Alphonso

Zero Waste Bengali Cooking with a Home Chef

This intimate dining experience celebrates the rich, soulful flavours of Bengali cuisine through a zero-waste, root-to-shoot philosophy inspired by traditional Indian kitchens. Every part of an ingredient , from peel to seed, stem to skin, is thoughtfully used to craft dishes that are both sustainable and deeply satisfying. Long tucked away in Bengali homes and passed down through generations, recipes like shukto, jhol, and kosha carry stories of heritage, creativity, and care. Once fiercely guarded family treasures, these comforting, home-style meals are now ready to be shared. Join us for a meal that is honest, flavourful, and filled with the warmth of tradition — a true taste of Bengal where nothing goes to waste and everything is made with love.

  • A rare chance to explore root-to-shoot, zero-waste Indian cooking in a refined, meaningful way
  • Celebrates lost recipes and traditional practices that make use of every part of an ingredient
  • Connects sustainability with storytelling, memory, and culinary creativity
  • Challenges the way we see “scraps” — transforming them into the star of the dish
  • A comforting, soulful meal that is both deeply nostalgic and refreshingly inventive
  • Ideal for food lovers, sustainability advocates, and those seeking new depth in Indian cuisine

Expect a thoughtfully curated meal where every element, from the most celebrated cut to the often-discarded scrap,  finds a meaningful place on the plate. The menu might begin with bhortas or batas made from vegetable peels and mustard oil, followed by delicate banana stem curries or ridge gourd skin chutneys. You may taste shukto where bitterness is layered from leaves, flowers, and stems, or comforting lentils enriched with the water from washed rice — nothing is wasted, everything is elevated.


There may be dishes where fish heads or chicken bones are simmered into rich gravies, or a stock made from corn husks forms the base of a warm monsoon soup. Desserts could spotlight fruit skins or the last pulp from a squeezed citrus, made glorious with jaggery and spice. The dining style is interactive, with storytelling and context for each dish, connecting you to the heritage of sustainable Indian kitchens where flavour and frugality walk hand in hand.


The experience is helmed by a chef trained in two Michelin-starred kitchens in Bangkok and shaped by her roots in Bengal, Uttar Pradesh, and Marwari traditions.

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