At Curtain Call Adventures we believe food is one of the most powerful ways to tell a story. Our work is about more than travel — it is about helping guests understand the people, landscapes, weather, plants and animals that shape the northeast.
Recently, we partnered with Chef Kashmiri Nath to bring a true taste of Assam to Bangalore. In collaboration with Sonali Sattar of Grasshopper, Bangalore who graciously opened her restaurant space for a pop-up and even hosted the chef’s stay, we created a modern, immersive dining experience that connected city diners to the heart of Assam.
Our goal was simple: let ingredients and memories lead the way. Assam’s cuisine is built on balance — the bright sourness of local fruits, the gentle smoke of preserved meats, the heat of bhoot jolokia in careful measure, and the fragrant Joha rice that has fed generations.
Chef Kashmiri Nath blends classical recipes with modern technique, using wild herbs like Manimuni (Asiatic pennywort) and Dhekia fern, along with staple ingredients such as outenga (elephant apple), thekera (Garcinia), and jaggery. The result was a menu that felt both true and new.
The pop-up was a big success.
Grasshopper’s intimate garden setting — soft lights, trees, candles and fresh flowers — became the perfect stage. We served full houses and received warm applause from guests who appreciated the harmony of flavours and the careful storytelling behind each course.
The experience showed exactly what Curtain Call Adventures strives to do: go the extra mile to bring something special and truly immersive to our clients’ experience.
Below are some dishes from the 6 course (veg and non veg) tasting menus we served.
– Thekera Sherbet — A bright, tangy drink of Garcinia, jaggery and mint to open the palate.
– “Whispers of Smoke” (amuse bouche) — Mini tartlet of smoked pork, fermented bamboo shoot and wild pepper, topped with crisp shallots and a bhoot jolokia dip.
– “Hills Meet the River” (mini pitha bites) — Rice flour crepes filled with spiced minced chicken or pulled pork with coriander, green chilli and ginger, served with lemongrass and Burmese coriander aioli.
– “From the Heartland” — Fish gently simmered in a light tenga (sour) curry with outenga, tomato and local herbs, paired with aromatic Joha rice and sautéed laai xaak greens.
– “Brahmaputra’s Treasure” — Slow-cooked chicken or pork in a roasted black sesame emulsion, served with a quenelle of sticky rice.
– “Whispers of the Valley” (amuse bouche) — Banana blossom cutlets with a smoky bhoot jolokia and tomato dip, topped with Burmese coriander.
– “Khar Reimagined” — Joha rice arancini served with a khar dip made from raw papaya and black channa.
– “Soul of the Fields” — Vegetables in an outenga and coconut curry with a sticky rice quenelle and stir-fried mustard greens (laai xaak).
– “Echoes of the Valley” (dessert) — Black sticky rice in coconut milk and jaggery with narikol pitha and komolar piyox.
This collaboration was a reminder that thoughtful food can bridge regions and memories. At Curtain Call Adventures, we will continue to design experiences that go the extra mile — pairing people, place and plate so every guest leaves with fresh taste memories and a deeper sense of place.
If you want a truly immersive culinary journey that brings a region to your table, we are ready to craft it for you. Do write to us for our curated itineraries.
