Discover the power of vegetarianism at Kolkata Beckons.

Flaky crisp paratha with special filling is most popular street food and best example of fusion of various cultures. The paneer tikkas are tossed with onion, capsicum, green chilli sauce, lemon and melody of sweet n sour spices to make it juicy and filling

Flaky crisp paratha with special filling is the most popular street food and the best example of the fusion of various cultures. The paneer tikkas are tossed with onion, capsicum, green chilli sauce, lemon and a melody of sweet n sour spices to make it juicy and filling for paratha layed with egg Omellete

Flaky crisp paratha fried over generous spread of egg omelette, with a delicious filling spicy and tangy vegetable salad is on of the most popular street food in Kolkata and reflects true fusion of various cultures.

Bite into this Flaky crisp paratha with a filling of chicken tikkas, tossed with onion, capsicum, green chilli sauce, lemon and melody of sweet n sour spices making it juicy and satisfying.

A Flaky crisp paratha with egg and chicken tikkas are tossed with onion, capsicum, green chilli sauce, lemon and melody of sweet n sour spices to make it juicy and gratifying. We have only egg and only chicken tikka version as well.

Tandoori boneless mutton kababs inside crispy flaky lachcha bread coated with egg omlette and rings of onion, peppers with melody of home made sauces

Tandoori boneless mutton kababs inside crispy flaky Lachcha bread coated with egg omelette and rings of onion, peppers with melody of home made sauces.

A Persian-inspired legacy, reborn in Bengal’s royal kitchens.Tender, handcrafted koftas made from baby lamb mince and aromatic spices in Kolkata Biryani -Slow-cooked in dum for rich, soulful flavour. Served with raita

This Kolkata style veg biryani is made with Chunks of paneer cauliflower and potato and dum with exotic flavours

Tender Jackfruit Koftas in this Kolkata style biryani with baked flavourful potato and cauliflower is a must try.

Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and chicken which become the main attraction due to the melody of flavours absorbed in carbs.

Blended with special rich flavours and milder in taste than available in other parts of India. Typically a large potato is used with rice and mutton which become the main attraction due to the melody of flavours absorbed in carbs.

Delectable combination of beetroot and carrot with special herbs and peanuts, crumb-fried Served with mustard dip - kashundi

Banana flower finely chopped and cooked with grated coconut and special herbs, crumb-fried and Served with mustard dip - kasundi

Peas and fresh paneer with special herbs, crumbed and deep fried to golden brown

Puff pastries filled with potato, cauliflower, green peas and peanuts Served with date and tamarind dip

2 pcs of Vegetable Chop, 2 pcs of Chhanna Koraishutir Chop and 2 pcs Shingara with mustard dip, Kashundi and Sweet tamarind for shingara.

Bite-sized strips of boneless Bhetki (Seabass/Barramundi), marinated in Bengali-style spices, coated in golden crumbs, and fried till crisp. Juicy, tender, and perfect with kasundi or tartar dip.

Crispy, golden, and full of nostalgia—our Bhetki Fish Fry is made with boneless Asian Seabass (Barramundi), marinated in Bengali spices and crumb-fried to perfection. Bhetki offers a melt-in-the-mouth texture that defines this Kolkata classic. Seved with Kasundi

Snapper and sea bass tossed with bell peppers, HERBS , bread crumbed and fried to perfection. Served with mustard dip- kasundi

Kolkata style chicken cutlet from minced chicken with home made spices, coriander and chillies served with mustard dip- kasundi

Tasty filling of prawns with flavourful masala and crumb fried to golden perfection. Served with mustard dip- kasundi

Called as Mangsher Chop , minced mutton mixed with Bengali spices, crumb-fried and Served with mustard dip - Kasundi. A special recommendation.

