Kolkata/IBNS: The fusion menu has been designed in such a way that the core is Bengali but the presentation is global, explained Chef Ananya Banerjee (who wears many hats, including that of an author) pointing to a dish of Soru Chakli Roll, her take on one of Bengal’s popular winter breakfast.
Kolkata/IBNS: From traditional Bengali cuisine to delightful pop ups, a fusion of Bengali and South Indian dishes, from Kolkata-ised continental dishes to colourful macarons, you have a wide range to choose from this Poila Baisakh in the city as restaurants prepare sumptuous repasts.