A behind-the-scenes look at how Chef Arjun prepares for Sunday brunch — the rituals, the ingredients, the anticipation.
Sunday mornings at Cafe Courtyard begin before dawn. I arrive at 5 AM when the kitchen is still cool and quiet. The first thing I do is open the windows — the courtyard air has a freshness that no ventilation system can replicate.
I start with the bread. Our sourdough has been fermenting since Friday, and today it meets the oven. The aroma of baking bread fills the courtyard by 6:30 AM — our regulars say they can smell it from the street.
“Then the eggs. We source from a farm in Sonarpur, and each egg is checked by hand. The omelette station is my favorite — watching eggs transform under gentle heat, folding into silky ribbons.”
“By 9 AM, the courtyard is alive. Families, friends, solo diners with their newspapers. This is why we cook — not for awards or recognition, but for these moments of genuine connection over good food.”
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