Sanjha Chulha Restaurant — Restaurant in Kolkata

Decades of culture and lineage, preserved over years and presented on a platter, Mandi is more than a piece of history designed and gifted to you right infront of your eyes. Having said that it originated from Yemen and claimed to be its national dish, Mandi derives its name from the dewy texture of the meat, also referred to as 'Nada' in Arabic.

Cooked in a hermetically sealed pot with an added layer of dough to trap the heat, the meat is usually placed on top of the parboiled rice, to let the juices flow through the grands which is then ultimately mixed before serving. Slowly cooked over hours underground in something known as 'Tanoor' or a furnace, the main flavours is derived from the Yemeni all spice mix, which is otherwise known as 'Hawaij'.

The furnace acts as a pressure cooker, trapping the steam to slowly cook the chicken resulting in a melt in the mouth texture. Having already been popular in Hyderabad and the Malabar regions, the concept of Mandi is slowly making waves into the city of Joy and what better to present it than by giving the people of Kolkata a scrumptious Fish Mandi.

Whole Bhetki served on a bed of rice pilaf, Zatar fries, pickled vegetables and two curries as accompaniments, there is no better way to celebrate the very essence of 'Sanjha Chulha' than by indulging into the wonderful Mandi thali. Also available Murg Mandi, Raan Mandi and Paneer Mandi, one can avail a single portion for individual orders. The best however, comes when you walk with your loved ones, a group of friends or with your family, and share a plate of this Middle Eastern legend and cherish the greatness of love and sharing topped up with spices.

#mandi #sanjhachulha #mahimandi...

I went in with my family for dinner at this place. First impression was good as the restaurant has a quirky interior that catches your attention with colorful elements all around you. The restaurant was nearly empty as it was a weekday. We ordered the following: Green Salad Roasted Papad Mushroom Masala Dhania Murgh Masala Dhaabe Di Daal Butter Tandoori Roti Plain Tandoori Roti

Positive Feedback: Mushroom Masala, Dhaabe Di Daal, Plain/Butter Tandoori Roti was really good. Cooked nicely and portion was also decent. The best thing is that the rotis are made of Atta and not Maida which makes it healthier and light too. They are open to feedback and respond well too. The serving staff was courteous and polite and attended professionaly.

Areas to Improve: They really need to work on their prices. It's unreasonably priced and doesn't make sense. Simple vegetarian dishes cost more than non-vegetarian dishes. It is not economic at all given the overall ambience and service delivered. I found the prices of all the items on the heavier side. They need to work on adding more options in the Menu as they have a very limited options available and considering that it focuses on North Indian, it had very few options available there too. The Dhania Murgh Masala had a basic flavour and was not impressive in terms of presentation or taste. Disappointing.

Overall, I would not recommend this highly. Maybe if they can improve on their pricing and menu, it isn't...

Experience the authentic North Western Frontier cuisines fondly and thoughtfully termed as “Daawat e Khyber,” being introduced first time in Kolkata by Sanjha Chulha. Each one of the cuisines, from a region bordering Punjab and Kashmir on the West: a former province of British India from 1901 until 1947, is well-researched, modified, and synced delicately in the menu. The taste and smell of the food is an exclusive sensory sojourn that defines the food legacy of that region.

This region's food is typically characterised by a straightforward cooking method that uses big portions of meat or vegetables that are sparingly marinated and cooked slowly at high temperatures in a tandoor. The proper amount of spices is employed so that their flavour is retained in the finished food without overpowering it. The spice shelves in kitchens creating this kind of food are dominated by yellow chilli powder, kasuri methi, kashmiri mirchi, home-ground garam masala, cardamom, mace powder, royal cumin, and carom.

This place is certainly recommended for its exclusivity and authenticity. Enjoy a slice of the rugged land sitting in Kolkata.

And my personal take includes

Paneer Gujranwala Matar Keema Fry Murgh Afghani Seekh Murgh Peshawari Tangri Afghani Naan Dudh...