Share
The Slurrp Great Indian Cookout (GIC) rolled into Kolkata on the 8th of November, 2025, following an unforgettable celebration of culinary creativity, as well as a tribute to the rich flavours of Bengal. A part of its nationwide journey, the event was a platform for renowned chefs to share their skills and knowledge, while offering home chefs a golden opportunity to showcase their passion for cooking. This year's theme, Gully to Gourmet, provided a perfect backdrop for celebrating Kolkata's deep-rooted food culture. The event was presented by USHA, with Aashirvaad as the co-presenter, Foodies Only as the associate partner, and OTT Play as the streaming partner.
Image Credit: Slurrp
The day kicked off with the renowned Chef Shaun Kenworthy, followed by other talented chefs, including Chef Doma Wang and Masterchef Neha Deepak Shah. With demonstrations of their skills, each chef introduced modern tricks and twists to traditional dishes.
The event started with a lovely welcome from USHA, and then we were plunged into a whole afternoon of pure cooking excitement—workshops, competitions, the lot!
Three celebrity chefs took turns at the main stage, and it was a treat! Each one showed us their own special take on Kolkata's famous street food.
Image Credit: Slurrp
In between their sessions, the home chef finalists went all out in the mystery box semi-finale. They had to get creative with ingredients, including Aashirvaad atta, to earn their spot. Then came the main event! The final two contestants faced a tough challenge from Chef Neha Deepak Shah: they had to create a dish using Aashirvaad Soya Chunks that was inspired by Kolkata Street Food. They had to nail the 3S: Soch (Innovation), Surat (Appearance), and, most importantly, Swaad (Taste)!
The day ended on a high note with the winner announcement and prize distribution, celebrating that awesome mix of innovation and tradition of Indian home cooking.
Chef Shaun Kenworthy: Bringing The Magic Of Bengali Spices To The World
Image Credit: Slurrp
Chef Shaun Kenworthy began the show, turning traditional Indian fare into an art form. His debut dish: Crunchy, Crumb Baked Cottage Cheese with Asian Pesto. Golden paneer met a fragrant, chunky crown of coriander, ginger, and the surprise salinity of smoked Bandel cheese. The golden paneer steaks, topped with a rich, semi-chunky pesto, left the audience gasping in wonder.
Chef Shaun’s second dish, Spiced Chocolate Pudding in Paturi Style, was an unforgettable dessert. Wrapped delicately in banana leaves, this spiced chocolate pudding combined the smoothness of dark chocolate with garam masala and a subtle heat from chilli powder. The pudding’s soft, velvety texture and the smoky aroma from the banana leaves brought an exotic flair to the dish.
"The Slurrp Great Indian Cookout in Kolkata has been a really unique experience for me. I've done live shows and cooked in so many countries. But what truly sets this city apart is its sheer passion for food. You see it everywhere—the markets are bursting with such incredibly fresh vegetables and fruits. I have my friends from the same profession who find it hard to believe how insanely fresh fruit and vegetables are available in the Kolkata market. And this is how the dishes prepared here taste so rich, both in taste and appearance. Everyone talks about Kosha Mangsho, and it's great, but honestly, the variety of vegetarian food here is something truly special and deserves mention." Shawn mentioned.
Chef Doma Wang: Kolkata's Own Momo Queen
Image Credit: Slurrp
Next up was Chef Doma Wang, known for her innovative take on traditional momos. Momo has always been a forever favourite of Kolkatans. She presented her Classic Luchi Momo, a tribute to Kolkata’s love for luchis. Chef Doma took the crowd on a culinary journey as she prepared the dish using Aashirvaad Atta, offering a healthier alternative to traditional flour. The momos, filled with spiced potatoes, were steamed and then lightly fried, achieving a crispy golden exterior. “I always look for ways to make traditional food a bit different without compromising on taste,” she shared. The workshop was interactive, with Chef Doma's adorable Bengali accents, offering tips on shaping the perfect momo and the importance of using high-quality ingredients. The light, crispy texture of the luchi momo paired beautifully with its soft, spiced filling, making it an instant hit with the audience.
Masterchef Neha Deepak Shah: A Fusion of Flavours
Image Credit: Slurrp
Masterchef Neha Deepak Shah’s session was a celebration of fusion, with her Soya & Mushroom Galouti with Kasundi Cream. A unique twist on the classic galouti kebab, her dish combined soya chunks and mushrooms, sautéed with aromatic spices like shahi jeera, cardamom, and cloves.
“The key to perfecting this dish is balance – balancing the richness of the galouti with the freshness of the toppings,” Neha explained. Served on a crisp masala paratha cracker and topped with creamy Kasundi and guacamole, this dish was full of textures and flavours.
Image Credit: Slurrp
Neha’s emphasis on using quality ingredients, such as Aashirvaad Atta for the paratha crackers, and her expert use of Bengali kasundi paste and Gondhoraj lemon, made the audience understand how she took it to a new level. The audience soaked in every bit of Neha’s wisdom, as she explained how to achieve the perfect balance of health, flavour, and appearance in a dish. "Food should not just taste good; it should look good, too," Neha shared with her trademark smile.
Slurrp GIC in Delhi: A New Platform For Home Chefs
Image Credit: Slurrp
On 22nd November 2025, Slurrp Great Indian Cookout made its way to Delhi, continuing its journey to celebrate the best of Indian home cooking. The event in Delhi became a significant moment for home chefs across the city, providing them with a platform to showcase their skills and gain recognition. With the competition's theme, Gully to Gourmet, home chefs got the chance to reinterpret traditional street food and bring their own creative vision to life. The event empowered these talented chefs by offering a stage to share their culinary creations with the spirit of Indian cuisine.
