Food

The Classic Cabin Restaurants of Kolkata: Timeless Eating Joints of the Old Metropolis

Good food, when coupled with great ambience,makes for a story to tell. Modern restaurants may have insta-worthy decor as their selling point, but the real experience lies in exploring history, such as that found in restaurants with private cabins in Kolkata. While taking a stroll along the old dingy lanes of North Kolkata, MADHURIMA CHAKRABORTY discovers several dilapidated eating joints, which, despite the primordial look, remit an inexplicable aroma of fried breadcrumbs, fish and meat. We invite you to take a trip down these choice lanes and discover timeless restaurants with private cabins in Kolkata.

The cabin restaurants of Kolkata were the ubiquitous meeting point of lovers in the early twentieth century. Anjan Dutt’s iconic lyrics of the song Bela Bose evokes unfathomable nostalgia in every Kolkatan’s mind. He reminds his lover of the promises made during the adventurous cabin visits, and that life is transient. This phase of separation would eventually give way to a small home in the suburb made with love, as soon as the man secures employment!

The giant real estate sharks have been lurking to gulp down the prized location of these long-standing restaurants with private cabins in Kolkata. However, the owners have resisted, and how! Traditionally the old-school cabins featured small cubicles parted with wooden barricades and were guarded with velvet curtains in matte ruby hue. Inside, it is warm and cosy and dainty, but more than anything, it creates an illusion of the much-coveted privacy! A dash of Kasundi, a mustard relish is served on the side of fish or meat, with a handful of sliced onions and cucumbers, adding to the zing. On a good day, you can even stumble upon a basket full of duck eggs. The chef will prepare an egg devil by wrapping those duck eggs with a spicy mix of mutton keema.

Multiple literary references have credited the cabin restaurants to be the unequivocal meeting point of lovers in the era bygone

With surges in carnal emotion, along came revolutionary ideas. All of these cabin restaurants date back to the era of British Raj, albeit the last lag of it. In the dwindling political environment, defiance and resistance brewed. The Kolkata cabins paved the way for political debates storming over countless cups of tea and progressive ideas. Much of the ideas would continue to shape the politics of Indian subcontinent in the tumultuous days leading to independence and partition.

Their loyal clientele has not been deterred by the menacing pandemic. Whether it is the phenomenal quality of food, or the deeply ingrained cultural identity of Kolkata’s Bhadralok community, the cabins remain relevant even in 2021, amid the otherwise nonchalant crowd of the world wide web, Instagram-worthy cafes, relentless branding, buffets and more flukes. Our homecoming remains incomplete without an egg devil from Niranjan Agar or a pure Calcutta bhetki fry from Chittoda’s at Decker’s Lane!

Mitra Cafe, Shovabazar

47, Jatindra Avenue, Shobha Bazar, Kolkata
Hours: 3 PM to 10 PM
Meal for two: Rs 400

Running at a glorious 101 years, Mitra Cafe of Shovabazar has no contender when it comes to the famed brain chops. The unique item is prepared with goat brain, spiced up with ginger-garlic paste and kebabchini. Ample amount of black pepper goes into the heirloom recipe, adding to the spice. Further, it is breadcrumbed and deep fried.

The tiny eatery serves freshly baked bread toast smeared with butter and milky tea with a thick layer of cream during early hours. As the day progresses, Mitra Cafe’s kitchen serves some of the tastiest cutlets in town. With changing times, Chinese items have been incorporated into the menu. The likes of Soumita Chatterjee and Anjun Dutt from Tollywood had been regulars at Mitra Cafe.

Country chicken cooked in fiery hot red curry, chicken pakoras infused with the aroma of Gandhoraj lime, fish munia (an abbreviation of the legendary fish meuniere), fish Afghani are some of the best things to eat at Mitra Cafe.

Allen Kitchen, Shovabazar

40/1, Jatindra Mohan Avenue, Shobha Bazar, Kolkata

Hours: 4:30 PM to 9:30 PM

Meal for two: Rs 300

Allen Kitchen dates back 125 years. A Britisher named Allen used to run this eating house. He packed his bags and left for England, as did many Englishmen after 1947. However, he willed his shop to a loyal employee, whose successors have inherited Allen Kitchen. They have been running the show with elan and have not changed the name of the shop in memory of the generous sahib.

Visiting the cabin eateries was groundbreaking in many ways, especially for women. Women of the family could eat and spend some quality time, away from daily mundane in the comfort and privacy of a cabin. The cabins stood as a barrier from the prying eyes of the outsiders and judgemental call of a deeply patriarchal society.

