She walked away from a fully booked restaurant in Melbourne to chase something bigger—freedom. Today, Kumkum Kalam, known online as YourLilCook, is one of the fastest-growing voices in the Bengali food scene. Her content is calm, intentional, and rooted in memory.
The former chef, now creator, hosts private supper clubs, envisions food-themed merch, and is dreaming up a book and documentary series. Her mission? To bring Bangladeshi food to the global table—without losing its soul.
What’s Inside?
- TINDS: Tell us about your childhood.
- TINDS: What three words describe your vibe?
- TINDS: What inspired you to start doing what you do?
- TINDS: What was your first creative or business moment?
- TINDS: What’s something people always ask you about your work?
- TINDS: Tell us about your current project or what you’re building.
- TINDS: What’s the most unforgettable moment in your journey?
- TINDS: What’s the hardest part of your journey that no one sees?
- TINDS: How do you stay grounded or authentic in the spotlight or online?
- TINDS: One lesson you’ve learned the hard way?
- TINDS: What’s your go-to comfort food or self-care ritual?
- TINDS: Who’s someone that really inspires you?
- TINDS: If you could chat with anyone, past or present, who would it be?
- TINDS: Describe your content style in one word.
- TINDS: What’s next for you?
TINDS: Tell us about your childhood.
Kumkum: Loud, loving, full of food. I grew up in a joint Bengali family with 14 people under one roof. My mom hosted guests for no reason. Food brought us together. I moved to Australia at 16 to chase my own future. If I hadn’t, I might be married with kids and no career. I had to choose myself early.
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TINDS: What three words describe your vibe?
Kumkum: Resilience, Self-development, Chill.
TINDS: What inspired you to start doing what you do?
Kumkum: My auntie used to make pitha shapes out of clay just to teach me. That playful approach to food stayed with me. Cooking was never a chore—it was art.
TINDS: What was your first creative or business moment?
Kumkum: My Instagram used to be just for my restaurant but I came back to it with a different energy. The biggest creative shift came when I posted every day for four months on Instagram. I gained 60K+ followers by simply being consistent and celebrating real food.
TINDS: What’s something people always ask you about your work?
Kumkum: “Do you really do this full-time?” Or, “Who funded your business?” People assumed I had help back when I had my restaurant. Truth is I’ve been my own backup since I was a teenager. I did it all, education, rent, restaurant. No rich dad. No secret husband. Just grit.
TINDS: Tell us about your current project or what you’re building.
Kumkum: Right now, I am focused on building my TikTok. I recently started TikTok and in just three months I have gained over 180K followers. It’s a different audience, different algorithm but the love is real. I might hit a million there before I do on IG!
TINDS: What’s the most unforgettable moment in your journey?
Kumkum: Opening my restaurant in a posh Melbourne neighborhood and watching it get fully booked the first week. A man once cried eating my begun bhaji. Said it tasted like his mother’s cooking. That’s when I knew: food is memory.
TINDS: What’s the hardest part of your journey that no one sees?
Kumkum: The burnout. I was hospitalized after running my restaurant for 40 days straight. That was my wakeup call. Now I prioritize movement, eat comfort foods like dal and bhaat, and listen to my body.
TINDS: How do you stay grounded or authentic in the spotlight or online?
Kumkum: I don’t chase trends. I create what feels real. My content is slow and peaceful, that’s how I live. Also, I keep my personal life private.
TINDS: One lesson you’ve learned the hard way?
Kumkum: Choose yourself—again and again. Rest is not quitting. Closing the restaurant wasn’t a failure—it was the smartest move I ever made.
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TINDS: What’s your go-to comfort food or self-care ritual?
Kumkum: Always homely Bangladeshi food—alu, daal, bhaat. I also started going to the gym. Not to lose weight, but to clear my head. Some of my best ideas come right after a workout.
TINDS: Who’s someone that really inspires you?
Kumkum: My mom. She passed away in 2022. She didn’t live long but she lived fully. She was soft-spoken, deeply spiritual, and kind to everyone. I know her prayers still protect me.
TINDS: If you could chat with anyone, past or present, who would it be?
Kumkum: My mother. I’d just tell her how much I love her.
TINDS: Describe your content style in one word.
Kumkum: Therapeutic.
TINDS: What’s next for you?
Kumkum: I’m planning on building three major things: a food documentary across Bangladesh, a cookbook archiving our classics, and a line of Bangladeshi food-themed merch. I want to create resources for our diaspora, things that help them reconnect with our culture and traditions. I’m also investing in a smarter creative workflow to avoid burnout.
Kumkum Kalam is more than a creator. She’s a cultural archivist, a storyteller, and a quiet force. In a world obsessed with speed, she embraces slowness and peace. In a space full of noise, her meals cut through with calm, with clarity, and with care.
| Find Kumkum Kalam: Instagram: Kumkum Kalam TikTok: Kukum Kalam YouTube: Kumkum Kalam |
