Kolkata recently played host to a culinary symphony orchestrated by none other than Sohini Banerjee, the UK-based Bengali chef whose culinary prowess has been making waves from Zee Bangla kitchens to the pages of Vogue. Forget the usual “phuchka-jhal muri” debates, this was a different kind of food story, a celebration of winter’s bounty and a homecoming for Sohini, who traded London’s “brutal thanda” for Kolkata’s “blissful thanda”.
Sohini’s journey is as flavorful as her dishes. A Bengali girl at heart, she’s carved a niche for herself in the UK, hosting intimate supper clubs that offer a taste of home – and a whole lot more. Her culinary style is a vibrant tapestry woven with threads of tradition and threads of her global experiences. Think classic Bengali ingredients, reimagined with a touch of international flair. She’s not just cooking food; she’s telling stories on a plate, stories of her heritage, her travels, and her passion.
And so, on a crisp February evening, Kolkata’s food enthusiasts gathered at Café Offbeat Up There rooftop for “Kolkatay Thanda”, a supperclub that was less a meal and more a magical experience. Imagine this: soft retro Bangla music filling the air, the city lights twinkling below, and the aroma of spices mingling with the cool winter breeze. Sohini, ever the gracious host, welcomed guests to an evening of culinary exploration.
The menu, a love letter to winter in Bengal, featured familiar ingredients in delightfully unexpected avatars. Fulkopi wasn’t just steamed or fried; it was coaxed into a delicious dance with miso and gur. Koraishuti and ginger sparked a playful conversation on the palate. And then, the pièce de résistance – a whole tilapia, perhaps transformed into a culinary masterpiece with a gondhoraj sambal that sang of Bengal and a Sichuan broth that whispered of Sohini’s global adventures. Sticky rice, fluffy and fragrant, provided the perfect canvas for these bold flavors, while seasonal shaak and sheem added a touch of rustic charm.
Of course, no Bengali feast is complete without mishti, or dessert. Sohini’s creations were a decadent symphony of ghee brioche, the sweetness of gur, and a luscious trileće that left everyone sighing with contentment.
“Delicious, seasonal, and vibrant produce in my home city – Kolkata”, Sohini had said. And that’s precisely what the evening embodied. It was a celebration of local ingredients, a testament to Sohini’s culinary artistry, and a reminder of the power of food to connect us to our roots and to each other. “Kolkatay Thanda” wasn’t just a pop-up; it was a homecoming, a culinary embrace, and a reminder that in the heart of Kolkata, even winter tastes like magic.