My Food

What does “American” mean in Bengali-American? For me, it begins with the Indigenous Americas: their lands, foodways, and histories, and the many movements and exchanges that have shaped this hemisphere long before and beyond the borders of the United States.

My cooking is rooted in Bengali and Indigenous food traditions and shaped through my ongoing collaboration with Indigenous educator and chef Lucy Grignon through AncestralRebel. I cook across cuisines because I don’t see them as fixed categories. Food has always moved through migration, trade, colonization, adaptation, memory, and exchange. I’m interested in cooking in that spirit: treating cuisines as living, interconnected bodies of knowledge and making space for the expansive histories that food carries.

I bring this approach to private dinners and events, drawing on years of cooking in Boston, the Berkshires, and New York City.

Our Stories

I’m happy to tell my own stories, highlight yours, or build something new together. I cook for dinner parties, family gatherings, celebrations, small events, and other occasions where you want the food to feel thoughtful and personal rather than like standard catering. Menus are developed around the people you’re feeding, the occasion, and the kind of experience you want to create.

What’s Next

Private catering generally starts around $125 per person for a seated dinner and $75 per person for more casual gatherings, with final pricing depending on the menu, number of guests, service style, rentals, staffing, and location. I’ll always talk through the details with you before anything is finalized. To get started, fill out the inquiry form below with a little information about your event. I’ll get back to you by email to confirm my availability and, if it looks like a good fit, set up a quick call so we can meet, talk through what you have in mind, and finalize the details.