As Seen In The Media

It feels surreal to see my weekend recipes in print, but nothing has changed in how I cook. I still prepare every meal in small, pre-ordered batches, sourcing fresh catch from CR Park and spices from local markets, just as I did when I first started this journey.

Writing about food in national publications is a genuine honor, but for me, the real reward remains the messages I get on Sunday evenings. When India Today covered my story, or when Hindustan Times wrote about the connection between food and our Bengali roots, it was not about the recognition. It was about validating that simple, rustic food has a place in the busy lives of Delhi NCR residents. Everything I cook remains a process of love. I do not use restaurant shortcuts or large-scale prep. Whether it is a slow-cooked Kawsha Mangsho or a simple Maacher Jhol, the ingredients are fresh, and the methods are traditional. I still take pre-orders to ensure I have enough time to hand-pick vegetables and get the right fish for the gravy. If you are wondering if the quality has shifted because of the press, it has not. My kitchen is still FSSAI registered and operates entirely on the weekend model I established to keep things fresh and manageable. I am grateful for the media attention because it has brought me so many new patrons, but my focus remains exactly where it was on day one: feeding you the kind of authentic Bengali comfort food that reminds you of home.