July ’25 Kalighat

Be a part of LFC Kolkata, where stories get a tadka of mustard oil and every bite of roshogolla brings people closer, one Sunday at a time.

Photos by Content Volunteer, Ria.

HOST

Sayani Sengupta

CO-HOST

Shreya Kanoi

CONTENT VOLUNTEER

Ria Banerjee

WHERE WE MET

The Red Bari in Kolkata is a beautifully restored, century-old heritage house in Kalighat. Transformed into a vibrant coffee shop on the ground floor, it has a co‑working space above, and a charming B&B at the top.

What Members Said

Listening to the heartwarming stories made me the happiest. The evening’s best? Doi Begun by Sanjana, Chingri Bora and Pui Shaak by Debalina, Cherry Crumble Brownies by Oindrila, and Chocolate Not-so-Truffling by Shaon.

Rani

Sharing recipes and remembering our mothers and grandmothers through their recipes, and even a tiffin box that the host’s mother took to her kindergarten, was not only heartwarming but also nostalgic. I was elated to be there

Swati

What a fulfilling, nostalgic evening. I would love to volunteer my time for such meetups.

Jayshree

What We Loved

Swati’s Bajra and Chickpea Kalmi Vadas—a monsoon classic with a millet-forward twist—were paired with a delectable seasonal relish of jackfruit, mango, and ginger.

Folded tight in a betel leaf, this beeda (sweet paan) ended a rainy LFC evening the old-school way.

Jackfruit seeds found new life in this smoky bharta by Arpita, paired with chips and soft quartered bread to wipe the plate clean.

MEET YOUR HOST

Sayani Sengupta runs Gooseberri, a home kitchen and catering service in Kolkata. She delivers party orders and curates theme-based events. She is also the Cooking Lab lead at The Locavore’s Millet Revival Project. Her work has been featured in publications including The Telegraph, The Times of India, The Indian Express, and Sananda.

What does local mean to you?

Anything seasonal and grown within the city and its surrounding towns and villages.

What is your most enduring food memory?

My grandfather’s Bengali Mutton Curry with Potatoes. Till date, we have not been able to replicate the flavour, and we lost him two decades ago.

What is the most adventurous food you've tried and loved?

Jellyfish!

What is one unusual food pairing you swear by?

I have many, but currently, roselle is in season. So it has to be a bone broth with roselle flower extracts. It’s cosy, tangy, and umami.

How do you see your Local Food Club flourishing?

Through food walks, educational food trips, culinary workshops, food-themed dramas enacted by members, and a collective cookbook of family memories as well as rare heirloom recipes.