Why Oh! Calcutta Remains Bengali Cuisine's Flagbearer Even After 25 Years

Phiroz took me on a culinary tour of Bengal, pointing out the unique ingredients and flavours that define the region’s cuisine. From the humble banana flower to the aromatic gobindobhog rice, each ingredient plays a vital role in crafting the distinctive flavours of Bengali dishes, he says.

Phiroz explained that this commitment to authenticity was something to which the Oh! Calcutta restaurant chain went to considerable lengths to acquire ingredients from Bengal and cook by traditional methods. This dedication towards preserving the Bengal culinary heritage has earned Oh! Calcutta a loyal following across the country.

Elaborating further about Bengali cuisine, Phiroz shared with me the fascinating story of how Western influences had shaped Calcutta’s cuisine primarily in the form of British influences. The history of those clubs—where British colonialists would socialise-was what led the way to the numerous Western flavours and cooking techniques getting introduced into Bengali cuisine.

This cross-culture exchange was to bring something like Kolkata’s style fish fry which blended all the simplicity from Western and full punch of flavours that Bengalis know best about. According to Phiroz, “The entire menu in Oh! Calcutta celebrates that heritage for this complexity-the complicated history or rather influence-on its food.”

Phiroz reflected on the journey of the Oh! Calcutta brand from a small restaurant in Kolkata to the national chain it is today, with a loyal following. “Anjan Chatterjee started off with a small eatery in Mahim in Bombay by the name of Only Fish, which had 4 tables and 16 seats. And his passion was to feed his friends,” he recalls. The authenticity it had maintained without flinching was the highlight of this success story, he said, along with a passion for preserving Bengal’s culinary heritage. Oh Calcutta now has a new menu with some innovative food options like Jackfruit Tikki to appease the taste buds of those who love to experiment.

Bengali cuisine is renowned for its delectable desserts, which are an integral part of its rich culinary heritage. The array of sweet treats is vast and varied, featuring iconic delights such as mishti doi (sweet yogurt), rosogolla, and gurer rosogulla (jaggery-infused rosogolla). Other beloved desserts include chana payasam (a sweet, creamy pudding made with chana dal), and the innovative baked rasogulla, which is a creative twist on the traditional malpua.

“This cuisine has gone a long way from 25 years back. And hopefully, we will be able to take it forward for the next 25 years,” he says. As Oh! Calcutta completes its 25 years, it is evident that the restaurant chain will continue to play a vital role in preserving and promoting the rich culinary heritage of Bengal.