The food at Sienna is an ode to the culture and cuisine of Bengal: a region that is as emotionally charged as it is geographically divided. For us, the journey to the plate is not just about taste, it is about memory, community, and the politics of belonging. It is about both ‘epar’ and ‘opar’ Bangla: West Bengal in India and Bangladesh across the border, and the stories we bring into the kitchen from either side and everything we’ve been inspired by in between.
The Rannaghor is an exploration, one that seeks these stories out and brings the food cultures of Bengal to the forefront. It is a celebration of our land, the farmers and the baajars of the region. With each plate, we make an earnest attempt to understand the cultures and cuisine beyond what has been popularised, using food as a tool to preserve the lesser-heard narratives of microregional cuisines, but also as a medium to spark discourse.
As an intimate dining experience, Rannaghor is an 8-seater kitchen and dining space, where the chefs at Sienna cook for you and take you through this journey, which is as much the region’s as it is theirs.
