Kolkata has always nurtured Christmas traditions with a distinctive cultural blend—where colonial heritage meets Bengali warmth and nostalgia. The city’s Yuletide spirit is deeply rooted in its Anglo-Indian history, the culinary legacy of the British Raj, and the unique food culture born in the lanes of Bow Barracks and beyond. This year, paying tribute to that very heritage, Goppoburir Henshel has curated a special Christmas menu named “Borodiner Bhuribhoj”, celebrating the flavours brought to India during British rule and preserved lovingly through generations of the Anglo-Indian community.
The menu features four historical dishes—ones that once travelled across oceans, found a home in India, and later evolved with local spices, ingredients, and emotions. These are not simply meals; they are chapters of culinary history.
The spotlight dish this Christmas is the Chicken Junglee Pulao, a winter delicacy once served to British officers stationed in remote parts of India, especially at dak bungalows. Packed with winter vegetables, tender chicken chunks, and prepared with fragrant spices, it offers a glimpse into the colonial past where Indian flavours gradually replaced traditional British seasoning. What was once a British travellers’ comfort food is now a festive favourite, rich with aroma and nostalgia.
Another classic on the menu is Mutton Bhuna—a signature Anglo-Indian dish whose recipe has stood the test of time. It continues to thrive in the kitchens of Bow Barracks and remains a cherished memory of the colonial culinary era. Slow-cooked, spiced, and stirred with onions, this dish delivers a distinct flavour that reflects the fusion of two cultures. The story of “bhuna” dishes is deeply intertwined with Anglo-Indian food heritage and Mutton Bhuna remains one of the most celebrated among them.
Travelling further down the coastline, the menu brings in the coastal flavours of Goa with Prawn Vindaloo, a dish steeped in Portuguese influence and enriched with Goan spices. Its tangy, spicy personality, reminiscent of the region from where it originated, makes it a staple in any celebratory spread.
The fourth dish completes the nostalgic feast with its simplicity—Poach Curry, also known as Anglo-Indian Poached Egg Curry. The eggs are cooked gently in a spiced gravy, embracing the technique of egg drop curries that have been part of colonial kitchens for decades. Simple yet comforting, it reflects how Anglo-Indian cuisine evolved to merge practicality with flavour.
Goppoburir Henshel Christmas Menu & Pricing:
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Chicken Junglee Pulao – ₹320 per plate
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Mutton Bhuna – ₹490 per plate
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Poach Curry – ₹180 per plate
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Prawn Vindaloo – ₹340 per plate
Also Read: Woman Times 27th Edition
How to Order?
The Christmas special is available only on preorder. Orders must be placed by 19th December for delivery on 21st December.
With “Borodiner Bhuribhoj,” Goppoburir Henshel offers more than food—it serves a slice of history, a story of two cultures meeting on a plate, and a Christmas spread that brings the flavours of the past alive for today’s festive table.
