A Rainy Day Dream: From Tripura to London

Saurav Gupta

June 28, 2025

It all began on a rainy day nearly five years ago in Howaibari, Teliamura - a quiet corner of Tripura steeped in green, fragrance, and promise. The skies that day seemed to echo a dream that had just begun to take shape - a dream to share Tripura’s hidden culinary treasures with the world.

Among these treasures was a jewel - the Gondhoraj Lebu, or Scented Lime - known to a fortunate few in the Northeast for its intoxicating aroma and subtle citrus charm. For generations, it remained a well-kept secret of the region. Until now.

The journey of this citrus marvel was not without trials. The global COVID-19 pandemic brought unexpected halts, delays, and uncertainties. But as with all dreams rooted in passion, perseverance prevailed. Today, that rainy-day dream has crossed borders and found a home in the heart of London - at the celebrated 'Chourangi' restaurant.

Last week, Chef Shaun Kenworthy, a stalwart of the culinary world, hosted a special event at Chourangi, where the Gondhoraj Lebu was the star of the evening. His curated menu beautifully wove in the lemon’s unique fragrance and flavor, offering London’s food connoisseurs a sensory experience unlike any other. Speaking passionately at the event, Chef Shaun noted how this lime elevated even the most classic dishes to an entirely new level.

This milestone was made possible by a visionary collaboration. 'Chourangi' restaurant is the brainchild of Sri Anjan Chatterjee, an icon in India’s food and beverage industry, and Sri Aditya Ghosh, co-founder of Akasa Airlines and former CEO & Member of the Board of Directors of IndiGo Airlines. For Sri Ghosh, this venture into the culinary world marks an exciting new chapter.

The Gondhoraj Lebu’s London debut isn’t just a story of a fruit - it’s a story of belief, of heritage, and of untapped potential. As someone who has breathed in the citrus-laden air of Howaibari, I can say with conviction: the Gondhoraj Lebu from Tripura rivals - and even surpasses - the varieties from West Bengal and Assam. In fact, with proper marketing, this lime holds the potential to substitute the global demand for Kaffir lime, especially in Middle Eastern and European markets.

But my mission doesn’t end here. In parallel, I’ve been working tirelessly to bring global recognition to *Bandel Cheese*, a 400-year-old culinary legacy of West Bengal. From forgotten lanes to fine-dining kitchens, this smoked cheese has now begun to capture the imagination of top chefs and adventurous food lovers alike.

This journey - from rain-drenched orchards in Tripura to the gourmet tables of London - has only been possible thanks to the relentless support of many: Heartfelt gratitude to Chef Shaun Kenworthy, Sri Anjan Chatterjee, and Sri Aditya Ghosh - for believing in the flavors of the Northeast, and for helping showcase them on a truly global platform.

As I look ahead, I remain firmly convinced that the Scented Lime or the Gondhoraj Lebu from Tripura holds immense potential, both in the domestic and international markets. With the right push, this humble citrus fruit can become a fragrant ambassador of our region’s rich biodiversity and culinary depth.

Here’s to the flavors of the Northeast - and to the dreams that begin on rainy days, but bloom far beyond borders.

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