The Kolkata Club Indian Cuisine Menu

Aloo Tikki Chaat recipe is a spicy, tangy and super delicious snack of crispy fried potato patties topped with chutneys, curd, chaat masala.

Vegetarian. Vegetarian. Cauliflower florets sautéed with garlic, sweet chili sauce, and sesame seeds.

Vegetarian. Vegetarian. Soya chaap is served with soya sticks, bay leaf, and onions.

Vegetarian.

Vegetarian.

Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven.

Marinated in herbs until they turn saffron and roasted to smoky succulence in the tandoor, served with green chili raita.

Chunks of chicken marinated in creamy paste of cashew nut and cooked in Tandoor.

Delicate chicken kebabs from the royal kitchens of Hyderabad with mint chutney.

Vegetarian. Vegetable dumplings in a sweet and spicy brown sauce.

Batter fried chicken, soy sauce, diced chicken, peppers, green chilies, and garlic.

Vegetarian. Indian cottage tossed with chopped chilies and a splash of dark soy.

Vegetarian. Noodles, cabbage, onions, green onions, carrots, mushrooms, snow peas, and soy.

Noodles, chicken, and vegetables.

Country chicken in a traditional curry with fresh fenugreek. Delicate yet distinct on the palate.

Most popular British Chicken recipe, chicken chunks, onions and peppers in a creamy sauce.

Spinach based curry to compliment Chicken.

Spinach based curry to compliment Goat.

Pieces of mutton cooked with rich gravy and aromatic spices.

Vindaloo is served with vinegar, sugar, ginger, and spices.

Vindaloo is served with vinegar, sugar, ginger, and spices.

Talapia fish in coconut milk base, spicy curry sauce represents goa, cooked to Perfection.

Bomby Chicken Curry with bone.

Vegetarian. Mild cream and soft cheese dumpling cooked in tomato gravy.

Mild cream and soft cottage cheese pieces cooked in thick creamy tomato gravy.

Soft fresh cottage cheese chunks in spinach based curry.

A buttery golden potato with turmeric, kale, and green peas.

This is the Punjabi or North Indian version of shahi paneer that is made with onions, tomatoes, cashews, cream and a mix of spices.

Vegetarian. Tawa nimbu subzi cooked in curry leaves, turmeric powder, and black pepper powder. Garnished with ginger and radish lacha and crispy boondi.

Tandoori Soya Tikkas cooked in tomato gravy and garnished with mild cream.

Japanese eggplant, baby eggplant, ginger garlic paste, tamarind paste, and curry leaves.

Relish Soya chaap Created in Butter chicken style.

Cauliflower chunks cooked in our special masala.

Okhra cooked to perfection in our special masala.

Green peas and fenugreek in creamy gravy.

Spicy. Kolkata Club's favorite daal is makhani with ginger and butter.

Yellow lentils tempered with delicious Indian spices.

Naan topped with fresh green chilies and toasted garlic.

Leavened bread cooked with truffle oil butter.

Naan topped with toasted garlic.

Flaky Multi grain wheat bread.

Multigrain bread cooked in clay oven.

Pink peppercorns, cucumber, and roasted cumin seeds.

steamed / tandoori home made dumpling