Why wild-caught Golda Chingri, live mud crabs, and seasonal Hilsa from Shankarpur harbor taste so extraordinarily distinct.
Bengal's relationship with seafood is legendary, but dining along the coast of Purba Medinipur elevates the culinary journey to an entirely different dimension.
From Harbour to Hearth
At Sanchita Hotel & Restaurant, we do not believe in frozen food. Our kitchen procurement begins at dawn directly at the Shankarpur harbour. When fish is cooked within hours of leaving the sea, the natural sweetness and flaky texture remain impeccably intact.
Our Signature Preparations
- Golda Chingri Roast: Giant river-meet-sea prawns sautéed in cold-pressed mustard oil with caramelised shallots and green chilies.
- Bay of Bengal Mud Crab Masala: Thick, fiery coastal gravy made with freshly ground garam masala and black pepper.
- Bhetki Paturi: Tender barramundi fillets smeared with pungent mustard paste and steamed in fresh banana leaves.
- Traditional Shorshe Ilish: Seasonal delicacy cooked in mild green-chilli mustard broth, paired with fragrant Govindobhog rice.
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Chef Pradip Mondal
Purba Medinipur Coastal Guide
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Experience Shankarpur at Sanchita Hotel
200 meters from Shankarpur Beach with authentic Bengali seafood and comfortable AC rooms.
