Bengal to Nilgiris by Sienna Calcutta (Brunch)
Hosted with Sienna Café, Calcutta, recently named among Condé Nast Traveller’s Top 6 Restaurants for 2025. The brunch brings Bengal’s vibrant flavours into dialogue with Nilgiri-grown produce from TOHFA (The Nilgiris Organic Horticulture Farmers' Association), a weekly market for organic produce of small farmers in the Nilgiris, and Aadhimalai, a collective of local indigenous producers, creating a meeting of regions through craft and flavour.
The food at Sienna is born from a deep appreciation for the culture and cuisine of Bengal, using local ingredients, seasonal produce, and implementing traditional cooking techniques.
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Avinandan Kundu, Co-head Chef, Sienna, Calcutta, after training to be a lawyer, was quickly drawn to the kitchen. He spent years honing his skills across Europe, cooking at Frenchie and Ellsworth in Paris, and Kadeau in Denmark, before returning to Calcutta in 2019. Now co-head chef, he’s committed to building a happy, balanced kitchen that celebrates Bengal while pursuing culinary excellence. Humble, witty, and generous, Avinandan crafts nolen gur bonbons as expertly as he plates a perfect duck confit.
What's included
Where it is
Address : King's Cliff, Havelock Rd, Police Quarters, Pudumund, Ooty, Tamil Nadu 643001, India
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