Top Left – Drum of Heaven, Top Right – Seekh Kabab, Bottom left – Creamy Spinach Roll, Bottom center – Chicken Biryani, Bottom Right – Fish in Coriander Sauce

 I was invited to the launch of Dilligate Restaurant recently, at Topsia, near Chinatown (Tyangra). Naturally, a multi-cuisine restaurant near that area sparked my interest immediately, since I know it is one of the growing commercial hub of Kolkata. Curious, I asked Mr. Manish Singh why he would open a restaurant in the area, and he confirmed my idea.

“We are trying to get different cuisines under one roof. Think about this place catering to not just a crowd who wants to eat Indian, but also wants Chinese and Continental. We aim to give people a taste of the best food from Delhi, Punjab, Kolkata, and add a continental flair to it.”

I had full faith in him, since he is also associated with Balwant Singh Eating House, which is one of my favorite places to be when I am in the mood for Aloo Paratha.

Mr. Mukesh Agarwal, and Mr. Manish Singh.

“The menu consists of a number of things which is rapidly disappearing from Kolkata’s food topography. For example, Mughlai Paratha. We also have a wide selection of veg and non veg food which is very affordable, and we intend to send our food to corporate events, and offer lunch deals.”

Although, the place does not look too big from the outside, inside is a different story. You can see gorgeous laminated collages of street food around Delhi and Kolkata, images of the seekh kabab cooking, or the quintessential glasses of tea from the roadside stall.

And naturally, my attention would be drawn to the quirky picture of Jackie Chan and the paratha on the wall. I think I probably have ADHD.

Some of the Items from the Menu

Finger food is circulated. The crispy chilli baby corn, the drums of heaven, the seekh kabab, the hara bhara kabab – the food is tasty, and after a quick look at the prices, quite pocket-friendly. Soon we move to the elaborate buffet where I pick and choose from the vast selection on offer a few things that catch my fancy.

Malai Kofta

For example, the malai kofta is silky, with soft paneer melting in the mouth in a thick, creamy gravy. Or the chicken tikka masala, which is delicate but robust. I return to the fish in coriander sauce – thin fillets of fresh fish coated lightly, fried and served in a sauce that has a beautiful hint of coriander leaves and soy sauce, although a bit too heavy handed with the ginger and garlic. Rajma is also served, but I am not much of a fan of it. I blame R for spoiling me there.

My attention is soon riveted towards the Mutton Kasha, which is unlike what I have had in a Bengali household, but the melt-in-your-mouth mutton is worth going back a second time for, and definitely a good match with the hot tandoori rotis fresh off the heat. We also

My plate – Stir Fried Garlic Pepper Chicken with Exotic Vegetables (top), the mutton kasha (mid left), chicken butter masala (mid right), Fish in Coriander Sauce (bottom).

We finish the meal with scoops of ice cream and darsaan, crisp and sweet. After checking the menu, I found that there are a number of things on the menu that I would like to try, so I probably will be back in the near future to sample some of their offering.

Disclaimer: Poorna Banerjee was invited to the Launch of Dilligate Restaurant. Her opinion is honest and unbiased.

Written by Poorna Banerjee

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