Moushumi Sircar, restaurateur and partner of Bonne Femme, shares her inspiring journey from a successful IT career to the dynamic world of hospitality. In this exclusive interview with Travellers’ World, she discusses her passion for food, the influence of global culinary trends, and her commitment to sustainability. As a working mother and entrepreneur, she also sheds light on the evolving role of women in the industry and how she blends traditional Bengali flavors with modern innovations to create unique dining experiences.
What inspired you to leave a successful 17-year career in IT consulting at TCS and take the leap into the hospitality and food industry?
After 17 fulfilling years in IT consulting with TCS, I realized that my true passion had always been food and hospitality. While I enjoyed the challenges of technology and corporate life, I wanted to create something more personal and experiential — a space where food, culture, and creativity could come together. The idea of building an environment that not only serves great food but also tells a story of warmth and connection became irresistible. That passion gave me the courage to take the leap from the boardroom to the kitchen, transforming a lifelong love into a full-fledged career.
How do you see global culinary trends influencing dining preferences in India, and how are you adapting to these changes?
India’s diners today are extremely curious, well-traveled, and experimental. They’re looking for global flavors, but with authenticity and a personal twist. I see trends like sustainable dining, fusion menus, plant-based alternatives, and artisanal experiences shaping preferences in a big way. At Bonne Femme, we adapt by blending these global influences with Kolkata’s own palate — creating dishes that are innovative yet comforting. It’s about striking a balance: bringing the world to the table without losing the soul of local hospitality.
As a working mother and entrepreneur, what challenges have you faced in the hospitality and food industry, and how do you envision the role of women evolving in this space?
The dual role of being a mother and an entrepreneur is both rewarding and challenging. The hospitality industry is relentless — it demands long hours, attention to detail, and a constant presence. Balancing that with motherhood means making sacrifices, managing time with precision, and leaning on a strong support system. Women in this industry often face questions about whether they can “do it all,” but I believe our ability to multitask, empathize, and lead with resilience is what sets us apart. Moving forward, I see women taking on more leadership roles in hospitality, shaping not just menus but the culture of inclusivity, sustainability, and innovation.
With sustainability and innovation becoming key in the hospitality and food industry, what steps are you taking to stay ahead and contribute to a more sustainable future?
Sustainability is no longer optional — it’s integral to the future of food. At Bonne Femme, we’re committed to sourcing responsibly, minimizing food wastage, and adopting eco-conscious practices wherever possible. From working with local farmers for fresh produce to using seasonal ingredients and introducing sustainable packaging, we’re taking steps that align with global responsibility. Innovation also plays a big role — whether through experimenting with healthier alternatives, introducing plant-forward dishes, or rethinking traditional recipes with modern techniques. It’s about making sustainability both practical and delicious.
How do you blend traditional Bengali culinary techniques with modern, globally-inspired flavors to create something unique for your guests?
Bengali cuisine is rooted in tradition, nostalgia, and soulful flavors. My approach has been to take those very techniques — like steaming, mustard-based marinades, and slow cooking — and pair them with global ingredients or contemporary presentations. For example, a traditional dish might be deconstructed with modern plating or infused with Mediterranean herbs, while still retaining its Bengali essence. The result is food that feels familiar yet fresh, giving our guests the comfort of home with the excitement of something new.
