Oh Calcutta

Oh Calcutta Review

Executive chef Meena Anand applies traditional cooking skills while focusing on fresh seafood and vegetables. The results are consistent, which is why the place is always busy with people eating in, or locals taking out. You'll find plenty of traditional dishes—the butter chicken and lamb dishes are excellent —but her lighter interpretations of traditional dishes, such as prawn malabari (fat shelled prawns sautéed with onions, peppers, coriander, and fresh coconut cream) are a hallmark. Her fish tikka, made with deep-sea kingfish and served with a sharp mint chutney, is another standout. The wine list is average; they do have a bring-your-own license, though they charge each person a corkage fee. There are a number of excellent wine shops in Parnell.