Menu
The Menu at Snack-eez
One of the best parts of Snack-eez is its diverse menu- crispy Chicken Lollypop, flavorful Chicken Kabiraji Cutlet, and delicious Fish Chop, which caters to a wide range of tastes and preferences.
A Fusion of Flavors
The menu at Snack-eez combines traditional Indian flavors with modern culinary techniques, creating a fusion that is both exciting and comforting. From savory snacks to wholesome meals, each dish is designed to surprise your palate while keeping it healthy.
Signature Dishes You Must Try
If you’re visiting Snack-eez for the first time, here are a few signature dishes you simply cannot miss:
- Fish Mint Fry – A healthy take on the traditional fish fry, packed with flavors.
- Fried Fish & Chips – A classic, but done the Snack-eez way—light and crispy without the excess grease.
- Fish Orly – A delicate, flavorful dish that pairs beautifully with a fresh salad.
- Fish Chop – A perfect snack that hits the spot every time.
A Rich Legacy of Guin Caterer
The story of Snack-eez began over 30 years ago with the inception of Guin Caterer, a renowned name in the catering industry. Known for their exceptional service and delicious, wholesome meals, Guin Caterer quickly became a favorite among customers in Kolkata. Now, with Snack-eez, that same commitment to quality is brought into a more modern, casual dining experience.
Fish Fry And Chips
This is a meal comprising of fish fry paired with crunchy finger chips. The fish is cut from kolkata bhetki fillet, soaked under marinade for seasoning, covered with bread crumb and finally deep fried in vegetable oil. Batonnet shaped deep-fried potatoes named finger chips go complimentary.
Fish Finger
This lovely snack item are made from juicy boneless batons of bhetki fillet mixed with spicy seasoning, coated with flour & egg and finally rolled over breadcrumb before deep-fried until golden brown. They are crunchy on outside, but soft from inside.
Fish Ajwan Amritsari
Slices cut from bhetki fillet are marinated with aromatic spices, kashmiri chilli powder, with yogurt acting as binding ingredient and wrapped with thin layer of roasted gram flour with a pinch of rice flour. This is followed by shallow frying on flat pan.
Chicken Kabiraji Cutlet
Minced chicken is combined with finely chopped onion, ginger, garlic, green chili, salt, and pepper in a good mix and soaked in sauce. It is shaped into flat oval patty, covered with breadcrumb, and fried as a first step. In the next step, the patty is dipped in thick egg wash, to form a coating of a perfect egg net
Fish Chop
Katal and rui fish are best suited for this dish. The fish after frying is made void of bones, mashed and cooked with spices and dry fruits. The mixture is divided into portions, coated with seasoned flour, beaten eggs, and lastly, the breadcrumb. They are deep fried until brown and served with ketchup and mustard sauce.
Chicken Lollipop
Chicken wingette and drumette, are covered to coat under marinade, kept in freeze to render softness. Lollipops are then dipped in batter and deep fried before they are tossed in sweet and tangy sauce to finish as a mouthwatering dish
Vegetable Cutlet
Vegetable Cutlet is a popular snack made with a mix of boiled vegetables, such as potatoes, carrots, peas, and beans, mashed together and spiced with herbs and seasonings. The mixture is shaped into patties, coated with breadcrumbs, and shallow-fried or deep-fried until crispy and golden brown.
Prawn Fritters
Fresh prawn, after peeling and deveining are marinated under rich spices and herbs. This is followed by dipping them in thick batter of wheat and corn flour. Prawns are then deep fried to drain the moisture, followed by repeat frying until golden brown to have a crunchy finish.
Basanti Pulao with Chicken Kasha
Traditionally, basanti pulao features a close bonding in bengali cuisine. Made from long grain basmati variety, the rice, alter boiling is tossed in top graded ghee. roasted raisins, cashew and garam masala are main ingredients to augment the taste and aroma. chicken leg kasha (2 pcs), amply rich in spice and texture is the side dish to go with basanti pulao.
