Hosted with Sienna Café, Calcutta, recently named among Condé Nast Traveller’s Top 6 Restaurants for 2025. The brunch brings Bengal’s vibrant flavours into dialogue with Nilgiri-grown produce from TOHFA (The Nilgiris Organic Horticulture Farmers' Association), a weekly market for organic produce of small farmers in the Nilgiris, and Aadhimalai, a collective of local indigenous producers, creating a meeting of regions through craft and flavour.

The food at Sienna is born from a deep appreciation for the culture and cuisine of Bengal, using local ingredients, seasonal produce, and implementing traditional cooking techniques.