Bombay Daak In Kolkata: Attend A Night Of Daaru-Chakna-Inspired Culinary Storytelling

In 2024, Chef Niyati Rao and restaurateur Sagar Neve took Mumbai's F&B scene by surprise with the launch of Bombay Daak — a cocktail bar aimed at reviving India's desi daaru-chakna drinking culture. Drawing from local bars and watering holes across the country, Bombay Daak brought India's old-school drinking rituals to the twenty-first century with inspired cocktails like the tequila-based Lallantop, Naadan Kallu coconut toddy, and Burmese coriander and Piper Chaba infused Barma Barma. Now, Bombay Daak is bringing that same energy to The Conversation Room in Kolkata on 9th May for an unmissable night of its signature daaru-chakna-inspired culinary storytelling.

Led by Head Mixologist Yatish Bangera and Head Chef Rashmi Sondur, the evening promises a thoughtfully curated celebration of regional flavours from across the country for a spirited Daaru and Chakna takeover.

The menu — featuring a range of small plates drawing on traditional regional flavours with a contemporary approach — leans into nostalgia, playfulness, and the kind of detail that reveals itself slowly. It opens with a sharp, punchy Eggplant Pickle, followed by Zhanzanit Kakdi — a cucumber, peanut, and green chilli salad.

The Maska Bread combines high-hydration dough with butter, green mango, and three types of cheese in a thoughtful homage to South Bombay's Irani café culture. A tomato-based medley with puffed grains and onion seeds elevates the humble Chokha from Bihar; and Pork and Smoke brings Meghalayan flavours to the fore, pairing slow-cooked pork with a buttery-smooth potato mash. Milkmaid Prawns offers a Tamilian burst of flavours where sweetness and spice share the spotlight. The meal rounds off with Chicken and Rasam — a warm, brothy finish made with thigh, cartilage, Amma’s rasam powder, and crisped garlic.

Of course, it wouldn't be a Bombay Daak takeover without some banger cocktails rooted in Indian ingredients, and the drinks menu does not disappoint. At the bar, Bangera mixes up a storm with cocktails like Desi — a whisky cocktail infused with rose, saffron, caramelised onion, and a decadent besan-ghee fatwash; Moly’s Mix — a blend of white rum, mezcal, Zutho (or fermented Naga rice beer), arugula, and Naga basil for a fresh, smoky pour; and Barma Barma — vodka with coriander, ginger, and Piper Chaba.

Ultimately, though, the event goes beyond what's on the table. Backed by a crew that's as bold as they are skilled, it tells the story of familiar flavours transformed and elevated through contemporary culinary innovation — of India's evolving palate and spirit for experimentation.

TL;DR:

What: An unmissable night of Bombay Daak's iconic Daaru-Chakna-inspired culinary storytelling in Kolkata

Where: The Conversation Room, Chowringhee Road

When: Friday, 9th May, 7 PM onwards

Follow The Conversation Room here.

Follow Bombay Daak here.

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