Mustard, river fish and slow-built spice — reimagined through modern technique, served in a room built for long evenings.
The tandoor, the mustard stone, and a service that moves fast without ever feeling rushed — a quick look at a Friday night at Sohana.
Reserve a TableSix plates that define the kitchen — built on mustard, fire and the day's catch.
Hilsa steaks slow-poached in a stone-ground mustard and green chili gravy, finished with nigella.
View Full Menu →
Mutton braised for six hours in caramelised onion and whole garam masala until it falls from the bone.
View Full Menu →
Tiger prawns in a coconut and cardamom gravy, a wedding-table classic reworked for the à la carte room.
View Full Menu →
Bekti fillets marinated overnight in yoghurt and kasundi, finished over charcoal.
View Full Menu →
A bittersweet vegetable stew of bitter gourd, drumstick and plantain, tempered with panch phoron.
View Full Menu →
Fresh chhena worked with saffron and cardamom, set the traditional way, served barely sweet.
View Full Menu →
Five courses moving from the coast to the tandoor, paired with a house cocktail each — our most-booked table of the week.
★ 4.9 average from over 800 covers this year — a sample of what regulars tell us.
The hilsa was the best I've had outside my grandmother's kitchen, and the room somehow still feels intimate at full capacity.
Booked the weekend tasting menu for an anniversary — five courses, not one weak plate, and the mustard old fashioned deserves its own review.
A rare kitchen that respects Bengali cooking enough to not water it down for a fine-dining room. The kosha mangsho is worth the six-hour wait it clearly took.
Enjoy your favourite dishes from the comfort of your home — packed the same way they leave our kitchen.