The Dakshin Chennai Prabashi Cultural Association (DCPCA) celebrated its much-awaited Anandmela – Bengal Food Festival on September 27, bringing together community spirit and the irresistible flavours of Bengal. The event was a vibrant showcase of culinary passion, with DCPCA family home chefs presenting a wide variety of dishes that highlighted both traditional and contemporary Bengali cuisine. From the fragrant Basanti Pulao and spicy Chilli Chicken to crisp Prawn Cutlet, Nawabi Chicken Shami Kebab, Chicken Samosa, Sandesh, and homemade cakes, every dish carried the touch of authenticity and love that made the evening memorable.
Adding colour to the festivities was a Fireless Cooking Competition for children, which encouraged creativity and filled the venue with energy and enthusiasm. The event was graced by two distinguished guests – Chef Saptarishi from ITC Grand Chola, who shared his appreciation for fine food, and Thiru Senthil, Proprietor of Arusuvai, whose presence underscored the spirit of cultural partnerships.
In his address, the Honorable President of DCPCA extended heartfelt gratitude to the event partners – Thiru Senthil of Arusuvai and Parry Foods, the official Hydration Partner – for their generous support in making Anandmela a grand success.
The evening was not only about food but also about bonding, celebration, and preserving cultural traditions that unite the community. Anandmela 2025 truly reinforced the essence of togetherness, with food serving as the perfect bridge to bring people closer.
