New Delhi, Feb. 19 -- Imagine a Bengali meal complete with posto, bhorta and macher jhol. Seal the deal with a touch of nolen gur at the end, and you have a Bengali smiling cheek to cheek, longing for bhaat-ghoom (a post-lunch siesta). Now imagine the same meal reinterpreted through a fine dining lens, where the posto is served as canapes, the macher jhol appears as grilled fish with a chimichurri-ish topping spiked with kalo jeere or nigella seeds, and the dessert is a vanilla cake drizzled with nolen gur cream.

Toonika Guha is a self-taught chef, and started Toontooni's Table in Delhi NCR, in February last year. Her menus at heart highlight the essence of home-style Bengali cooking , but reimagined with fun and flair for the current ti...