I’m not that familiar with Indian sweets, from the North or the South.
I like gulab jamun, kulfi, kheer, and Soan cake/ Soan Papdi.
I’ve only tried carrot halwah a few times, and not in a couple decades.
I have tried a handful of others. I haven’t scratched the surface.
I like Indian sweets. The sweet shops near me will usually make up a small selection for you. Saves having to wonder what each might be. That said, I always insist on a couple of jalebi go in the mix
Maybe? Dosas in their various iterations are still very new to me, and it struck me as an ‘authentic option.’ I think it was the house special, but I can’t look up their dosa menu, which is only printed on paper.
Balaram mullick 
— Kintu sandesh kothay???!!! 
If you get a chance to try jalebi, as mentioned by @Harters above, then you might enjoy it. It has to be fresh though. It’s at its absolute best if freshly fried and just dunked for a short period in a light sugar syrup. Like an Indian version of funnel cake.
Wow, didn’t realise you can converse in Bengali 
!
There were over 20 varieties of sandesh on offer but I’m quite picky when it comes to Indian sweets. I will eat sandesh if made with nolen gur (liquid jaggery from date palms, a winter specialty so not available right now).
I like Kolkata - it has a rich history and an undeniable charm. I absolutely LOVE Bengali cuisine, which is probably my second-favorite Indian regional cuisine after Kerala’s. Both cuisines bore the closest taste profiles to the Malay and Nyonya cuisines of Singapore and Malaysia. I can live on Bengali cuisine forever. 
I look forward to your food experiences in Kolkata! Enjoy!
I prefer nolen gurer sandesh as well, there’s only one or two white sandesh I eat. Used to be available only in season in the winter when I was growing up, but these days several types using the gur are available year round — check swiggy / zomato, should be location agnostic (though I know my Cal friends are picky about which branch).
Lunch at home - rice, goat curry with potatoes and banana blossom curry. Served on Corelle by Corningware plates that my parents have been using continuously since the 1980s!
Lovely! Also, I have some Corelle with that pattern (much more worn because our current dishwasher is very brutal to painted designs)!
My phone clearly spies on me so I got this in my news feed:
Which led to this:
And ultimately to this, via which I now have a booking for the tasting menu on Saturday night.
The assistant manager has emailed me to confirm and now we just need to make hard decisions like do we want to do a cocktail pairing.
Glossary: Rannaghor literally means “cooking room” and is the Bengali word for kitchen.
Wow, that’s going to be amazing. Yes, you should get the cocktail pairing!!! 
Hard decision? I invariably turn to Oscar Wilde for these type decisions: “nothing succeeds like excess”.
That comment was very much tongue in cheek!
The cocktail pairing has been booked!
I haven’t dipped a toe in the Swiggy/Zomato waters yet. I’ve been too lazy to acquire an Indian mobile (not even sure I’d get one as I don’t have an Aadhar card which seems to be a prerequisite for getting anything significant done in India). I feel bad about commandeering my parents’ phones as they get very alarmed by notifications they don’t recognise. I know I could just delete the app before I go.
At the moment my mother prefers to phone a human who is the coordinator for a ‘cloud kitchen’ called Nani Ghar. They have some back and forth about what is available from the various kitchens in the ‘cloud’ and an order is placed for delivery at a specific time and my mum pays the delivery person in cash.
Yesterday’s negotiations with Nani Ghar lady produced our dinner of dhokar dalna (diamond shaped lentil cakes in a light gravy) and chapati. Dhokar dalna is pretty labour intensive to make at home so it was nice to have it freshly made without my mum having to sweat in the kitchen. These dhoka (the steamed lentil cakes) were gigantic. My son wasn’t keen, saying he thought they were like an Indian version of tofu. But I really enjoyed this dish, which I can’t access in the UK. The long thin dark thing is a slit green chilli.
Never had these but I’d be all over them!
Pitstop at the cafe in the clubhouse attached to the complex where we’re staying. I needed black coffee. A couple of snacks: a ‘kathi roll’ filled with paneer and fish fry. Drinks were black coffee, cold coffee and lime soda.
I think this homemade food delivery is an interesting concept. Apparently used widely nowadays and quite affordable.
I also love the photo of the ‘momchefs’ in the branded red aprons and toques on the website!
I’ve got the apps on my US phone, I haven’t ordered directly because of UPI, but I think that might have changed, and also COD is an option. (You can use your parents number for the OTP even if the app is on your phone.)
I like them to check menus, but also there’s almost instant delivery of all kinds of stuff these days, which is pretty amazing.
So interesting how similar things exist at opposite ends of the country — there’s a dish called Rasiya Dhokla in Gujarat which are (steamed not fried) lentil “cakes” (ie Dhokla) in a thin gravy. The gravy varies quite a bit by sub-community / family, from watery and spicy to tangy and yogurt-based to sweet and sour (with tamarind).
I was curious if the Dhokar might be related to Dhokla, and traveled via Gujarati or Marwadi traders, but it appears to be from Bengali “widow cuisine”.
We had delicious Posto Bata (poppy seed paste / chutney) with lunch today, and I had no idea it was part of this collection too — nor Shukto and Labra!
