I first had the Burmese delicacy, Khauk Suey (Burmese Chicken Soup) nearly six years back at Chanda Dutt’s Beniapukur residence. She had still not started her extremely popular one day food festival Authentic Taste of Myanmar and we were a group of around seven very hungry men and women waiting to be initiated into the delightful world of Burmese cuisine. The Khauk Suey that day was lip smacking. I’ve had the privilege of tasting Chanda di’s food many times after that and I can say only one thing, when it comes to Burmese cuisine in Kolkata, she is ‘the boss’.

When i got an invite from The Orient to attend a Burmese Cooking Workshop to be conducted by ‘the boss’ herself, my joy knew no bounds. Why? Because it’s been quite some time since I had that Khauk Suey and I was also hoping she would make her signature red and golden pork with fish sauce (she did not but I’m waiting for the winter edition of Authentic Taste of Myanmar to gorge on it). I was also excited because till date, I’ve only eaten her food but now I would actually get to see her in action and learn how to cook these dishes.

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