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Bijoli Grill is almost a household name in Kolkata, especially amongst Bengalis for dishing out fabulous snacks, be it a 'Fish Kabiraji', or 'Chicken or Mutton Cutlet', or a 'Fish Roll', over the years. They have several outlets across the length and breadth of the city and unlike the other cafe format places, this outlet has a proper dining facility. They serve Chinese, Bengali, Mughlai, North Indian as well as continental dishes. However, my money is on Bengali and Chinese. 'Luchi' and 'Cholar Dal' is a must have with the 'Cholar Dal' being a tad bit sweet. 'Bhekti Paturi' has a tender piece of bhekti coated in pungent mustard sauce and steamed in a banana leaf.
Straight to the point. Fish fingers were coated too much, hardly any fish in it. Chicken tikka having only 5 pcs, few are tiny pcs. Dal makhni horrible in taste. Jeera pulo - rice is broken into small pcs. Roti was hard. Table is too small for dining and keeping the portion dishes. The Steward ask to go for bottle water since filter water is salty, good suggestive selling. One can see the rates below. Need to re-look on portion, compare to quality and quantity.
This place must have been fun when it was opened. It has lost much of its style due to not being kept up. The decor is warn down and very dated. The food was good (Fried Fish) and there was so many staff on duty that the could hardly fail at providing good service.
Friends took us to the restaurant for late dinner. First of all we were very thankful that staff still let us have a good meal . I mean good food on the Park Street Kolkata. Unfortunately we were too late & by law they are not allow to serve alcohol 😔 other then that all good 👍
A place for fine dinning, good spirits and mocktails, the starters are amazing specially the non veg starters. Good mannered staff who helps you to select the dishes. The ambience is perfect for fine dinning.
Kwality brand itself brings in customers. Spacious and courteous staff. The food is ok but i didnotenjoy much as punjabi dishes were not up to mark. Paneer butter massla in white gravy was served while it is always in red gravy.