OUR HERITAGE

Kolkata Roots

Inspired by the timeless streets, flavors, and cultural richness of Bengal.

Food & Stories

Every experience is crafted around authentic regional food and meaningful storytelling.

Culture & Journeys

A refined blend of heritage dining, local traditions, and immersive experiences.

ABOUT US

East India Stories celebrates the flavors, heritage, and timeless cultural essence of Bengal through thoughtfully curated food and travel experiences.
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Explore Recipes

───── THE RECIPE ARCHIVE ─────

Two storytellers.
One kitchen.

East India Stories is born from a mother and son's shared love for the food that raised them — recipes carried across decades, festivals and quiet weekday dinners.

Gopa

Born in a middle class family in the 60’s of Calcutta, she experienced the authentic recipes from the kitchens of traditional bengali household. Those were times when Bengal was still coming out of the British rule era and Bengalis are still economically observant. So, do more with less concept came to the dining table as well. Her parents and in laws were from East Bengal, so her culinary habits developed with heavy use of chilly, oil and typical ingredients which were used there. At the age of 60, she took the stride for entrepreneurship and established East India Stories.

Kaustav

Born in a joint family, in the late 80’s he has been a south Calcutta boy. Schooled in a convent and later finished college from Institute of Hotel Management – Kolkata. He was always passionate about food and creating unique experience through food. Long before enrolling into culinary education he was a toddler chef, Calcutta plays a vital role in his culinary instincts. Pub food, Mughlai, Bengali, Dhaba Style these are all food he grew up eating and experiencing around.

Gopa

Born in a middle class family in the 60’s of Calcutta, she experienced the authentic recipes from the kitchens of traditional bengali household. Those were times when Bengal was still coming out of the British rule era and Bengalis are still economically observant. So, do more with less concept came to the dining table as well. Her parents and in laws were from East Bengal, so her culinary habits developed with heavy use of chilly, oil and typical ingredients which were used there. At the age of 60, she took the stride for entrepreneurship and established East India Stories.

Kaustav

Born in a joint family, in the late 80’s he has been a south Calcutta boy. Schooled in a convent and later finished college from Institute of Hotel Management – Kolkata. He was always passionate about food and creating unique experience through food. Long before enrolling into culinary education he was a toddler chef, Calcutta plays a vital role in his culinary instincts. Pub food, Mughlai, Bengali, Dhaba Style these are all food he grew up eating and experiencing around.

───── Our Stories of Bengali Food ─────

Growing up, the fragrance of mustard oil sizzling in the pan was more than a kitchen sound — it was the heartbeat of home.

Durga Puja

Flower Market

Fish Market

Iconic Thali

Our History

We speak the good food language. The ABC of the food. Beyond the boundaries of taste.

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Our History

We speak the good food language. The ABC of the food. Beyond the boundaries of taste.

Crafted With Tradition & Taste

Experience the richness of Bengali cuisine through signature dishes crafted with authentic ingredients, traditional recipes, and timeless flavours inspired by the streets and homes of Kolkata.

01

Alu Posto

42$

It’s a dry to semi-dry curry where potatoes are cooked in a creamy paste made from poppy seeds (posto), giving it a nutty flavor and smooth texture.

02

Chicken Kosha

42$

Kosha” means slow-cooked and reduced. In this dish, chicken is cooked patiently with spices until the gravy becomes thick, dark, and clings to the meat—unlike lighter curries, this one is intense and robust.

03

Chicken Rezala

42$

It’s a mild, creamy yogurt-based curry where chicken is cooked in a fragrant white gravy made with yogurt, cashew or poppy seed paste, and subtle spices. Unlike spicy curries, Rezala focuses on aroma and richness over heat.

04

Doi Maach

42$

Doi Maach (Yogurt Fish Curry) is a gentle, comforting classic from West Bengal, known for its smooth, tangy gravy and minimal spice—another elegant staple of Bengali cuisine.