Breaking Basmati

For the mango people in a banana republic is back. 🥭

Every year, we wait out the heat for the one thing summer in this part of the world reliably gets right: mangoes. Sweet ones, tart ones, grated into achar, folded into kheer, simmered into tok dal, and light brothy fish curries meant to be eaten slowly while the ceiling fan (and the ACs) fight for their lives.

This year’s menu is built around that familiar Bengali summer logic: if the weather insists on being unbearable, lunch should at least be excellent.

Thank you for being here, and for keeping this tiny community kitchen alive long enough for us to do ridiculous niche menus like this every year. ❤️

Pre-orders open.
Call or WhatsApp: 9920970508

Delivery via Porter/Rapido (charged at actuals), or self-pickup.


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Running a cloud kitchen means you do not get to close up and disappear into recipe testing for a week. We are a small team, all hands on deck, and building a seven-course Chef’s Table menu happened almost entirely in the spaces between everything else. Abhimanyu sketched out plating structures and thought through colour and texture largely in his head, some on paper. Ma worked from decades of instinct, the kind that does not need a written recipe to know when something is right. The physical trials happened across two half-days, right before the event, and most of the ex*****on happened on the day.

What you end up with, under those conditions, is a kitchen that runs on a very particular kind of trust. Everyone brings what they have. Ma’s Aamani’r Shorbot was made entirely on the day, no trials, just her reading the flavour and trusting herself, and guests were asking for refills well into dessert. The lemongrass in it came from a last-minute Zepto scroll while I was looking for edible flowers. It felt like a better fit than gondhoraj lebu, which is beautiful but not always practical or cost-effective to source here. Lemongrass also felt right because it belongs to this geography. One small decision, made quickly, that fit both the drink and where we are. That is, more or less, how this kitchen works.

Abhimanyu is constitutionally unable to run a trial without doing a proper plating, which is why I have anything to show you at all. The photographs and videos from the Chef’s Table evenings are being put together and will be up soon. These are from the trials, shot on my OnePlus, edited by me.

Without the story, they are just plates, and that feels like only half the truth.

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For six years, Breaking Basmati has been a cloud kitchen. A phone number, a menu, a delivery box. You have eaten our food but you have never eaten with us.

Ghore Baire is our attempt to change that. Two evenings in April, at one table in our home in Pune, we are hosting a seven-course Bengali tasting menu across eight cooking techniques, cooked by Chef Abhimanyu Abhimanyu Sen and hosted by Nandin Sen , food historian, author, and someone who was running Chef's Tables at the Oberoi Grand and Porto Rio in Kolkata long before the term became fashionable.

We are not just hoping Bengali food lovers will come. We are especially hoping that people who have never eaten Bengali food before will come. People curious about what it takes to adapt a cuisine in a city that does not grow its produce or speak its language. About what forty years of cooking, writing, and studying a food culture looks like when it finally sits down at a table. About what eighteen years in fine dining does to the way a chef understands a culinary lineage that has survived partition, invasion, and the remarkable confluence of cultures that made Kolkata what it is, and how each generation makes that inheritance entirely their own. We want that conversation. We want people to find camaraderie over food that is an expression of something lived, not just something learned.

18th and 19th April, Pune. Prix fixe ₹1,999 per person.
Reservations close 16th April.

Call or WhatsApp 9920970508.

Poila Boisakh is around the corner.

We’ve been thinking about opening up our home for a 5–7 course Chef’s Table on 18th and 19th April. A completely new menu, developed from the ground up.

It will be intimate. And we would only do it if it feels like the right room comes together.

If this is something you would want a seat at, tell us.
We’ll take a call from there.

Details and menu will follow, if we go ahead.

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Flame has begun to feel a little uncertain lately. LPG supplies are tightening, and the weeks ahead look unpredictable. Pretending nothing has changed would feel dishonest.
So this weekend, we're trying something a little different. A menu that steps away from the burner as much as possible.

We'd be very glad of your orders this week. No pressure, of course. Just putting that out there.

Menu LIVE now.

🗓️ Sat & Sun | 14th & 15th March
📞 Call or WhatsApp: 9920970508
🚗 Delivery via Porter/Rapido at actuals , or arrange your own pickup. We’re flexible.