ROOTED IN BENGAL. MADE FOR SINGAPORE.

Deepali Ray, a Chartered Accountant and Cost Accountant with a Master's Degree in Commerce from the University of Calcutta, moved to Singapore in 1996. Her exploration of its diverse food landscape inspired a journey to introduce the distinctive fusion of Indian-Chinese cuisine.

Driven by a passion for inclusive dining, she brought together Bengal's culinary roots and Singapore's multicultural spirit.

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OUR PHILOSOPHY

We respect diverse dietary preferences, so we do not serve pork, lard or beef. We do serve alcoholic beverages and therefore do not hold halal certification.

Vegetarian · Vegan · Satvik choices availablen