Chef Classes at Kolkata — As airports worldwide transform into cultural and culinary hubs, Netaji Subhas Chandra Bose International Airport (NSCBIA) has taken a fresh, flavourful step forward. In a first for eastern India, Kolkata’s international terminal has introduced chef-led interactive culinary sessions at its premium lounges, blending Bengali hospitality with global travel convenience. The initiative aims to “sweeten travel memories” by letting passengers not just eat, but experience and recreate Bengal’s culinary heritage — from mishti doi to kosha mangsho — while waiting for flights.
A Shift in Travel Lounge Culture
Gone are the days when airport lounges were only about quiet couches and coffee machines. Now, they’re becoming extensions of local culture — and Kolkata’s lounges are setting the tone.
Partnering with hospitality brands and culinary institutions, NSCBIA’s revamped lounge space offers:
- Live chef demonstrations
- Hands-on cooking classes for interested passengers
- Tasting counters featuring rotating Bengali specialties
- Culinary storytelling that connects dishes with Bengal’s cultural roots
The program, launched as a soft pilot in early June, is now becoming a regular fixture, especially during high-travel seasons and festive months.
Chef Classes at Kolkata: What’s on the Menu?
The sessions are typically 30–40 minutes long and are hosted by chefs from reputed hotel groups like ITC, The Oberoi Grand, and local favourites like 6 Ballygunge Place and Bhojohori Manna. Each day offers a rotating selection of Bengali classics, including:
- Shorshe Ilish (hilsa in mustard sauce)
- Chinar payesh (sweetened milk with paneer)
- Aloo posto (poppy seed potatoes)
- Patishapta (stuffed crepes served during Poush Sankranti)
Vegetarian and non-vegetarian options are included to cater to diverse traveller preferences.
Who Can Attend?
The sessions are currently available to:
- Business class and first-class passengers on selected airlines
- Lounge members (via DragonPass, Priority Pass, or airline-specific cards)
- Visitors opting for walk-in lounge access (₹2,000+ taxes for 2 hours)
An RSVP-based model is also in development for private group experiences, ideal for corporate groups or international guests.
Why a Cooking Class at the Airport?
According to lounge manager Debjani Saha, the idea was sparked by recurring traveller feedback.
“Passengers spend anywhere from 1–3 hours inside the lounge. Instead of passively waiting, we asked: why not give them a memory, a skill, a taste they can take home?”
The program is also designed to promote “culinary diplomacy”, allowing international flyers — particularly those on long-haul Emirates, Qatar Airways, and Singapore Airlines routes — to carry home an authentic slice of Bengal.
A Treat for the Senses (and Instagram)
The cooking sessions are highly photogenic: chefs in starched whites flame roshogollas in jaggery syrup, passengers grinding mustard in traditional shil-nora setups, and kids designing their own sandesh with moulds.
Travel influencer Sudeep Basu, who attended a hilsa masterclass before a flight to Singapore, says:
“This was better than any airport spa or lounge buffet. I cooked a dish I’d only ever eaten at home with my grandmother. Now I know the story and the secret.”
Passengers can also take home recipe cards printed on eco-friendly jute paper, featuring QR codes linking to video tutorials and local food tours in Kolkata.
What It Means for NSCBIA’s Brand Image
With footfall nearing pre-pandemic levels (over 1.6 million monthly passengers in summer 2025), Kolkata Airport has been positioning itself as more than just a transit point.
The Airports Authority of India (AAI) has been investing in:
- Aesthetic terminal upgrades featuring Bengal’s terracotta and textile motifs
- Digital kiosks for tourist bookings and hotel transfers
- Cultural installations like baul musicians and Bengali calligraphy walls
The chef class is the newest addition under NSCBIA’s “Senses of Bengal” initiative, blending art, craft, food, and music into the airport experience.
Global Context: How Does Kolkata Compare?
Kolkata’s concept isn’t without precedent — but it stands out for its regional focus.
Similar global efforts:
- Changi Airport, Singapore: Runs Peranakan and dim sum workshops
- Hamad International, Doha: Offers Arabic coffee and date-making demos
- Istanbul Airport: Hosts Turkish delight and baklava making for transit flyers
- Heathrow, London: Introduced British pie and tea etiquette sessions during Royal events
Kolkata is the first Indian airport to offer interactive cooking classes rooted in local cuisine rather than general luxury or hospitality training.
Partnerships and Culinary Pedagogy
The project is developed in collaboration with:
- IIHM Kolkata (International Institute of Hotel Management)
- West Bengal Tourism Development Corporation (WBTDC)
- Eastern Zonal Cultural Centre (EZCC)
There are plans to launch short culinary workshops for cabin crew and airport staff as part of a soft-skills enrichment program.
What Flyers Are Saying
“It felt like the airport was saying goodbye with a hug — in the form of shorshe bata and gondhoraj lemon.” – Arundhati Roy, business traveller to London
“I learnt how to make payesh while waiting for a delayed flight. Best use of a travel hiccup ever.” – Shaunak Sen, exchange student en route to Canada
“I just came in for my Priority Pass cappuccino, and left with a recipe and a smile.” – Marco Bellini, Italian tourist
What’s Next?
Kolkata Airport authorities are considering:
- Adding regional specialties from North Bengal and tribal cuisines of Jhargram
- Introducing “Midnight Mishti” sessions for late-night international flyers
- Offering digital chef classes for remote engagement (especially for transit flyers with tight connections)
They are also working on a traveller-sourced recipe archive, where flyers can submit dishes from their hometowns — to be recreated and featured monthly.
External Resources
For deeper insight into airport hospitality trends and Bengal’s culinary heritage:
- Airports Authority of India (NSCBI Airport profile): https://www.aai.aero/en/airports/kolkata
- International Institute of Hotel Management (IIHM): https://www.iihm.ac.in
- West Bengal Tourism – Cuisine: https://wbtourism.gov.in/home/cuisine
- World Airport Awards – Lounge Innovations: https://www.worldairportawards.com
- Ministry of Civil Aviation (India): https://www.civilaviation.gov.in
Final Take
Kolkata’s airport culinary sessions prove that even a brief layover can become a meaningful cultural encounter. In a time when passengers seek more than just efficiency from travel, this initiative offers flavour, warmth, and story — elements that turn a journey into a memory.
Whether you’re a frequent flyer or a first-time visitor, a seat at the lounge’s makeshift kitchen counter might just become the most memorable part of your trip.
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