An Evening of
Mustard & Maach

Bengal's most enduring love story is the one between mustard and fish. From the mustard oil that tempers every dish to the kasundi-marinated fillets that anchor the main course, this evening is a deep dive into that relationship.

Over five courses, we'll trace how a single ingredient — sharp, pungent, golden mustard — can carry the weight of memory and still feel completely new when approached with curiosity and craft.

Expect river fish prepared in three distinct styles, a mustard-laced amuse-bouche, and a dessert that plays on mustard's unexpected affinity with sweetness.