Brown Sahib takes guests on a culinary journey through the kitchens of Bengal to the dining tables of the Bhadralok where traditional Bengali food and the flavours of Europe were both celebrated.

Bengal is known for being home to one of the most distinctive and subtly-flavoured cuisines present in the country. Since it was also the first port of call for most European traders entering India, the kitchens of Bengal saw the introduction and acceptance of a variety of flavours and culinary creations unique to Europe. These flavours soon became staple fare for the Brown Sahibs of Bengal. And while the gourmet kitchens of Bengal’s landed gentry churned out delicious culinary creations of the region, Bengal saw the introduction and acceptance of a variety of unique European foods which soon became staple fare for the pucca sahibs of Bengal.

Brown Sahib is not only a celebration of these two wonderful cuisines, but also a small way of doffing our hat at a people who were as much at ease with their own culture as with adopting aspects of European culture which best suited them - especially, the cuisine of the various colonizers who entered the state.