Chitto Babur Dokan — Restaurant in Kolkata

Here’s a glimpse of Chitto Babur Dokan, the iconic hole-in-the-wall eatery nestled in Kolkata’s legendary Dacres Lane (James Hickey Sarani)—a beloved fixture of street-food lore since 1947.

History & Legacy

Founded in 1947 by Shrish Ranjan Roy and named after his eldest son, Chitto Ranjan Roy. It began as a modest stall selling boiled eggs, and within a couple of years, expanded its menu to include what it’s now famous for.

Generational stewardship: The shop remains in the family, with current operations continuing under descendants like Sandeep Roy.

Celebrity connections: Over the decades, luminaries such as Mithun Chakraborty, Riya Sen, Raima Sen, and Vidya Balan have visited—Vidya even filmed scenes for her movie Kahani on its doorstep.

Signature Dishes & Experience

Chicken Stew with buttered toast is the standout delight—rich, comforting, and served piping hot.

Fish Fry / Fish Kobiraji, chicken pakora, ghugni-pauruti, mutton stew, and monsoon-special khichuri combo—each carries a nostalgic punch.

Chaa (tea): A tea-making tradition producing around 400–500 cups daily, prepared with story-telling flair and served in signature ceramic cups.

Atmosphere & Location

Dacres Lane: Known as the office-Para of Esplanade, this narrow alley bustles with street-food stalls catering to office-goers, students, and food lovers alike.

Old-world charm: Expect wooden benches, a teal-colored door, simple counter-service, and a lively, unpretentious vibe. Recipes and crockery have remained largely unchanged out of loyalty to long-time patrons.

Affordable eats: Cost for two ranges roughly from ₹200 to ₹350, depending on the items.

Why It Matters

Chitto Babur Dokan is more than a food stall—it's a living slice of Kolkata’s street-food heritage. It blends nostalgia and authenticity through generations of loyal customers, unaltered recipes, and a warm, bustling vibe that hasn't dimmed with time. Whether you're a food explorer or a local craving a nostalgic bite, it's a must-visit.

Quick Tips Before You Go

Tip Suggestion

Best time to visit Go early—midday can get very crowded. Payment Cash preferred; card facilities may be limited. Seating Spot seating is basic; it's more about the food than comfort. Don’t miss Chicken stew (with toast), fish fry or kobiraji, and their...

(No! Don't look at me like that!! If you are really wondering the reason of rating this place a 5, Please scroll down and read the review)

There are some places in the 'city of joy', that takes you back to the time when it used to be CALCUTTA, not KOLKATA. And one such place that anyday deserve a standing ovation for sure is Dacres Lane, a narrow dingy lane at Esplanade East. Named after Milner Dacres, the then collector during the British reign, this lane is more than 200 years old, and used to be a place to eat for sailors coming from various parts.

Time passes by, but some traditions remain the same, and continued accordingly, no matter how fanatic the pace of the modern day citylife turns with time. And that's the way, Dacres Lane has been a pioneer place for grabbing some delicious bites, specially to the office goers of the area since ages. Even today, it is often termed as 'Mecca of street foods', by connoisseurs and aficionados.

And the legendary stalwart, that keeps the pride of Dacres Lane glowing with all of its shine is none other than, one and only "Chitto Babur Dokan" Yes, this small eatery at Dacres Lane has been catering to its patrons since ages, and even today the shop remains crowded most of the time, a huge chunk of the crowd being regular patron since years.

If you are in Kolkata(or a resident here), and not tried this yet, perhaps you don't know what you are missing out. The beautiful aroma, the delicious taste and the historical legacy, altogether makes an experience worth remembering, every time you visit this shop. In fact the deliciously delightful taste of the food and its addictive aroma is more than enough to make you a fan of this place. So, just forget about ambience, forget about classy decor and indulge yourself in the ocean of some heavenly taste.

And to conclude, I must say that "Chitto Babur Dokan" is one such pioneer which cannot be estimated/valued/rated on the basis of ambience, decor and hospitality. It is a vintage destination which contributes to a part of the history of this city to keep it alive and glowing. So it should be estimated accordingly. A must visit for all the...

This is a review for only one item, which I want to highlight. I'm visiting this place for may be last ten years, usually on Saturdays and keep on meeting the two brothers who run the show, chat and have snacks and tea. Their fire baked bakery breads smeared with butter with a sprinkle of black pepper take me back to my childhood days. The cup of tea with old north Calcutta tea taste, high on liquor and low on milk with perfect sugar beats hands down the recent Calcutta chaiwallas selling tea high on milk and sugar. And the tea here can be had only in China cup and saucer; once this tea is put in earthen pot or paper cup, the taste is lost. Not to talk about the chicken pakora, diamond fish fry, egg devil, ghugni etc. A couple of Saturdays back I was wondering at Dacres Lane and had one cup of tea here. One of the brothers called and told me, have you tasted this? What's this, I asked. Try this fish chop, which I make sometimes only on Saturdays, he said. I've cut down on fried items, still I looked at him and said, okay, only one. Fish chop, golden brown in color. I had first bite and it took my breath away. Such heavenly flavor with mint and no fishy smell, almost like chicken! I looked at it; the filling is very white with pieces of mint leaves and so lovely in taste. Never had this kind anywhere in Calcutta, I told him. Yes, he said, only in old Bedouin, the original one, in Gariahat, many years back, could make it, now nobody. Yes, indeed. I finished, had one more tea and took three more for home. Make only on Saturdays, he said. If you're here on a Saturday and luck is good, have one tea, then this chop, then another tea....