Yes, ‘Poyla Boishakh’ may have passed on the calendar over a week ago, but who wants the celebrations to end, especially when you can enjoy them in the heart of the capital, thanks to Chef Ananya’s special culinary pop-up?
New Delhi, 25th April, 2025 — The Suryaa New Delhi recently unfurled the vibrant tapestry of Bengal’s cuisine and culture, hosting an exclusive Chef’s Table experience led by celebrated culinary artist Chef Ananya Banerjee. Titled “Taste of Bengal”, the one-of-a-kind event honored authentic Bengali dishes, striking a harmonious balance between age-old tradition and contemporary flair.
From the outset, guests were captivated not just by the menu but also by the atmosphere. The Suryaa’s hospitality team went the extra mile to transport diners to the heart of Kolkata, adorning the space with traditional Bengali decor, nostalgic yellow taxis, and even a replica of the iconic red telephone booth. Staff dressed in customary attire further immerses guests in the spirit of Bengal.
Chef Ananya Banerjee curated a culinary journey that both delighted the palate and evoked fond memories of Bengal. “Even in fusion and contemporary presentation, I have never compromised authenticity,” Chef Ananya emphasized, and the dishes told the story.
The festivities began with Kolkata’s iconic fuchka, with crispy shells brimming with tangy-spiced fillings. This was followed by a parade of classics: the heady aroma of ghoogni tarr, the crunch of chingri cutlets, and the soulful dimer devil—each course a tribute to Bengal’s unparalleled flavors. For vegetarians, favourites like chholar dal with radhavallabhi received rave reviews. “This reminds me of my journey to Kolkata,” one guest was heard exclaiming, moved by the dish’s nostalgia.
A fitting finale arrived in the form of makha sondesh served in a kunafa basket, kheer komla—a luscious milk pudding infused with fresh oranges—and other sweet treasures, ending the meal on a note that was both innovative and heartwarming.
Drawing on passed-down recipes and a deep-rooted understanding of Bengali culinary culture, Chef Ananya’s pop-up demonstrated how tradition can beautifully meet the modern dining experience without ever losing its essence.
With flawless service, evocative decor, and the flavors of Bengal in every bite, The Suryaa New Delhi and Chef Ananya Banerjee offered guests not just a meal, but an unforgettable journey through the heart of Bengal.
As I drove back home, I still couldn’t forget the delicious aromas of the evening—especially my favorite among favorites: chingri (prawn) malai curry.
The Event : “Taste of Bengal” by Chef Ananya Banerjee Venue : The Suryaa, New Delhi When : from 25th April to 3rd May, 2025
Anirban Dasgupta
