Potlucks, supper clubs and food memories: Kolkata's favourite way to bond? Always over khawa-dawa
What's your most cherished food memory? Which ingredient feels nostalgic to you? — These are the questions that one may find themselves answering at Kolkata's growing supper clubs and potluck gatherings.
In a fast-paced world, these intimate food experiences offer more than just a meal — they create a shared table where strangers become friends. Here, stories and local ingredients act as catalysts for connection. We spoke to supper club hosts and chefs to explore how Kolkata's food lovers are turning food into a tool for expression and togetherness.
Breaking bread, building bonds
Shared meals are unlocking new friendships across Kolkata's food gatherings, thanks to supper clubs and potlucks.
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'Food doesn't judge. It's an equaliser. One can always find common ground over a shared meal,' says Chef Thomas Zacharias, who hosts potlucks across India to build a community & create social impact through food. 'The goal is for everyone to walk away having made a new friend or discovered a new dish, ingredient or story,' he adds.
Toonika Guha, Pune-based food content creator and supper club host added: 'I've seen a Bengali mother-daughter duo connect with a non-Bengali over food - explaining all the dishes to her, and giving her second servings.
It was wholesome to see people connecting and bonding over a shared love of food.'
Access & consistency is key when working with local produce. They can be hyper-seasonal, grown in small batches, or sourced from home-based producers. But that's also what makes it exciting. You learn to be creative, to adapt & respect rhythms of the land – Chef Thomas Zacharias
The hobby kitchen revolution
Passion is paving the way for conversation that cling on long after the last morsel of food.
'In Kolkata, food is not just about chefs or restaurants. It's about hobbyists — home chefs, passionate cooks, nerds who are obsessed with their cuisine and ingredients,' says Chef Auroni Mookerjee. 'Kolkata gives you space to explore food as an interest, not just a profession.' Toonika echoes this thought: 'I've a full-time job but I love hosting these suppers on the weekend.
It's a way for me to do something I enjoy, meet new people and create a vibe that always feels warm and welcoming.'
It's endearing to see a collective in Kolkata who are all cheerleaders for their local produce and cuisine. The city's food lovers are championing Bengali food together and sharing it with each another with pride – Chef Auroni Mookerjee
Shaag, shorshe and seasonal Bengali produce
As diners seek out deeper meaning in what's on their plates, chefs are turning to local produce and personal memory. 'We grew up on mustard oil,
shorshe
and seasonal
shaag
. That's my comfort food. That's what I crave on a winter afternoon,' says Sohini Banerjee, a London-based home chef who hosts supper clubs in the UK and Kolkata. 'Even when I'm doing events in London, I try to keep the food as close to how maa would cook it. However,
Bengali cuisine
is also the best at adapting and allowing the chef to be creative with the methods in mind.
It takes creativity and patience,' she adds.
When you sit down to eat with someone, you're immediately more open. Food doesn't judge. It invites curiosity, conversation and understanding. Even if you don't speak the same language, a shared dish can say more than words – Sohini Banerjee, supper club host
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