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After a very successful Chinese venture called Tak Heng, the owners thought of going bold with the migrant cuisine of Kolkata-Armenian, Jewish, Parsi, Goan, Anglo-Indian, Continental and more Chinese. With an intensely interesting and informative menu on the various dishes, one can expect a splendid journey. A few of the dishes sing right through, such as the pork boti kabab – tender pork that is seared beautifully with salty and umami flavours or the Bandel cheese kabab – absolutely unique in its taste with a dry and smoky cheese or for that matter, the pickled okra – a surprisingly unfamiliar dish of okras pickled with vinegar and stuffed with ginger, chilies, coriander and mint leaves.
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