Chef SOM X Tapori: A Culinary Voyage from Hua Hin to the Heart of Kolkata
From October 18 to 20, 2024, Chef Jutamas “SOM” Theantae, founder and head chef of SOM’S TABLE in Hua Hin, will collaborate with Rohit Sharma, Chef-Patron of Tapori Bangkok, for a special culinary experience.
You will experience the merging of two culinary talents and their passion for authentic flavors in ‘Oh Calcutta! Chef SOM X Tapori’. Both chefs have curated an à la carte menu, each contributing five dishes, that brings the rich culinary heritage of Calcutta (now known as Kolkata) directly to your table.
Chef SOM, though not widely known for a direct connection to Kolkata, has been profoundly influenced by her formative years at Kala Bhavana (Institute of Fine Arts) at Santiniketan, the open university founded by renowned poet, philosopher, and Nobel Laureate Rabindranath Tagore. Here Chef SOM was immersed in an environment that blended traditional Indian culture with modern, progressive educational ideals. This backdrop, especially her six years studying lithography, deeply informs her approach to cooking, not only reflecting her artistic background but also her philosophical engagement with the elements of Kolkata’s rich culinary heritage.
Chef Jutamas “SOM” Theantae
For the collaboration, she has crafted a menu that is a homage to her most cherished memories and culinary experiences during her time in India. Start your journey with My Favourite Mornings in Kolkata, featuring a mustard oil omelette, aloo gobi, malai toast, and milky chai, capturing the essence of a bustling morning in the City of Joy. Venture next to the Kopai River, where a salt biscuit filled with fully spiced pineapple jam awaits, offering a unique blend of sweet and savoury. Jimmie’s, a Hakka Chowmein noodle dish, pays homage to the fusion of Chinese and Indian culinary traditions brought by the Hakka community, whose migration to Calcutta’s Chinatown, the oldest in India, in the late 18th century gave rise to the Indian-Chinese cuisine. The Santiniketan Night Truck Stop provides a hearty mix of fried pomfret or plantain curry, complemented by aloo posto (potato with poppy seeds), shukto (mixed vegetables), lau ghonto (spiced bottle gourd), and Bengali tomato chutney, each dish narrating stories of traditional Bengali roadside feasts.
The menu’s highlight, Beef Tongue is braised for 10 hours in stone flower tea and pomegranate juice, and is accompanied by tapioca dumplings, fried salted calamari, coconut chutney, and cumin rice, creating a symphony of deep, complex flavours.
Talking about the upcoming event, Chef SOM says, “Each dish is a narrative of my journey, deeply rooted in Santiniketan where I first learned to cook. This event is my canvas, and the flavours of Calcutta are my palette. Food I believe should not just be nourishing but thought-provoking, it should be an exploration, an intimate interaction where every bite encourages our guests to reflect and feel.”
Chef Rohit Sharma
Chef Rohit Sharma brings to the table the adventurous spirit of Tapori, which has redefined Indian cuisine in Bangkok by exploring uncharted terrains of the country’s vast culinary landscape. Under his guidance, Tapori has become a showcase for those seeking to experience the true breadth of Indian flavours, beyond the conventional. His talent in creating dishes that tell stories is evident in the carefully curated small and large plates that offer a glimpse into the diverse regions of India.
Tapori’s menu for this pop-up offers a vivid exploration of Kolkata’s culinary heritage. Start with Channa Dal’er Dhokha, featuring savoury lentil bars accompanied by tangy tamarind chutney and spicy mango kasundi, capturing the essence of street food. The Tele Bhaja Platter mixes crisp fried treats like pumpkin flower, raw banana, and banana flower with robust Bengal mustard and poppy seed chilli paste. Dive into the heartwarming Lal Murghir Jhol with Baby Mughlai Paratha, where spicy chicken curry meets soft Mughlai bread, and savour the Prawns Malai Curry with Basanti Pulao for a taste of Calcutta’s coastal influence. The menu rounds off with Khasir Chorbir Ghugni, a hearty dish of white pea lentils cooked in mutton fat and spices.
Says Rohit, “Oh Calcutta! is a bridge connecting the soulful streets of Kolkata to the heart of Bangkok. Collaborating with Chef SOM to bring this experience to life at Tapori has been a remarkable journey of flavours and traditions. Together, we’ve curated dishes that not only pay homage to Kolkata’s rich culinary heritage but also push the boundaries of what Indian cuisine can represent.”
This event is a must-attend for culinary enthusiasts and anyone looking to immerse themselves in the flavours of Kolkata while exploring the unexplored corners of Indian cuisine. Seating is limited, ensuring an intimate dining experience that allows each guest to truly engage with the culinary narratives crafted by the chefs.
Address: 22/2 Sukhumvit Soi 47, Khwaeng Khlong Tan Nuea, Watthana, Bangkok 10110
Tel: +66-645-693-798
Email: reservations@taporibkk.com