Allen Kitchen sells a plethora of items, mostly cutlets and fries. However, it is blasphemous for a gourmand to visit Allen Kitchen and not taste the incredible prawn cutlets! Tiger prawns are shaped into butterflies and breadcrumbed and then deep fried in desi ghee. Each of the items sold at Allen Kitchen is prepared using desi ghee. Hence the distinct aroma has become a part of the restaurant’s USP.

Bholanath Cabin, Bagbazar

11/1A, Girish Avenue, Near Girish Mancha Xing, Bagbazar, Shyam Bazar, Kolkata

Hours: 7 am to 10 am & 4 pm to 9 pm

Mean for two: Rs 200

While walking towards the Bagbazar Sarbojonin Puja Pandal by the banks of Hoogly river from Shyambazar, you will come across this tiny cafe on your left hand side, on the same lane as KC Dass, the birthplace of the rosogolla. Bholanath Cabin is otherwise unremarkable by appearance. However, before sundown, an endless queue forms in front of the shop. The food lovers of the immediate para, as well as distant neighbourhoods, come flocking in front of Bholanath cabin to taste the legendary fish kabiraji.

To make things easier, Bholanath Cabin has kept prices on the menu well within the reach of common man even in the face of steep inflation. However the portion sizes are small. Once you are done savouring the fish kabiraji, order a chicken cutlet, followed by a paneer chop.

If you are an early riser, Bholanath Cabin would be happy to serve you a sumptuous breakfast as well. Bread butter toast, omelette, ghugni and piping hot tea at the oldest food joint of Bagbazar can kick start your day as early as 7 am.

Niranjan Agar, Girish Park

239/A, Chittaranjan Ave, near Girish Park, Station, Kolkata, West Bengal 700006

Hours: 7 am to 10 am & 4 pm to 9 pm

Mean for two: Rs 300

Eating at Niranjan Agar is a timeless experience. Chicken cutlet is still spelt here as fowl cutlet, as they did in the olden days. Eminent singer Manna Dey had been a regular visitor at Niranjan Agar during his stint at his hometown.

Niranjan Agar has been lauded for the exquisite egg devil for decades. So much so that you may have to return empty handed if you do not make it by 7 pm. By 8, they close the shop. You can also trust the liver curry, breast cutlet and mutton kofta to steal your heart! On Thursdays, a special and limited menu is served, devoid of goat meat items.

Basanta Cabin, College Street

53, College St, near Medical College, Lalbajar, College Square, Kolkata, West Bengal 700073

Hours: 9 am to 9 pm

Mean for two: Rs 300

Like most of the old cabin restaurants in North Kolkata, Basanta Cabin had the honour of hosting Netaji Subhash Chandra Bose and Swami Vivekananda in its heyday, having been in business since 1931. Later, it made a permanent mark in Bengali households with Uttam Kumar’s patronage. It is famous for fish kabiraji and Mughlai parota, which comes with a small portion of aloo dom and some salad and makes for a delightfully heavy meal.

Dilkhusha Cabin, College Street

College St, College Square West, College Square, Kolkata, West Bengal 700007

Hours: 9 am to 9 pm

Mean for two: Rs 300

College Street of Kolkata is a beautiful cacophony that words fail to describe. Home to the first flame of Indian renaissance, College Street is dotted with many institutes of repute and the largest book market of Asia. Finding your way through this wealth of knowledge, pausing to appreciate the quintessential heritage buildings, you deserve a tea break. This is when Dilkhusha cabin will welcome you with open arms.

Coping with changing times, Dilkhusha now serves mixed fried rice and chilli chicken with their proverbial fish kabiraji and chicken cutlets. For a robust luncheon, you can trust the handmade roti and mutton kosha served at this dated eatery. Dilkhusha Cabin mostly caters to students, and hence the price point is surprisingly affordable.

Favourite Cabin, College Street

69B, Surya Sen St, College Square, Kolkata, West Bengal 700009

Hours: 9 am to 10 pm

Mean for two: Rs 200

A tea house serving homemade heart-shaped paan cake as a side to steaming hot lemon tea or milk tea for more than 100 years, Favourite Cabin tells the tale of an era gone by. Its marble-top tables and rickety wooden chairs were once used by the Illuminati of Bengali literature, like Nazrul Islam, Shibram Chakraborty, Sunil Gangopadhyay and many others from the Kallol period.

The founder, Nutan Chandra Barua moved to Calcutta from Chattagram in 1918 and started the cabin. Inspired by the Swadeshi movement, he ensured that Favourite Cabin remained a safe haven for the freedom fighters of India under British Raj. Numerous legends related to Master da Surja Sen and Netaji Subhash Chandra Bose are associated with this eatery from the early days. The legacy of political debate and an intellectual air hovers around the place to date.