1 Fish Fry, 1 Chicken Cutlet, 2 Mutton Chop and 2 Chingri Chop served with famous mustard dip -Kashundi.

Squares of Paneer, dice onion and dice capsicum marinated in yoghurt and special herbs - fresh malai paneer, medium spicy

Soft tender boneless chicken marination in yoghurt and special herbs marination - medium spicy

Boneless chicken chunks marinated in cashew , nuts , yoghurt , dried parsley, fenugreek, saffron and herbs .

Thinly grated potato crisp - popular Fry with cholar dal and Bengali Steam Rice

A savory and spiced lentil cake fry which is popular as dry as well as in a curry

Alu Jhuri Bhaja with Cholar dal. Add on Bengali Steam Rice to enjoy this Combo

Egg plant is fried in Mustard oil

2 pcs of Rohu Fish Fry with spices and slit green chilli

2 pcs of Pan-fried Hilsa in mustard oil and spices. This is a rare delicacy which needs an acquired taste. Pure Indulgence!

Brinjal cuts steamed in Mustard sauce, flavours of the mustard soaked fresh parsley and green chillies

Brinjal in Yoghurt Gravy with cashew nut

A unique and rare Bengali delicacy, Shukto is a gentle medley of vegetables like raw banana and bitter gourd, delicately spiced to create a creamy, mildly sweet flavour without bitterness. A true symbol of Bengal’s refined palate and culinary balance.

Rare and Exotic Bengal Preparation-Mish Mash of vegetables with diced pumpkin, Cabbage, black peas, cooked with fresh grated coconut.

Bengal Gram Lentil steamed cakes with peas and potato in a thick five spice and gingery gravy.

Dry-roasted masala chickpeas cooked in a sweet n sour tangy masala. Its spice and sour undertones are best paired with White Bhature

Large pieces of baked potatoes marinated overnight cooked in spicy masala with roasted cumin and coriander leaves

A classic Bengali favourite of cauliflower, peas, and potatoes simmered in a mildly spiced, aromatic gravy. Comforting and full of homely flavours — best enjoyed with Luchi, Bengal’s beloved festive bread.

A wedding-style Bengali delicacy, featuring steamed cauliflower marinated with melon seeds, cashew nuts, clarified butter, and KB’s special herb mix, then slow-roasted to perfection. Rich, aromatic, and celebratory — a true taste of Bengal’s festive feasts.

A rare and traditional Bengali delicacy of golden-brown dumplings made from unripe bananas, simmered in a gently spiced curry. Crafted with time-honoured tips passed down from grandmothers’ kitchens for that perfect home-style touch.

Tender green jackfruit, slow-cooked with aromatic herbs and shaped into golden vegetarian koftas, simmered in a rich, flavourful gravy. A traditional Bengali favourite so hearty, it can easily give any meat dish a run for its money.

Cauliflower in mix of fresh green mango and pickled mustard with cilanthro and chillies

Fresh Cottage Cheese steamed inside Coconut in a malai curry. Must Try

Fresh Cottage Cheese, cashewnut marinated with coconut and pickled mustard and steamed in banana leaf . This goes best with Bengali steamed rice

Homemade fresh cottage cheese koftas in mild gravy with herbs and spices without onion and garlic. Very different from its North Indian Paneer cousin.

Malai Paneer cooked in Bengali garam masala with potato , peas . No onion no garlic recipe is a great taste of Bengal

Chunks of Fresh Paneer in puree of spinach with special herbs and spices

Indian Cottage Cheese tikka chunks in butter gravy with cream, fenugreek and herbs

An extremely popular and tasty Badshahi Malai Kofta made of fruits stuffed paneer. Goes well with White Soft Bhature or Luchi.

Paneer in mix of fresh green mango and pickled mustard with cilanthro and chillies

Green Mango pickled with mustard and chilli is used to make this tangy and spicy alu gobi paneer and peas dish. Must try with Steam rice

Dal Makhani is all about the lentils and beans, mainly black urad dal, also known as kaali urad and rajma beans. This Dal is slow boiled in such a way that dal gets the buttery texture.

