An evening of rich tradition, vibrant storytelling and bold flavors took center stage on April 24 as William & Mary students partnered with acclaimed food writer and culinary author Monica Saigal (Bhide) to present a cross-cultural dining experience: “From India with Love / A Taste of Bangladesh.”

Held at Commons Dining Hall, the dinner celebrated the culinary traditions of India and Bangladesh through a thoughtfully curated menu that blended classic dishes with creative twists — offering students a flavorful, one-night journey through two rich and distinct cultures, right on campus.

This immersive dining event highlighted not only regional recipes but also the deep cultural roots and personal stories behind them. Students worked closely with Saigal to design and prepare a menu that served as both a tribute and a tasting journey across cultures.

For Akhil Kumar Ravva M.B.A. ’25, one of the featured dishes, Gulab Jamun,carried deep personal significance.

“I still remember the days when I used to watch my mom making Gulab Jamun on a happy Sunday,” he recalled. “Me and my sister couldn’t even wait to have it and used to try it even when it was hot. In fact, once I made this dish myself and served it to my MBA team and executive partners — and they loved it.”

Israt Farah ’28 shared similar sentiments about the Bangladeshi dessert Mishti Doi.

“Mishti Doi literally translates to sweet yogurt, and it is a staple dessert in Bangladesh and the West Bengal region in general,” she said. “What sets Mishti Doi apart from normal yogurt is the caramelized sugar used to make the yogurt, so it gets its rich brown color. Traditionally, it is made in a clay pot and then fermented in a warm environment. I like Mishti Doi because it is easy to make, and my mom always makes it for any type of party or occasion. I always remember it being the go-to dessert for any occasion, so it is quite nostalgic for me.”

“This dinner was more than food — it was a celebration of identity, of cross-cultural friendship,
and of storytelling through cuisine,” said Saigal. “It was an honor to cook alongside these
passionate students and share this experience with the broader community.”

The event is part of a growing dining initiative to promote a sense of community and student-led
programming through food. Hosted in collaboration with W&M Dining, the dinner welcomed
students and faculty, coming together to connect through meaningful stories and memorable
flavors.

“Hospitality is a core value that shapes the culture at William & Mary. This dinner served as a
meaningful way to reflect that value within the dining program, bringing students from across
the campus community together,” said Adam Poling, executive director of hospitality for
Aramark at William & Mary.

Aramark, which has served as William & Mary’s on-campus dining partner since July of 2023,
also serves 275 colleges and universities across the nation.

Saigal is an award-winning writer, accomplished literary coach, gifted poet, storyteller, keynote speaker and educator with a lyrical voice and universal appeal. As a bestselling fiction and internationally renowned cookbook author, she is known for sharing food, culture, mystery, and love in her writing. As a noted international food writer, she has built a diverse and solid audience through her books and articles in top-tier media such as: The New York Times, The Washington Post, Christian Science Monitor, Bon Appétit, Town and Country Travel, Food and Wine, Cooking Light, Better Nutrition, and many others.

Her work has garnered numerous accolades and has been included in four Best Food Writing anthologies (2005, 2009, 2010, and 2014). She has also sat on the judging panel for the Greenbrier Food Writers Scholarship and for the James Beard Awards.