On Friday, I wanted to blow off some steam. I suggested to Chew Steel that we check out the Sound Room, my new favourite hangout. For this post, let’s listen to “Iron Man” by El Michels Affair.

I adore the Sound Room. The hard-iced tea, the retro basement vibes, and the music just hit right. I even like the crowd. It’s filled with people in our age demographic, not too old or too young, comfortably in the middle. But were we in the mean or mode? The room is too dimly lit for me to figure it out.

After a drink, Chew Steel and I decided to get a bite to eat. We conveniently strode up the stairs to the restaurant above Sound Bar, Calcutta Cricket. We sat at the bar as the entire restaurant was booked solid.

I almost skipped ordering an alcoholic drink since I didn’t see anything I recognized. Chew Steel encouraged me to order a glass of wine. Our server recommended Cork Twisted, stating the blend of pinot noir, riesling, and Gewurztraminer ($14, 5 oz) brought everything to the table. What a smooth talker. After that description, I ordered a glass. I thoroughly enjoyed the wine. It took me back to a drink we had as kids, Rubina, but this much better.

Chew Steel ordered a Tandoori-Spiced Chicken Kati Roll ($9). I enjoy the kati rolls, but Chew Steel is absolutely hooked on these little pockets of tandoori goodness. He gets one each time we visit. The sauce is sweet, followed by a kick of heat. I also like the raw, crunchy onions and nicely spiced chicken, all enveloped in ultra-flaky bread.

We tried the Murgh Makhani ($21) for the first time, Calcutta’s take on the original 1950s butter chicken masala recipe from Moti Mahal in Delhi. I would order this again. I loved how the sauce was complex and refined, not the one-note, sweet, bland butter chicken versions you get elsewhere.

We ordered the Malai Chicken ($27) again. I love the char flavour and the silky, soft meat. It tastes so good that I don’t think it needs the addition of the white cashew cream sauce. Chew Steel and I agreed this is our favourite dish at Calcutta.

The naan ($4) overflows the metal bowl like a billowing piece of fabric. We alternate between the buttery naan and plain white basmati ($3) to sop up the sauces. The most important thing for me in an Indian restaurant is the naan, which can make or break a meal. Calcutta’s version is excellent: hot, crispy, and airy.

It’s a beautiful restaurant, and what stood out to me was how all the staff genuinely seemed happy to be there. In the background, you can see the chefs calmly cooking at their stations, adding to the peaceful atmosphere. I don’t know why I’m so fixated. Maybe I’m watching too much Severance. In any case, if you love Indian food, you have to give Calcutta a try.