Campari, Gariahat

155B, Rash Behari Ave, Dover Terrace, Ballygunge, Kolkata, West Bengal 700029

Hours: 4 pm to 10 pm

Meal for two: Rs 200

While the north Kolkata cabins have long withstood the gnaw of time and witnessed the course of history, the south has come up with a handful of cabin restaurants boasting of impeccable quality and a loyal clientele. Campari is a leading cabin style eatery in the south, delighting the shoppers at Gariahat. Apart from the famed Chicken cutlet the menu also has a place for fish fries, kabiraji, and the famous kathi rolls of Kolkata.

Cafe, Jatin Das Park

P.S, 41/A, Shyama Prasad Mukherjee Rd, Hazra Rd, Bakul Bagan, Bhowanipore, Kolkata, West Bengal 700026

Hours: 3 pm to 9 pm

Meal for two: Rs 400

Located opposite Asutosh College and close to Hazra Mor, The Cafe is one of the best old school cabin restaurants around Bhawanipur area. The small wooden chairs, a black board where the day’s menu is scribbled down with a piece of chalk, a TV with a protruding box, fans struggling to provide relief to the weary diners from sweaty humid Kolkata summers, the 83 years oldCafe is genteel like an old friend.

Chops and cutlets served at the cabin restaurants of Kolkata are very unique to the cuisine of West Bengal. There had been profound Anglo influence on the way certain dishes are prepared. Take for example, fish kabiraji, derived from the English word, coverage. The fish fillet is covered with bread crumbs and egg wash, a very English way of cooking. However, gentle sprinklings of spice mixes elevate this humble fish dish to a heavenly stature.

It is one of the last frontiers in Kolkata’s gastronomy where authentic pudding is served. I always order the pudding first lest it gets over. I also recommend the mutton stew at Cafe. It is a light stew made of goat meat and served with a generous portion of potato. The fish roll, kabiraji, and cutlet of Cafe are equally great accompaniments to the famous milk tea.

Apanjan, Kalighat

58, Sadananda Rd, Anami Sangha, Kalighat, Kolkata, West Bengal 700026

Hours: 1 pm to 9 pm

Meal for two: Rs 400

I believe it is Apanjan’s fish fry that has made Kolkata Bhetki a thing of envy for the rest of the world. The fish fry, the prawn fry, the mutton shingara, the duck egg devil cooked with minced mutton, the fish kochuri; Apanjan serves an impeccable range of dishes from the tiny shop tucked at the corner of Kalighat’s labyrinth of bylanes.

To avoid the crowd, you should aim to reach the shop by 6 pm. Apanjan has recently opened an outlet at Sector 5, Salt Lake where the young IT crowd of the city works. The new outlet looks swank compared to the original hole in the wall eating joint at Kalighat. Nonetheless, it lives up to its name and offers great quality food.

April 3, 2021

Restaurants of Kolkata, The Classic Cabin Restaurants of Kolkata

Cool & Nourish: Refreshing Summer Drinks to Beat the Heat

As temperatures rise during the summer months, staying hydrated becomes essential for maintaining energy, digestion, and overall health. While water remains the most important source of hydration, traditional summer drinks made with natural ingredients can provide additional nutrients and cooling benefits. Across India and other tropical regions, seasonal beverages made from fruits, herbs, and dairy have long been used to regulate body temperature and replenish minerals lost through sweat. These refreshing drinks not only quench thirst but also support digestion, boost immunity, and help the body stay balanced during intense heat. Here are some easy summer beverages along with their health benefits and simple recipes you can try at home. Aam Panna (Raw Mango Summer Cooler) Aam Panna is a classic summer drink known for its tangy flavour and cooling properties. It is made from raw mangoes blended with spices and herbs. Health BenefitsRaw mangoes are rich in vitamin C and antioxidants, which help boost immunity and prevent dehydration. The drink also restores electrolytes lost through excessive sweating and protects against heatstroke. Why You Should Drink ItAam Panna is considered one of the best traditional drinks to combat summer fatigue and heat exhaustion. Recipe Ingredients 2 raw mangoes 3 tablespoons sugar or jaggery (adjust to taste) ½ teaspoon roasted cumin powder A few fresh mint leaves A pinch of black salt 2 cups chilled water Method Boil or pressure-cook the raw mangoes until soft. Peel the skin and extract the pulp. Blend the pulp with sugar, mint leaves, cumin powder, and black salt. Add chilled water and mix well. Serve cold with ice and a few mint leaves for garnish. Buttermilk (Chaas) Buttermilk is a light, refreshing drink made from yogurt diluted with water and flavoured with spices. Health BenefitsIt is rich in probiotics, which support gut health and digestion.

