Sienna

Great food, a lot of fusion between bengali and other foreign cuisine. The ambience is spot on, great place for photos and to bring your special one on a date. The service was really good as well. The bartender made us his customised drinks which was really great and refreshing based on our tastes adding a bit more of a personalised experience to the whole thing. Overall a great vibe and a must recommendation.

Sienna gave us an experience like none other. A simple celebration dinner turned out to be a concert for our senses. Their food tickles the very nerve of folks with a nose for heightened culinary knowledge. Justifying their ranking among Asia's top 50 & India's top 10 restaurants, Sienna stands out from the sea of modern day eateries. Listed below are the dishes we experienced: 1. Mangsho Carpaccio with pickled Lotus Root & Bandel Cream 2.Chili Coriander Picante 3.Chingri lace Dumplings in Malai curry 4.Stuffed Chicken Wings, Ghiye Lonka 5.Bajaar Chips, sour cream 6. Nori Pesto Bhetki in Miso Ghee Emulsion, Koromcha Gola Bhaat 7. Chicken Katsu, Laal Jhol with Hand cut Noodles 8. Pan Seared Bhetki, seasonal fruits with Fish Sauce 9. Bhetki Ala Kiev, Radhuni Butter, Aloo Mash 10. Ross Omlette in Bone Marrow Jhol, Double Ruti 11. Dudh Puli in Pandan Oil 12. Joba Popsicle 13. Chocolate Fondant with Lonka Icecream

Went for lunch with few friends who wanted a great intro into Bengali cuisine. The ambience is homely and different. The cocktails one with Jamun and another a version of Picante were amazing - refreshing, tangy. That the popular prawn malai curry can be converted to starter - was a huge surprise and a must try. The crab starter where mud crabs have been fried with a sweet chilly direction was awesome. The scotch eggs were down with mashed chicken around. Main courses with pork, local rice done in a starchy way with eggs and chicken on the side were all very different yet deeply familiar to the Bengali palate.

Cafe Sienna had been on our list for a while after reading so many great reviews, so it became a must-visit on our India trip. And, it truly lived up to the hype. The atmosphere was warm and cosy, with eclectic decor that gave the space a unique charm. The food offered a modern twist on traditional cuisine, and every dish felt fresh and thoughtfully prepared. There can be a bit of a wait during lunch hours, but the friendly and attentive service makes it much easier to glide through. Overall, it was a lovely experience - one we’d happily return to on our next visit.

This is a review for the dinner service. We were pleasantly suprised by the extent of items on the menu. Fusion of authentic Bengali dishes. We were though kept wanting for more. We tried the bheja fry and macher deem fried rice, both of which had an overload of spices wherein I couldn't taste the actual protein. The cocktails are good, though for 800 Rs i would expect the cocktails to taste something exquisite. I was pleasantly suprised by the green chilli icecream which i would surely recommend. The service is amazing as our server explained every detail about the dish to us and also gave us pleasant recommendations. Though the concept is amazing, Sienna failed to pack the punch i expected. It is though worth a try.

It was a great experience. Rishi and Sounak helped and guided us a lot. They were very sweet and gracious enough to suggest us dishes and drinks according to our palette. After a long time found a place which gives warmth with the tasty fusion food and artistic boho ambience. The place is worth the hype guys...

This was by far the best food I had in my entire trip. So well presented and tasty and the service was impeccable. The store downstairs is so cute it’s a must for travelers. The prices are higher but it’s so worth it this place should have a 5/5 review.

I’ve been following this café/restaurant in the Hindustan Park area on Instagram for a long time and was always impressed by their creativity, presentation, and aesthetic sense. So during my last Kolkata trip, I finally decided to visit. I made a reservation because it was a weekend evening. Just a note for others: the café downstairs is open all day and needs no reservation, but the restaurant upstairs requires prior booking. I found their number on Google and called ahead. The building itself is gorgeous — an old Bengali ancestral home with its colonial-era charm preserved. Nothing is overly modernized, which makes the space feel nostalgic and artistic. On the ground floor, there’s even a small boutique with clothes and curated items, but we skipped shopping and headed straight upstairs. The restaurant interiors are simple yet very aesthetic. Now, a heads up: the place is expensive. But the best part is how beautifully they elevate simple, local ingredients into a global, thoughtfully curated fusion menu. This is fusion done right. Drinks: Don’t skip the cocktails — they are outstanding. I ordered a tequila with karomcha (an almost-forgotten Bengali sour fruit), and it was heavenly. Perfect balance of tartness and freshness. Highly recommended. My friend tried two or three drinks — including a watermelon margarita — and we both agreed that the karomcha-tequila cocktail was the absolute winner. Small Plates: We began with the brain fry — fried and sautéed mutton brain, lightly spiced and unbelievably good. Nothing overpowering, just perfectly balanced and wonderful with the drinks. Next came the Chingri Hollandese — chargrilled bhagda/tiger prawn served with a sauce made from the prawn’s own head fat, along with chimichurri and other elements. The prawn was grilled perfectly — not overcooked, soft, and naturally sweet. The flavors were rich, subtle, and delicious. We wanted to try many things from their menu, but had to limit ourselves this time. Main Course: We shared the pork belly, served with a side of fragrant local rice — a tiny-grained variety called Radha Kamini. The rice itself was exceptional: aromatic, delicate, and beautifully cooked. The pork was flavorful, with notes of kalojire bata and other spices, though the portion was on the smaller side. Dessert: We tried two desserts. • Makha Sandesh with tok doi: This one was okay. They topped raw ricotta over tok doi and soaked everything in date-palm jaggery. Personally, I felt the raw ricotta didn’t work — if they had sautéed it lightly with jaggery to create a more cohesive makha sandesh, it would have been stellar. • Dudh Puli: A winter classic, and they executed it beautifully. The tiny puli were soft, filled with coconut–jaggery, and the reduced milk was fragrant. The hint of Penang oil on top was unusual but not overpowering. Overall? I’m absolutely going back. The food is creative, the ingredients are exceptional, the flavors are bold yet refined, and the entire experience feels special. But yes — it’s pricey, and the portions are on the smaller side. If you don’t enjoy fine dining or fusion-style experiences, this may not be the place for you.