Our Story
Rooted in Heritage,
Served with Passion
Three generations of recipes, one unwavering promise — food that honours where it came from.
Three generations of recipes, one unwavering promise — food that honours where it came from.
6 Pence Restaurant began with a single idea: that the recipes passed down through generations deserved a table worthy of them. What started as a small family kitchen in Kolkata has grown into a name synonymous with royal Awadhi and Mughlai cuisine — but the values underneath have never changed.
Every dish that leaves our kitchen is still built the slow way: hand-ground spices, dum-cooked biryanis, and stocks simmered for hours before a single guest is seated. We call it heritage because it's earned, not decorated.
The first 6 Pence kitchen opens on Park Street, Kolkata, serving a handful of family recipes to a handful of tables.
Word of the Lucknowi biryani spreads across the city; the dining room triples in size to meet demand.
6 Pence opens its second address in Delhi, carrying the same recipes and the same dum-cooking method.
Recognised with the Hospitality Award for consistently upholding traditional technique at scale.
Now four outlets strong, and still tasting every biryani before it leaves the kitchen.
The best way to understand our heritage is at the table. Explore our menu or reserve a seat.
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