Samapan Saha works on food history, culinary culture and culinary tradition in colonial Bengal. He is interested in exploring cosmopolitanism and food cultures. Samapan received an MPhil from Jamia Millia Islamia, New Delhi. His MPhil dissertation focused on the Great Bengal Famine of 1943, particularly the literature on migration and memory. He completed his MA in Modern Indian History from Jamia Millia Islamia and BA (Hons.) History from Scottish Church, college, University of Calcutta. Sampan is fluent in Bengal, Hindi, English and Urdu.