Slurrp Great Indian Cookout 4.0 Opens Its Next Chapter In Kolkata: Meet The Chefs And Home Chefs

As Slurrp Great Indian Cookout returns for its fourth season, after Mumbai, Kolkata prepares to pull up its second chapter on November 8, 2025, with the exploration of the city's street food legacy. This year's 'Gully to Gourmet' theme gets a new episode in India's City of Joy. The three acclaimed chefs will demonstrate these dishes with innovative twists, staying true to their roots. Presented by USHA and co-presented by Aashirvaad, with Foodies Only as associate partner and OTT Play as streaming partner, the competition is a reliable platform for India's community of 8 lakh home chefs who want to showcase their culinary talent.

Serving as the presiding head chef across all four cities this season, Chef Neha Deepak Shah brings her philosophy of meaningful transformation to the competition. Neha Deepak Shah is a vegetarian chef, content creator, and former runner-up of MasterChef India Season 4. For the Kolkata GIC event, she will prepare Soya Galouti Kebabs. 

Her melt-in-the-mouth, boldly spiced Soya Galouti Kebabs are a plant-forward texture masterclass. She will be teaching about layer aromatics for depth without heaviness, why temperature control is the key to vegetarian kebabs, and how to turn homestyle shortcuts into competition-ready finesse. 

Chef Shaun Kenworthy

Image Credit: Instagram | chefshaunkenworthy

Chef Shaun Kenworthy, Culinary Director at IIHM Hotel School and a long-time restaurant and concept consultant, has been living, eating, and cooking his way across India for over two decades. For an appetiser, he will prepare Crunchy, Crumb Baked Cottage Cheese with Asian Pesto.

This dish features thick, fresh paneer steaks topped with a savoury, herb-packed Asian pesto made with celery, coriander, and smoked Bandel cheese. It’s then coated with a crispy breadcrumb topping and air-fried to golden perfection, offering a delightful crunch and rich flavours. The dessert will be Spiced Chocolate Pudding, Paturi Style. A rich, spiced chocolate pudding is enveloped in a banana leaf parcel, infusing the dessert with a unique aroma. Made with dark chocolate, jaggery, and warm spices like garam masala and chilli, it’s gently steamed or air-fried to create a soft, aromatic treat.

In his own words, “Really looking forward to being part of Slurrp’s Great Indian Cookout 4.0 this year. There’s something special about cooking outdoors, sharing stories, flavours, and laughter together. Will be sharing a couple of simple, elegant plates that carry a little bit of memory, a little bit of mischief, and a lot of flavour. See you at The Villa at Mandeville — let’s make it delicious!”

In his workshop, Shaun will map techniques to tools you already own, and can drive restaurant-grade results. So, people will learn from balancing fatty, tangy, salty, and sweet components, when to roast versus confit, to modernise heritage ingredients without losing their identity.

Chef Doma Wang

Image Credit: Instagram | doma_wang

Chef Doma Wang brings the warmth of Tibetan home kitchens to Kolkata’s gully-to-gourmet conversation. Doma Wang will prepare Classic Luchi Momo, but the demo is designed to be far more than a recipe: it’s a tactile workshop on dough science, shaping, and steaming. She’ll explain how hydration, resting time, and rolling technique determine chew and translucency, and why hand-cut vegetable textures make a momo sing even without meat.

Gearing up for this Saturday, Doma mentioned, “Am really looking forward to this event, have always believed in cooking food the traditional way, same as what my ancestors have done. This event got me thinking, and for the first time in my life, I am doing something unconventional. I'm surely looking forward to this. The thought of making something that’s an amalgamation of my Tibetan roots and the Bengali that I have become is really exciting.”

Doma will show how momos can carry Kolkata’s own flavours: think mustard-garlic hints, seasonal greens, or even a nolen-gur twist to the dipping sauces. Participants will leave with a reliable, repeatable method for weeknight dumplings, plus a blueprint for stuffing variations that stay true to the momo’s soul while flirting with the city’s street-food swagger.

