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House-made prawn tortellini, burrata & bisque — rich, delicate and made for slow dinners.
25/05/2026

House-made prawn tortellini, burrata & bisque — rich, delicate and made for slow dinners.

An unforgettable learning experience at The Fat Duck by Heston Blumenthal — the restaurant that was named the World’s Be...
14/05/2026

An unforgettable learning experience at The Fat Duck by Heston Blumenthal — the restaurant that was named the World’s Best Restaurant in 2005.

Truly inspiring to see the creativity, precision, and innovation behind some of the most iconic culinary techniques in modern gastronomy. From multisensory dining to molecular techniques like liquid nitrogen, flavour pairing, and texture transformation, every detail was a lesson in pushing culinary boundaries.

Grateful for the opportunity to train and learn from such an influential kitchen. A experience that will definitely stay with me throughout my chef journey 👨‍🍳

With India Food Tourism Org – I just got recognised as one of their top fans! 🎉
12/05/2026

With India Food Tourism Org – I just got recognised as one of their top fans! 🎉

11/05/2026
11/05/2026

Feeling grateful after an incredible culinary tour across Karbi Anglong.
A heartfelt thank you to the amazing team for making this journey so memorable. I learned so many beautiful and authentic things about Karbi cuisine — from traditional ingredients and cooking methods to the deep cultural stories behind every dish.

The warmth, hospitality, and rich food heritage of Karbi Anglong truly inspired me. Looking forward to exploring and learning even more in the future.

Special thanks to Lin and GreensandTapoban Saikia for being part of this wonderful experience.

# Lin and Greens

A celebration of the season, our spring menu highlights fresh ingredients, vibrant flavours, and lighter dishes inspired...
29/04/2026

A celebration of the season, our spring menu highlights fresh ingredients, vibrant flavours, and lighter dishes inspired by longer, brighter days.

A plate close to my heart.Wild seabass in masor tenga, pura kordoi (star fruit) chutney, burnt crab, fragrant kaji nemu...
24/04/2026

A plate close to my heart.
Wild seabass in masor tenga, pura kordoi (star fruit) chutney, burnt crab, fragrant kaji nemu, maan dhania (burmese coriander)croquette, and morisa xaak.( Red amaranth)

No Rohu this time, but the soul of Assam is all here.

Home made pastas
03/02/2026

Home made pastas

The journey then moves to the kitchen, where the ingredients are washed, cut, and prepared. Cooking transforms these raw...
30/12/2025

The journey then moves to the kitchen, where the ingredients are washed, cut, and prepared. Cooking transforms these raw items into a meal. Finally, the journey ends at the plate, showing the finished dish ready to eat. These shots together show how food travels from the market to our plate through care and effort.

22/12/2025

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