The Food Story of Novotel Kolkata

Dining at Novotel Kolkata Hotel & Residences is not just about variety or volume. It starts with clarity of thought. Executive Chef Vikram Jaiswal describes a unique vision dedicated to a layered culinary world: three distinct outlets, separate kitchens, a bakery with batch cooking stations, and a team from across India, all working towards one cohesive identity.

There is restaurant Square where you can dine all day. There is a cafe style area. And then there is Ministry of Kebab (MOK), a restaurant that needs to “live up to its name”, as F&B Manager Tapendra Ghosh puts it. Kebab Ministry is not the continuation of a temporary trend. As chef Vikram says, “it’s very original. There’s no fusion in it.”

At the center of this originality is a tram; not a decorative idea, but a working theater of fire. “We have a cart made of Tawa, Sigiri and Tandoor,” explains the chef. “You won’t find a car with 16 kebabs anywhere else.” The concept evolved over time. What started with ten kebabs has now expanded to sixteen and both the variety and experience have deepened. “The aim is to make guests feel like they are part of a journey,” explains Tapendra.

This journey moves between regions. Galouti, Sikampuri and Seekh form part of a series that resembles a map of India’s kebab traditions. Spices also travel: Racheado from Goa, Guntur pepper and Byadgi pepper from the South, but the chef is strict about boundaries. “These are very unique. It’s not like what you brew for kebabs.”

The experience unfolds in front of guests with the menu clearly showing what comes out of Sigri, Tawa and Tandoor. “There are three important tools of cooking, and they are very well defined.” Even the accompaniment is intentional. After six months of experimentation, six sauces were finalized: tomato chutney, mint chutney, mango chutney, tadka hata and raita, each chosen to complement rather than distract.

Desserts are also made according to the same principle. With Jalebi, Rabri, Phirni. No reinterpretation, no modern spins. Just originality carried down to the last bite. The response is steady and expanding. Initially appealing to a specific kebab-loving audience, the audience has expanded to include corporate meetings and uninvited guests. “We have seen a lot of corporate groups coming,” says Tapendra. The restaurant, which seats 64 people, serves lunch and dinner on Sundays and weekday evenings, and is usually accompanied by live music on Fridays and Saturdays. “We play mostly Indian music,” he adds, sometimes bringing in regional bands during festivals.

Even the decor reflects this careful balance. “We kept the decor modern,” says the chef. Rather than leaning heavily on nostalgia, the venue embraces a modern Indian look designed to attract a younger, more diverse clientele. The rug over the bar counter is a subtle nod to “just an element” rather than an overwhelming statement.

While Ministry of Kebab expresses authenticity driven by fire, Square expands the philosophy through locality. The intent remains constant: identity first. “Our process of doing new things for breakfast is with only local ingredients,” says chef Vikram. A trolley serves local chai with malai toast in clay kulhad. There is a pitha stall, petai paratha, “very local in Kolkata.” And the basis for all of this is Yadav, or chaiwala. “It is a real chaiwala brought only for the purpose of people getting the authentic chai,” says the chef. His sole job is to brew tea the way it is made on the streets of Calcutta.

Tapendra adds that Novotel, as a brand, gives them the freedom to go local without compromise. They also added a touch of sustainability by offering vegan options. And of course there are plenty of options for those who prefer Vegan, lactose-free or gluten-free. But beyond dietary trends lies a deeper purpose. “If you want to order pasta from here, you will get it,” says the chef.

This commitment to integrity extends to the Bengali thalis, which are available for pre-order. “Bengali food is one thing where you cannot use pre-mixed gravy. It all has to be made fresh,” says chef Vikram, adding that freshness cannot be compromised, especially in meat and fish.

The global street brunch brings together ten to twelve countries at once: Indonesian satay, tacos, nachos, French desserts as well as chaat, jhal muri and other local delicacies. Even within this international expansion, the core remains regional. “This mostly focuses on the local experience we want to give,” Tapendra reiterates.

Behind the scenes, there’s another philosophy quietly shaping the kitchen: sustainability. “Food wastage is our responsibility,” says Tapendra. The hotel tracks waste through a global dashboard called GAIA. They established a foundation in 2024. The 2025 target was a 10 percent reduction. “We achieved a reduction of almost 17-18 percent,” he says, smiling proudly.

Waste, from plate returns to vegetable peels, is inspected daily. Batch cooking is delicate. Portion sizes are defined. “Every day I have to present data to my GM,” Tapendra points out. There’s even a sustainable brunch with zero-waste stalls. For garnish, mushroom shells are dried and turned into powder. “We didn’t throw away a single piece of the mushrooms,” says the chef.

The team calculates the carbon content of meals through the Foodstep application. Menus now show calorie value, allergens and carbon impact. “It’s not easy at all,” Tapendra admits. “Everything from the raw material to how much carbon needs to be specified here.”

At Novotel Kolkata, the philosophy is consistent in every plate and process. Originality without rigidity. Modernity without erasing the roots. Cooking with fire as well as carbon awareness. Sixteen kebabs on a tram and a cup of clay tea brewed by a real chaiwala. Food tells you exactly where you are in every detail.