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In pictures: London supper club Smoke and Lime delights diners at Kolkata’s Offbeat CCU

Chef Sohini Banerjee served up winter specials for the ‘Kolkatay Thanda’ pop-up, in association with Make Calcutta Relevant Again

Jaismita Alexander Published 22.02.25, 03:56 PM
Chef Sohini Banerjee, who runs a supper club from her home in London, hosted a dinner at Offbeat CCU in Kolkata on February 7, in association with Make Calcutta Relevant Again. Her table was an ode to Kolkata’s winter, where she used winter vegetables and served winter delicacies
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Chef Sohini Banerjee, who runs a supper club from her home in London, hosted a dinner at Offbeat CCU in Kolkata on February 7, in association with Make Calcutta Relevant Again. Her table was an ode to Kolkata’s winter, where she used winter vegetables and served winter delicacies

Photos: Krishnungshu Gangopadhyay
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The guests were welcomed with a paan-chilli spritz. The starter was a crispy Miso Cauliflower dressed in ‘gur’
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The guests were welcomed with a paan-chilli spritz. The starter was a crispy Miso Cauliflower dressed in ‘gur’

Next was a papad platter where two kinds of rice and lentil papadams were served with mashed peas and ‘churpi-aam ada’ dip. The mashed peas were the chef’s take on winter favourite ‘koraishutir kochuri’
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Next was a papad platter where two kinds of rice and lentil papadams were served with mashed peas and ‘churpi-aam ada’ dip. The mashed peas were the chef’s take on winter favourite ‘koraishutir kochuri’

Next on the menu was a spicy baby potato chaat from the streets of Kolkata. The winter-special baby potatoes were tossed in tamarind pulp and ‘bhaja moshla’. This was served with a ‘tok-jhaal aamra makha’
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Next on the menu was a spicy baby potato chaat from the streets of Kolkata. The winter-special baby potatoes were tossed in tamarind pulp and ‘bhaja moshla’. This was served with a ‘tok-jhaal aamra makha’

The main course had Binni and Kanakchur steamed rice topped with a ‘begoon pora’. For the fish, there was a whole tilapia fried and topped with sambal. On the sides, was a poached vegetable platter of broad beans and ‘bethua shak’
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The main course had Binni and Kanakchur steamed rice topped with a ‘begoon pora’. For the fish, there was a whole tilapia fried and topped with sambal. On the sides, was a poached vegetable platter of broad beans and ‘bethua shak’

The dessert was chef Sohini’s take on a Shahi Tukda. A piece of bread was fried in ghee, dipped in thickened milk and topped with sweet ‘murki’
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The dessert was chef Sohini’s take on a Shahi Tukda. A piece of bread was fried in ghee, dipped in thickened milk and topped with sweet ‘murki’

Speaking about the menu, chef Sohini Banerjee said: ‘I have been advocating for zero-waste Bengali food for a while. Today the menu has everything one would eat at their homes during winter. From the winter vegetables to the jaggery. So it is really seasonal and hyperlocal’
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Speaking about the menu, chef Sohini Banerjee said: ‘I have been advocating for zero-waste Bengali food for a while. Today the menu has everything one would eat at their homes during winter. From the winter vegetables to the jaggery. So it is really seasonal and hyperlocal’

RELATED TOPICS

Food Pop-up Offbeat CCU Bengali Food Make Calcutta Relevant Again Kolkata Restaurants
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