A comfortable 36-seater with minimalist-themed interiors (nothing over-the-top, a few fishing nets hang from the ceiling and photographs of fishermen-in-action adorn the walls), this is the first (and only) restaurant in the city dedicated exclusively to fish (quite a variety, including parshe, boal and aar) and seafood. There is absolutely no meat on the menu (unless crabmeat qualifies), and the place is off-limits for vegetarians. However, the multicuisine menu is massive. The Bengali section is worthy of a specialty outfit and is your best bet here. Plus, there are a few imaginative numbers such as the chital macher seekh kabab and macher dim’er roast, which is basically a pan-fried patty made with hilsa roe marinated in mustard relish.