Pune-based software engineer Surajit Naskar is much beyond being a techie. He is a coder who also cooks. As a full-time IT professional on weekdays and a passionate home chef on weekends, Surajit is bringing together two very different worlds: technology and traditional Bengali cuisine. Originally from Bengal, he started a Bengali cloud kitchen in Pune to offer authentic, home-style flavours to fellow Bengalis missing familiar food, while also introducing others to the richness of Bengali cooking.
In a super exclusive conversation with News Ei Samay, Surajit opens up about balancing a demanding software career with running a Bengali cloud kitchen, the personal inspiration behind starting it, and his belief that passion and profession can go hand in hand.
Q: You're a software engineer based in Pune, originally from Bengal. How do you balance the demands of your full-time software job while running a Bengali cloud kitchen?
Surajit Naskar: Being a software engineer, I love to code a lot, and recently I developed the skill to cook. So, now these two things are my passion - coding and cooking. On weekdays, I work full-time as a software engineer, and for that, I don't get time to cook much. So, I eat 'Khichdi', and 'Sheddho Bhaat' mostly. For this, I make sure that weekends are completely dedicated to my cloud kitchen and my customers, who are my followers (on social media). It's hectic, tiring, and sometimes it's overwhelming, but I enjoy it a lot. When your work is connected to your passion, and you see people happy after eating your food, the tiredness disappears.
Q: What inspired you to start a Bengali cloud kitchen in Pune, and what gap are you hoping to fill by bringing authentic Bengali flavours to the city?
Surajit Naskar: The inspiration is very personal. When I moved to Pune three years back, I struggled a lot with food. A Bengali in Pune was not getting his food. I was missing Bengali food terribly. I couldn't find any authentic Bengali restaurant as well, and the ones here were expensive and not-so-authentic. This was my main inspiration behind starting the cloud kitchen: to bring authentic, home-cooked Bengali food to Pune for my Bengali followers who aren't getting Bengali food here. I know that feeling because I used to feel the same. When I used to post stories, my followers used to ask me to invite them, as they were missing Bengali food and delicacies cooked by their mothers. Non-Bengalis, too, gave me a lot of love, as they used to say that they love Bengali food. My colleagues used to ask me for recipes. So this was the main inspiration behind this initiative.
Q: For someone ordering for the first time from you, how would you describe your menu, its flavours, and how do you adapt the flavours of traditional Bengali food for the Puneri palate?
Surajit Naskar: We have both Bengali and non-Bengali customers here. Puneris and other non-Bengalis are very fond of Bengali food. Bengali customers already know how 'Doi Katla' or 'Chicken Roll' tastes. But non-Bengalis usually ask for recommendations based on their palate. If someone wants spicy, I recommend them to try 'Chicken Kosha' or 'Katla Kalia'. If someone wants to have something sweeter, I recommend 'Doi Katla' or 'Mishti Doi'. I'll add descriptions and the key ingredients whenever I update the menu, like how it tastes etc.
Q: Which five dishes from your kitchen would you like to personally recommend to your first time customers?
Surajit Naskar: Top selling items from my menu are 'Kolkata street-style Egg-Chicken Kathi Rolls'; 'Nolen Gurer Roshogolla and Mishti Doi' - because irrespective of Bengalis or non-Bengalis, everyone likes Bengali sweets, and I make my sweets myself. 'Nolen Gurer Roshogolla' is in demand in the winter. I recommend 'Doi Katla and Peas Pulao', if anyone wants to try the main course. Then, it will be 'Chicken Kosha and Basanti Pulao', If anyone is into parathas, then it will be 'Laccha Paratha with Chicken Rezala', and the 'Chicken Dak Bungalow with Basanti Pulao'.
Q: You're in a demanding job. What message would you like to give to working professionals who wish to pursue their passion like yourself, alongside their jobs?
Surajit Naskar: Many people ask this question. Bengalis in Pune ask me how to start a cloud kitchen. Your job must be your priority. It pays your bills, it supports your family. At the same time, don't ignore your passion. Jobs can sometimes be stressful, but doing something you love outside your job gives meaning to life and keeps you happy. You don't need to quit your job and take risks immediately, but start small, take baby steps. When I started, I got just two customers. Now, I get a lot of messages, and I can't even take all the orders. So, start small, be patient, consistent, and give time to what you love.
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Q: Finally, how do people in Pune place an order from you?
Surajit Naskar: We have just started, and haven't registered on any food delivery application. So, when I post a reel or something on Instagram, which is the only place I receive orders from, people DM me to place their orders.
One can find Surajit Naskar on Instagram at @surajit.codes.life
Surajit Naskar's journey shows that passion does not have to take a back seat to a full-time career. By carefully balancing his software job with his love for cooking, he has created a space where authentic Bengali flavours find a home in Pune. His story is a reminder that with patience, consistency, and dedication, it is possible to follow what you love, one small step at a time, without giving up professional stability.
