Bengal on a Plate, Every Day
From luchi at sunrise to slow-cooked chicken curry at night — traditional hospitality served across four sittings a day.
The Table at Tajpur Retreat
Traditional Bengali hospitality served four times a day — from luchi at sunrise to slow-cooked curries under the stars.
Breakfast
- Luchi with Alur Dom
- Toast & Eggs
- Spiced Ginger Tea
Traditional Bengali Lunch
- Fine Rice & Sona Moong Dal
- Seasonal Bhaja (Fritters)
- Fresh Sea Fish Curry
- Sweet Chutney & Papad
Evening Refreshments
- Onion Piaji or Chicken Pakoras
- Spiced Ginger Tea
Dinner
- Hand-rolled Rotis or Rice
- Spiced Vegetable Gravy
- Chicken or Egg Curry
Fresh Seafood from Local Fleets
Pomfret (White / Black)
Deep-fried with turmeric and red chilli paste, or slow-braised in a traditional mustard gravy (Shorshe Pomfret).
Tiger Prawns — Bagda Chingri
Best enjoyed in a rich Chingri Malai Curry: sweet coconut milk, cardamom, and a finishing ladle of pure ghee.
Sea Crabs — Kankra
Local hard-shell crabs braised in a spicy gravy of ginger, garlic, crushed onions, and garam masala.
Hilsa — Ilish
Highly sought-after during the monsoon (July–September). Pan-fried in mustard oil or steamed in a mustard-poppy seed paste (Bhapa Ilish).
The kitchen does not offer an instant à la carte menu. Lunch orders by 09:30 AM, dinner orders by 05:00 PM.