The Gathering is a food festival like no other, where 9 chefs and 9 artists come together to create 9 unique dining experiences for one weekend only. Each of the tables at The Gathering, reserved for just twenty guests, draws inspiration from themes of Conservation, Innovation & Exploration. This table brings together Chef Auroni Mookerjee and Artist Sonal Sawant to share their take on Exploration through food and art.

Terra Firma - 5 Course Tasting Menu by Auroni Mookerjee X Sonal Sawant

With the subcontinent’s most diverse geography, the mati of Bengal is what distinguishes it as a culinary gem as it grows some of the world's most distinctive and delicious produce. Chef Auroni Mookerjee and Artist Sonal Sawant are coming together to give you a taste of the regional diversity of Bengal through Pukur, a culinary concept inspired by the ecological and cultural significance of ponds in Bengali life. It seeks to reimagine traditional practices and ingredients associated with ponds, merging them with modern cooking techniques to create a unique dining experience. At this table, we are honoring the biodiversity of pond ecosystems while reflecting the rituals, stories, and heritage they embody.

Chef Profile: Auroni Mookerjee

Known for his inventive take on Bengali food that developed after years of exploring the local bazaars, he believes in making menus that reflect the story of the current environment. A former copywriter in advertising, Chef Auroni now uses his creativity and fearless palate to create food that speaks to people in their own language. Currently the culinary director of Bright Hospitality, he last ran the kitchen for Kolkata's Sienna Cafe.

Artist Profile: Sonal Sawant

Being a production designer requires you to bring an idea to life. For Sonal, you could say it’s in her blood, her dad having worked as an art director in Bollywood. But she has carved her own path having worked on popular films like Lakshya, Kai Po Che and The Fall. When it comes to ad films, she has a list of both Indian and international productions on her CV. She earns praise even when the films do not receive commercial success, being recognized for recreating Bombay of the 1960s for Anurag Kashyap’s Bombay Velvet with such clarity is one such example.

MENU:

Course 1

Shukto or Shira-ae?

Terroir Inspiration: The Bagan Bari (the country home garden)

All Bengali meals ideally start with a course that’s slightly teto (bitter and astringent). This course marries a teto favourite - shukto - a stew made with winter veggies and tempered with radhuni -  with a japanese favourite - shira ae salad made of tofu and sesame.

Course 2 

A Palate of Paddy

Terroir Inspiration: The paddy field

A rural banana leaf plate that doubles up as a palate of various kinds of rice and dal varieties accompanied with batas and bhajas. The course is inspired by the symbiotic and seasonal relationship that paddy and dal have been grown on the same plot of land but through different seasons. 

Course 3 

Escargot from the Pukur / Snail Replaced with Local mushrooms for vegetarians

Terroir Inspiration: the village pond aka pukur

Village snails paired with a risotto of aromatic rice prepared with a puree of foraged herbs and botanicals - all the ingredients on this plate are derived from in or around a village pond. 

Course 4 

Daab Kakra/ Shorshe-Daab diye Bash’r Ankura

Terroir Inspiration: The Sundarbans

A biye bari (wedding feast) classic - that pairs tender coconut and mustard with seafood. The star ingredient here will be mangrove crabs paired with rice from the saline paddies of region. For vegetarians we will switch the crab with Bamboo Shoot. 

Chutney/ Palate Cleanser Course

Course 5

Choshi & Khejur Gur

Terroir Inspiration: The Rarh Region

Delicate rice flour pasta that is shaped by hand and served with a single origin date palm jaggery and accompanied with slow cooked kheer milk.