Lunch @6, Ballygunge Place: When in Bengal, do as the Bengalis do. Have fish for lunch, that is. It is good place to explore the Bengali palate, things like Mochar chop (banana flower fritters), bhetki paturi (fish wrapped and steamed in a banana leaf), daab chingri (prawns cooked in tender coconut), Kosha Mangsho (mutton bhuna Bengali style) and Kakrar gaal petechi (a baked crab dish). Wash it down with mocktails named after some famous streets of Bengal.
If you’re a Bengali food veteran and want to try something more hardcore (read East Bengal cuisine), and if you don’t mind the surrounding noisy banter, you must head to Kasturi (Free school street). They’ll show you a live thali where you get to point and choose what you want to order. Apart from what looks regular to you, don’t forget to try out the kochu pata chingri (prawns with colocassia leaves) and the shutki (dry fish chutney). The shutki has strong flavors, so go easy until you decide to like it.