PA —
Parijat
Brains, biryani, and the hills. Culture, conversation, and feeding people until they surrender.
Her story →
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Brains, biryani, and the hills. Culture, conversation, and feeding people until they surrender.
Her story →
Satabdi shares a deeply personal relationship with food — one built on instinct, memory, and quiet precision. Every ingredient has a purpose, every spice a story, and every dish reflects a sense of time and season.
Having cooked for as long as anyone around her can remember, her repertoire moves effortlessly — from slow-cooked mutton and biryani to comforting rajma, choley, and delicately layered continental dishes. What ties it all together is consistency: her food doesn't just taste good, it feels complete.
At SaPa Club, Satabdi brings this philosophy to the table — where every dish carries warmth, detail, and a story worth sharing.
Parijat Ray is proof that brains and biryani can happily coexist. Equally devoted to academics and adventurous eating, she treats books and recipe books with the same seriousness.
Originally from Shantiniketan, West Bengal, she has a natural flair for culture, conversation, and feeding people until they politely surrender. Her kitchen is a rotating map of the Indian subcontinent — one day Kashmiri flavours, the next Chettinad fire.
A passionate traveller, she is happiest in the hills — trekking winding trails, breathing mountain air, and pretending the climb was "actually quite easy" once it's over.
We don't just cook food. We excavate stories — from cities, families, migrations, and memory. Each SaPa evening is built around one cuisine, one tale, and one unforgettable night.
A city left behind, a cuisine carried forward. Satabdi and Parijat's families trace their roots to Chittagong — a port city of Bangladesh whose kitchen is one of Bengal's best-kept secrets. This evening was their homecoming on a plate.
Join for the next one →
More events coming. Each one a different story.
Get invited first →Become a SaPa member and be the first to know about our next pop-up — the cuisine, the story, the date. Plus occasional food notes, recipe secrets, and invitations to things we don't post publicly.
First invite to every SaPa event before it opens to the public.
Behind-the-scenes notes on the cuisine, the history, and the people.
Occasional recipes and ingredient notes from Satabdi's kitchen.
No spam. Ever. Just good food and great stories.
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