Popo’s

What makes it special

Doma Wang may be Kolkata’s greatest chef and her Blue Poppy, serving Himalayan food is a city institution that great chefs like Gaggan Anand rave about.

Wang’s father was a Chinese noodle-maker and this new restaurant, in the same building as Blue Poppy, comes from the next generation after Doma, with Chef Sachiko Seth paying tribute to the grandfather who inspired this culinary dynasty.

The food is fancier than Blue Poppy. The famous momos are made from scratch so expect to wait 20 minutes for your order. Instead of Doma’s legendary Chilli Pork, Sachiko serves a Smoked Pork with Tibetan flavours.

The grandfather’s dishes are lovingly modernised : a lavish prawn toast contains four times as much prawn as the old man would use. A dish of deep fried aubergine on a bed of keema is now made with a panko batter.

Sachiko preserves Doma’s signature fried rice made with Gobindo Bhog, Bengal’s greatest rice variety but this version is made with bacon making it the first time in history that bacon and Gobindobhog have been combined !

A one-of-its-kind restaurant that advances the reputation of this great Kolkata cooking dynasty.