Pice Hotels of Kolkata: Plates of Tradition, Tables of Inclusion

This paper explores the socio-cultural and egalitarian significance of Pice Hotels in Kolkata, examining how they function as spaces of inclusion, tradition, and resistance in an increasingly stratified urban landscape. These humble, affordable eateries serve authentic Bengali cuisine to a diverse clientele including students, workers, office-goers, and migrants creating a communal dining experience that subtly challenges caste, class, and spatial hierarchies. The study draws on Pierre Bourdieu's theory of cultural capital to understand how the culinary practices preserved in Pice Hotels from recipes to rituals represent forms of embodied and institutional cultural capital accessible to marginalized groups. These spaces allow for the preservation and performance of Bengali identity outside elite cultural circuits. Further, employing Henri Lefebvre's concept of lived space or “third space,” the paper interprets Pice Hotels as more than physical eateries they are lived, social spaces where everyday interactions foster solidarity and shared cultural meaning. Here, boundaries between social groups blur, enabling a sense of dignity and belonging among patrons regardless of their socio-economic status. Using qualitative approach including participant observation and interviews, the research shows how Pice Hotels act as social levellers by democratizing access to food, space, and identity. Amidst threats of commercialization and gentrification, these spaces emerge as quiet resistors sustaining inclusion through culture and cuisine.