitos, sangria pitchers and more. We recommend the celebration pitchers like Coronita - a concoction of corona and margarita or a Pourtuguese Passion with a blend of Portuguese red wine, cognac and Mandarine hiding beneath a layer of mix fruits.

The food menu has been altered to more of sharing platters and pub food with a local touch. At the end of the day, we are all prisoners of our childhood and we feel comfortable eating what we recognise and what we understand. That is the kind of food that always has a recall value. Capella has a brand new food menu with some fast moving appetisers and sharing small and large plates which has a greater appeal to the city food lovers.

Naga Chilli Baby Corns

Naga Chilli Baby Corns have taken these popular fritters to another level. The crispy fried baby corns are tossed in a sauce made with Naga chilli paste is devilishly hot and spicy. Chili Cheese Toast is quite mundane.

Pav Maska

Here, they take the same inspiration on a pav and call it a Pav Maska. A simple twist turned this into quite a stunner of a dish.

Green Coriander Noodles

The street side noodles gets a mood lift here. Green Coriander Noodles tossed in chilli garlic sauce is topped with an abundance of green chilli sauce and red chilli sauce and sprinkled with crunchy garlic and onion flakes. Anyone with a penchant for spicy food will find this spiritually satisfying.

Khaugalli Chicken Tikka

Khaugalli Chicken Tikka is another well marinated and tender pieces of chicken kebabs served with mint chutney. We Love Crispies has wanton sheets, which are deep-fried. But with a dusting of house special spices, these wanton triangles culminate to something phenomenal.

Break Up Chakhna

These are great options with drinks as well as Break Up Chakhna, which has a mix of the Wanton Fries, Onion Pakodas, Masala Peanuts, Papad, French Fries and a variety of Salsa and Dips.

Karachi Bun Sliders

Egg lovers are in for a surprise with the famous Eggs Kejriwal, Irani Omelette Pav, Anda Bhurjee and Karachi Bun Sliders, where these sliders are nothing but wholesome and delicious.


Highway Platter

From the mains, Highway is a must-try dish with dhaba-style Butter Chicken, Anda Bhurji and Garlic Naan coated with plenty of butter to please you. The same dish is available in vegetarian too with Kali Dal, Amritsari Kulcha, Bhuna Saag Paneer and Salad. Of course, you will get your varieties of pizzas, pastas and other global food to try out but these desi dishes are simply soul stirring.

Purani Dilli Seekh Kebab

Mutton Dry Roast Masala

Purani Dilli Seekh Kebab, Bengali Wedding Fish Fingers, Dhingra’s Punjabi-style Chilli Chicken, Mutton Dry Roast Masala; there is something heartening in every dish.

Bailey's Murg Malai

If you have not been to Capella yet, now is the chance to savour the best of wholesome pub food and drinks in a beautiful open-air ambience. The a la carte menu is served only for dinner service. As of now, they do a nice multicuisine buffet for lunch. A meal for 2 would cost approximately INR 1600 without alcohol.


Written By
Madhushree Basu Roy
Writer & Food enthusiast All Food Trends by Madhushree Basu Roy

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