What do we carry with us when we leave? How do we build a sense of self when the ground beneath us keeps shifting? The thread that defines each of us is the invisible archive we each carry within us. Many moments, of departure and arrival, belonging and exile, movement and stagnancy, have created the self, at any point in time.
For this iteration of The Gathering, chefs Koyel and Avinandan ask, with Asha Sairam: what would it take to truly explore who we are at any one specific moment? When food and architecture serve as universal languages of survival, memory and belonging, what can arise from a shared meal that explores the pluralistic nature of Bengal, from homely ingredients to worldly techniques? When the spaces we inhabit influence us in turn, and we constantly create and re-create our sense of home, how do we take account of the myriad moments that have led here, and the possibilities that can arise in the future, and yet manage to remain only in the now, the present self?
For an evening, diners enter a region out of space, a moment out of time, truly inhabiting both memory and exploration, and questioning the nature of belonging itself.
Menu
01
Madhu-Bhaat
Karpurkanthi rice, sundarbans honey, chilli
02
Tofu-XO
Handmade dumplings, pumpkin xo, tofu
Kakda-XO
Handmade dumplings, fish roe xo, crab
03
Mulo-Ombol
Coconut broth, radish, mango leather
Maach-Ombol
Coconut broth, seabass, mango leather
04
Mushroom-Bhuna
Radhatilak rice, milky mushrooms, caramelised onions
Duck-Bhuna
Radhatilak rice, roast duck, caramelised onions
05
Doi-Custard
Kalimpong cheese, curd, mochi
Avinandan Kundu
Head Chef-Partner, Sienna Calcutta and Rannaghor by Sienna, Kolkata
After studying law, Avinandan Kundu found his way to the kitchen, training at Frenchie and Ellsworth in Paris and Kadeau in Denmark before returning to Calcutta in 2019. At Sienna, he combines international experience with a commitment to Bengal’s food culture and a collaborative kitchen ethos. His range extends from nolen gur bonbons to a perfectly executed duck confit.
Koyel Roy Nandy
Head Chef-Partner, Sienna Calcutta and Rannaghor by Sienna, Kolkata
After working with the Oberoi in Calcutta and Café Diva in Delhi, Koyel Roy Nandy returned to Bengal, the food culture she cares for most. Her cooking explores the region’s diverse culinary traditions, bringing attention to stories and ingredients beyond the familiar city kitchens. At Sienna, she carries this perspective into the restaurant’s Bengal-forward menus.
Asha Sairam
Principal, Studio Lotus, New Delhi
Asha Sairam was trained in communication design at NIFT Delhi, with early work in graphic design and scenography. She came to interiors through a question about how people move through a space, what they touch, where they pause. Her path into spatial design began with an internship at Studio Lotus, which she formally joined in 2010. She now leads the practice’s branded experiences and hospitality interiors, where spatial layout, material, lighting, furniture, graphics and identity are treated as one composition.