Our Cuisine

Yes, that’s a coconut in the middle of the frame! But what’s inside is even more intriguing: shrimp! These shrimp are slow-cooked inside the coconut, marinated in a blend of aromatic spices and creamy coconut milk—a dish deeply rooted in Kolkata’s culinary heritage.

India is a vast country that often gets stereotyped in many ways, one of them being its food. What most people know as Indian food is essentially North Indian cuisine — naan, tikka masalas, saag paneer, samosas, butter chicken, etc. Kolkata, which used to be called Calcutta, is a city in eastern India with a rich culinary heritage shaped not only by its own unique and subtle cuisine but also by diverse influences — whether through invasion or immigration — such as the Mughals, the Chinese, the British (as Calcutta was once the capital of British India), and the Bangladeshis. As a result, the cuisine incorporates unique signatures from each influence, reflected in the sheer diversity of dishes with their low spice levels, richness, fragrance, focus on ingredients, and vegetarian-, vegan-, pescatarian-, and gluten-friendly options. 

At Hundy’s, we stay true to traditional cooking ingredients and techniques, bringing you recipes that have been passed down for generations in our family.  Yet, we recognize the western palate and incorporate subtle changes. For example, while traditional Kolkata cuisine is typically carb-heavy, we balance our dishes with more protein and vegetables. We also refine the use of aromatics—a signature element of this cuisine—to ensure the flavors remain bold yet approachable, all without compromising authenticity.

Most importantly, we are the first Indian brand to deliver authentic flavors in chilled containers directly to your homes so that you can enjoy it at your convenience - no preservatives, not frozen, and just as fresh as we have it in our homes. 

Biryani – The Crown Jewel of Kolkata Cuisine

Step into the world of dum Biryanis — a dish that has captivated nearly half the world, yet remains a hidden gem in the U.S. While "chicken biryani" is a staple on most Indian restaurant menus, Kolkata Biryani is a completely different experience.

Among the 30+ regional variations of biryani found across India—where biryani is more popular than naan, saag paneer, and vindaloo combined—Kolkata Biryani stands out as one of the most beloved. In fact, Kolkata has more biryani takeout spots and restaurants than New York has coffee shops.

Delicately spiced, rich in aroma rather than heat, and infused with saffron—one of the world’s most prized ingredients—Kolkata Biryani is a true culinary masterpiece.

As a husband-wife duo from Kolkata, now based in the U.S., we’ve perfected this dish and the accompanying bowls with the same passion that fuels our city’s love for Biryani. It’s time for you to experience what makes Kolkata cuisine truly special. One bite, and you’ll know.

The Art of ‘Dum’ Cooking

‘Dum’ is a traditional two-step cooking process that gives biryani its signature depth of flavor. First, the rice and chicken are cooked separately in open containers. Then, they are layered together and slow-cooked over low heat in a sealed pot—known as a hundy (which is where our name comes from!). The word dum refers to this second step, meaning “slow cooking in a sealed container.”

Most restaurant biryanis take shortcuts, often sautéing chicken and rice together for convenience. But at Hundy’s, we stick to the original process, ensuring that every bite is infused with the rich, aromatic flavors that make Kolkata Biryani truly special. That, along with a few secrets we’ll never reveal 😉.