Amar Khamar takes the TRI community on a taste-based tour of Bengal’s crops and cupboards. Through a presentation and mini tasting menu, the chefs explore the indigenous practices and culinary histories behind five of the region’s most defining ingredients, paddy, dal, salt, sugar, and mustard, and the way these ingredients work in concert as a recipe for self-sustenance and autonomy. 

The evening moves from material to maker, tracing each ingredient across the full arc of its life: how it is grown, how it is preserved, and how it finds its way to the table. In doing so, it offers something rarer than a meal, an insight into the knowledge systems and daily practices of Bengal’s primary producers, whose relationship with the land has quietly sustained the region for generations.