Mynt

Our all-day diner is a bright, buzzing space on the lobby level of the hotel. Sleek, contemporary design and stylish décor allow the eclectic menu to take centre stage. An open interactive kitchen and community table channels a contemporary vibe where guests can mingle over laughter and great food conversations. Mynt serves up a feast for the senses, with an array of European, American, Mediterranean and pan-Asian dishes. From daily breakfast buffets, sit-down dinners and grab-and-go snacks to late night comfort food cravings, our experienced chefs cater to all your food needs. While you can indulge in the juiciest steak, pasta, and wood-fired oven pizzas, our healthy capsule menu – with gluten-free, low calorie or dairy-free options – is curated for guests with specific diets and fitness goals. The culinary superstar at Mynt is the home-style regional cuisine. Our chefs have travelled extensively across West Bengal to source authentic family recipes and even crossed the border to acquaint with the distinctive cuisine of East Bengal - Purbo Banglar Khabar. Gourmands are treated to the unique flavours of local ingredients like banana blossom, gondhoraj lebu (the fragrant ‘king of limes’), fresh bhetki (Asian sea bass), ilish (Hilsa, known as macher rani/queen of fish) and more. Kolkata’s irresistible street food – from fish chops to shingaras, the local version of samosas – adds a crunchy element to the meals and serves as terrific tea accompaniments. Top a meal with a selection of mishti (desserts) - and you’ll feel as sweet as any bona fide Bengali. For important business meetings and personal celebrate that require an extra dash of sophistication, book the private dining space that leads out from the main dining area. Offering privacy and refined ambience, it’s the perfect spot to raise a toast to the good life.

Signature Dishes – Kosha Mangsho (classic mutton curry in mustard oil), Dim er Devil (hard boiled eggs coated with potato mash and batter fried), Fish Kabiraji (lacy, egg-coated fish cutlets), Dhonepata Lebu Lanka Murgi (chicken spiced with green chilli, coriander and lemon), Kalo Jeera Kancha Lonka Begun Diye Ilish (filets of hilsa cooked in mustard oil with aubergine, chillies and black cumin), Mochar Ghonto (banana blossom cooked with coconut and potatoes), Baked Litchi Rasmalai (cottage cheese dumplings stuffed with litchi and soaked in cardamom-flavoured clotted cream)