Three centuries of tradition, reimagined for today — every plate tells a story of heritage, craft and a little unexpected flair.
You’ll find Chourangi just a stone’s throw from Oxford Circus, at 3 Old Quebec Street — bringing the distinctive food of Calcutta right into the heart of London.
What lands on the plate is a blend you won’t find easily elsewhere: British, Dutch, Armenian, French, Portuguese and Chinese flavours, all folded together over 300 years of history. The dishes lean on spices from Calcutta — including Anjan’s own five-spice rub and the mustard of Aam Kasundi — paired with the best ingredients we can source here in the UK.
There’s a generous menu for both lunch and dinner, alongside a wide-ranging list of wines, cocktails and mocktails, many of them drawing on traditional Indian flavours and spices. Whether you eat meat, keep it vegetarian or live fully plant-based, there’s something here for you —the Calcutta Fish Fry, Smoked Hilsa on Toast, Kosha Lamb, Dak Bunglow Chicken Makhni, Grand Trunk Black Dal and many more. Something to suit every set of tastebuds.
The space itself runs to 2,900 sq ft, with seating both indoors and out on the terrace. The interior was designed to hold the soul of Calcutta — a quiet tribute to the city’s refined architecture — by the award-winning studio Design LSM, the work of Steve La Bouchardiere and Simon McCarthy.
The muted palette came straight from Steve’s own trip to Calcutta, and the room nods to the old British heritage clubs and the famous Coffee House of Calcutta. Neutral Indian limestone underfoot, rattan and teak-stained furniture, fans turning slowly overhead — it all carries you into the heart of the ‘City of Joy’.
Signature Menus
Cocktail Bar
Private Dining Rooms
Years of Combined Craft
A Flawless Birthday Celebration – A True Hidden Gem! We opted for the non-vegetarian tasting menu to celebrate my partner’s birthday, and we were absolutely blown away. Every sing…A Flawless Birthday Celebration – A True Hidden Gem! We opted for the non-vegetarian tasting menu to celebrate my partner’s birthday, and we were absolutely blown away. Every single course was executed to absolute perfection. As someone who cannot handle very hot, spicy food, I am always a bit nervous with tasting menus—but this place handles spice beautifully. Every single dish was deeply packed with rich, complex flavors without leaving me choking on chili with watery eyes. I would highly recommend this restaurant to anyone who loves flavorful food but prefers to avoid intense heat. The Murgh Malai Tikka (tender, marinated chicken) was incredibly succulent and juicy. The absolute star of the show, however, was the lamb—a beautifully slow-cooked Lamb Shank Rogan Josh that literally fell off the bone into a rich, aromatic gravy. The side dishes were just as spectacular as the mains. The Baingan Bharta (smoky mini aubergine side dish) was packed with flavor, and the Dal Makhani (slow-cooked, creamy black lentils) was rich, comforting, and easily some of the best we’ve ever had. Unlike many tasting menus where you leave feeling hungry, the portions here were incredibly generous. My partner chose the wine pairing, and the restaurant did not skimp—the pours were wonderfully generous and beautifully matched to each course. To top off an already excellent evening, the staff brought out a surprise complimentary dessert with a birthday message, which was such a thoughtful, classy touch. The service throughout the night was seamless, attentive, and warm without being intrusive. This place is a magnificent little gem. We left extremely satisfied and will absolutely be returning!
Delicious meal and so flavorful. I had the Tiger Prawn Malai Curry which was served in a coconut and a side of rice and butter naan. I had a dessert (don’t recall the name) that we…Delicious meal and so flavorful. I had the Tiger Prawn Malai Curry which was served in a coconut and a side of rice and butter naan. I had a dessert (don’t recall the name) that were 2 dumplings in a creamy pistachio sauce- yummy!
There is something faintly perfect about eating Bengali food in London under the ghost of the old stock market. You walk past the plaque marking where the London stock exchange on…There is something faintly perfect about eating Bengali food in London under the ghost of the old stock market. You walk past the plaque marking where the London stock exchange once stood from 1282 to 1737, drift past Waterstones promising lifelong fascination, and then suddenly there it is: gondhoraj lime sitting on the table like an aristocrat who has somehow survived empire, Partition, socialism, immigration queues, Ryanair and globalisation with its perfume intact. London has always been a city of trade. Bengal understood early that trade is not only about ships, insurance, silver and ledgers. It is also about smell, taste memory and longing. Entire empires were financed because somebody somewhere became addicted to spice. At Chourangi in London, the gondhoraj appeared properly and proudly. Immediate respect. Bengalis treat gondhoraj with the reverence normally reserved for endangered manuscripts or retired professors. The kosha lamb was dark, slow and argumentative. The cutlets arrived with that reassuring crunch which says somebody’s grandmother would approve. Dal Makhni sat there like edible velvet. Then came brûlée and gulab jamun because modern Bengali dining now treats culinary borders the way Calcutta traffic treats lane markings: decorative suggestions at best. But I do have one serious Bengali grievance. Where was the basic macher jhol bhaat? You cannot invoke Bengali cuisine with solemn ceremony and then omit the dish that actually powers the civilisation. That is like: an Italian restaurant without pasta, a British pub without chips, or a hedge fund conference without somebody explaining why this time the macro cycle is different. Macher jhol bhaat is not merely food. It is infrastructure. Emotional liquidity provision. The culinary equivalent of returning home after being bullied by the world. And perhaps that is the paradox of diaspora cuisine. Restaurants abroad often elevate the celebratory dishes. Rich gravies. Club nostalgia. Slow cooked meats. The dishes that travel socially. But the everyday dishes, the rice, fish broth, alu bhaja, dal and green chilli combinations that sustained generations quietly disappear because they are considered too humble, too domestic, too specific. Which is a pity. Because sometimes the highest form of cuisine is not complexity. It is recognition. Every Bengali knows this: you judge a Bengali restaurant not by the theatrics, but by whether the macher jhol tastes like somebody’s mother is mildly disappointed in you. Fair exchange though. The old London stock market once financed the trade routes connecting Britain and Bengal. A few hundred years later Bengal returned the favour with kosha mangsho and gondhoraj. 🍛📚 #London #BengaliFood #Calcutta #FoodHistory #Diaspora #Restaurants #Culture #Hospitality #India #LondonLife #Food
Amazing cuisine with true ambience. We tried the Beetroot chop, Dal, Chicken and Paratha. Each one was delicious. A must try for anyone wishing for Kolkata and Bengali cuisines in …Amazing cuisine with true ambience. We tried the Beetroot chop, Dal, Chicken and Paratha. Each one was delicious. A must try for anyone wishing for Kolkata and Bengali cuisines in heart of London.
