There are two near certainties about Bengalis. First, it is hard to find a true-blue Bengali who doesn’t love food, especially sweets and desserts, and the second one is that it’s equally rare to meet someone who hasn’t heard about Balaram Mullick & Radharaman Mullick, which has been operating since 1885.
Being a Bengali in Kolkata almost certainly means that, at least once in your life, you’ve savoured the irresistible sweets of Balaram Mullick & Radharaman Mullick. From the iconic baked rosogolla and nolen gur sandesh to inventive delights like chocolate mishti and aam doi, this legendary sweet shop has been a part of countless celebrations and everyday indulgences across generations.
It is from this beloved legacy that Sudip Mullick, the fourth-generation custodian of the brand, has stepped into a new culinary adventure with his partner Mousumi Sircar—the launch of Bonne Femme. Located in the heart of the city, this bungalow-style restaurant blends old-world warmth with Mediterranean chic, offering a serene atmosphere where nostalgia and global flavours come together on one plate.
Bonne Femme: Where Heritage Meets Innovation In Kolkata
Bonne Femme, meaning “good wife” in French, is built on the idea of soulful, comforting food elevated with creativity. It is from this beloved legacy that Sudip Mullick, the fourth-generation custodian of the brand, has stepped into a new culinary adventure with his partner Mousumi Sircar—the launch of Bonne Femme.
Located in the heart of the city, this bungalow-style restaurant blends old-world warmth with Mediterranean chic, offering a serene atmosphere where nostalgia and global flavours come together on one plate.
“At Bonne Femme, we aimed to create a space where food is not just sustenance but an experience—one that tells a story of tradition, craftsmanship, and innovation,” says Sudip Mullick. This philosophy comes alive in every dish, where Bengali roots are intertwined with international influences.
The menu is a canvas of fusions—classic Kolkata favourites reinvented alongside global comfort food. Think Scotch Egg with a runny yolk, Swaralipi Fish wrapped in shawr and presented on malaikari gravy, or the famous Chicken Baked Rosogolla, a bold experiment blending Bengal’s signature sweet with a savoury twist. For Sudip, inspiration comes from his travels, family traditions, and a constant urge to surprise the palate while staying true to soulful flavours.
Mousumi Sircar brings operational excellence and a keen sense of hospitality, ensuring that Bonne Femme is not just about food but also about a holistic dining journey. Together, they’ve created a multi-cuisine experience where Mediterranean aesthetics meet Bengali heart, offering pizzas, pastas, seafood, kebabs, and artisanal desserts alongside kombucha and mocktails.
Bonne Femme is thus a reflection of Sudip’s journey—deeply rooted in heritage yet boldly experimental, giving Kolkata a restaurant that celebrates comfort dining with flair.
From Singara To Scotch Egg: Kolkata Classics Get A Global Flair
The menu at Bonne Femme is meant to surprise you. Some of the best are the Mutton Singara, which is a fancy take on a traditional street food, and the Scotch Egg, which has a funky twist on tradition with its golden crust and runny yolk. As Mousumi Sircar mentioned, people liked the Crab Kulcha, which is fluffy bread stuffed full of spiced crab meat and served with a sour chutney.
The Swaralipi Fish, which is made with bhetki wrapped in milk skin and served over malaikari gravy, tastes very much like Bengali food. For those who like to try new things, the Chicken Baked Rosogolla turns Bengal's famous sweet into a savoury dish.
The restaurant's creative desserts, such as the Belgian Chocolate Pull-Up and Cheesecake Antoinette, are a great way to end a meal.
In addition to these dishes, Bonne Femme puts a lot of effort into its drinks. While mocktails like the Gondhoraj Mojito are nice to sip with a meal, it's their speciality teas that really make the meal special.
Not just mocktails, this collection was put together with tea lovers in mind. It includes the delicate Royal Darjeeling, the fragrant Earl Grey, the exotic Zafran Chai, and the soothing Jasmine Tea. The way these teas are served shows the same philosophy as the food: they are familiar but refined, based on tradition but made better for a modern palate. Together, the food and teas at Bonne Femme make it a place where you can enjoy both old and new things.
Slurrp At Bonne Femme: How Did It Go?
Slurrp tried some of the curated fusion dishes, all of which came with adventurous names, but the experience turned out to be more of a mixed bag.
Chicken Baked Rosogolla with Garlic Bread: Just like its name, it seems to be a truly unique surprise. But if you approach this dish expecting rasogolla in its original avatar, think again. The beloved Bengali sweet takes a savoury turn when paired with creamy chicken au gratin and a side of toasted garlic bread. The meatballs, which are indeed shaped like rosogolla, soak up the flavours beautifully, making them rich yet comforting. But as Bengalis, we half expected some sweetness to it but flavour-wise, it's more comparable to a more classic European meatballs in white sauce.
Crab Kulcha: This creation was the highlight of the day. Though called a kulcha, it was served closer to a soft, stuffed bun, filled generously with spiced crab meat. It was filling, delicious, and perfectly balanced by the tangy chutney on the side. Such mindful work with crab meat is a new experience in Kolkata's restaurant scene, and yes, it is absolutely worth trying.
Lau Pata Patrani in Pomodoro Sauce with Berry Pulao: This is a creative fusion where tender bhetki wrapped in bottle gourd leaves meet tangy pomodoro sauce. This is not for those seeking tradition but for those looking to experiment, so if you're looking for a more traditional experience, you may prefer to stick to a kolapata or lau pata bhetki instead. The pairing with berry pulao, though colourful and aromatic, didn't quite harmonise with the dish as well as, perhaps, a classic mishti pulao would, and the chopped berries and cashews feel less essential to enhancing the dish.
Belgian Chocolate Pull-Up: A visually impressive dessert, with rich Belgian chocolate ganache flowing down the sides, was a true indulgence. We could have done without the ice cream topping, though, to let the chocolate be the star of the show. Still, it was a delightful finale worth trying.
Mocktails At Bonne Femme: A Space For Innovation
The mocktails were an area where expectations were high, as Bonne Femme has branched into integrating traditional Bengali flavours in a modern interpretation. The Gondhoraj Nolen Gur Mojito was expected to shine for its Bengali twist on a classic, but it's a little let down by the use of nolen gur syrup, which didn't quite capture the deep aroma and earthy richness that real nolen gur carries. Served seasonally, with nolen gur replacing the syrup, this could be a real winner.
The Korean Punch, meanwhile, with its blend of watermelon, passion fruit, and orange, arrives as a vibrant and eye-catching refresher but also leans more towards the sweet side. This beautiful drink may be better suited to those with a sweet tooth and paired with stronger dishes to match the bold palate. A sharper counterpoint - maybe mint, ginger, or even a hint of spice - could bring it some more balance.
Bonne Femme records the rhythm of Kolkata, where old and new meet at every turn. It has the sweetness of Balaram Mullick and Radharaman Mullick, but it also tries out new flavours. The space looks like a bungalow and feels like a quiet getaway in the middle of the city. Each dish is a twist on comfort food, just like Kolkata itself, but dishes can still be innovative. With the warmth, creativity, and an eye to the past, Bonne Femme adds a new chapter to the city's culture.
Address: 139A, Rash Behari Avenue, Kolkata, West Bengal 700029
Timings: 12pm - 10:30pm, Monday-Sunday
Price point: Rs. 800 for two
For Delivery: Order via Swiggy or Zomato
Contact Details: 6292285161