"A ‘bazaar to table’ concept that foregrounds Bengal’s local markets, merging European and East Asian plates with regional ingredients—dishes include bhetki with paccheri in seaweed butter, congee with choto maach and jackfruit bhorta, and desserts like nolen gur panna cotta—while an attached store showcases regional handicrafts made at a Shantiniketan workshop." - ByArundhati Ail