After training to be a lawyer, Chef Avinandan Kundu was quickly drawn to the kitchen. He spent years honing his skills across Europe, cooking at Frenchie and Ellsworth in Paris, and Kadeau in Denmark, before returning to Calcutta in 2019. Now co-head chef, he’s committed to building a happy, balanced kitchen that celebrates Bengal while pursuing culinary excellence. Humble, witty, and generous, Avinandan crafts nolen gur bonbons as expertly as he plates a perfect duck confit.
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