Creamy. Fragrant. Full of flavour.
Silky coconut curry with prawns. Gondhoraj lime with its distinctive citrus aroma. Warm luchi to scoop up every last bite. These are flavours you can get excited about before learning their names.
02 / THE PEOPLE BEHIND THE TABLE
A life in kitchens.
A table of our own.
Rajasthan. Kolkata. Vancouver. Tsawwassen.
01 / TARAPITH & RAJASTHAN · FAMILY ROOTS
The meals
we carry with us.
Long before he became a chef, Roy’s love of food began at home. In his aunt’s kitchen in Rajasthan, his cousin’s seasonal dishes and handmade chutneys showed him the care that goes into feeding the people you love.
His family’s roots reach back to Tarapith, where his ancestors were priests. Roy also spent part of his childhood nearby. That family history belongs to the story of Roy’s, alongside the home cooking that first inspired him.
02 / KOLKATA · LEARNING THE CRAFT
From home cooking,
to professional kitchens.
Roy went to culinary school in Kolkata before joining the kitchens at Taj. His career took him across the ocean with Carnival Cruise Lines, to Thali in Connecticut under chef Prasad Chirnomula, and to Sahib in Seattle.
Vancouver followed in 2007, when he was recruited as executive chef at Maurya.
Read the chef interview03 / VANCOUVER · THE ATITHI CHAPTER
A kitchen with
its own identity.
On Burrard Street, Roy and his wife Lopa opened Atithi with a simple wish: to share the Indian cooking that felt like home. Bengali dishes gave that little restaurant its own voice.
Over the years, we quietly introduced more Bengali dishes. Guests tried them and shared their thoughts. Their encouragement gave us the confidence to let our Bengali identity shine, alongside the regional Indian dishes we love.
“He knows the spices and can take it to a new level.”VIKRAM VIJ · ON ROY’S EVOLVING MENU AT ATITHI
Honourable mention · Best Indian · 2013Vancouver Magazine
04 / TSAWWASSEN · OUR TABLE TODAY
The next chapter.
The same warmth.
After years of Vancouver’s bustle, Roy and his wife Lopa wanted a quieter pace and a restaurant closer to home. Sunny Tsawwassen felt like the right next chapter—a place to put down roots with their daughter, Rashi, and welcome guests to a table of their own.
Roy leads the kitchen. Lopa brings her warmth to the dining room. And the Bengali weekend thali offers a place to begin discovering their food.
Join us at the tableRead Roy’s chef profile