This May, Hosa Goa and Sienna Calcutta are collaborating on a two-part dinner series that brings together South Indian flavours and Bengali cooking. The idea is simple: two restaurants exchanging spaces, menus, and approaches to food over two weekends.
The first dinner will be held on May 3 at Sienna in Kolkata. Hosa’s Brand Chef Harish Rao will present a five-course set menu that includes Coconut Milk Rasam, Cracked Potatoes with Cauliflower Mousse, Toddy Shop Prawns, Kari Dosa with Bone Marrow Hollandaise, and a Coconut Jasmine dessert.
Chef Rao said, “Kolkata has such a deep respect for regional cuisine. We have crafted a menu that’s bold, playful, and rooted in the South.” Hosa Goa is a part of EHV International – home of the famed Indian Accent.
On May 10, the second dinner will take place at Hosa in Goa, where Sienna’s Co-Head Chefs Avinandan Kundu and Koyel Roy Nandy will take over the kitchen. Unlike the structured tasting menu in Kolkata, the Goa event will follow a more relaxed à la carte format. The dishes will include Chana’r Paturi, Grilled Golda with Ghilu hollandaise, Kakda & Malay Jhol, Kalojeere Pork, and Echor Pulao. Desserts will feature Makha Sondesh and Mishti Doi.
Chef Nandy said, “We are excited to be coming to one of our favourite restaurants in the country. We share similar principles when it comes to regional cuisine, and we can’t wait to present the stories of Bengal through our food in Goa.”
The collaboration is supported by Soul Food Company. Both restaurants bring different styles to the table, Hosa with its structured, bold flavours, and Sienna with its seasonal, ingredient-first approach. Each event will have limited seating, and reservations – which can be made by calling the respective restaurants – are recommended.
