Calcutta's cuisine is an excellent example of culinary diversity. Food from various cultures such as French, Portuguese, British, Muslim, and Chinese mingled with the local Bengali cuisine to create what is now the staple of those who live in Calcutta. Oh! Calcutta, the latest restaurant in Pune showcases the same cuisine in an ambience which has the typical charm of the once capital of British India. They have a wall dedicated to Bengali film and theatre personalities such as Satyajit Ray, Uttam Kumar and Suchitra Sen. Very soon they plan to put up a rack with Rabindranath Tagore's books as well. Listen to soothing Rabindrasangeet as you start sampling the food. Most of the ingredients are procured from Kolkata such as aam kashundi (mango flavored mustard sauce), aamada (mango ginger), gondhoraj (a type of strongly flavored lemon) and also the fish such as hilsa and pabda. The specialty in this restaurant is clearly seafood most of which is cooked in mustard sauce and coconut milk. Try the Betki Gondhoraj (pieces of Calcutta betki marinated with homemade curd and lemon and steamed in banana leaves), bhuttar cutlet (corn cutlets), chingrir cutlet (prawn cutlet), the chingri malai curry (prawn curry) with steamed rice, aloo dum with luchi (pooris). To end this sumptuous Bengali meal try the rossogullas, the sandesh and the mishti doi. All in all, we did enjoy the amazing culinary journey to Kolkatta.
Definitely worth several visits.