Our Story
The idea of To Die For was born in 2006, when Chef Shashvat was not even a teenager. He had been cooking food from the age of seven, and started hosting family for dinners once in a few months. At one of these dinner parties, someone proclaimed, “This cake is To Die For!” and that’s when the name came about.
To Die For was eventually started as a passion project in 2016. It was in August that it opened doors in the by-lanes of Hazra, but it took time for To Die For to create it’s own identity. It originally started as a patisserie and a café with plated desserts, and took eventually started serving Italian food in a few months’ time. It was in 2017 that it went renovations for the first time to accommodate the crowds that poured in for the food more than the desserts.
The restaurant shifted to Ballygunge in 2019 and started to host diners as a restaurant and bar. At the restaurant, the food and drink have always come first. From the start, the menu has been unique in a way that it served more than just the pizza and pasta that continental restaurants we accustomed to.
Food Philosophy
To Die For is a vegetarian restaurant and bar, where the ingredients and produce take centre stage. The seasonal menu uses predominantly European cooking techniques to showcase the diverse flavour profiles of each ingredient in layered dishes. This is best served as a part of a single plate as compared to community plates, and can be tasted in our signature and seasonal tasting menus.
Why Vegetarian?
It is our belief that the vegetable in under-rated in the culinary space. In fact, it is sometimes lost on a plate where the meat takes centre stage. At To Die For, the fruits and vegetables take centre stage, where they can be the hero they deserve to be; and be respected for the flavour that they intrinsically have.
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