Bengal gram lentils cooked with fresh coconut chunks spiked with asofoetida, red chilli, ginger and roasted cumin

Koraishuti Bhaja Mug Dal . Roasted and flavourful moong lentil , green peas, cooked with ginger and five spices

Mix of lentils cooked with aromatic spices and finished with a generous dollop of butter, creating a rich, velvety, and comforting dish.

Boneless Chicken cooked in coconut with masala. It gives an intense flavor and is a treat for the chicken lovers

Bengal special Chicken Pot Roast with potato cooked over slow flame with special herbs. A dry gravy that goes well with Luchi Laccha Paratha and Basanti Pulao. Mix of Boneless and leg bone .

Also Known as Chicken Tikka Masala . Boneless Chicken Tikka in smooth tomato based butter gravy . We use home grounded mix of spice and herbs in our special dish .

A quintessential Bengali Egg Spicy Masala Curry that is aromatic and flavourful

Chicken curry along with egg cooked by caretakers in rest houses at remote places in Bengal

Tender slices of chicken breast in creamy sauce with boiled egg

A traditional Mughal preparation introduced in Kolkata by the Nawabs in 18th century. Rich but a must try, the herbs used are rare and flavourful - medium spicy

Muitha” comes from the Bengali word “Mutthi,” meaning “a handful” — referring to the way these delicate fish dumplings are shaped by hand. This rare and time-honoured Bengali delicacy features hand-formed koftas made from Chitol Mach (Indian Bony Catfish), gently simmered in a rich, aromatic gravy. Crafted through a meticulous, labour-intensive process, it celebrates the patience, precision, and soulful artistry of traditional Bengali cooking.

A quintessential Bengali delicacy — boneless Burramundi fillet (known as Bhetki in Bengal) marinated in freshly ground mustard, mustard oil, and green chilli, then wrapped in banana leaf, steamed, and lightly roasted. Each parcel releases a smoky, mustard-infused aroma that captures the essence of Bengal’s rivers and coasts, blending purity, flavour, and tradition in every bite.

Sea bass or Barramundi boneless fillet simmered in yoghurt based gravy with homemade herbs. Must try!

Bengal special Katla carp fish in yoghurt with herbs, smooth, spicy and sweet gravy. This fish has bones.

A Bengal special iconic delicacy — tender boneless Burramundi fillet (known as Bhetki in Bengal), gently steamed in a rich mustard and mustard oil sauce. Subtly sharp, aromatic, and soulfully Bengali, this timeless favourite is best enjoyed with steamed white rice.

Bengali spicy curry masala with tender boneless Seabass fillet in mustard oil with onion , tomato , ginger , garlic , corinader and chilli. House special !

Rohu or Carp Fish in spicy Bengali thick gravy..

Kolkata's popular cumin flavoured fish broth. Most popular staple food of Bengal prepared with seasonal vegetables at times and potato. With bone- Medium Spicy.

Indian Butter Catfish has a tasty flesh with one soft centre bone. Rich in minerals this is prepared in mild mustard gravy. Best with Bengali steam rice

Ilish is a species of fish related to the herring, in the Clupeid family. It is a very popular and sought-after food fish in the Indian Subcontinent. It is Bangladesh's national fish. Made in a mustard gravy.

Prawns cooked inside the coconut with special herbs are truly buttery and flavourful. Chefs expertise to adjust the coconut cream. This preparation is mild spicy but mind blowing. Best savoured with rice or Soft bread

The creamy smooth textured gravy gives it a delicacy. The process of steaming Jumbo Prawns inside a coconut gives an intense flavor.

In this version of Daab Chingri or Prawn in Coconut Pot, which essentially uses the coconut cream with turmeric, onion, ginger garlic and garam masala to give it a medium spicy gravy

For the ones who want to savour the mustard spice this version of the Prawn curry, the Prawns are marinated in the coconut creme, mustard and green chilli paste overnight. It is then cooked in mustard oil again to reinforce the lovely pungent aromas of mustard. We use deshelled prawns. Not for the week hearted or gutted!! Best savoured with rice.

