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Established in 1956 by Mr. Shivji V. Kothari, Mocambo is evidence of the close relationship Kolkata has with its colonial heritage. The restaurant added to the eating scene of the city a special fusion of European cooking methods. Antonio Prandhe, the first Italian chef-cum-manager, helped define the menu with classic European and Italian cuisine, therefore establishing the benchmark for dining quality. Designed by German architect Messerschmidt, the décor has stayed exactly the same since it first started to create a nostalgic atmosphere that fascinates guests.
Video Credit: YouTube | FoodZpah
The origin of Mocambo is deeply tied to its European influence, with dishes such as Chicken a la Kiev and Chateaubriand Beef Steak becoming local favourites. Mocambo was one of Kolkata’s first nightclubs, featuring live music and a glass dance floor, a concept that was unheard of in the 1950s. Although live music has long ceased, Mocambo continues to be a favourite for those who cherish its timeless charm and delicious menu. Over the years, it has attracted various celebrities, making it an iconic dining spot in the city.
A Glimpse Into The History Of Mocambo, Kolkata
Image credit: GMB
Mocambo has a rich history that dates back to 1956. It was one of the first nightclubs in Kolkata, featuring a six-piece live band led by Anton Menezes. Preserving the German-inspired décor gives guests a window into its mid-20th-century grace. Mocambo has been a favourite for European and Italian cuisines since Antonio Prandhe changed the menu. Its historical appeal combined with traditional cuisine has helped to establish it as one of Kolkata's best restaurants.
What To Order
The menu at Mocambo features timeless classics that showcase its European heritage. A must-try is the Devilled Crab, baked with cheese and mustard sauce and served in a crab shell. For seafood lovers, the Fish a la Diane—Beckty cooked in a creamy sauce with prawns—is a highlight. Among the other suggested meals are Chicken Sicilian and the venerable Chicken a la Kiev. For dessert, the flambé baked Alaska offers a singular, unforgettable sensation.
Why Mocambo, Kolkata Is Famous
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Mocambo is famous for its consistent quality and vintage charm. Celebrities like Amitabh Bachchan and Shashi Kapoor have dined here, adding to its allure. The restaurant's old-world décor, featuring red leather seats and Art Deco touches, transports visitors back to a time when elegance and fine dining were the norm. Its legendary dishes, such as the Devilled Crab and Baked Alaska, have remained staples for over six decades.
Tips For Visiting Mocambo, Kolkata
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Mocambo is often crowded, so it’s best to visit early or book a table in advance. The restaurant’s ambience is perfect for a leisurely meal, so avoid rushing through your dining experience. Dress smartly, as the atmosphere retains a formal elegance. Be sure to explore the European and Italian sections of the menu for a true Mocambo experience.
Price For Two
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A meal for two at Mocambo typically costs around ₹1200, offering excellent value for a high-quality dining experience. This price includes some of the restaurant's most famous dishes like the Chicken a la Kiev and Devilled Crab. Drinks like the Gin Fizz or Gimlet complement the meal, and beer served in pewter adds a nostalgic touch to the experience.
Located at 25B, Mirza Ghalib Street, Mocambo is easily accessible and remains a landmark on Kolkata's dining scene. The restaurant maintains its vintage décor, giving visitors a true feel of 1950s nightlife in Kolkata. With a no-frills menu, the focus is purely on quality food and a unique dining experience. Despite the absence of live music today, Mocambo’s charm is undiminished.
Mocambo remains one of Kolkata's most iconic restaurants, holding a special place in the city’s dining history. From its classic European-inspired dishes to its unchanged vintage décor, the restaurant continues to attract food lovers seeking both tradition and taste. Whether enjoying a famous dish or soaking in the nostalgia, a visit to Mocambo is an essential Kolkata experience.
