For Souvik Dey, a management consultant and food enthusiast who has lived in Delhi for a decade, finding authentic and delicious Bengali cuisine has been an enduring quest. "Until a month ago, the only authentic dine-in Bengali experience in the city was limited to Oh Calcutta, despite some outlets in CR Park serving Bengali food and a few scattered options here and there," said Dey, who hails from Guwahati.
Mrinalini Banerjee, an advertising professional from Kolkata based in Delhi, can also relate to this culinary dilemma. "Though it is not difficult to find Bengali food in Delhi, Kolkata's food has a different vibe and taste than very few restaurants here can provide," she told OT.
However, Dey and Banerjee's search for authentic Bengali cuisine ended in September when the iconic Kolkata eatery 6 Ballygunge Place opened its doors in Delhi. Established in Kolkata in 2003, this beloved restaurant is a favourite haunt for countless Bengali food enthusiasts.
"Having grown up in Kolkata, Bengali food is both my guilty pleasure and comfort. In fact, 6 Ballygunge Place in Kolkata used to be our go-to restaurant for various occasions and celebrations. So, visiting it in Delhi brought back many special memories, and the flavours hit home," said Banerjee. Meanwhile, for Dey, it "felt like a little piece of home."
Being a culturally diverse city famous for its food joints, Delhi was ideal for 6 Ballygunge Place's first foray outside Kolkata. "There is a growing curiosity about regional Indian cuisine in Delhi, especially seldom explored cuisine such as Bengali. Since there is a huge population of people living in Delhi, it has become possible to make people of Delhi familiar with the variety of Bengali food and satisfy a major part of the Bengali population in this city. Delhiites love food and trying out new flavours, which makes the city perfect for our brand," said Swaminathan Ramani, Partner at Savourites Hospitality Pvt Ltd, the parent company of 6 Ballygunge Place.
"We felt an authentic representation of Bengal was missing in the capital, validated by guest feedback. Authenticity is a balancing act—staying true to tradition while catering to local tastes," he added.
Packed with flavour, the menu at 6 Ballygunge Place pays tribute to various delights, featuring an array of chops, cutlets, and singaras. Highlights include traditional dishes like Mochar Chop (fried banana flower) and Galda Chingrir Cutlet (fried jumbo prawns), as well as Aloo Phulkopir Singara (potato and cauliflower samosas), all prepared in a quintessential Bengali style. These offerings celebrate the Bengali passion for deep-fried delicacies. Additionally, the Delhi menu proudly presents the famous Kolkata Biryani, setting itself apart from other outlets with its unique take on this beloved dish.
"For the mains, we pay tribute to several classic dishes, such as Shorshe Ilish (hilsa fish in mustard sauce), Doi Maach (fish cooked in a yoghurt gravy), and Daab Chingri (prawns cooked in tender coconut). To make these traditional flavours more accessible, we've introduced boneless versions. Our signature dishes are inspired by authentic Bengali cuisine, aiming to provide the people of Delhi with a genuine taste of our rich culinary heritage," said Chef Sushanta Sengupta, Partner at 6 Ballygunge Place.
Besides this, the menu of 6 Ballygunge Place still presents an authentic interpretation of Bengali cuisine despite being in Delhi.
"We embrace traditional cooking methods and recipes handed down through generations, featuring iconic dishes like 'Shorshe Ilish' and 'Bhapa Ilish.' We aim to craft an experience encapsulating Bengal's flavours, aromas, and essence. By staying true to these time-honoured dishes, we guide diners on an immersive journey through the region's cultural and culinary narrative, allowing them to feel as if they are dining in Bengal, even while in Delhi. To enhance authenticity, we source key ingredients, especially fish and essential spices, directly from Kolkata, ensuring our food reflects the true tastes of Bengali cuisine," Chef Sengupta added.
Alongside fish, prawns, and mutton sourced directly from Kolkata, essential ingredients such as gondhoraj lemon, moong dal, white mustard, amshottyo (mango papad), and rice are also specially brought in. Furthermore, the menu features new signature dishes like Chhana Chatrak Bhape (steamed paneer with mushrooms), roadside-style chatpata aloo dum, starter platters, and prawn singara (samosa). East Bengal's signature dish, Bhorta, also appears alongside Mughlai classics like biryani, rezala, and more.
Ramani believes that Delhi's diverse food scene enables them to offer authentic Bengali cuisine without compromise, replicating the success of 6 Ballygunge Place in Kolkata.
"6 Ballygunge Place traces its roots back to Thakurbari, the iconic Tagore family home, where Bengal's culinary traditions met creative flair. Each dish tells a story, bringing Bengal's artistry and flavours together, so it's not just food on the plate—it's the essence of Bengal. With our Delhi outpost, we aim to preserve and present Bengal's rich fine dining heritage to Bengal's audience," he concluded.