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The Fatty Bao Kolkata has a new menu

New grills, sushi platters and more!

01 Mar, 2020 by Madhushree Basu Roy

New grills, sushi platters and more!

The Fatty Bao Kolkata has just been upgraded. From being a great place for family and friends to enjoy their food and drinks amidst a cool ambience, it is now going to get more interesting. An overhaul of the look, feel and taste; what more could the city ask for? It is going to get more interesting with 20 new cocktails and 51 new dishes. Packed in flavours and served in style, the new menu of The Fatty Bao Kolkata will simply wow you.

The new menu looks at Asian flavours which we all are comfortable with. Not just in non-vegetarian, but some of the vegetarian dishes are truly incredible in taste and flavour.

Crumb Fried Goat Cheese

Like the Crumb Fried Goat Cheese, which will make any non-vegetarian food lover go weak in their knees. The salty and soft goat’s cheese roundel has a stuffing of carrots, onion and more. It has a crumb coat, which does not feel heavy. And, the best part is the Curry Sauce served with these golden coins of flavour. Comforting note of curry masala and kurry leaves, it is a killer of a sauce.

Basil and Thyme LIIT

Pair this with basil seeds and fresh thyme LIIT to make the evening more gorgeous than you can fathom. Let the basil seeds pop in your mouth as you get a refreshing kick from the subtly flavoured LIIT.

If you are looking for good Pork Belly or other pork dishes, go to The Fatty Bao Kolkata. The small plates and grills have some brilliant new additions.

Har Pang Pork

Har Pang Pork, a small plate of minced pork on crackers served in a spectacular Bamboo Platter tastes as good as it looks. Doused in chilli oil, it gives a spicy kick along with a mild fermented taste.

Javanese Tofu

Javanese Tofu, another dish packed with flavours is a must-try dish. Tofu being quite bland on its own, is coupled with a paste made from mushroom, cherry tomatoes, basil and lemongrass to give it that extra oomph. The silken tofu disintegrates in the mouth leaving a fresh and spicy aftertaste from the chilli paste.

Bacon Whiskey Sour

Bacon Whiskey Sour, yes, you heard it right! This is not a typical whiskey sour. With a hint of smoky bacon flavour in the drink itself along and a crispy bacon rasher on the side, this drink is meant to please all.

Grilled Lamb Chops

Try some beautifully marinated and grilled Lamb Chops in Thai herbs, Shaoxing wine, soy and other spices with some Raw Papaya Salad on the side.

Are you ready to book now?

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Salt-crusted Black Pomfret

The star of the new menu is definitely the Salt-crusted Black Pomfret. A whole black pomfret is baked with sea salt as a crust and then the hardened crust is smashed quite theatrically on the table. A light soy-based sauce loaded with shallots and more is poured over the fish. The taste is perfectly balanced and will appeal to even the most discerning palate. With several Asian flavour inspired cocktails on the menu, it is going to be a dining experience worth remembering.

To top all of these, they have Omakase on the sushi menu, where the Chef prepares his choice of 12 or 16 pieces of different kinds of sushi in both vegetarian and non-vegetarian options.

Almond and Berry Crostata

The desserts are equally promising with a Raindrop Cake - a Japanese dessert made with fruit jellies, fresh fruits, edible flowers, honey soy sauce and micro beet. While The Fatty Bao Kolkata favourite Coco Caramel continues to be the most popular dessert, you could also try Sakura Sakura - a vanilla yogurt pannacotta with lemon meringue, strawberry compote and white chocolate compote.


  • A meal for 2 without alcohol would be INR 1400 plus taxes approximately
  • A meal for 2 with alcohol would be INR 2000 plus taxes approximately

Read more: Trattoria from Vivanta President, Lord of the Drinks Opens in Kolkata

Written By

For someone who's run two restaurants, being a baker and cook par excellence comes easily to Madhushree . When she's not eating out, she's organizing her own pop ups or experimenting with regional recipes. Her experiments with food and her recipes are part of Pikturenama , where she's a co founder.

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