Bhapa Murgir Kebab from Oh! Calcutta. Morels stuffed with khoya and pecorino from Munna Maharaj. Gilawat kebab on warqi paratha from Riyasat and, to top it off, Share Market ka chai — all under one roof.
Put this platter in a 6,000-square-feet, pillar-free banqueting space venue where minimal decoration is needed, thanks to the timeless charm of Victorian arches and chandeliers. Add a well-equipped kitchen, built-in sound, sufficient parking and even cosy bridal rooms, and you’ve got a hassle-free luxury banquet space, perfect for the family wedding function or high-profile corporate event for up to 250-300 people.
Enter, Nishtara Luxury Banquet.
‘Some want typical Munna Maharaj vegetarian food, some want Rajasthani or Agra chaat, and others want Bengali, Italian or Asian food, which Speciality Restaurants covers,’ said Sidharth Pansari of Primarc Projects
Primarc Projects has collaborated with Speciality Restaurants and Munna Maharaj, offering a branded catering service that promises a “banquet revolution”. Located on the second floor of Primarc Square in Salt Lake’s Sector 3 (same building as Story), the launch event on January 24, 2024, threw open the doors to the luxury event space.
Traditional banqueting comes with many rules, especially within a star hotel. Minimum guarantees, restrictions — you name it. Here’s where Nishtara flips the script. “In casual chats with Anjan da, we realised if you want to throw a party of 200 or 250 people, there are limited venues outside of star hotels. Together we mapped the customer’s journey to understand the pain points. Many banquets miss the mark, lacking proper facilities like infrastructure, parking and well-equipped kitchens. We saw the chaos of multiple trucks unloading for events, and we decided to simplify things. So here, it’s basically plug-and-play; you just bring your guest list, everything else we take care of,” said Sidharth Pansari, director of Primarc Group.
L-R: Anjan Chatterjee, CMD of Speciality Restaurants, Sidharth Pansari of Primarc Projects, and Yash Singh of Munna Maharaj
Today, there is a wide range of customers with diverse culinary demands who are seeking branded catering service. The collaboration with Speciality Restaurants effectively addresses this demand. “In terms of the branding game, there is Mainland China, Mezzuna, Asia Kitchen, Riyasat and Oh! Calcutta. So the offering of the platter is huge. People can choose to mix and match, which has become very important these days because variety is the spice of life,” said Anjan Chatterjee, CMD of Speciality Restaurants Ltd.
‘The bouquet of culinary brands bring an upscale event feel at a fraction of the cost, and we believe that's a game-changer for Kolkata,’ said Sidharth Pansari
“With Anjan da’s expertise, we’re not just talking Indian flavours—you can even request food from Chourangi, and he’ll fly in a chef from London to make it happen. Sure, you foot the bill, but our goal is flexibility for the customer,” added Pansari.
Another papdi on the chaat is the collaboration with Munna Maharaj, a veteran in the wedding catering space since 1979, specialising in vegetarian cuisine. “Whatever cuisine you want from whichever part of the world, we can arrange the chefs and make that happen,” said Yash Maharaj, son of the famous self-made caterer Munna Maharaj. The brand rose to fame when they catered at LN Mittal’s daughter’s wedding in Paris back in 2004.
Enjoy vegetarian branded catering by Munna Maharaj
The amount people in Kolkata are willing to spend has also gone up. “Post COVID, people have started spending lavishly. Everyone spoke about revenge travel; a similar thing is happening in the wedding market right now. The sky’s the limit,” said Yash. The highest per plate spent in recent times from Kolkata? Rs 30,000. It had the works, from the chef of a Michelin-star restaurant to white truffles flown in.
‘We aimed for a standalone banquet revolution, just like we did with restaurants, said Anjan Chatterjee about Nishtara
With Nishtara Luxury Banquet, people are able to get a branded event experience at a fraction of the cost, which is poised to work well in Kolkata. “The objective was to have a standalone revolution of banquets. What we did in restauranting, together we intend doing in banqueting,” signed off Chatterjee.
