The 1930’s art deco style restored town house in the quiet lanes of Dover Lane, The Z’s Precinct, has a new addition. Focussed on the European cuisine of heritage Calcutta and named after the four-paw member of the house, the gallery space now houses a cafe called Moby’s Larder. Keeping up with the spirit of restoration, conservation and reuse that the place stands for, the cafe promises to get curated food experiences for guests featuring favourites from four popular old Calcutta restaurants that find place in the city’s glorious food history— Peliti, Firpo’s, Maxim’s and 300 Club.
Moby’s Larder aims at treating contemporary Calcutta’s palate to the recipes of the Mog cooks, culinary experts belonging to the Buddhist community from the Chittagong region, whose recipes were found at these historic restaurants and were enjoyed by the royals of Bengal too. The gallery space with a display of art pieces and various collectibles add to the offbeat and homely vibe of the 700sq ft cafe.
“Moby’s Larder is a heritage experience. From the recipes of the now lost, grand eating out icons of the last century, each meal is a curated event. We wanted to relive the food of these iconic places. Food historian Pritha Sen, with her forte in the food of Bengal helped in curating the menu. My experience of growing up with Mog cooks at home also helped. For the new generation, it is going to be a new experience and for the older generation it will be a nostalgic visit to the past,” said Rajesh Sen, curator, the Z’s Precinct and Moby’s Larder.
The Heritage MenuPictures: B. Halder
The Heritage Menu full course meal is a lavish spread curated with dishes from the best of European Calcutta. Chicken Liver Pate with crackers from the Maxim’s menu for starters, is prepared with pureed chicken liver topped with a layer of melted butter. The pepper-spicy Beckti Portuguesa served with sauteed veggies from the Peliti’s menu is the entree. The spicy 300 Club version of Mog Barooah’s Mutton Stroganoff is served with fennel rice as a main course option. Artisanal cheese slices with dry fruits is served as a palate cleanser before the delish dessert Fruit a la Venetian from the Firpo’s menu that has vanilla sponge layers sandwiched with fruit compote, topped with brandied fresh cream and whipped cream. Rs 2,999
Weiner SchnitzelPictures: B. Halder
Weiner Schnitzel: Traditionally prepared with veal, here, the pork tenderloin cutlet has a thin layer of hammered dry meat flavoured with herbs and mustard and balanced with a creamy mayo and mustard flavoured potato salad on the side. Rs 400
Chef Leon Petit’s Sachen SandwichPictures: B. Halder
Chef Leon Petit’s Sachen Sandwich: This seven layered non-veg sandwich from the Maxim’s menu is perfect for chilling with friends over an adda. Prepared with mutton, chicken, pork, chicken liver pate and fresh veggies, it has a layer of bread in between too. Rs 475
What: Moby’s Larder
Where: 18/76A Dover Lane
Timings: Noon to 7pm (for walk-in order, Monday-Saturday)
Meal for two: Rs 2,000
For reservations, dine-in, takeaway or gifting: 9007100354 / 033 2461 9353