The menu at Rajbari Rasoi in its introductory phase had a lot of dishes, but Dey learned about the palate and tasting notes and the dynamism of those in Mumbai from the residents of Bengal.

RIGHT SINCE a tender age, Priyadarshini Dey, Founder, Rajbari Rasoi, has been a ‘foodie’ by choice and has always been curious about the exclusivity of each and every cuisine, world over, influenced by the region’s culture. This affinity for food, gradually let her step into the services industry particularly the restaurants' segment.

Dey feels, Bengali Cuisine is not that popular throughout the length and breadth of India. Also, it is often looked down to be included in a fine-dine setting. Hence, Dey – who is also the owner of The Palm Restaurant - a fine dining restaurant in Kolkata – ideated to introduce the Mumbai City to a wholesome Bengali Experience right from the ambience up to the food.

Speaking about the Rajbari Rasoi, Dey said Rajbari in Bengali translates to Raja ka Ghar (King’s Home) and she used the ‘Rasoi’ word in Hindi (meaning Kitchen) to allow the Mumbaikars to easily connect with the title. Furthermore, paying heed to the title, Dey informed that a Rajbari is a home, which has a Verandah often covered with grass, imitating to which, the restaurant too boasts of an outside roofed dining area too, where the ground covered with an artificial grass mat. Moving inside the Rajbari Rasoi, the light coloured interior walls, touch and feel of the tables and chairs, and the traditional props like – the tableware, Hatpakha, lighting, and the popular old and retro Bengali titles being played in the background, etc., sum up for one to experience the decades-old rich heritage of Bengal.

The menu at Rajbari Rasoi in its introductory phase had a lot of dishes, but Dey learned about the palate and tasting notes and the dynamism of those in Mumbai from the residents of Bengal. She said, most of the Bengali curries and gravies are slightly on the sweeter side, which in Mumbai may not lure to everybody, hence following customers’ preference and selection of the dishes over the period saw a change in the menu at Rajbari Rasoi. Dey also said that authentic Bengali Cuisine is often on the expensive side for the guests when ordered as a three-course meal, hence, in order to allow the patron to savour a majority of dishes from the menu, Dey has introduced Thali format at Rajbari Rasoi in a total of 6-7 varieties both in vegetarian and Non-vegetarian options. These are pocket-friendly too, and has been highly appreciated by the guests for its variety and affordable price, Dey said.

Speaking about the expansion plans in the restaurant space, Dey said she will likely be opening a similar concept outlet in Bandra, Mumbai. Dey further said Pune is also on the cards, which still lacks in serving authentic Bengali dishes, and Hyderabad too is on her list as there is a lot of Bengali professionals craving for Bengali food. To further promote Rajbari Rasoi, Dey said, they will be setting up Chaat Kiosk and Sweets corner in the open area of the restaurant in order to introduce the visitors and passers-by to regional Bengali sweets and authentic Bengali street food – Puchkas.