My journey began far from the lush landscapes of Uttarakhand — it started in the warmth of a modest Bengali kitchen, where I learnt to appreciate the magic of food under the loving guidance of my mother. The gentle simmer of curries, the heady aromas of mustard oil, and the intricate dance of five-spice blends laid the foundation for a lifelong passion for gastronomy.

Our home would transform during celebrations such as Durga Puja, Bhai Phota, Nobanno, Pohela Boishakh, Saraswati Puja, Dol Purnima, and even during the festivities of Rath Yatra. I vividly remember how, during Durga Puja, I would grate as many as 15 to 20 coconuts to create an assortment of “nado” — delicate sweet treats served to our cherished guests during the puja and on Bijaydasami. These moments in the home of every Bengali kitchen are more than cooking lessons; they are immersive experiences that intertwined culture, emotion, and tradition into every recipe.

The flavours of Bengali cuisine, with their unique balance and depth, became my greatest muse. I remember the defining moment when I perfected the PanchPhoron tadka — a quintessential Bengali spice blends that marries five different spices. That experience marked a turning point in my culinary journey, opening my eyes to the possibility of blending tradition with innovation. My early forays into the culinary world were humble yet heartfelt, as I began mastering beloved classics such as Bengali fish curry, aloo sedho (simple boiled potatoes), masoor dal fry, steamed rice, and a cool, refreshing, healthy green salad.

Each dish conveyed a story of home and heritage and instilled in me a deep respect for the art of cooking.

During my college years, I dedicated myself to refining my skills and preserving the culinary legacy that had been passed down through generations. Classic dishes like sukto — a delicate medley of bitter and sweet flavours, kosha mangsho (slow-cooked spicy mutton), chingri malai curry (prawns in a rich, creamy sauce), and aloo posto (potato in a poppy seed paste) quickly became the cornerstones of my repertoire. Equally memorable were the festive treats such as luchi served with spicy aloo dum, and the comforting sweetness of misti doi. Bengali cuisine, with its extensive array of both vegetarian and non-vegetarian delights, continuously inspired me to celebrate the uniqueness and diversity of every recipe I encountered.

Fish is more than just a staple in the diet — it is an emotion that embodies our cultural identity. Among the many treasures of Bengali cuisine, Doi Ilish stands out as a personal favourite of mostly all the food lovers of this cuisine and even more. This delicacy, prepared with the exquisite hilsa fish in a luscious sauce of curd and mustard, perfectly encapsulates the complexity and refinement of Bengali flavours. Each bite of Doi Ilish takes me back to those early days in my mother’s kitchen, filled with memories of festive gatherings and heartfelt conversations. This deep emotional resonance is at the core of my culinary philosophy:

I strive to create food that radiates authenticity, nostalgia, and above all, love.

One of my proudest professional achievements at Taj Corbett Resort & Spa was the creation and orchestration of the Bengali food festival for the people as my love for Bengali cuisine, “Sarodiya” held during Durga Puja. Over the course of four immersive days, guests were invited to experience an adventure of taste, where every dish told a story of tradition and celebration. Sarodiya was much more than a mere food event — it was a carefully curated journey that transported visitors to the bustling, vibrant streets of Kolkata. Every dish, from the spicy and aromatic starters to the sweet, delicate desserts, was an ode to the rich culinary heritage of Bengal. Organising this

festival allowed me to share the stories behind the Bengali festival foods and to connect with people through the universal language of food.

Now, with over two decades of culinary experience behind me, the passion for Bengali cuisine remains as vibrant as ever. The ingredients  favoured —mustard oil, curd, and poppy seeds — serve not only as essential components in my recipes but also as symbols of my cultural identity. These ingredients enhance every dish with layers of flavour and history, offering guests a taste that is as authentic as it is evocative. For me, cooking is not merely about following recipes; it is a heartfelt tribute to my origins, homage to my mother, and a continuous celebration of a culinary tradition that has shaped every aspect of my life.

Every meal prepared is a dialogue between the old and the new —a reflection of a journey from a small Bengali kitchen to the refined, contemporary setting where still people can savour the traditional flavours. Whether it is an exquisitely plated Bengali dish or an innovative fusion creation, the goal is to evoke treasured memories and foster new culinary adventures for every guest. This is a reflection of Bengal itself — a land where love, culture, and food are inseparably woven together. The Bengali people are rich in tradition because every celebration, memory and emotion is expressed through their cuisine. From the festive feasts to everyday meals, food is not just nourishment but an expression of identity. This deep-rooted connection makes Bengal’s culinary heritage timeless — where every dish carries the warmth of community, the pride of culture, and the soul of a people savouring life. A journey that began with humble beginnings in a Bengali kitchen and blossomed into a celebrated career as an ambassador of Bengali cuisine. It is a legacy built on the timeless pillars of authenticity.

— The author is a Bengali and the Executive Chef of Taj Corbett Resort & Spa, Uttarakhand