Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I create unique flavors and experiences blending two coastal worlds - Indian and Californian and accompany each meal with poetry
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My signature dish is Fire & Earth Layered Keema - a deeply aromatic goat keema (minced meat), slow-roasted with earthy, dry-toasted spices, elegantly layered with smoky, fire-charred eggplant. Crowned with a velvety dollop of cooling yogurt and pickled turnip. Served alongside warm, buttery tear-and-share bread to soak up every layer of flavor.
Who is your culinary inspiration?My culinary inspiration is Chef Navid Nasir from the famous restaurant chain Dhishoom influencing the brand's iconic street food and cafe classics. I also admire Chef Vikas Khanna of the famous Bungalow in NYC and Chefs Stuart Biroza and Nicole Krasnisk of The Progress in San Francisco. Most importantly I admire my aunt, Saswati, who makes the most flavorful and simple authentic Bengali dishes.
What would you do with the $25,000?I would invest in reaching more audience worldwide with my recipes and publish a cookbook of my unique recipes blending Bengali and coastal Indian cuisine with Californian.
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