The Bangali word ‘poribortok’ (পরিবর্তক) signifies change and transformation–a subtle shift towards brighter futures. On Sunday 22 February, we invite you to join us at Magenta House for a change-making Bangali supper club featuring home-cook Shishir (aka Table Tok). Poribortok is a dining experience inspired by a woman’s solo journey of migration, memory, and self-taught cooking. Now based in Sydney, Shishir is a Bangali whose life experience is shaped by her work as a journalist and humanitarian worker. Positioned as a restorative, palate-cleansing feast, this evening gathering invites you to reset after the festive season and reconnect with food in an intentional way through future-casting conversations.
Together, we’ll explore decolonised eating at the dinner table–savouring food with our hands to better connect with its flavors and textures, while we discuss zero-waste cooking methods and cultural practices instilled across generations and diaspora. Guided by the Bangali philosophy of balance, the evening will explore the essential tastes: Tok (tangy), Jhal (hot, pungent), and Mishti (sweet)—with each meal thoughtfully composed using seasonal and ancestral ingredients that pay homage to the rituals and memories of South Asian home-style cooking.
🐟🦐🍗🍅🐟🦐🍗🍅🐟🦐🍗🍅🐟🦐
WHAT TO EXPECT:
1. Restorative refreshments upon arrival (tea & juice)
2. Multi-Course Bangali Menu
3. Tips on zero-waste cooking and sustainable ingredients
4. Take-home recipe: Goalondo Steamer Curry
🐟🦐🍗🍅🐟🦐🍗🍅🐟🦐🍗🍅🐟🦐
MENU
To Begin
Chotpoti
Chickpeas + potatoes + boiled eggs + spicy–tangy tamarindTo Follow
Bhorta (Mashed)
Mashed Squash + Balachao (dried shrimp) + Mango Pickle Oil
Mach’er Jhol (Brothy Fish)
Fish + eggplant + tomato + potatoes
Goalondo Steamer Curry
Chicken + Ube/Taro (depending on the availability) + fresh shrimp paste
Daal Shobji (vegetable)
Lau (Bortle Gourd) + Split daal + dry lemon
topped with Bay Leaf & Cardamom RiceTo Finish
Aam (mango) Dudh (milk) Bhaat (rice)To Cheers
Spicy Green Mango + Kiwi
Notes:
- All proceeds go towards food ingredients, produce, service labour, and prep.- Solidarity tickets enable us to offset costs so we can provide General tix for low-income and financial hardship individuals.
- Seats are limited due to the intimate nature of this intimate event.
- Vegetarian/vegan options available.
- Menu subject to change depending on seasonality and produce availability.
- BYO drinks if preferred.
- For general enquiries, email Mariam at housekeeper@magentahouse.com.au
Team
Chef/Host: Shishir
Event Producer/Comms: Mariam Ella Arcilla
Event day assistant: Philippa
Photographer: Luan
Bios 🐣
Shishir is a Bangali based in Sydney, with eight years of experience as a journalist and humanitarian worker. Her work explores food, memory, migration, refugee crisis, gender, and human trafficking. She runs a supper club celebrating Bangali zero-waste and intuitive cooking methods. Her food takes influence not only from regions across Bangladesh and her experiences growing up in different parts of the country, but also from everyone who has ever cooked a meal for her. She believes that every time we leave home and create a new one, we lose a piece of ourselves in the process. Originally from Bangladesh, this supper club is her way of recreating home — a space where everyone shares a table, makes food a way of sharing life, and experiences it together, at least for a few hours.
6pm – 9pm
