Restaurant India News: Hyatt Centric Ballygunge Kolkata Launches New Menu at Cal-On Rooftop Restaurant And Microbrewery

Hyatt Centric Ballygunge Kolkata has announced the launch of a new food menu at Cal-On, its terrace-based social dining venue. The move is aimed at strengthening its appeal among urban consumers seeking experience-driven dining formats in Kolkata’s competitive hospitality market.

Cal-On operates as a rooftop venue designed around natural elements, including vertical garden-inspired details, plant installations and glasshouse-style interiors. Positioned as a social hub within the property, it combines mixology, in-house brewed craft beers, food programming and music-led evenings to attract after-work and weekend diners.

The updated menu focuses on Asian-forward flavours, sushi selections, wood-fired pizzas, clay-oven dishes and dessert offerings. The strategy reflects a broader industry shift where terrace venues are increasingly diversifying menus to drive repeat visits and improve average spend per cover.

Among the small plates introduced are Cantonese Tofu, prepared with fried silken tofu in a fermented sauce, Paneer Achari Tikka with pickle-based marinade, and Popiah Je, an Asian vegetable roll served with sweet chili and crushed peanuts. The sushi section expands with options such as Hanoi Hanah, combining cream cheese, wasabi mayo, crispy zucchini, sriracha sauce and mango pulp in nori; Fungi Maki with tempura-fried shiitake mushroom, cream cheese and avocado; Spicy Avocado Philadelphia Roll; Volcano Roll topped with mango pulp and wasabi mayo; Salmon Crackers with pickled pears; Crispy Prawn Tempura finished with sliced avocado; and Soul Sueffer featuring spicy kimchi crab salad, cucumber and spicy mayo.

The pizza portfolio includes Classic Margherita with basil, Burrata Arugula Cherry Tomato with fresh burrata and arugula, The Masseria with zucchini, bell pepper, caramelised onion, olives and pesto, Pollo Al Forno BBQ with BBQ chicken julienne, caramelised onion and jalapeño, and Pizza Al Fruity De Mare topped with prawn, bhetki fish and squid. Clay-oven additions such as Kutti Mirch Bali Tandoori Prawn, Kasundi Fish Tikka and Chicken Al-Faham served with pickled chili and parsley-onion-bell pepper salad expand the grilled offerings.

To complement these dishes, the menu also features Yaki Misi Fried Rice with jasmine rice, vegetables, sake, soya, mushroom and edamame, along with Chicken in Schezwan Sauce prepared with pepper, mushroom, truffle oil and house-made Schezwan sauce. Dessert options include Belgium Chocolate Pastry and Tiramisu with espresso-soaked sponge, mascarpone cream and cocoa finish.

The menu revamp signals a targeted attempt to align with Kolkata’s evolving dining patterns, where consumers are increasingly seeking multi-cuisine flexibility within a single venue. By integrating Asian, Italian and clay-oven formats under one terrace concept, the property is positioning Cal-On as a versatile social dining destination capable of catering to diverse group preferences.

The refreshed offering also supports the broader trend of hotels leveraging rooftop spaces as standalone revenue centres rather than auxiliary outlets. With curated menus and beverage programs, such venues are designed to attract not only in-house guests but also local residents, contributing to higher footfall and improved evening occupancy across food and beverage segments.

With this development, Hyatt Centric Ballygunge Kolkata continues to recalibrate its terrace dining strategy in response to shifting consumer expectations in the city’s premium casual dining segment.