Located in a narrow lane in Gopalapuram, Bayleaf is fondly remembered by many as “that kathi roll place”. With simple décor, friendly staff and hearty cuisine, this Bengali restaurant also provides a home like feel to its frequent customers.
Bayleaf is now celebrating its 25th year with a special menu of limited edition finds that have been bestsellers over the years.
Nolen Gur Shikanji
welcome drink, chennai cooler and nolen gur shikanji, Refreshing. Chennai Cooler is a simple lemon-based drink that is sour with a bit of heat from black pepper and ginger. nolen gur shikanji, made from palm molasses and Gondhraj Lemon. Abhyudaya Purkayastha, whose family owns the restaurant, says, “Nolen jaggery is date palm jaggery and Gondraj lemon is a fragrant variety of lemon – both unique to West Bengal and sourced from Kolkata.”
Belif offers several vegetarian and non-vegetarian starter options that are reminiscent of Kolkata. Corn Cheese Fritters, offers bite-sized delights that match well with the current chilly weather of Chennai. It is made with crispy fritters fried with corn, paneer, spices and batter.
Spicy Pea Kebabs There are melt-in-the-mouth potato and pea galoutis with spices that go best with tangy green chutney. A tribute to Kolkata’s Chinatown are the mixed vegetable and prawn cutlets – both deep fried and served piping hot with ketchup and a tangy mustard sauce.
There are a lot of kebabs in Bayleaf. Both meat and vegetarian options are selling fast and are made fresh. Murgh Bihari Kebab is a chicken dish made with onions. Brown Kebab was a popular favorite and is back on the menu for this celebration. Must try Murgh Khazana Kebab and Laksa Chicken Tikka. Khazana (Treasure) Kebab, true to its name, is a breast of chicken stuffed with a mixture of dry fruits, minced chicken and finely chopped green chillies. Laksa Chicken Tikka Inspired by East Asian flavours. Chicken is marinated in a laksa broth of galangal and kaffir lime and cooked in a tandoor.
Biryani is a popular dish across the country and each region has its own version. But what really makes Bengali Biryani unique is the potatoes added to it. Tej patta ki biryani has Awadhi and Bengali influences, made with a “secret” biryani masala recipe from centuries past. khansamas (Nawab’s cook). It is made with basmati rice and is available in vegetable and mutton options. It is subtly spiced, aromatic, with chunks of potatoes and is served with onion and tomato raita.
“All these recipes have been passed down from one generation to another. We make sure that we make our own blend of spices which are not overpowering and give a homely flavour,” says Abhyudaya.
While there are many authentic dishes to enjoy, Bayleaf also serves modern versions that reflect the city’s evolution. The Cheese Fused Palak Kofta Curry is creamy – a bit on the sweet side and best enjoyed with sesame seed flaky Onion Kulcha which adds a crunch to every bite. The iconic Daab Chingri is a prawn curry cooked and served in sweet and savory coconut. Pair Kulcha with Potolar Dolma , As yet another classic A gravy loaded with spiked gourds, coconut, peanuts and raisins, and Champaran Mutton – a traditional, mutton curry made with mustard pickle and a whole bulb of garlic, exuding the aroma of charcoal and whole spices.
Chicken a la Kiev comes from the colonial era of Kolkata. Breadcrumb coated chicken breast is stuffed with herby butter, and served with fried vegetables, lemon butter sauce and a Bengali chimichurri – a South American oil and vinegar-based sauce with a Bengali spin. On one side is a basket full of panchmil bhaja, fried yellow pumpkin, bitter gourd, crispy grated potatoes, parwal and brinjal.
ice cream message
Bengalis love their sweets, and so do we. To begin with, there is Message with a twist. This famous milk dessert has three layers with different flavors similar to Cassata ice cream. A nostalgic way to end the meal. Abhyudaya says that Chennar jalebi made of paneer, which is a bit thick, is brown jalebi soaked in sugar syrup.
Bay Leaf Restaurant
What started as ‘Wish a Dish’, a mobile kitchen serving Bengali food in 1995 on popular demand, became Bayleaf, a fine-dining restaurant, two years later. It was originally located on Kasturi Rangan Road and shifted to the Gopalapuram site in 2001. In 2015, Bayleaf OTG (On The Go) was launched as a quick service restaurant with a limited menu with rolls, meal combos and kebabs.
Price for two: ₹1000. Bayleaf is located at 14, 6th Street, Gopalapuram. For details, call 428114557 /9600094242