Kolkata experienced a live culinary event this weekend as The Villa at Mandeville, Ballygunge, hosted India's most intriguing home-chef competition. Slurrp Great Indian Cookout 4.0 is in Kolkata for the first time. On 1st November 2025, Mumbai initiated the Slurrp Great Indian Cookout 4.0, presented by USHA and co-presented by Aashirvaad, with Associate Partner Foodies Only and Streaming Partner OTT Play. After the Mumbai event, the fourth season opened its second chapter in the City of Joy on November 8, 2025. The four-city tour following the theme 'Gully to Gourmet' came to Kolkata to find the new culinary champion from the city of foodies. Leaving the regular machher jhol vaat or a biryani treat during the weekend, the city witnessed a new wave of culinary innovation with some regular yet healthy ingredients.
Also Read: Slurrp Great Indian Cookout 4.0 Opens Its Next Chapter In Kolkata: Meet The Chefs And Home Chefs
Three Home Chefs Who Made It To The Semi-Finale From 9,000 Entries
Abhinanan Singh, the day's host, shared the inspiring journey of the three finalists, recounting how they made it to this momentous stage. Out of more than 9,000 submissions from the online rounds, only three outstanding home chefs secured their place in the final.
From these submissions, three exceptional home chefs were selected for their distinctive culinary voices and passion for reinventing Kolkata’s iconic street food. Mithu Saha brought her Sukha Chicken Pav with Salsa Salad, Anita Bhattacharjee arrived with her Jackfruit Seed Galouti Kebab in Tart, while Anjushri Mandi came with her exclusive Green Peas Kebab over Miniature Parathas.
Meanwhile, Chef Neha Deepak Shah, the head judge at all four editions of Slurrp GIC 4.0 shared, “I am so excited and happy at the same time to be a part of this event as Slurrp has provided such a great platform for the home chefs. So many innovations, new dishes, experiments and these contestants who are putting their best foot forward. It’s so exciting!”
The dishes in the show had Kolkata's own feel of 'Gully to Gourmet'. From reimagining alukabli to presenting the city's very own vegetable chop, using sophisticated culinary techniques, took the entire competition to a completely different level. The finalists here celebrated cooking, represented their origin, the foodie vibe of the city, while preserving thousands of home chefs' dreams with a note, 'if I can, you can do it too!'
Also Read: Slurrp Great Indian Cookout 4.0 Kicks Off In Mumbai: Meet The Chefs And Home Chefs Before The Debut
Celebrity Chefs Took It Forward With Their Innovative Dishes
Chef Shaun Kenworthy started the day’s workshop with his two unique dishes, including Crunchy, Crumb Baked Cottage Cheese with Asian Pesto and then Spiced Chocolate Pudding in Paturi Style with banana leaf. The session turned out to be so interactive as Chef Shaun answered all the questions from the audience regarding cooking tips, his love for Bengali spices, and so on. His first dish, Crunchy, Crumb Baked Cottage Cheese with Asian Pesto, featured golden, crisp-coated paneer topped with a fragrant, semi-chunky Asian pesto made with fresh herbs and smoked Bandel cheese. The crunchy breadcrumb topping complemented the rich, savoury flavours of the pesto, creating a delightful contrast.
His Spiced Chocolate Pudding, Paturi Style, wrapped in fragrant banana leaves, combined the richness of dark chocolate with aromatic spices like garam masala and a hint of heat from chilli powder. Its soft, velvety texture and the subtle smokiness from the banana leaf made it an exotic, flavourful dessert.
Also Read: Inside The Kitchen: Home Chefs Battle For Glory At Slurrp Great Indian Cookout Mumbai
Chef Shaun revealed that since his career started as a pastry chef, preparing desserts, pastries, or any baking experiments comes naturally to him. He also shared, “Cooking at Slurrp Great Indian Cookout in Kolkata has been a different experience. I have cooked in so many countries along with live shows like these, but what makes the city better is its love for food. The markets here have so many fresh vegetables and fruits that can instantly make the dishes taste and look better. Also, people here keep talking about Kosha Mangsho mostly, but the vegetarian food varieties that the city holds are unmatched.”
