The Green
Season Table

Before the monsoon arrives, Bengal's kitchens fill with the last of the summer greens — neem leaves, bitter gourd, raw jackfruit, and an abundance of shak that defines the season's cooking.

This dinner is a love letter to that brief, vivid window. We'll explore how Bengal uses bitterness, brightness, and restraint to create food that is both deeply satisfying and impossible to replicate at any other time of year.

Vegetarian-forward, with two courses featuring seasonal fish, this menu is designed for guests who want to encounter Bengali food in its most honest, seasonal form.