In a nutshell:

A lovely evening spent in a Bengali restaurant with beautiful interiors, very good food & some good service. One of the best Bengali meals at a fine dine restaurant in recent years.

Address & other details:

Instagram – 6 Ballygunge place 

Facebook – 6 Ballygunge place 

Google – 6 Ballygunge place 

Contact for reservations / enquiries: 6 BP

Meal for 2: ₹1000 onwards

Cuisine type :  vegetarian & non vegetarian

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

YUMMRAJ rates all the food items & then gives a final overall rating, which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster

Short description- in case u r in a hurry 

6 Ballygunge place sounds like Delhi public School, Kasba (kolkata). But that’s the joy of having a brand that started from one place without necessarily dreaming of expanding all over, but ended up doing so eventually. 

We got to know about launch of this not very old, yet iconic Kolkata restaurant that has opened in Delhi, from a post by Puneeta Chadha, founder of Handpickedbypc. She has stayed few years in Kolkata & she has a good understanding of Bengali food. So when we read good reviews by PC, we decided to drop by. 

The restaurant is located in a new commercial building complex with professional estate management & good parking facilities. 

The interior designer has beautifully merged the clay, terracotta art look of Bengal in its modern avatar, with elements of gold that convey opulence tastefully. Every element of the decor from the murals on the walls to the designs in gold to the print of ‘painting’ on the plate shows a deep attention to detail. 

The menu card looks beautiful both from outside & from within. The dishes are mentioned with original bangla names written in English & a description of the dish in English. 

The staff was good, a bit lost, looked a bit worked up & a tad more serious than one would expect in a dinner setting. Some Waiting staff lacked the habit of eye contact with diners. Often one staff would pass by, as if we are transparent – while we were trying to draw their attention to get some water / clear the plate/ get the bill. 

In Japanese restaurants in gurgaon they have electronic bells at the tables (like in aircrafts). Something like that might be helpful. 

Food was very good in general. Some were better than others. One of the best Bengali food in Delhi NCR outside someone’s home. The oil/fat levels of the food would be 25-30% more than at most Bengali homes.

Detailed description – in case u hv the time to njoy reading:

We started with Non Veg Starter Platter. It had 1 dish each of fish, chicken, mutton & prawn – Mourala Machher Peyaji (fish), Murshidabadi Grilled Chicken, Mangsher (mutton) Hussaini Kebab & Prawn Cutlet. 

Mourala (bait fish/ Bengal anchovies) Machher Peyaji was a new dish for us. Peyaji is a common snack in Bengal – crisp fritters of onions (besan dipped onions deep fried). Separately mourola fish is usually just marinated in salt & turmeric & deep fried. Don’t remember having a combination of bothering these concepts – mourola machher piyaji at anyone’s home in kolkata. 

The piyaji did not necessarily elevate the fish & neither did the fish make the piyaji better.  It turned out to be an interesting new dish where two non competing elements came together & sat independently, bound by a common batter.  It had a nice, crisp texture with a good mouthfeel. Perfect seasoning. Rate it 4/5

Murshidabadi grilled Chicken was outstanding . The boneless chicken pieces were cooked with spices popular in Bengal. The pieces of chicken were super soft & very juicy & charred at the base. Rate it 4.5/5 

Prawn cutlet was the only letdown in the whole evening. It was suooosed to be a crumb fried flattened large prawn without head. The covering layer was too thick to even remotely understand the presence of prawn. The bread crumbs & egg/arrowroot was not salted properly. That led to a bland something with no clue of what is inside. Even with active memory we were forgetting it was prawn. Too much fillers. Check out the prawn cutlets at Allen’s kitchen for reference of a good prawn cutlet. Rate it 1/5

Hussiani kababs were brilliant – they had robust ,rustic & intense flavours of spices as well as that of meat. The kababs were not visually juicy – not dripping fat but Juices oozed out as we bit into it. 4.5/5

Narkel shorsher pur bhora chalkumro bhaja – fritters of gourd with a filing of desiccated coconut & mustard. The mustard was mild. The coconut made its presence felt quite well. The chalkumro (gourd) was perfectly cooked. Never had this dish before. Simple. Fabulous. Rate it 4.5/5

For mains we had Shukto – this seasonal vegetables medley dish had excellent strong flavours of ghee, perfectly cooked vegetables.  A bit of medium thick jhol seemed to be slow cooked in the juices of the vegetables. Rate it 4.5/5

Bati chorchori was a home style multiple seasonal vegetable curry. Each vegetable retained their texture well & they stood out individually & in unison as well. Really enjoyed this. Rate it 4.5/5

We also got some begun Basonti packed. Very good to taste – brinjals in mustard paste. Rate it 4.25/5

Tel koi – in the gravy, the onions were slightly burnt but overall the gravy was very good to taste. It had a tinge of sweet. 

We loved the very good, soft, flavourful koi fish that felt fresh. No idea how a restaurant can manage doing this really difficult job because at Bengali homes this fish is bought live only & cooked after cutting it while alive. Rate the fish 4.75/5

The Gravy was directionally excellent. I would say there was a bit of execution error mentioned above. Rate the curry 3.5/5

Overall dish rating Average is 4.25/5

Boal maccher jhal was cooked in fresh mustard paste. The gravy was excellent. Loved the perfectly fried fish that blended very well with the mustard gravy. Rate it 4.5/5

Moong khasi was crazy good. The moong daal was I guess slow cooked with mutton & that helped  in incorporating the flavours of mutton so well in the daal. Lard might also have added to the flavour. The dal was perfectly cooked – not mashed, not underdone, just right. In short, one of the best meat-daal combinations in my active memory . Wow. Rate it 4.95/5

Kala Bhuna mutton was excellent again. If my memory is right, we liked the one at Himur Hershel much better as the latter had slow cooked the mutton much more & the gravy was more intense. 

The mutton was soft & very good to taste. There were some pieces that were a bit fibrous. Rest pieces were perfect. Seems to be large sized goats but made lean – usually the large goat meat tastes better with the fat. 

Rate it 4/5

Baked mihidana with Rabri came for dessert. We were told it is completely made in-house. Yes, it was really good. Not extreme sweet. Just right sweet. Play of textures. A slight crunch in the top – rate it 4.25/5

Overall rating averages out to 4.2/5, which I think is pretty high for a meal with so many items. 

One of the best commercial Bengali food restaurants in Delhi NCR. You might get better Bengali food only at someone’s home.