Bhojon Daily Thali
Bhaat, dal, a bhaja, a niramish, maacher jhol or dim er dalna, chutney, papad and a rosogolla. Mon–Sat, 12–3:30 PM.
₹349per person · dine-in · niramish ₹299
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Ballygunge · Kolkata · Since 2011
The way a Bengali home eats on a Sunday
Shorshe ilish, kosha mangsho, luchi with cholar dal and a matir bhaar of mishti doi — cooked the slow way, in mustard oil and gobindobhog, by people who learned it from their mothers.
14Years on Rashbehari Avenue
4.8Google rating · 2,400+ reviews
48Dishes · 16 niramish
7Kinds of maach, fresh daily
Ilish Utsav
Padma-ilish season. Shorshe ilish, ilish bhaja, ilish paturi and bhapa ilish on a single leaf, July to September.
₹1,195per person · limited seats · weekends
10% off on WhatsApp
Order straight from this page and we return the aggregator commission to you. Code BHOJON10.
10%off on orders above ₹999
Feasts & seasons
Some meals need a whole afternoon
Set feasts, festival bhog and evening adda — reserve a seat below or message us directly on WhatsApp.
Sundays
The Bangali Thali Feast
Nineteen bowls, one leaf: shukto to payesh, with ilish or kosha mangsho in the middle. Unlimited bhaat and dal, one seating at 1 PM. Come hungry, leave slow.
₹1,095per person · Sundays 1 PM · niramish ₹845
Reserve for Sunday
Durga Puja
Pujor Bhog Special
Five days of khichuri bhog, labra, beguni, tomato chutney and payesh — plus the Nabami mutton. Pre-order for the para pandal or your building.
₹495per person · Sashthi to Dashami · bulk orders from 20
Enquire for bhog
Monsoon
Ilish Utsav
When the Padma hilsa arrives, we cook it seven ways on one banana leaf — bhaja, shorshe, bhapa, paturi, tel-jhol, doi-ilish and ilish-er dim. July to September.
₹1,195per person · weekends · 24 seats
Book the ilish table
Evenings
Adda: Cha & Telebhaja
Six to nine, every day. Bhaar-er cha, hot telebhaja, muri, and the corner table nobody hurries you from. Poetry readings on the last Friday of the month.
₹195per person · 6–9 PM · walk in
Order on WhatsApp
Est. 2011Ballygunge, Kolkata
Amader golpo
A Ballygunge kitchen that never learned to cook for strangers
Bhojon began in 2011 as eight tables in the ground floor of the Ghosh family home on Rashbehari Avenue, cooking the Sunday menu Soumitra's mother had cooked for forty years — mustard oil, gobindobhog, fish bought at Gariahat before seven, and nothing that could not be explained to a grandmother.
There are thirty tables now and a second kitchen for the biryani, but the rules have not changed. The mishti doi still sets overnight in clay. The kosha still takes two hours. And Rina Mashi, who started as a helper in that first kitchen, still decides whether the shukto is ready.
- Fish from Gariahat market, every morning
- Mustard oil and gobindobhog, no substitutes
- Mishti made in-house by our own moira
- Niramish cooked without onion or garlic
- Ilish only in season — never frozen
- Zero-commission ordering on WhatsApp
Chef Soumitra Ghosh
Founder & Head of KitchenTimings & getting here
Lunch and dinner, every day
Daily · 12:00 PM – 3:30 PM · 7:00 PM – 10:30 PM
Service timetable
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Lunch service ends at 3:30 PM sharp so the kitchen can rest before dinner. Sunday thali is a single 1 PM seating — reserve ahead.
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Delivery & pickup
Within 6 km of Ballygunge — Gariahat, Southern Avenue, Bhowanipore, Kalighat, Jodhpur Park, Park Circus. 35–45 minutes on average.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Find us
14/1 Rashbehari Avenue, opposite Deshapriya Park
Ballygunge, Kolkata 700029
Two minutes from Kalighat metro, opposite Deshapriya Park. Street parking on Rashbehari after 7 PM; valet on weekends.
Get directionsGood to know
Ground floor is wheelchair accessible. High chairs available. Bhaar-er cha is free with every dine-in lunch.
Why Bhojon
Four things we won't compromise on
Bazaar to bhaat by lunch
Soumitra buys the fish himself at Gariahat every morning. If the rui is not good, there is no doi maach that day.
Cooked like a home, not a hotel
No cream, no colour, no pre-made gravies. Kosha takes two hours because it takes two hours.
Niramish done properly
Sixteen vegetarian dishes cooked without onion or garlic, in a separate set of kadhais.
Direct, not through apps
Ordering here means no 25% commission, which is why the biryani still has a proper piece of mutton.
The kitchen
The people behind the kadhai
Chef Soumitra Ghosh
Founder & Head of KitchenLeft a bank job in 2011 to cook his mother's Sunday menu. Still does the Gariahat fish run at 6 AM.
Rina Mashi
Niramish & ShuktoJoined as a helper in the first kitchen; now nothing leaves the niramish section without her tasting it.
Arjun Sen
Restaurant ManagerRuns the floor, the reservations book and the Sunday thali seating with a cricket scorer's calm.
Mou Chatterjee
Mishti & Adda HostTrained with Nitai-da the moira; curates the last-Friday poetry adda and the nolen gur calendar.
Guest stories
What the para says
The shorshe ilish tasted exactly like my thakuma's — thin gravy, proper mustard sting, oil on top. I have not said that about a restaurant before.
Anindita RoyJodhpur Park · Sunday thali regular
Ordered kosha mangsho and luchi on WhatsApp for eight people on Nabami. Reply in three minutes, food in forty, the mutton fell off the bone. Now our Puja tradition.
Sayan MukherjeeBhowanipore · Delivery
As a vegetarian in a fish city I expected two dishes. The niramish thala had nine — the shukto and dhokar dalna were the best I've eaten outside a Puja bhog.
Priyanka DuttaSalt Lake · Weekday lunch
City Food & Nightlife AwardsBest Bengali, South Kolkata · 2025
Traveller Top TablesKolkata · 2024
Gold Dining PartnerConsistently rated 4.5+ since 2018
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Reserve a table
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are welcome, but Sunday lunch fills up by Thursday.