Mustard Oil, Marigolds and Misht
The two traditions differ in flavour structure. West Bengal cooking broadly leans towards restrained sweetness, with sugar and jaggery used to balance the dish, while East Bengal cooking is generally more spice-forward.
Kosha Mangsho is built on patience. The mutton is marinated at length, then cooked slowly in mustard oil with caramelised onions and warmed whole spices until the gravy turns a deep brown and clings to the meat. Chingri Malai Curry takes jumbo prawns through a gentler route, simmered in a coconut-milk gravy and finished with ghee and whole spices, favouring depth over heat. Basanti Pulao, made with fragrant Gobindobhog rice, is lightly sweet and turmeric-yellow, studded with raisins and cashews. Vegetarian preparations follow the same discipline. Luchi with Aloor Dum, a traditional Bengali pairing of deep-fried puffed bread and a spiced potato curry, sits alongside Beguni and vegetable fritters sit alongside the non-vegetarian courses rather than in their shadow.
Home chef Joyadrita Ragavendran Chatterjee
Chef Chatterjee's culinary journey began with the #HomeChefMatters showcase at St. Regis in 2019. In Bengali cuisine, a cook's skill is often measured by how they handle vegetables, and Chef Chatterjee's own expertise lies in Bengali vegetarian fare, from shukto, baata and bhapa to dalna and chorchori She was runner-up at the Orange Flower Awards 2023 and was recognised at the Home Chefs and Bakers Awards in 2020 and 2022.
The dining room will carry Durga Puja décor with marigold arrangements, traditional Bengali instrumental music, and a themed festive entrance.