Matcha, hojicha and sandos. Salt Lake, Kolkata.
Ceremonial matcha, roasted hojicha and fluffy sandos, whisked fresh every day by two sisters in Salt Lake, Kolkata.
Find us
Every cup starts with stone-ground matcha and a bamboo whisk.
Just matcha, milk and ice. The one to start with.
Fresh strawberry base under a bright green pour.
Nutty, creamy, a little bit dessert.
Vanilla cream with a salty finish.
Sweet, smooth and very green.
Mango puree under a grassy matcha pour.
Tastes like the slice, drinks like a latte.
Two shots for the ones who mean it.
Caramel, salt, matcha. In that order.
Roasted hojicha foam over classic matcha.
Roasted green tea. Toasty, mellow and easy on the caffeine.
Toasty, low caffeine, naturally sweet.
Roasted tea with a chocolate hazelnut swirl.
Mango puree under a roasted hojicha pour.
Vanilla cream, roasted tea and a salty finish.
Built on locally sourced bread, cut thick and stacked high.
Crispy paneer katsu, tonkatsu sauce, soft milk bread.
Sautéed mushrooms and melted cheese.
Smashed beans, pickles and herbs.
Creamy burrata with basil pesto.
Fried mushrooms with a tangy slaw.
Sweet matcha cream and pistachio.
Chocolate cream with warm cinnamon.
Crunchy veg fries with a creamy dip.
Tamcha started at our kitchen counter, whisking matcha for friends who kept coming back for more. So we found a small green corner, painted it greener, and opened the window.
We source our matcha from Japan, roast our own hojicha and get our sando bread from a local bakery. Nothing from a syrup pump.
Come say hi. We're usually behind the counter.
