6 Ballygunge Place

6 Ballygunge Place is widely credited with transforming the fine dining landscape of Kolkata, opening in 2003 at a time when the city had no standalone upscale restaurant dedicated to its own magnificent culinary heritage. Founded by Chef Sushanta Sengupta and partners under the Savourites Hospitality banner, the restaurant is housed in the former bungalow of a Rai Bahadur, a man of colonial-era nobility, and retains all the quiet splendour of that era in its teak chairs, patterned floors, hand-painted murals, vintage fans, ornate chandeliers, and period furniture that evokes the drawing rooms of 19th-century Calcutta’s most distinguished households. The menu was built from exhaustive research into the earliest Bengali cookbooks, Tagore-era texts, Vaishnav literature, and oral traditions gathered from families across Bengal. The result is a culinary archive brought to life, spanning aristocratic preparations and home-style recipes, from the legendary Daab Chingri, a prawn preparation cooked inside a tender green coconut, to the deeply spiced Kosha Mangsho, the delicate Paturi of fish steamed in mustard sauce within banana leaf, and the incomparable Shorshe Ilish, hilsa cooked in pungent mustard. Recognised by the Miele Guide, Singapore as one of the top Bengali restaurants in Asia for two consecutive years, and awarded the Chef’s Favourite Restaurant accolade at Asia’s 50 Best Restaurants in 2013, 6 Ballygunge Place is essential Kolkata.