Deshelled prawns of medium size sweet and spicy coconut gravy with home made spice mix . This aromatic preparation is surely to impress your palate. Order a plate of steam rice with it.

Juicy, deshelled prawns gently steamed in a rich mustard gravy, infused with a perfect blend of Bengali spices. This signature dish embodies the pure essence of coastal Bengal — simple, aromatic, and best enjoyed with a serving of steamed white rice.

Premium lamb, pot-roasted overnight on a slow flame with potatoes, freshly ground black pepper, herbs, and spices. This modern take on a classic Bengali technique uses controlled slow-cooking for over eight hours, resulting in melt-in-the-mouth tenderness and bold, peppery warmth — a true connoisseur’s delight.

Premium lamb tossed in spicy masala

Most famous Bengali bread - 2 pcs

2 pcs of Soft Fluffy White Bhature or Kulche from streets of Kolkata .

2 Plain Kulcha, 2 Herbal Kulcha, 2 Garlic Naan Kulcha

Layered Paratha , crispy and flaky - 2 pcs

Plain flour bread stuffed with spiced green pea filling and deep fried to perfection (2 pieces)

Must have bread starter in wedding feasts , best paired to order with Baked potato Masala ( Alur Dum ) .

Kolkata's White Soft fluffy Naan Kulchas from New Market or Park street melt in mouth. Call it white bhature or Naan Kulcha !

Leavened baked bread with herbs

Leavened baked bread with butter

Leavened Baked Bread with garlic and butter

Mughlai paratha dish will leave you with a lingering taste. In a thin handkerchief resembling bread with a filling of tasty lamb mince or Chicken Mince and egg served with salad. Staple version is served with a potato curry generally baked with its skin. Kolkata Beckon serves it with Alur Dum. This is not a paratha dish but a relationship that grows and stays with you.

Moglai paratha dish will leave you with a lingering taste. In a thin handkerchief resembling bread with a filling of lamb mince and egg served with salad . Staple version is served with a potato curry generally baked with its skin which is not served with it at Kolkata Beckons. This is not a paratha dish but a relationship that grows and stays with you.

Bengali Fried Rice with peas, cashenut and raisin

Special aromatic, parboiled, sona rice from Bengal steamed served with ghee, lime and chilli.

Long grain basmati rice steamed and spiked with butter.

Peas Pulao (Matar Pulao) is a mildly spiced, aromatic rice dish where sweet green peas are cooked with basmati rice and whole spices. It’s light, fragrant, and slightly sweet-perfect as a standalone or with rich gravies.

Fragrant Baby Basmati (gobindo bhog rice flown in from Kolkata) baked in slow heat with herbs and clarified butter.

Basmati long grain rice baked with saffrom and aromatic flavours

Healthy and nutritious, Bengal version of Khichri (Khichuri) has full of aromas. Onion, tomato and garlic is not used to cook this dish.

A super popular crunchy snack, perfect with tea or as a bar bite

Salad - Sliced Onion Cucumber, carrot

A sweet, sour, and spicy yogurt-based dip with Chickpea granules

Yoghurt based sweet n sour little spicy tangy dip

Grated Pineapple Pickled Sauce, similar to jelly, freshly made in Bengal style.

Mango Mustard … is unique refreshing cold sauce with fresh raw mango, lime and Bengal mustard. Sweet and Tangy.

Roasted Tomato, dates and mango jelly (seasonal) with herbs and five spices of Bengal. This is very popular and a tasty sauce. Can be had as an accompaniment or towards the end of a meal.

Classic sweet paan

Soft chhenna sweet in a creamy, caramelised cardamom glaze.

Fried milk-solid dumplings in fragrant syrup, served warm.