The Momo Queen of Kolkata, Chef Doma Wang, took up the next cooking workshop with her Classic Luchi Momo, as a tribute to Kolkata’s love for luchi. Not only did she prepare the best luchi momos on stage, but she also explained the process and the right tips for getting the perfect momo. And another highlight of the dish was that the momo was prepared out of Aashirvaad Atta instead of regular flour. So, in one dish, she combined health, taste and beauty at the same time. Chef Doma made the traditional whole-wheat luchi momo healthier by using whole wheat atta for the dough, boosting its fiber content. Instead of deep-frying, she opted for an air fryer, using little to no oil, creating a lighter version while maintaining the momo's crispy texture and delicious taste.
The Mystery Box Challenge In The Semi-final Round Made It More Interesting
The semi-finale presented a true test of skill and creativity, with the contestants facing a thrilling mystery box challenge. As they uncovered the box, they were surprised to find their key ingredient: Aashirvaad Shudh Chakki Atta, tasked with using it in innovative ways beyond the typical roti and paratha.
The contestants had just 5 minutes of pantry time to plan and execute their dishes, making the most of the limited window to infuse their creations with vision, precision, and their unique flair.
Mithu Saha crafted her inventive Envelope Paneer Tikka Masala, where she marinated and sautéed the cottage cheese in a harmonious blend of spices, creating a rich, flavorful dish. Anita took a bold approach by preparing a distinctive Onion Halwa, paired with luchi molded into the shape of a katori, offering a fusion of textures and flavors. Anjushri crafted a delicious Street-style Paneer Roll, an ode to the iconic Kolkata egg roll and kathi roll, combining smoky, spiced paneer with a perfect wrap.
After their meticulous efforts, the even more daunting task of judging awaited. Chefs Shaun Kenworthy and Neha Deepak Shah sampled each dish, offering their thoughtful feedback and verdicts.
Unfortunately, Anjushri didn't make it to the next round, but she remained graceful in defeat. With her sporting spirit, she shared, “There’s always a scope for learning and improvement. So I participated, learnt, and will cherish the memory forever of being on stage with celebrity chefs. It’s a game, and I played with the best of my abilities—that’s what matters to me the most!”
Partners Share Their Commitment to Celebrating Indian Home Cooking
The success of Slurrp Great Indian Cookout 4.0 is deeply connected with the commitment of its partners in promoting the art of Indian home cooking. Sriram Sundaresan, President of USHA, expressed his excitement, saying, "At Usha, we believe that innovation truly matters when it enhances the daily experiences of our consumers. Our appliances are designed to do more than just offer convenience – they bring joy, creativity, and ease to the kitchen. The Slurrp Great Indian Cookout is a fantastic platform for us to engage with our consumers, honor India's rich culinary heritage, and demonstrate how our consumer-first approach seamlessly blends technology with tradition and togetherness."
Anuj Rustagi, BU Chief Executive Staples at Aashirvaad, shared his enthusiasm as well, saying, "At Aashirvaad, we have always been dedicated to supporting our consumers on their cooking journeys, helping them create meals that are authentic, trustworthy, and made with love. We are thrilled to be part of Slurrp's Great Indian Cookout, a platform that celebrates India's vast and diverse flavors and home-grown culinary talent. As a co-presenting partner, we are proud to support the creativity of home chefs as they bring their dishes to life with Aashirvaad products, showing how the right ingredients can elevate every meal."
The Grand Finale – A Journey Of Innovation And Culinary Mastery
The finale of Slurrp Great Indian Cookout 4.0 paved the way for an exciting conclusion. The competition reached its peak with a workshop by Masterchef Neha Deepak Shah, who shared her expertise and insights.
Masterchef Neha Deepak Shah's dish, Soya & Mushroom Galouti with Kasundi Cream, was a brilliant fusion of health, flavor, and technique. As she described her recipe, she shared invaluable tips on how to achieve the perfect balance of taste, health, and visual appeal in a dish. “To make soya chunks tender, soak and squeeze them properly so they absorb the spices beautifully,” Neha advised, emphasizing the importance of preparing each component with precision.
Her recipe included a mix of soya chunks and mushrooms, sautéed in ghee with aromatic spices like shahi jeera, bay leaves, and cardamom. “You need to cook it on medium flame to ensure the mixture is dry and aromatic,” she explained. Neha also highlighted how combining fried cashews and onions, along with roasted besan, adds depth to the flavors and binds the mixture for shaping the tikkis. The key to balancing health, flavor, and appearance, according to Neha, is to use high-quality ingredients, as she did with Aashirvaad atta for her masala paratha crackers, which added an earthy, wholesome crunch to the dish.
