Authentic Bengali Dishes from My Kitchen
A look at what leaves my kitchen every weekend. From Thakumoni’s secret recipes to my own take on Calcutta classics, here is the food I cook for my family and yours.
A quick video showing some of the dishes served today: Begun Basanti, Kalta Macheyr Patla Jhol, Kolkata style chilli chicken, and Maangsher Keema. A complete meal for a happy patron.
It was a hectic but satisfying weekend serving patrons across Delhi, Noida, and Gurgaon. The menu included Aloo Posto, Biulir Dal, Doodh Potol, various fish curries, Murgir Jhol, and Kawsha Maangsho.
A look at what we served this week: a delectable Potol Posto, Boro diye Pabdaar Jhaal, Aloo diye Chingrir Jhol, and Doi Roshun Murgi. I'm so happy with the response to my tiny venture.
This week's menu was packed with favourites: Aloo Posto, Shikaar Dalna, Shorshe Chingri, Katlar Kalia, Mangsher Jhol, and Chicken Kawsha. It's a joy to cook these authentic dishes for you.
A snapshot of this week's offerings, including Lau Chingri, Pui Shaakeyr Chorchori, Kaju Potol, Doi Katla, Shorshe Pabda, and Murgir Jhol. Thank you for all the love.
About A Glimpse Into My Kitchen
I don't cook for a restaurant, so every order is part of my weekly batch. Because I source the freshest ingredients like river fish and seasonal greens specifically for the weekend, I always suggest planning your order early to ensure I can get everything ready for your table.
When you order from my kitchen, you are not getting mass-produced food. You are getting the same dishes I would serve to my own family on a Sunday afternoon. My menu changes based on what is fresh and what I feel like cooking, which is why you will see different combinations of Aloo Posto, Shorshe Pabda, or Kawsha Mangsho depending on the week.
My Cooking Approach
I believe in the slow, deliberate process of Bengali cooking. That means no shortcuts with spices, no heavy preservatives, and certainly no 'pet kharap hobe' (tummy upset) worries. I hand-grind my pastes, use traditional cooking vessels, and focus on those distinct flavours—the pungency of mustard oil, the sweetness of Nolen Gur, and the richness of slow-cooked meat gravies.
How Ordering Works
Since I operate from my FSSAI-registered home kitchen in Delhi-NCR, I can only prepare a limited number of meals each weekend.
- Menu Rotation: My menu is not static. If you see something you love in these photos, please ask me if it is available for your date.
- Customization: Planning an event? We can discuss a full spread, from course-by-course 'prothom paat' (first plate) meals to specific vegetarian delicacies like Dhokaar Dalna or Echorer Dalna.
- Logistics: Everything is packed in spill-proof containers and delivered ready for you to enjoy. I recommend gentle reheating for dishes like Kosha Mangsho to bring back that perfect texture.
Whether you are craving a light Maacher Jhol or a festive Mutton feast, I am here to share the taste of home with you.
Sharmi's Happy Meals
I started this simply because I missed the food I grew up with in Calcutta. