Rare recipes. Forgotten flavours. Seasonal cooking.
COME FOR
THE FOOD.
STAY FOR
THE STORIES.
Rice & Revive is a supper club bringing a richer, wider world of Bengali food to the table.
Rare recipes. Forgotten flavours. Seasonal cooking.
Come for the Treat,
stay for the stories.
Rice & Revive is a supper club bringing a richer, wider world of Bengali food to the table.
some flavours you know,
SOME YOU’RE YET TO DISCOVER
They are familiar, beloved, and deeply Bengali. And then there is the earthy warmth of kalojeere, the distinctive aroma of radhuni, and the quiet complexity of dishes shaped by season, region, family and memory.
There are recipes that have travelled through generations, flavours tucked away in old notebooks, and dishes that deserve to find their way back to the table.
At Rice & Revive, we love bringing these to you—sometimes just as they have always been made, sometimes with a gentle new expression.
Because there is always another flavour, another recipe, another story waiting to be discovered.
Meet the People Behind Rice & Revive
Every recipe that survives does so because someone chose not to let it disappear. For Soma and Sanjoy, that choice became Rice & Revive.
Every recipe that survives does so because someone chose not to let it disappear. For Soma and Sanjoy, that choice became Rice & Revive.
Soma’s earliest memories of food were never about elaborate feasts. They were about love served in the simplest ways—a handful of rice, dal and seasonal vegetables, gently mashed together by her Chhotoma into what the family called dola, kept aside just for her. She still believes no luxurious meal has ever matched its taste. Even today, birthdays begin not with cake, but with her mother’s payesh, offered to God before she takes the first spoonful. For her, food has always been more than nourishment. It is ritual, memory and belonging.
Sanjoy’s relationship with food begins somewhere else—with curiosity. He is endlessly fascinated by recipes that exist outside cookbooks and restaurant menus, hidden instead in fading notebooks, village kitchens and family conversations. Finding one feels less like discovering a new dish and more like recovering a forgotten chapter of Bengal’s culinary history. He believes some recipes deserve to be preserved exactly as generations have made them. Others invite careful experimentation. Both, he believes, have a place at the table.
Together, they discovered a shared conviction:
the story
Beyond the familiar comforts of machher jhol, shukto, luchi and mishti doi lies another Bengal—one shaped by seasons, regions and communities. A Bengal where Pachon brings together dozens of seasonal greens at Chaitra Sankranti, where homes fill with the aroma of handmade narus before Lakshmi and Kali Puja, and where countless family recipes have quietly endured for generations without ever finding their way into restaurants.
Rice & Revive was born from a desire to bring that Bengal back to the table.
Not as nostalgia. But as something living.
Every menu begins with a question:
What deserves to be remembered?
Sometimes the answer is a recipe preserved exactly as it has always been cooked. Sometimes it is a forgotten flavour seen through a fresh lens. But every dish earns its place because it carries a story worth telling.
For Soma and Sanjoy, the greatest compliment isn’t that a guest enjoyed the meal. It’s hearing someone say,
Because in that moment, a forgotten recipe has found another life.
And perhaps somewhere in Bengal, an ageing home cook is still preparing a dish that only their family remembers.