26. Chef Sohini Banerjee on partition cuisine in Bengal, cooking with authenticity and MANGOES.
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26. Chef Sohini Banerjee on partition cuisine in Bengal, cooking with authenticity and MANGOES.
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À propos de cette écoute
In this weeks episode Anjli speaks chef Sohini Banerjee whose journey into food has taken her from prep shifts at Cinnamon Kitchen while studying a master’s in Health Economics, to leaving the financial world behind and building a career dedicated to the flavours of her heritage.
Along the way, Sohini has worked alongside chefs like Asma Khan of Darjeeling Express, Helen Graham of Bubala, and Michelin-starred Rohit Ghai but her own cooking is rooted deeply in Kolkata, West Bengal, and in the home-style traditions of Bengali food that she has made her mission to share with the world.
Her supperclubs, Smoke & Lime, have been running for over six years, introducing diners to a cuisine that’s often overlooked in the West but rich with its own unique traditions, flavours, and personality. Sohini’s food tells her story drawing on her roots, her life growing up in the UK, and her playful use of global ingredients to create something that feels both deeply nostalgic and entirely her own.
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