In the bustling lanes of Kupondole, a small restaurant with a big heart is quietly redefining Nepal’s biryani scene. Howrah Bridge, opened on February 14, 2024 by friends Kanishka Dasgupta, Rajesh Roy, and Rahul Mukherjee, celebrates the iconic flavors of Kolkata, a city famed for its rich, diverse culinary heritage.

What started as a craving turned into a mission: to introduce authentic Kolkata-style biryani to Kathmandu. Determined to do justice to the beloved taste of home, the trio brought in Chef Aslam – flown in straight from Kolkata. With a menu steeped in tradition and sentiment, Howrah Bridge is more than just a restaurant; it’s a heartfelt tribute to Kolkata’s culinary soul.

What Makes Kolkata Biryani Special?

Unlike its fierier cousins from Hyderabad or Lucknow, Kolkata biryani is delicate, fragrant, and subtly spiced. Its signature twists? The golden potato.

The dish traces its roots to the 19th century when Nawab Wajid Ali Shah, exiled from Awadh, brought the regal biryani tradition to Kolkata. To stretch the dish in a time of scarcity, his chefs introduced potatoes, a move that became a defining feature of Kolkata biryani. Over time, the boiled egg also found its place; optional but now beloved.

“Fragrant long-grain rice, tender meat, and the iconic golden potato: a timeless combination of history and taste.”

What Else to Try

While the biryani steals the spotlight, the supporting cast is equally worthy of applause.

Kolkata Chicken Chaap

Tender chicken slow-cooked in a rich, nutty gravy made from yogurt, cashews, and a gentle blend of warming spices. Traditionally served with flaky lachha paratha, it pairs just as beautifully with biryani. Whether you go for chicken or the indulgent mutton version, chaap is a creamy, flavorful dish that adds depth to every bite.

Fish Chops

Forget what you know about croquettes. Kolkata’s fish chop is a bold reinvention. A blend of spiced fish, mashed potatoes, and fresh herbs, rolled in breadcrumbs and fried until crisp. Served with a punchy mustard chutney, it delivers a mouthful of crunch, cream, and spice in every bite.

The Sweet Finale: Firni

A meal at Howrah Bridge is incomplete without a serving of firni. Slow-cooked milk and ground rice, lightly infused with saffron and served in traditional clay pots, offer a comforting end to the feast. Smooth, creamy, and delicately sweet, it’s Bengali comfort in a spoon.

Whether you’re homesick for the streets of Kolkata or simply curious about a new flavor journey, Howrah Bridge brings a slice of Bengal to the heart of Kathmandu: one golden potato and aromatic spoonful at a time.

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