Tagore was a frequent traveler and would often come back with recipes he liked. Tagore family’s cooking was an assimilation of different flavours from India and abroad. He was such a foodie that he would often bring back recipes with him so that these could be tried out at the Jorasanko kitchen. For instance, he loved kebabs, some extremely offbeat, and they started making a regular appearance at the family’s dining table. The poet’s innate wanderlust took him to places like Italy, Spain, England, Turkey and he imbibed the food traditions of respective countries. Since he was very much exposed to both oriental and occidental cuisine, a penchant to blend the two forms came naturally.