BENGAL IN RENAISSANCE
A Culinary Theater in 8 Acts
Neo-Bengali, Modernist Menu and a Theatrical, Avant-garde experience
8 Course Degustation Dinner.
Souk, Taj Bengal, February 20, 7:30 pm to 10:30 pm
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Chef Priyam Chatterjee from Kolkata, India is a distinguished culinary artist with a worldwide reputation for his modernist french gastronomy with Indian roots and heritage. First Indian Chef to be awarded France's CHEVALIER ORDRE DU MÉRITE AGRICOLE and appointed Ambassador of French Cuisine, recognizing his significant contributions to gastronomy.
The menu reimagines classic Bengali flavors, breaking them down to their elemental essences and presenting them with a modern lens, in ways that are visually stunning, intellectually stimulating, and—most importantly—delicious.
Each dish is a carefully orchestrated performance, blending the soul of Bengal with modern gastronomy. Expect the unexpected as we take you on a sensory journey, where every bite is a play on texture, taste, and aroma, and every plate is a work of art in itself.
““ Tradition must be given a perspective that is progressive and contemporary for the coming generations to relate to, keeping fl avours of our childhood as a guideline .In order to do this I realised my calling of bringing back those memories of my mother’s and my grandmother’s cooking heritage with a modern vision.”
Chef Priyam Chatterjee from Kolkata, India is a distinguished culinary artist with a worldwide reputation for his modernist french gastronomy with Indian roots and heritage. Instagram @priyamchatterjeeofficial
He holds the notable distinction of being the first Indian chef to be awarded France's ORDRE DU MÉRITE AGRICOLE and being appointed Ambassador of French Cuisine, recognizing his significant contributions to gastronomy,
Throughout his career Priyam has worked at acclaimed Michelin Star restaurants like Akrame in Paris, Koldo Royo in Spain and the Oman branch of the legendary Parisian restaurant Fauchon. His most recent venture was the opening of Roia Singapore which was listed in the ‘Selected’ category in Michelin Guide 2024 under his leadership.
While Priyam’s culinary journey began in the family kitchen, he pursued formal education at the NIPS School of Hotel Management and commenced his professional career at the Park Hyatt Hyderabad. Here, under the mentorship of Chef Jean-Claude Fugier, he delved deep into French cuisine, honing his skills and developing a profound appreciation for culinary artistry.
Priyam has trained with esteemed chefs such as Ernest Darren Alford, Royo Matteo Grandi, and Gualtiero Marchesi, each contributing to his expansive culinary perspective.
In New Delhi, Chatterjee made a significant impact as the Chef-Patron and Restaurant Director at Qla, a fine dining establishment celebrated for its European, Italian, and Spanish cuisine and his innovative approach and dedication to his craft led to his recognition as a semi-finalist in the S.Pellegrino Young Chef 2018 competition in Singapore. He also won ‘ Chef of the Year 2017 in Times Nightlife & Food Awards.
Beyond the kitchen, Chatterjee is an accomplished musician and artist, often drawing inspiration from various art forms to craft dishes that are as visually captivating as they are delectable. His creations frequently pay homage to renowned artists, with plating that reflects influences from Jackson Pollock, Jean-Michel Basquiat, Vincent van Gogh and MF Hussain..
BENGAL In RENAISSANCE with Chef Priyam
Souk, Taj Bengal Kolkata, February 22, 2025
Text Gormei at +91 7044800150 for reservations