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In the strictest, most rigidly traditional sense, this is not an Indian restaurant. Rather it is Indian-inspired, and the key to its success is the kitchen's ability to tame the complexity and heady sensuality of Indian cuisine while retaining its transcendent and lucid spirit. Ingredients are fresh and are cooked and stirred into lithe, moist vigor. Bengal Coast roasts its own spices. It simmers over 27 distinct sauces and marinades given sustenance not from splashes of soy or spills of oil but from a slow, bubbling froth that leaches flavors from bok choy, ginger, onion and carrot until a heady base stock is brewed. Bengal Coast is an amalgamation of Indonesian, Malaysian and Thai influences wreathing an Indian core. It's a highly logical fusion from both geographical and culinary standpoints, a mainstreaming of these exotic flavors. Taste this Bengal success in the Thai lobster samosas, satay-like sticks and kebabs, curries and naan wraps. Revel in the mischievousness of the fish and chips masala, fish coated in chickpea-kingfisher beer batter, or in the mango lassis lathered in rum-food with a healthy froth.