In pictures — Kolkata to New York: Food for thought and thought for food

2/12

Nitin and Kittie Kothari meet Vir Sanghvi, Roni’s father Satyen Mazumdar, and Roni's father-in-law and CFO of Unapologetic Foods, Ashish Banerjea. ‘I love Glenburn Penthouse and the idea of this My Kolkata event. We are lucky that our restaurant, Semma, has a Michelin star and that the critics have liked our food. Roni and Chef Chintan are unapologetic about the food we serve, and avoid anything that might be called a ‘fusion’ of cuisines. It is the chemistry between the people who run the operations that is key to any successful venture. We speak our minds but also work together,’ said Ashish. ‘Whenever I am in Kolkata, we always go to Peter Cat. You own Kolkata!” Roni told the Kotharis. ‘Well, you own New York!’ replied Kittie

3/12

(Left) Debaditya Chaudhary of Chowman, Oudh 1590 and Chapter 2 at the My Kolkata event. ‘I am here to learn a lot. I have read Vir Sanghvi’s columns throughout my life, and this is the first time I will hear him talk at an event. I am excited to know about everything new happening in the culinary world,’ said Debaditya. (Right) Paoli Dam at the My Kolkata event

4/12

Modhurima Sinha (Taj Hotels) with chef Shaun Kenworthy (Corporate Chef de Cuisine at Glenburn Penthouse). ‘I am expecting a lot of exciting revelations on food. I am also excited to know about a Kolkatan who has opened restaurants in Manhattan, what his experiences are, and what kind of people eat at his restaurants. With Vir anchoring the conversation, I am sure it will be great,’ said Modhurima

5/12

Vir Sanghvi and Moon Moon Sen share a frame. When Roni told the audience about the vodka cocktail named after Moon Moon Sen at his first restaurant, Vir asked, ‘Was it a strong cocktail?!’

6/12

Siddharth Kothari of Peter Hu? talks to Roni Mazumdar

7/12

Nitin and Kittie Kothari talk to Vir Sanghvi. ‘What Roni has achieved is amazing. It's never luck, it’s always hard work and dedication. One thing I believe in is that the customer must go back happy. There can be several problems — in the billing, in the kitchen — but every diner must go back happy, and that’s what I tell my son (Siddharth Kothari, owner of Peter Hu?) as well,’ said Nitin

8/12

(Left) Sanjay Budhia greets Moon Moon Sen, who referred to him as a ‘Kolkatan with a very kind heart.’ (Right) Roni Mazumdar meets Moon Moon Sen

9/12

Vir Sanghvi and Roni Mazumdar's father, Satyen Mazumdar, greet each other as Roni and his father-in-law, Asish Banerjea look on. ‘This is a beautiful evening…. I struggled when I started my business, but now my son is taking it forward. I used to work at the New York Police Department; after my retirement, my son wanted to start a business even though I did not want to! But I worked very hard and founded Masalawala. Now my son is achieving even more,’ said Roni’s proud father

10/12

Husna-Tara Prakash, the owner of Glenburn Penthouse, with Vir Sanghvi. ‘I am expecting an evening of excellent conversation about food and, hopefully, the city as well, because Vir always brings his heritage and culture to the conversation. I am looking forward to enjoying this lovely global connection between someone who has done so well abroad and has come back to his hometown, and, of course, Vir. Given the conversationalist that he is, this ought to be most enjoyable,’ said Husna-Tara

11/12

Shanta Ghosh of Sienna Cafe, Modhurima Sinha (Taj Hotels) and hotelier Esha Dutta at the event

12/12

Chefs Shaun Kenworthy and Doma Wang take a selfie with Vir Sanghvi-founded Culinary Culture's Dolon, Madhusree Basu Roy and Anindya Basu Roy. ‘I feel proud of Roni because he is a Bengali entrepreneur. His journey of creating a name for himself in the US should make for an interesting talk, as Vir is an excellent conversationalist,’ said Dolon. ‘Whenever Vir speaks, especially about food, there is a lot to learn. I can’t wait to hear how a Kolkata boy made it big in New York and how an Indian restaurant made it big in the US,’ said Anindya. ‘I love the way Vir goes into the depths of a conversation to bring out answers. I am really intrigued to know about the food scene in New York and Roni’s incredible journey,’ said Madhusree