Food

From Menus To Memories: Top Hosting Tips For The Ultimate Dinner Party

There’s something magical about a well-executed dinner party. Whether you’re rounding up your best friends for a catch-up or entertaining extended family for a celebratory night in, the joy of feeding those you love never goes out of fashion. As much as we love a night out at a fancy restaurant, there’s a certain charm about staying in, lighting some candles, and serving up your signature dish with pride. For many Indian hosts, a dinner party is more than just a meal it’s a full-blown experience. From the starters to the send-off, every detail adds up to make your guests feel welcome, well-fed, and genuinely impressed. But pulling it off requires more than just a decent butter paneer and some extra plates. Whether you’re a seasoned host or dipping your toes into the world of dinner parties, here are some top tips for hosting with ease, style, and a whole lot of heart. Start With The Invite to Set The Tone Early Planning for a dinner party starts way before the guests come knocking at your door it begins with your invitation. A blasé “Dinner on Friday?” text on WhatsApp doesn’t cut it. If you want to elevate the vibe, design your own PDF invitation cards it’s a small touch that shows thought, effort, and makes everything feel more intentional. Plus, you get a chance to convey the essentials date, dress code (if applicable), theme, and what to bring or not bring (i.e., a bottle of wine, or no surprise plus-ones). Creating your own invitations also helps you set expectations in a classy way. Fancy a relaxed rooftop vibe with finger food and sangria? Or something a bit more traditional, with thalis and mithai? Either way, when your invite looks the part, your guests know what to bring and the

Food

Shruti Mahajan: From Home Kitchens to Digital Food Education

Shruti Mahajan’s relationship with food began long before social media. Raised in a home where meals symbolised comfort and connection, she grew up understanding that food was never just functional; it was emotional infrastructure. Today, based in Delhi NCR, she balances a full-time corporate career alongside a steadily growing culinary platform. Her dual life reflects her personality: equal parts structured and creative. “I’ve always balanced discipline with imagination,” she shares. Managing time, health, and responsibility firsthand shaped her belief that food solutions must work in real life, not just on screen. Simplifying the Everyday Shruti identifies as a culinary content creator and digital educator, but her core mission is simpler: make healthy eating realistic. She noticed that nutrition-forward cooking often felt overwhelming or aspirational. “Food is something we deal with every single day,” she says. “If we can make it easier and healthier, it genuinely improves quality of life.” Her content is built around that practicality, short, efficient recipes designed for busy schedules. Shruti’s signature format includes 30–40 second recipes that viewers can watch, save, and cook without friction. She focuses on ingredients already present in Indian kitchens and has carved a niche by making millets engaging, from Ragi Brownies and Ragi Dhokla to Millet Sambar Khichdi. Built on Consistency Her journey began quietly, experimenting in her own kitchen and sharing what worked. There was no dramatic pivot, only persistence. Balancing content creation alongside a demanding job required discipline. That phase reinforced her core belief: consistency outweighs perfection. The turning point came when followers began writing, “I actually tried this.” That validation signalled impact. Today, she is focused less on virality and more on systems, structured PDFs, nutrition-led education, and scalable tools that empower everyday cooks. Power in Balance Shruti operates on three principles: balance over extremes, progress over pressure,

Food

Nidhi Goyal on Reinvention and Food Entrepreneurship

Nidhi Goyal’s story is one of quiet endurance and deliberate rebuilding. Based in Jaipur, she holds a Bachelor’s degree in Computer Applications (BCA), a foundation that sharpened her analytical thinking and discipline, qualities that would later prove vital in entrepreneurship. Raised in a middle-class business family, she grew up absorbing lessons in independence and responsibility from her father. But life tested her early. Married in 2017, the years that followed brought emotional challenges that deeply impacted her confidence and health. After the birth of her son in 2019, circumstances led her to return to her parental home. Today, as a single mother raising her child with the support of her parents, Nidhi stands self-aware and purpose-driven. “Life may not turn out the way you planned,” she reflects, “but you still have the power to rebuild it.” Cooking as Independence Nidhi is the creator behind Fun2oosh Food, where she shares simple, practical, and relatable recipes for everyday households. But beyond content, her work represents something far deeper: financial independence and dignity. “Every decision I make is driven by one purpose: to give my son a secure and value-driven future,” she says. Content creation became her pathway to rebuilding her life on her own terms. Honest Food, Real Connection Her culinary philosophy is rooted in authenticity. She creates “honest, no-fuss, everyday food,” recipes tested with patience and precision. Over time, her confidence has grown alongside her platform, earning her audience’s trust. Her community associates her work with warmth and reliability. The food feels personal, not performative, a reflection of the care behind every dish. The Courage to Begin Nidhi began her journey in 2021 during a period of vulnerability. Monetisation was slow; it took four months to earn her first $100 on YouTube, an amount that covered her son’s expenses at the