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A Chef's Hat brand

Call us for direct deliveries

We are also available through swiggy and zomato Kitchen

Timing - 11 am till 11 pm

+91 8928173837
WE ALSO UNDERTAKE PARTY ORDERS AND OUTDOOR CATERING

Chef’s Hat, B8, 1st floor, Narayan Plaza, Off Saki Vihar
Road, Chandivali, Powai, Mumbai - 400072. Follow us on
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TUK-TAAK (Snacks)

VEGETABLE CHOP (2pc) 120

A popular Kolkata street food, these crunchy chops are made with beetroot,
carrots & peanuts

MOCHA'R CHOP (2pc) 120

Banana blossoms coated in breadcrumbs before deep frying in oil

DIM'ER DEVIL (2pc) 160

Egg stuffed with spicy mixture, coated with minced chicken, breadcrumbs and
then deep fried till crisp

FISH CUTLET (2pc) 280

Bhetki fish fillets coated with spicy green marinade, crumb coated and fried - a
Kolkata speciality

MOGLAI POROTA
A popular Bengali street food, unique with its stuffing and the way it is made. Prepared
with minced meat (Chicken or Mutton) coated with egg
Chicken Moglai Porota 180
Mutton Moglai Porota 220

Bhuri Bhoj (Main Course)

Dal
CHOLA'R DAL 175
Bengal gram lentils prepared in coconut, ghee and spices. Best paired with luchi or
steamed rice
AAM TOK DAL 175
Red lentils cooked using raw mango. Tangy and light. Goes best with steamed rice
BIULI'R DAL 160
Urad dal flavored with fennel seeds and ginger
MUSHUR DAL 160
Red lentils tempered with paanch phoran

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Bhaaja (Fries)

BEGUNI 75
4 pc gram flour batter coated deep fried crispy brinjal fritters
ALU BHAJA 75
Crispy fried potato juliennes

Shobji (Veg)

SHUKTO 150
Cooked with various veggies including bitter gourd, this is a traditional Bengali dish
to be had with rice
ALU POSTO 150
Potato curry prepared with a thick paste of poppy seeds or khuskhus
ALUR DOM 150
Potatoes simmered in spicy tomato onion garlic gravy. Goes best with luchi
MOCHAR GHONTO 250
Rich in magnesium, good for health, banana flowers cooked along with potatoes,
chickpeas and Bengali spices. A dry curry recipe, best had with rice
DHAROSH SHORSHE 150
Okra stir fried and coated in a creamy pungent Bengali mustard sauce
DHOKAR DALNA 150
Fried chana dal cakes along with potato cubes cooked in coconut, ginger and red chili
paste with special spices. Best had with steamed rice
CHAAL POTOL 150
Pointed gourd cooked with perfumed rice, cashews and raisins
PANEER DALNA 300
Cottage cheese and potato fried and simmered in moderately spiced curry

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Maach (Fish)

RUI / KATLA (2pc) 400

BHETKI (2pc) 600

Choose your own preparation from : Kaliya / Shorshe Posto / Tel Jhol / Doi Maach

KALIYA
A rich curry-based gravy dish prepared with fish chunks tempered with garam
masala
SHORSHE POSTO
Fish cooked in pungent Bengali mustard-poppy paste
TEL JHOL
A runny fish curry flavoured with nigella seeds and green chilies
DOI MAACH
Rui/ Katla cooked in a curd gravy. With the freshness of aromatic spices and
herbs

ILISH (subject to season and availability) (2pc) 800

Choose your own preparation from: Bhapa / Shorshe / Tel Jhol / Doi Maach
BHAPA
Marinated fish steaks steamed until cooked. Best had with steamed rice
SHORSHE
Hilsa fish cooked in pungent mustard paste
TEL JHOL
A runny Hilsa curry with a generous drizzle of mustard oil
DOI MAACH
Hilsa fish cooked in a curd gravy. With the freshness of aromatic spices and herbs

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Paturi
A traditional recipe made with fish marinated in mustard paste, wrapped in
banana leaves and steam cooked.
BHETKI (2pc) 600

ILISH (2pc) 800

MAACHER MAATHA DIYE MOONG DAL 300

A signature Bengali style lentils prepared with fish head

Chingri (Prawns)

CHINGRI BHAPA 500

6-8 prawns steamed in a sharp mustard sauce
CHINGRI MALAI CURRY 500
6-8 prawns cooked in coconut milk, yoghurt and flavoured with spices
SHORSHE CHINGRI 500
6-8 prawns cooked in mustard paste that gives a nice pungent taste to the dish.
Best had with rice

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Mangsho (Mutton)

KOSHA MANGSHO 450

4 pc tender lamb cooked slowly over low flame to get rich, brown gravy and
melt-in-the-mouth mutton pieces
MANGSHO'R LAL JHOL 450
4 pc tender lamb with potatoes cooked in fiery red curry

Murgi (Chicken)
MURGI'R LAL JHOL 350
4 pc chicken with potatoes cooked in fiery red curry
GONDHORAJ MURGI 350
4 pc chicken cooked in yoghurt and aromatic lemon along with Chef’s special
spices
KANCHA LONKA MURGI 300
4 pc chicken in curry cooked with the paste of skin of green chilies. Feel the
flavour and aroma of green chilies in this dish
MURGI'R REZALA 350
A subtle flavoured 4 pc chicken slowly cooked in cashew paste, onion paste,
curd and a tinge of saffron and Chef’s special masala

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Bhaat/Rooti
SHEDDO BHAAT 120
Steamed basmati rice
CHAANAR PULAO 260
A fragrant rice (basmati) based dish with Indian cottage cheese laden with dry
fruits, barista
MOROG PULAO 300
A signature Bangladeshi Pilaf cooked with flavoured rice and chuncks of
chicken
MANGSHO'R PULAO 400
Tender lamb cooked with flavoured rice and aromatic spices, barista
KOLKATA STYLE CHICKEN BIRYANI 320
With an extensive use of a string of spices, herbs, potatoes and eggs along with
succulent chicken, this one is sure to tingle your taste buds!
KOLKATA STYLE MUTTON BIRYANI 370
Fragrant rice and soft mutton get together with potatoes and eggs in this
classic Calcutta biryani dish.

Rooti (Phulka) 25

Porota (Parantha) 40

Luchi (Bengali Poori) [4 pc] 60

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KHAABAAR’ER SHAATE
PLASTIC CHUTNEY 100
Raw papaya slowly cooked with sugar and lemon juice till it turns translucent.
The cooked chutney looks exactly like plastic pieces and so this name :)
TOMATO CHUTNEY 100
A delicious, sweet and spiced tomato chutney made with dates with the flavours
& aroma of panch phoron (Bengali 5 spice mix)

SHESH PAATE (Desserts)

CHAALER PAAYESH 100

Rice pudding - aromatic rice (gobindobhog chaal ) blends with ghee, milk, sugar
and dry fruits to enhance the overall taste of the pudding/ paayesh. Best served
chilled
LYANGCHA (2pc) 60
Made from flour & milk powder by frying it, dipped in sugar syrup
ROSO PULI 140
A winter dumpling made with coconut, sooji & sugar and dipped in a milk mixture

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