When kul and aam aada got a European twist

A European setting, a table of bold flavours, and a refreshing take on Bengal’s produce – this lunch felt like a breath of fresh air. Chef Dhruv Oberoi, who was in town from Delhi, crafted a menu entirely around Bengal’s palate and memory for a weekend residency. The collaboration came together via a food research collective focused on raising awareness about heritage Indian produce and agricultural science. Over months of conversations with the collective’s founder, Tanushree Bhowmik, Chef Dhruv’s menu showcased Bengal’s finest seasonal produce. On the menuBurrata in jamun: Fresh burrata, aam aada dressing, air baguette (chef’s take on phuchka)Mustard bhetki arancini: Bhetki rolled in cheere, lebu aioliTadgola tartare: Iced tadgola, coconut kasundi, rice crackerTaal gur crème caramel: Served with Kanakchur rice, fresh dates