Over the past decade, the cafe-cum-bar-cum-restaurant has emerged as one of Kolkata’s most influential dining spaces by doing something counterintuitive: asking Bengalis to pay premium prices for their own food. Built around hyperlocal sourcing, seasonal markets and lesser-known culinary traditions across Bengal, the restaurant’s success in Kolkata and its fame beyond marks a broader cultural change — particularly among younger diners — in a city once resistant to spending money on what was considered everyday home cooking.
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