Delhi/NCR, June 2 : Comorin Gurugram, the acclaimed restaurant by EHV International, is set to host an exclusive two-day culinary residency with Kolkata’s celebrated restaurant and cultural institution, Sienna Calcutta on 10th and 11th June 2026. Bringing the flavours and culinary heritage of both ‘epar’ and ‘opar’ Bengal to Gurugram, the pop-up features a thoughtfully curated menu that combines Comorin’s ingredient-led, regional approach with Sienna’s distinctive exploration of Bengal’s food traditions. Together, the two restaurants offer a celebration of the region’s diverse culinary culture and enduring food stories.
The pop-up menu at Comorin Gurugram will be led by Co-Head Chefs Avinandan Kundu, whose culinary journeys combine classical training with a shared desire to represent Bengal through a more layered and contemporary lens. The menu will feature small plates such as Mocha Salad, Cholar Daal Hummus, Cheese Puff, Stuffed Chicken Wings with Laljhol Glaze and Golda Chingri, followed by larger plates including Mushroom Bhorta with Ladi Pav, Echor Rezala Pulao, Ros Omelette, Bhetki à la Kiev and Maach’r Deem XO Rice. Desserts will include Makha Sondesh and Mishti Doi, bringing the experience to a close with flavours deeply associated with Bengali kitchens and sweet-making traditions.
Named after the red soil of Santiniketan, Sienna is rooted in Bengal’s craft and culinary traditions, with a food philosophy shaped by local ingredients, regional techniques and the culture of the Bengali bajaar. Through its restaurant in Kolkata, Sienna has become known for presenting a broader and more layered perspective on Bengali cuisine, moving beyond familiar stereotypes while remaining deeply connected to the region’s food memories and everyday flavours. Deeply rooted in regional traditions yet viewed through a contemporary lens, Sienna’s cuisine reflects a nuanced interplay of seasonal produce, age-old techniques, and the evolving identity of Bengali food culture.