In the heart of Kolkata, Rannaghor by Sienna Calcutta is giving a fresh twist to Bengali food. It’s not just about eating—it’s about experiencing the stories of Bengal’s maati (earth) and manush (people).
The journey started back in 2010 with a small pottery store in Kolkata. Over time, it grew into Sienna Calcutta, a creative space with fashion, crafts, a café, and a community hub. Later, the founders met chef Auroni Mookerjee, who joined hands with them to design a modern Bengali menu. Together with chefs Avinandan Kundu and Koyel Roy Nandy, they experimented with local ingredients in bold, creative ways.
In 2023, Sienna made it to the Top Restaurant Awards, gaining recognition across India. With this success, they launched Rannaghor, a special tasting room where Bengali flavors meet global techniques.
The tasting menu is a 13-course experience filled with surprises. Dishes like golda chingri (lobster) with prawn brain hollandaise, mangsho carpaccio with lotus root, and fish egg rice showcase Bengal in a modern style. Even desserts like doodh puli with pandan oil and creative cocktails add a new spark.
The space itself is intimate and artistic, with handmade pottery from Shantiniketan and a chef’s table where diners watch the magic unfold. Each course tells a story, mixing tradition with innovation.
Rannaghor shows how Kolkata is moving beyond nostalgia to celebrate its roots in a fresh, global way. It’s not just a meal—it’s Bengal’s story on a plate.
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