The “Radhunir Diary” food event, which honors the state’s lesser-known microcuisines, brings Bengal’s soul to life at Orko’s Restaurant & Lounge Bar, E 306 & 307, E Block, 3rd Floor, City Centre 1, Salt Lake, Kolkata – 700064. The festival, which runs till November 16th, provides visitors with an immersive culinary experience through Bengal’s regional kitchens. The dishes are reasonably priced, ranging from Rs 99 to Rs 699, so they can enjoy a variety of flavors that characterize the region’s culinary diversity.

“Bengali cuisine is not a monolith – it’s a confluence of several microcultures, each with its own flavors, methods, and stories. Our goal with Radhunir Diary is to unite these disparate culinary stories under one roof so that visitors can appreciate the richness and diversity of Bengal’s culinary legacy while rediscovering foods that are rarely found on contemporary menus,” said Kaushik Sengupta, Corporate General Manager, Sens Hospitality.

The stories of Bengal’s sub-regional cuisines are revealed in each chapter of Radhunir Diary. These include the earthy and rooted flavors of Santhal and Chhotanagpur Plateau cuisine from Purulia, the rustic and eco-adapted dishes from the Sundarbans Delta, the robust flavors of Rarh cuisine from Birbhum, Bardhaman, and Bankura, and the royal and refined Kayastha cuisine of East Bengal.

The menu features dishes like Hash er Mangsho Kosha, Bhuna Khashi Mangsho, Sorshe Bata Tangra, Chingrir Bati Chorchori, Murshidabadi Biryani, Murgir Chaap, Bamboo Chicken, Chapra Curry, and Pabda Sorse, and many more.

Mukh Mishti Sukh provides a delightful conclusion with traditional Bengali delicacies to complete the event.

Radhunir Diary, which is lovingly, authentically, and nostalgically curated, honors Bengal’s people, heritage, and enduring love of cuisine.

For reservations, call or WhatsApp: +91 8420199613 | +91 9874473831

Priyanka Dutta