Chhenna balls in thickened cardamom milk with pistachios.

Syrup-soaked semolina and flour pancakes scented with aniseed.

Syrup-soaked malpoa topped with slow-reduced rabdi.

Soft crepes filled with cream and coconut, finished with cardamom.

Bengali sweet yoghurt with a caramel flavour.

Soft chhenna balls baked in sweetened milk.

Fresh chhenna baked with date-palm jaggery.

Gobindobhog rice pudding with cashew, raisin and cream.

Chhenna and semolina sweets slow-fried dark brown, served cold.

Chhenna sweet with a mawa filling and rich cream layer.

Lightly sweetened, hand-shaped Bengali chhenna sweets.

Lightly fried chhenna-and-flour sweets soaked in syrup.

Soft chhenna spheres in a light syrup.

Cottage cheese spirals dipped in light sugar syrup.

Cottage cheese spirals served with fragrant rabri.

Fresh coconut and jaggery laddu.

Choose Thums Up strong cola or refreshing Limca lemon-lime.

Choose tonic water or plain carbonated soda.

A creamy yoghurt smoothie blended with rich Alphonso mango purée.

Smoked green mango blended with the chef’s special spices and herbs.

Salted yoghurt drink seasoned with roasted jeera and black salt.

Freshly squeezed lime juice balanced to your preferred sweetness.

Fresh lime, soda and sweetener served chilled and sparkling.

Freshly blended yoghurt lassi finished with a touch of malai.

Pure, hydrating and naturally sweet young coconut water.

Indian filter coffee with warm, frothed milk.

A comforting selection of traditional Chinese teas, served hot.

Homemade aromatic spiced milk tea.

Smooth milk tea brewed strong.

Tangy Kolkata-style hot lemon tea.

Refined high-altitude golden tea.

Smooth and medium-bodied, with ripe cherry and plum notes.

Crisp and dry, with herbaceous notes and tropical aromas.

A refined German Riesling with elegant fruit and balanced acidity.

An elegant pale-pink rosé with bright, delicate reflections.

A celebrated Provence rosé made primarily from Grenache.

Premium 100% packaged fruit juice, served chilled.

Premium 100% packaged fruit juice, served chilled.

Premium 100% packaged fruit juice, served chilled.

A refreshing blend of premium packaged fruit juices.

An acclaimed Speyside single malt with a smooth, fruity character.

The Golden Dram: a mellow Highland single malt with honeyed notes.

Award-winning Indian single malt with rich malt and gentle spice.

Elegant Highland single malt, smooth with citrus and vanilla notes.

Distinctive Isle of Skye single malt with maritime, smoky depth.

Choose from available premium single malts.

A renowned Scotch blend with a rich, smooth finish.

An iconic Scotch blend with layered smoke and dark fruit.

Luxurious, smooth Scotch with honeyed and creamy notes.

Choose from available blended whiskies.

Classic Tennessee whiskey with mellow oak and caramel notes.

Classic Kentucky bourbon with vanilla and oak notes.

Classic London dry gin with bright botanical notes.

Crisp London dry gin led by juniper and coriander.

Smooth Swedish vodka with a clean, mellow character.

Ultra-premium French vodka with a silky finish.

Iconic Indian dark rum with warm caramel and spice.

Light, smooth rum suited to classic mixed drinks.

Classic tequila from one of Mexico’s historic producers.

Choose from available vodka, gin or rum bottles.

Classic Munich lager, brewed since 1589.

Six bottles of classic Munich lager.

A crisp, refreshing lager with a smooth finish.

Six bottles of Bira lager, served chilled.

Refreshing Asian lager with a light malty character.

Four cans of Tiger Beer served in a jug.

European lager with subtle bitterness and a crisp finish.

Four cans of Heineken served in a jug.

India’s iconic light-bodied, easy-drinking lager.

Light Mexican lager with refreshing citrus notes.