Celebrating the extraordinary diversity of Bengal’s culinary heritage, *Orko’s CC1* presents *’Radhunir Diary – Micro Cuisines of Bengal’, a specially curated food festival that will be held from **23rd August to 14th September 2026*. Inspired by the belief that Bengal is much more than its familiar staples, the festival explores the state’s lesser-known regional cuisines, taking diners on a flavourful journey through the culinary traditions of Rarh, the Sundarbans, Kayastha, Santhal and Bangal communities.
Speaking about the festival, *Kaushik Sengupta, Corporate General Manager, Sens Hospitality Division, said, *”Bengal’s food heritage is incredibly layered, yet many of its regional cuisines remain unexplored. Through ‘Radhunir Diary’, we wanted to celebrate these lesser-known culinary traditions and showcase how geography, culture and community have shaped the state’s remarkable food legacy. We hope our guests discover a new side of Bengal through every dish.”
*Curated by Executive Chef Makhan Chandra Parya*, the festival menu brings together an array of authentic regional specialities, including Murshidabadi Murgh Dum Biryani, Chicken Chaanp, Prawn Malai Curry, Machher Kalia, Bhuna Khasir Mangsho, Dim Shorshey, Hash Er Mangsho Kosha, Bamboo Chicken, Pabda Shorshe, Begun Posto and several other traditional delicacies that celebrate Bengal’s diverse culinary traditions.
With thoughtfully recreated regional recipes and authentic flavours, *’Radhunir Diary – Micro Cuisines of Bengal’* promises a memorable gastronomic experience, inviting diners to rediscover the many kitchens, communities and stories that make Bengal’s cuisine truly unique.
