Chef Mischa Tropp brings the vibrant flavours of Kolkata and Kerala to Crown Melbourne in a bold new culinary innings.

When Chef Mischa Tropp steps into a kitchen, he carries with him two worlds — one shaped by his Indian heritage, the other by his Australian upbringing. It’s a balancing act that has defined his culinary journey, and now, at Kolkata Cricket Club in Crown Melbourne, it comes to life in full, flavour-rich colour.
“As a chef born in Australia with Indian heritage, I’ve always straddled two worlds,” Mischa reflects. “I wanted Indian cuisine to be treated with reverence in Australian kitchens — dishes that tell stories and linger in one’s memory.”
Those stories find their voice in a menu that pays homage to Kolkata’s old-world charm and Kerala’s soulful simplicity. Influenced by his time cooking across India, including under culinary icons like Iti Misra, Mischa has crafted more than just a dining experience — he’s created a narrative on a plate. “The menu at Kolkata Cricket Club is inspired by my time in Kerala and West Bengal,” he says. “It’s more than food on a plate; it’s a vibrant expression of Kolkata’s spirit, brought to life in every bite.”

Walking into Kolkata Cricket Club feels like stepping into a time capsule of culture — one part nostalgia, one part new-age Melbourne. The space draws inspiration from the grand social clubs of old Kolkata, but the flavours, energy, and warmth are distinctly Melbourne. “Melbourne loves bold flavours and stories told through food,” says Mischa. “From beer and puchkas at the bar to refined dishes like kosha mangsho and mach posto wood-fired barramundi in white poppy seed gravy — it’s a celebration of Indian cuisine in an Australian setting.”
But beneath the refined presentation and inventive pairings lies something deeper — a genuine desire to connect cultures through food. “Whether I’m in the kitchen stirring a pot of fish curry or hosting guests out front, my goal is to build connection between people and cultures,” he shares. “And sometimes, that connection tastes like fresh seekh kebab straight off the charcoal tandoor, in the heart of Melbourne.”
When asked which dish best captures the soul of his menu, Mischa doesn’t hesitate. “Indian cuisine is culturally rich and unapologetically diverse,” he says. “If someone were to try our menu for the first time, I’d recommend the macher bhorta — our take on hot smoked kingfish with mustard oil and herbs.” The dish is humble yet elevated — much like the chef himself.

For Mischa, though, food is never just about taste; it’s about emotion, memory, and belonging. “Kerala has always been close to my heart,” he reflects. “It’s where my mother had her roots and was the source of my earliest flavour memories of India. There’s an elegant fragrance to Keralite cooking; even the simplest thoran or pulissery can taste sacred when prepared with care and tradition.”
At Kolkata Cricket Club, that sacredness — of memory, of heritage, of flavour — is served daily. It’s a restaurant that celebrates not just India’s culinary diversity but the evolving dialogue between two nations and their shared love for good food and good stories.
In the heart of Melbourne’s Crown precinct, Chef Mischa Tropp isn’t just cooking — he’s creating connections, one dish at a time.

By Tonee Sethi