The Anglo-Indian menu at Saptapadi integrates the rich spices of Bengal with the colonial influences that shaped Anglo-Indian cuisine. Embracing the legacy of the British Raj, the restaurant aims to serve the patrons with unique and nostalgic dishes that showcase the culinary crossroads of two cultures. The menu offers a diverse array of options, catering to both traditional Bengali food enthusiasts with a twist of Anglo-Indian culinary magic.
Skinner’s Prawn Curry is an Anglo-Indian prawn dish that originated in 1803 from the mess of a regiment in Calcutta, named after Colonel James Skinner
The managing director of Saptapadi Restaurant, Ranjan Biswas, curated the menu by reading culinary books containing the creative recipes left behind by the British Raj. From Chana Pantheras to Chingri-r Vindaloo, this gastronomic fusion not only reflects the evolving nature of food culture but also serves as a bridge between different culinary traditions, inviting patrons to savour a sumptuous blend of Bengali and
Anglo-Indian delights. Here’s what we like from the menu.
Butter Kacha Lonka Chicken Fricassee is a dish inspired by country chicken stew flavoured with green chilli, lime and cream
Mangsho-OKoraishutir Tart is made with Indian spices blended with minced meat along with fresh green peas, filling the savoury tart
Brownie with Nolen Gur Drizzle is a burst of flavours in your mouth as the chocolate sauce is replaced by sweet nolen gur
“In Calcutta, there are many unexplored cuisines which we need to bring forward. I decided to curate this menu to serve our patrons Bengali food but with a twist. The British officials who were settlers here once, left behind their recipes for us to cherish and recreate, and hence the Anglo-Indian menu at Saptapadi has classic Bengali flavours married with Anglo-Indian tastes,” said Ranjan Biswas, chef and owner of Saptapadi Restaurant.
