Starting as door to door mithai sales in Burra Bazar (the once commercial hub) in Calcutta, Dipak Kumar Singh who later gained the alias Munna Maharaj worked on daily accured sales. With no real training as a cook but incredibly gifted, he changes his meager mithai’s to something exceptional and well sought after by the Marwari (business families) in Burra Bazar. He upskilled into then becoming a halwai who would work in people’s homes during special events to cook the spread that would be served to guests. Constantly improving and innovating himself, he turned the halwai concept into an end to end catering where all ingredients, kitchen facilities, serving equipment were provided by him for catering for special events. His name garnered a lot of respect and resonated with high quality once he started introducing his unique take on indian food, mithai, but the most buzz was created when he adapted international dishes like roestis, pastas, galettes, and other continental specialties not commonly known by general people and provided a vegetarian version of these dishes as a part of the indian wedding spread. His innovative and daring sense in food which always had impeccable taste took him to becoming the most respected caterer across India.