dineatagni

How do you translate a lifetime of Pohela Boishakh memories into one dinner?

We think it’s a little like trying to explain why one bharta is never enough: possible, but much easier to understand once you’re at the table, passing plates, comparing favorites, and tasting the story for yourself.

This year’s menu gave us the chance to share dishes that light our fires, from Panta Bhat and Labra, to Dal Joya would welcome you with in her home, mezban-inspired and -ed goat, and plenty of mishti to end things the way all Bengali celebrations do.

Food like this comes from people who teach you, correct you, feed you, call you back, lend you their ceramics and tupperware, and tell you exactly how to do it better next time (though a 📸 and some sweet Soan Papdi may have softened their critique).

Joya helped us make Apple Chutney and Ras Malai, and reminded us that standards are standards; Avishar still remembers getting in trouble for picking sub-par veggies, so yes, the Fried Okra had a lot to live up to. 😅😆

Our team turned those memories, notes, and expectations into 8 courses, with Joya and Uncle Tridip giving thanks between bites and insisting they were too full to continue.

So now it’s our turn to give thanks: to Joya, for helping us shape the menu and celebrate with us; to our team, for bringing such care to the table; and to you, Columbus, for showing up hungry and curious! ❤️‍🔥

We are so grateful for you all! Shubho Noboborsho, and thank you for celebrating with us!