The Soya & Mushroom Galouti was served on a crispy paratha cracker, topped with a dollop of tangy Kasundi cream, and finished with a spoonful of guacamole made with ripe avocados, tomatoes, and Gondhoraj lemon juice. “This combination of textures and flavors brings together the richness of the galouti and the freshness of the guacamole,” Neha shared.
The finale proved to be a true test of culinary innovation and technique. Contestants had to incorporate an Aashirvaad product in their dishes, with Chef Neha choosing Aashirvaad atta for her masala paratha crackers. So as she mentioned, “The dish you prepare for the finale should have the inspiration from the city; something that represents Kolkata. Also, make sure that dishes meet the three basic criteria, the 3 S - Soch-Surat-Swaad (Innovation-Appearance-Taste).”
The Moment Of Glory – Kolkata's Culinary Champion Emerges
So, there was hustle, preparations, and so much creativity kept going on throughout. The kitchen buzzed with energy, creativity, and competition while the contestants literally tried to run against time.
After an hour of intense cooking, tasting, and thoughtful deliberation, Chef Neha Deepak Shah and Chef Doma Wang finally announced their verdict. Mithu Saha triumphed as Kolkata's champion and became the second Slurrp Great Indian Cookout star of 2025 with her Sweet Potato Papdi Chaat and Soya Thecha. The dish perfectly captured the essence of street food, delivering the right balance of sweet, spicy, sour, and a refreshing twist. As the chefs noted, "The best part about street food is that you always want to have some more."
Mithu’s winning dish went straight aligned with the 'Gully to Gourmet' theme. The combination of sweet potato, used instead of regular potato made the dish healthier. Also adding soya thecha brought the needed protein along with flavour balance, and Mithu's creative vision.
As she explained, “Street food is always the kids' favourite. They don't like to have sweet potatoes unless you prepare something different out of them. And the primary requirement of a street food is the taste that always makes you want to go back. The papdi I prepared from Aashirvaad Chakki Atta was also a great addition. Hence, I tried to make a healthier chaat version of the famous Alukabli in Kolkata so that everyone can prepare that at home.”
Anita Bhattacharjee claimed the first runner-up spot with her Kolkata's Classic Vegetable Chop, made with Aashirvaad Soya Chunks, a mix of veggies, and chutneys made from Aloo Bukhara and mushrooms, along with a date, olive, and jaggery sauce. Despite her tremendous effort, Chef Doma Wang and Chef Neha Deepak Shah felt the dish lacked a bit of innovation. "The attempt is good. But it's too much on the sweeter side. Some spicy addition to this dish could make it better," Masterchef Neha added.
This is where the Slurrp Great Indian Cookout special creates the difference. Home chefs come up with new recipes, keep innovating. With their fresh recipes, they are constantly pushing the boundaries of creativity while keeping the spirit of tradition alive.
A Feast For The Senses - A Celebration Of Culinary Creativity And Togetherness
The event was a full-fledged celebration of food and community. Throughout the day, attendees enjoyed engaging games and live demonstrations of USHA products, with the chance to sample dishes freshly prepared at the counter.
Meanwhile, associate partners Foodies Only truly embodied their mantra, "Come for the food, stay for the community," by bringing people together through fun and interactive challenges, such as guessing spices and exploring their diverse uses. As a token of appreciation, thanks to their generosity, many guests left the event with a beautiful embossed wooden spice box, a lasting memento of their time at the celebration.
A heartfelt thanks to all the sponsors, whose support made this event memorable and allowed everyone to experience the best of food, innovation, and community.
The key to this successful event lies entirely in the collaborative efforts of sponsors USHA and Aashirvaad, partners Foodies Only and OTTplay, and venue partner The Villa at Mandeville. This edition of Slurrp Great Indian Cookout 4.0 proved that home chefs across the country have the skill, passion, and innovation to compete at the highest level.
Slurrp Great Indian Cookout is highlighting the talented cooks in home kitchens across the country who are shaping Indian cuisine. The journey continues from gully to gourmet.
The next stop is Bengaluru on November 15, 2025. So, in case you missed the Kolkata event, you can attend the upcoming editions of Slurrp Great Indian Cookout in Bengaluru (16th November) or Delhi (22nd November). Drop us a message on Instagram for more details.