Kolkata: Once an exotic Middle Eastern delicacy, Chicken Shawarma has steadily transformed into one of Kolkata’s fastest-growing street food favourites. What began in the Ottoman Empire centuries ago has now found a distinct place in the city’s ever-evolving culinary landscape, blending authentic flavours with local tastes.
According to the findings of Continental Chef Srinjoy Dutta, Chicken Shawarma traces its roots to the 19th-century Ottoman Empire, where the famous vertical spit-roasting technique evolved from the Turkish Döner Kebab. The term “Shawarma” itself is derived from the Turkish word çevirme, meaning “turning”—a reference to the rotating meat that slowly cooks while retaining its natural juices. Over time, the dish travelled across Lebanon, Syria and Palestine, where regional spices and garlic sauce transformed it into a Middle Eastern street food icon.
Kolkata’s tryst with Shawarma reportedly began around 2004 with the arrival of one of the city’s earliest Lebanese eateries. Since then, awareness and acceptance have grown significantly, paving the way for several independent Shawarma outlets across the city.
As part of his study, Chef Srinjoy Dutta visited Bon Shawarma, a roadside Lebanese eatery located opposite Acropolis Mall in Kasba, where he interacted with proprietor Dilip Chakraborty. The entrepreneur shared that his inspiration came from his own appreciation for Shawarma and the relatively limited availability of dedicated Shawarma outlets in Kolkata compared with burger and fried chicken chains. Having established the outlet about one and a half years ago, he believes the business has witnessed a steady rise in demand.
One of the key reasons behind this growing popularity, according to the owner, is the increasing preference for healthier fast-food options. Since Shawarma requires comparatively less oil, it has become particularly popular among fitness enthusiasts and gym-goers. At the same time, customer feedback encouraged the outlet to introduce a slightly spicier version to suit the Bengali palate while preserving the essence of the original recipe.
The outlet currently serves Chicken and Paneer Shawarma at affordable prices, reflecting the owner’s belief that quality international cuisine should remain accessible to the common customer. The business has also benefited from visits by food bloggers and maintains an active presence on social media to reach younger consumers.
Like many small food businesses, Bon Shawarma faces challenges ranging from fluctuating chicken prices to regular food safety inspections. During his visit, Chef Srinjoy Dutta observed the outlet’s emphasis on cleanliness and hygiene, an aspect also highlighted by the owner as essential for customer confidence.
Looking towards the future, Dileep Chakraborty expressed confidence that Shawarma could follow the remarkable success story of momos in Kolkata. His vision is to develop the cuisine into a recognised and affordable food brand while continuing to introduce innovative menu offerings that appeal to the city’s ever-curious food lovers.
As Chef Srinjoy Dutta’s findings suggest, Shawarma is no longer merely an imported delicacy—it is steadily becoming an integral part of Kolkata’s dynamic street food culture, where global flavours continue to find a uniquely Bengali identity.
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