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Trusted By Family For Generations

It all began from the playground. Around the 1950s, during cricket Test matches, beneath the most expensive gallery seats there used to be the famous food stall of Shri Anil Chandra Guin. At that time, for CAB, Ranji Trophy, University Football and Cricket Matches, and All-India Sports Events, a wide variety of food was exclusively supplied in boxes and packets-everything from Continental to Bengali Cuisine. Mughlai, Biryani, Chicken Chaap, various Veg and Non-veg dishes were all there, but everyone’s hot favorite was Fish Fry.

Shri Anil Chandra Guin was popularly known as “Velo” among the distinguished people of Kolkata. His father was one of the founders of Mohun Bagan Club, which is why he had regular access to the playground. Renowned personalities like Pahari Sanyal and Jahar Ganguly used to visit the grounds drawn by Velo’s food. A particular Sandesh included in the food packets was named “Ananda” by an admirer who loved it. Anil Babu later adopted this name.

While running the canteen of Scottish Church College, he got his first catering responsibility at the wedding of the daughter of Professor Subodh, the head of the Economics Department. Breaking away from the traditional invitation-house practices, this marked the beginning of the catering concept in Kolkata. There was no looking back after that. Through connections with friends, notable personalities, and relatives, Ananda Caterer gradually became popular for wedding events.

At that time, arrangements were made for seating and serving meals to 700-800 people, and often there were six to seven orders in a single day from different households. From aristocratic families of Kolkata-like Pathuriaghata Rajbari and Jorasanko Rajbari-to eminent personalities from the film industry such as Sandhya Roy and Madhabi Mukherjee, as well as weddings in the families of Bikash Roy, Suchitra Sen’s sisters, and even the son of the legendary Uttam Kumar-Ananda Caterer handled the food arrangements for all.

Later, they also dominated in corporate sectors, serving organizations like the American Consulate, Berger Paints, and Anandabazar Patrika with their delicious food. They even impressed delegates from the American Consulate by serving dishes like Fish Paturi, and reportedly even delighted John F. Kennedy’s son with a unique fish preparation with the bone of the fishes.

The slogan of Ananda Caterer is: “Trusted by Family for Generations.” A family for whom they catered a grandfather’s Annaprashan (Rice Ceremony) would later call them again for the grandson’s ceremony.

Anil Babu never compromised on quality or taste. His brother supported him in this journey. Later, his son Shri Nimai Guin took initiative and personally understood people’s preferences. Today, their Mutton Biryani is served with generous pieces of Meat, and instead of just Chicken Chaap, they offer fish fry along with Chicken Rezala or Roast, always thinking of variety and innovation.

Now, Nimai Babu relies significantly on his son Neelanjan Guin in running the business. They believe not in “Mass Catering”, but in “Class Catering” with fewer, high-quality events. Ananda Caterer is also a pioneer of the Centralized Kitchen concept. With formal training in Hotel Management, Neelanjan aims to carry forward Bengali Heritage and satisfy people through food.

They also currently run a restaurant named “Cafe Ananda.”

Grand venues, dazzling decorations, trendy outfits, expensive jewelry-aren’t these the elements of a glamorous wedding? But without good food, no wedding is complete. Ananda Caterer has mastered this art over many years. In the upcoming wedding season, their food will elevate the honor and experience many times over.

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Trusted By Family For Generations

It all began from the playground. Around the 1950s, during cricket Test matches, beneath the most expensive gallery seats there used to be the famous food stall of Shri Anil Chandra Guin. At that time, for CAB, Ranji Trophy, University Football and Cricket Matches, and All-India Sports Events, a wide variety of food was exclusively supplied in boxes and packets-everything from Continental to Bengali Cuisine. Mughlai, Biryani, Chicken Chaap, various Veg and Non-veg dishes were all there, but everyone’s hot favorite was Fish Fry.

Shri Anil Chandra Guin was popularly known as “Velo” among the distinguished people of Kolkata. His father was one of the founders of Mohun Bagan Club, which is why he had regular access to the playground. Renowned personalities like Pahari Sanyal and Jahar Ganguly used to visit the grounds drawn by Velo’s food. A particular Sandesh included in the food packets was named “Ananda” by an admirer who loved it. Anil Babu later adopted this name.

While running the canteen of Scottish Church College, he got his first catering responsibility at the wedding of the daughter of Professor Subodh, the head of the Economics Department. Breaking away from the traditional invitation-house practices, this marked the beginning of the catering concept in Kolkata. There was no looking back after that. Through connections with friends, notable personalities, and relatives, Ananda Caterer gradually became popular for wedding events.

At that time, arrangements were made for seating and serving meals to 700-800 people, and often there were six to seven orders in a single day from different households. From aristocratic families of Kolkata-like Pathuriaghata Rajbari and Jorasanko Rajbari-to eminent personalities from the film industry such as Sandhya Roy and Madhabi Mukherjee, as well as weddings in the families of Bikash Roy, Suchitra Sen’s sisters, and even the son of the legendary Uttam Kumar-Ananda Caterer handled the food arrangements for all.

Later, they also dominated in corporate sectors, serving organizations like the American Consulate, Berger Paints, and Anandabazar Patrika with their delicious food. They even impressed delegates from the American Consulate by serving dishes like Fish Paturi, and reportedly even delighted John F. Kennedy’s son with a unique fish preparation with the bone of the fishes.

The slogan of Ananda Caterer is: “Trusted by Family for Generations.” A family for whom they catered a grandfather’s Annaprashan (Rice Ceremony) would later call them again for the grandson’s ceremony.

Anil Babu never compromised on quality or taste. His brother supported him in this journey. Later, his son Shri Nimai Guin took initiative and personally understood people’s preferences. Today, their Mutton Biryani is served with generous pieces of Meat, and instead of just Chicken Chaap, they offer fish fry along with Chicken Rezala or Roast, always thinking of variety and innovation.

Now, Nimai Babu relies significantly on his son Neelanjan Guin in running the business. They believe not in “Mass Catering”, but in “Class Catering” with fewer, high-quality events. Ananda Caterer is also a pioneer of the Centralized Kitchen concept. With formal training in Hotel Management, Neelanjan aims to carry forward Bengali Heritage and satisfy people through food.

They also currently run a restaurant named “Cafe Ananda.”

Grand venues, dazzling decorations, trendy outfits, expensive jewelry-aren’t these the elements of a glamorous wedding? But without good food, no wedding is complete. Ananda Caterer has mastered this art over many years. In the upcoming wedding season, their food will elevate the honor and experience many times over.

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