June ’25 Chowringee
Be a part of LFC Kolkata, where stories get a mustard oil tadka and every bite of roshogolla brings people closer together, one Sunday at a time.
Photos by Member, Ria Banerjee, and Content Volunteer, Paramita Saha.
HOST
Ankita Gupta
CO-HOST
Paramita Saha
CONTENT VOLUNTEER
Paramita Saha
WHERE WE MET
Conversation Room is a thoughtfully designed bar‑restaurant housed in a refurbished heritage building, offering inventive cocktails and an intimate setting ideal for real conversations and laid‑back social evenings.
What Members Said
It was awesome to meet so many amazing individuals at the meetup. I have started to like Kolkata a lot more after this.
Komal
Thank you to the organisers and to everyone who brought their love for food forward. It was literally the best sugar fest!
Ria
What We Loved
Homemade Nariyal Barfi, made sweeter by a mom-and-son dynamic duo!
The Chhanar Chop—Bengali flavours in their modern snackable avatar.
The Bhapa Doi, a baked yoghurt sweet that is quintessentially Bengali.
MEET YOUR HOST
Ankita is a chef with over five years of experience in the industry. She has interned at restaurants like The Bombay Canteen, Yauatcha, Gaa, and Gaggan in Bangkok, and has also worked as a sous chef at Sienna, ranked India’s fifth best restaurant in 2023. She is now a R&D chef based in Kolkata. Cooking is her love language, and she loves feeding not just others but herself too. Ankita also dances, which she says is good for her soul.
What does local mean to you?
Something that I have grown up with around me, something that feels personal.
What is your most enduring food memory?
When I was six, my grandma taught me how to make a dish I’ve loved ever since—fara.
If you were a seasonal ingredient, what would you be?
Longan/pichu.
What comfort do you reach for, when you are unwell?
My favourite is maad chawal with ghee, nimbu, kala namak, dhania, and hari mirch.
How do you see your Local Food Club flourishing?
There will come a day when we’ll take our Local Food Club on a food tour across India.
