West Bengal is a state in eastern India that borders Bangladesh (which gained independence from Pakistan in 1971) and gained independence from British rule in 1947. Its capital is Kolkata (Calcutta), which continues to develop remarkably today.

Bengali cuisine is characterised by its frequent use of rice (indica rice), seafood, pulses, and vegetables.

Furthermore, due to its historical and geographical background as a trading hub, it has developed a unique food culture influenced by Britain and Europe, with little influence from other southwestern Indian or Southeast Asian cuisines.

West Bengal has a large delta region where the Ganges and Brahmaputra rivers flow, with abundant rainfall and lush greenery, making it ideal for rice cultivation. The richness of its food resources is greatly reflected in its food culture, making Bengali cuisine exceptionally unique within India.

In particular, when it comes to seafood dishes, which are eaten daily, a wide variety of cooking methods such as steaming, boiling, and grilling are used for marine fish, freshwater fish, and prawns, which is another major characteristic.

Additionally, the Bengali way is to combine mustard oil with five typical mixed spices, Panch Phoron (a blend of five spices: mustard, fenugreek, nigella, cumin, and fennel).

Given the frequent use of rice, seafood, and vegetables in Bengali cuisine, it can be said to be one of the most accessible Indian cuisines for Japanese people.

I lived in Kolkata for a long time in my previous job, and I want to share the delicious food of eastern India/Kolkata/Bengal, which I ate almost every day, with everyone so that they can enjoy it more. I also want to express my gratitude to the people of eastern India/Kolkata, who have been so kind to me. With these feelings in mind, I opened this restaurant to convey the cuisine of eastern India/Kolkata/Bengal, which is still not well-known in Japan, through our own interpretation and expression.
My wife, Sachiko, who is a former Spanish chef and also serves as the "Sally Bancho" of Fukuoka, is in charge of all the cooking. She is well-versed in cooking with spices, including Indian cuisine.

While maintaining the base of eastern Indian/Kolkata/Bengal cuisine, we are offering a diverse range of dishes from eastern India/Kolkata/Bengal, focusing on vegetable dishes but also including seafood and meat dishes. We are promoting a safe, secure, and healthy food culture that is free of additives and chemical seasonings, utilising the wonderful soil and climate of Japan, and specifically Kyushu, as well as the blessings of the land and sea, and using seasonal vegetables and Indian vegetables that we grow ourselves.

Our main dishes are non-vegetarian, primarily vegetable-based with the inclusion of seafood and meat. However, we can also cater to complete vegetarians, vegans, and halal diets. If you have any such requirements, please discuss them with us when booking, including menu requests and allergy accommodations.

As our menu offerings change depending on ingredient availability and the harvest of our home-grown vegetables, please feel free to contact us for the latest information.