Kolkata was recently treated to Himalayan flavours in a fine-dining pop-up by Chef Prateek Sadhu . Organised by culinary experience curators , Conosh and hosted at JW Mariott Hotel, Kolkata, the signature dishes and stories that inspired them were a delicious commentary on the city’s growing appetite for pop-ups.

Championing micro cuisine
Kolkata is in love with pop-ups with curated culinary experiences that make fine-dining more accessible with a focus on micro-cuisines. Chef Prateek Sadhu, who runs a 16-seater restaurant, Naar, in Kasauli, served a seven-course meal inspired by traditional recipes and techniques from Kashmir, Himachal Pradesh, Uttarakhand and other Himalayan regions. With visual drama and fresh flavours, the meal sought out to hero local foraged ingredients.

Culinary experience curator and co-founder of Conosh, Vaibhav Bahl says that they curate exclusive food experiences as the consumer is “searching for stories, authenticity and a connection with their meals.”

Chef Prateek Sadhu said, "Curated pop-ups help bring many stories and flavours to a bigger audience in a setting that is both luxurious and intimate."

What sets food pop-ups apart
Kolkata is now appreciating such experiences because of the immersive experience. For instance, chefs from Sadhu’s team stepped out in their aprons to share the inspiration behind each dish and how to make the most of the experience. Every diner is seated based on meal preferences and encouraged to share some of the dishes. Neha Malik, co-founder of the culinary experience curation brand, Conosh says, "Kolkata loves immersive fine-dining experiences. We’re trying to now position India at the forefront of the global gastronomic scene."