Santanu Acharya, owner, anandam hotel & lodge

(We would like to answer Suo-Moto to the question from our honest & firm belief.)

Yes, undoubtedly yes that the amenities you use to enjoy at your home the same comforts you will be experiencing here similarly in all respects. 

(Cool, calm, clean, homely atmosphere and the locational advantage clubbed together with our caring attitude and hospitality must touch a corner of your heart and might be able to increase your happiness throughout your scheduled tour time, that we proclaim boldly.)

such a proud proclamation.

1. QUALITY: It will not be an exaggeration to mention that we do not compromise with quality when it comes to our ingredients. Please dine in on any day and verify the veracity of the statement.
2. OUR MOTTO: Yes, we are in the hotel business but we go beyond profit orientation. We try our best to serve food keeping the quality of all the items up to the mark as you have in your home. How far our idea has been implemented in reality, we leave it to you to decide.
3. MENUS: we always try to prepare different types of items and that too, a few rare authentic Bengali dishes which are hard to find elsewhere. We request you to "Test the Teste" of our authentic Bengali cuisine.
4. ABOUT CLEANLINESS & HYGENIC ATMOSPHERE: We believe "Cleanliness is next to Goodliness" keeping this revelation in our mind, we as far as practicable try to keep entire areas of the hotel and adjacent comers hygienically clean.

1. Irrespective of the category of staff members, each and everyone has been directed to wash their hands with quality soap before starting work which is always monitored.
2. No one is allowed to enter the kitchen wearing shoes/slippers except the footwear reserved and marked to enter into the kitchen.
3. All the cooking staff deployed in the kitchen has to wear hair caps and washed dresses mandatorily.
4. We, as far as possible and practicable try to keep the kitchen clean and disinfected. So as to make it possible to the desired level, we have entered into an Annual Maintenance Contract (AMC) with PCI (Pest Control of India).
5. The green vegetables and the utensils are washed in cold and hot water simultaneously and separately every day and for the very purpose, we have installed on Geyser separately in the kitchen.
6. As per the rules framed by the Food & Safety Department of the State Government for washing and de-germination of green vegetables, we clean the vegetables using Potassium Permanganate Solution.
7. All the cooked items are preserved properly and hygienically in covered pots inside the kitchen.
8. Keeping the desire of all the customers into consideration, we try our best to serve warm food items as if "OVEN TO PLATE" by installation of 3 (three) numbers of Bain Maries (food warmer) in different dining spaces. The entire system of serving, you can see what is your right, as we believe.
9. We try to keep the washing basins clean as far as possible.
10. You may be curious to know how we cook, clean the utensils and vegetables inside the kitchen, you are at liberty ot visualize the process we use to adopt. We do it by running cold and hot water and the system to inspect the same has been in operation for quite a long time.
11. In our hotel, we have set up an "Insect killing Device" to eradicate all types of nuisance-creating insects like flies, mosquitoes, and other harmful insects.
12. It may be one of your latent desires to know whether the food table cleaning personnel are used to serve food? In no case it is done. Separate manpower is utilized to serve food.
13. You have both options of thali and a-la-carte to choose from.
14. We do not cook with refrigerated or frozen meat. Every day our entrusted employee purchases freshly slaughtered meat.
15. For the entire satisfaction of our customers, we provide the best quality fresh fish of different species i.e. (RUHI, KATLA, CHARAPONA, KOI & OTHER LOCAL FISH) from nearby and distant villages.
16. We never cook packaged fish of so-called branded companies which are perhaps detrimental to health, especially 'Chingri' (shrimp).
17. Apart from cooking poultry eggs, uncommonly we serve local Duck eggs in the form of Curry, Fry, (Kassa) and omlet curry every day.
18. We prepare "POLAU" without mising any chemical or artificial color and use only by GOBINDAVOG ATAP RICE & GAWA GHEE.
19. Seasonally and according to demand we also prepare (Khinchuri) and it is cooked using Gobindavog Atap Rice, Moong Dal & Musur Dal.
20. We prepare all the dishes through the indigenous process to avoid adulteration. We are the only hotel in this zone that serves homemakde 'ROSOMALAI & PAYES' which must gratify your desire for a Sweet Dish.
21. We do not use DRY CHILLI to cook any item except the items where it is necessary.
22. Poppy seeds-based dishes are perhaps liked by a large segment of customers and taking care of their needs we do it with J.K. Brand packaged poppy seed ignoring the high-cost factor.
23. We have ample parking. We have space to park two-wheelers, small and big cars.
24. Our female cooks come from middle-class families and they are efficient in cooking homely Bengali food which provides the feeling of 'homemade'.
25. We use the best quality mustard oil in cooking and all prepare (Chhana) from cow milk at our discretion to cook Chhanar Dalna and handmade Taowa Ruti with the best standard flour (Ashirbad Select Sharbati of ITC Company).
26. Last but not the least, we havew both A.C. & non-AC dining space. Also, you will have the option to avail of the A.C. private dining space (Subject to availability). [10% additional charge to dine at the AC dining hall during lunch hours.]

We never serve Stale food items. The unsold food items prepared for Lunch, we sellout entirely after 5:00 P.M. to 7:00 P.M. routinely and the same system we follow for the Dinner items. The excess food items of the previous night are sold the succeeding day from 8:00 A.M. to 9:00 A.M.

In both cases, the items are sold at a most minimum rate even in some cases at a price, which is remarkably below the cost price of the cooking items. Mentionable, that the process is done on a "first come first serve" basis.

Please feel free to give your valued suggestions so that our "Team Anandam" may deep the image of the Hotel & Lodge high and can concretize our relationship not at the value of money on the contrary throuh an exchange of heart.