Na-Ru-Meg… the rooftop café with a view

Arundhati Gupta | @notintownlive | 07 Oct 2020

#NaRuMeg   #Cafe   #Kolkata  

Na-Ru-Meg… the rooftop café with a view

A kind of warmth envelopes you on stepping inside Na-Ru- Meg…the new café in town! It’s a rooftop destination situated at 56 A, Raja Basanta Roy Road, Kolkata, where food and décor combine to offer a remarkable experience. It stands out with its interestingly executed look and name—Na-Ru-Meg, a unique combination emerging out of the names of three friends Namita Dashora, Rupali Barua and Meghali Barua Lahiry. Their love for healthy food and indigenous arts translated into creating an ideal place to relish delicious meals prepared with fresh ingredients and with the utmost care by experienced chefs.

The aesthetically done interiors showcase rustic looking metal and wood furniture, with a bicycle propped against a wall and a large scrap metal cup highlighting another wall and adding a unique flavour. The predominantly raw wooden brown colour blends perfectly with the greenery all around.

The large glass windows, looking at tree tops aligning both sides of the road, give a feel of openness to this 850 sq. ft area.

The main restaurant area leads onto an open-air bicycle-themed roof perfect for the fair weather season. Na-Ru-Meg is an experience to savour with an exhaustive menu offering soups, salads, starters, burgers, sandwiches, pastas, pizzas, steaks and many other western dishes. Take your pick from fish, mutton, chicken and its vegetarian selections! The food on offer is delectable.

Never miss out on the desserts ever! Start with a tomato basil soup along with the Bruschetta Platter, they pair well. From the starters’ selection, I would recommend Fish Meuniere and Prawn Harissa. The ‘must try’ choices should include Lamb Chops, Mutton Hamburger Steak and Cottage Cheese Steak…all cooked to perfection. There are pastas and pizzas to choose from as well, personally speaking I truly relished their Pesto de Buffalo, in which homemade pesto sauce, parmesan cheese with cream and buffalo mozzarella cheese have combined to create lip-smacking goodness.

Adhering to social distancing norms, the café is presently accommodating 25 persons in their otherwise 35-seat capacity.

“We are taking maximum care to ensure a safe and secure environment at Café Na-Ru-Meg. Our customers are being given disposable menus, and food is being served in eco-friendly disposable crockery”, state Meghali Barua Lahiry, Namita Dashora and Rupali Barua.

The three together have shouldered the responsibility of conceptualising the café and in creating the menu. Being connoisseurs of good food, they have selected a fabulous mix of items for their customers to relish. From October 1, 2020 they have started serving breakfast as well.

Mutton Hamburger Steak

(Perfectly seasoned juicy 200gms of ground mutton patty simmered in a savoury mushroom sauce topped with a bit of cheese and served with potato wedges and sauteed

Ingredients for the patty:

Minced Mutton: 200 gms
Chopped onion, celery and fresh thyme: 2 tbsp
LP Sauce: 1 tbsp
Oil: 1 tbsp
Paprika: 1 tsp
Salt and pepper: as per taste

Ingredients for the brown sauce:

Chopped onion, garlic, celery and basil: 2tbsp
Salt and pepper: as per taste
Chicken broth powder: 1tbsp
Fresh cream: half a cup
Method: Mix all the ingredients of the patty and shape it properly and grill it. In a pan sautee the brown sauce ingredients and boil till thick. Now toss the grilled patty in the gravy very gently and top it with some cheese. Serve with potato wedges and grilled vegetables

Cottage Cheese Steak

(Paneer steak served with stir fried vegetables and mashed potatoes )
Ingredients for marination:
Cottage cheese or paneer: 300 gms
Chopped garlic: 2 tbsp
Salt and pepper to taste
Oil: 1 tbsp
Dry thyme: 1 tsp
Ingredients for the tomato and basil sauce:
Boiled tomatoes: 2 large
Chopped garlic, onion, parsley and basil: 2 tbsp
Mix dry herbs: 1 tsp
Oil: 1 tbsp


Marinate the paneer with the marinade ingredients and grill in a pan. In another pan make the sauce—heat oil and sautee the chopped boiled tomatoes, garlic, onion, celery, parsley and basil. Then add salt, pepper and mix dry herb. In a plate place the grilled paneer and pour the tomato basil sauce. Serve with stir fried vegetables and mashed

(Perfectly seasoned juicy 200gms of ground mutton patty simmered in a savoury mushroom sauce topped with a bit of cheese and served with potato wedges and sauteed veggies. A comfort food indeed!!)

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