Top Three Contenders From Kolkata

Slurrp GIC's search for Kolkata's top three home chefs began with nearly 9,000 entries nationwide. Through a rigorous selection process, home chefs were evaluated on creativity, culinary skills, and the ability to turn street food into gourmet dishes that stayed true to their roots. Judges carefully reviewed Kolkata entries to find those who brilliantly reinterpreted the 'Gully to Gourmet' theme by combining traditional flavours with modern techniques. Mithu Saha, Anita Bhattacharjee and Anjushri Mandi are the three semi-finalists who will compete on November 8, 2025. So, who wins the title as a culinary champ, time will tell.

Mithu Saha — Sukha Chicken Pav with Salsa Salad

Asian bao, Mangalorean-style chicken filling and a Mexican salsa to match—this multi-cultural medley is the inspiration behind Mithu Saha’s Sukha Chicken Pav with Salsa Salad. Talk about eating with your eyes first, because this colourful creation is surely scoring high on aesthetic value and taste!

In her 100% Kolkata-ready plate, Mithu threads the umami-rich intensity of sukha chicken through a soft, butter-kissed pav, then brightens it with a juicy salsa that snaps with lime and herbs. The Mexican crunch offsets the pav’s softness; the Mangalorean masala brings in a coastal heat while the pav welcomes Asia’s steamed-bread comfort.

Anita Bhattacharjee — Jackfruit Seed Galouti Kebab in Tart

Anita Bhattacharjee puts an indigenous twist on the regal kebab preparation by giving it a zero-waste approach and using jackfruit seeds as its foundational ingredient. The eggless whole wheat tart shell to match, this Jackfruit Seed Galouti Kebab in Tart is sure to be the canape of the season!

Her galouti will be sustainability—creamy, spiced jackfruit seeds ground to a near-buttery paste, perfumed with saffron and kewra, then tucked into a nutty, eggless tart that crumbles delicately. 

Anjushri Mandi — Green Peas Kebab over Miniature Parathas

Another kebab recipe served over flaky miniature parathas, Anjushri Mandi's Green Peas Kebab is flavorful and elegant. Rapid-pickled onions add a welcome texture contrast to the paratha's crispness and the greens' melt-in-your-mouth texture.

Anjushri's seasonal and thrifty entry features peas blitzed into a vibrant dough with coriander, mint, and a hint of green chilli, then pan-seared to a crisp shell and herby yet soft centre. 

How The Day Takes It Forward At GIC Kolkata

On November 8, 2025, the Slurrp Great Indian Cookout 4.0 in Kolkata kicks off with an exciting welcome and engagement by the EMCEE. Chef Shaun Kenworthy will begin the day with Workshop 1. After that, Chef Neha will introduce and announce the mystery box challenge, leading into the semi-final round with a 5-minute pantry time. 

Chef Neha and Chef Shaun will then announce the elimination before a brief lunch break. Workshop 2 with Chef Doma Wang will take place next. Chef Neha will then conduct Workshop 3, offering insights into her culinary expertise. The finale will feature the top two contestants, with an AMA (Ask Me Anything) session with Chef Neha before the winner announcement, which will be made by Chef Neha along with a Usha brand representative, concluding the exciting day of cooking and celebration.

After that, the mystery box semi-finale challenges contestants to use Aashirvaad Shudh Chakki Atta, Aashirvaad spices, and wild card ingredients from the pantry to create something new. Home chefs will shine here with their adaptability and innovation. These three finalists will compete all day, showcasing their signature dishes and mystery box skills. A special OTTPlay series will feature the winner's cooking alongside India's top celebrity chefs.

The day ends with Chef Neha Deepak Shah and USHA representatives announcing the winner and distributing prizes, celebrating Indian home cooking's spirit of innovation and tradition. Participants will watch street food go from gully to gourmet in real time and learn from celebrity chefs and talented home cooks in the afternoon.

What’s Ahead To Look For After GIC In The City Of Joy

Kolkata's event will pave the path for the upcoming celebrations in Bengaluru (15th November), and Delhi (22nd November). Three well-known chefs will show fresh twists on favourite street foods, alongside three keen home cooks ready to prove themselves. Together, this line-up will speak louder that Indian cooking has its soul lying in traditions, bringing new ideas and applauding every culture.

If you’d like to join the GIC adventure in Kolkata or another city, drop a message on Instagram to secure your spot. Watch soon on OTT Play.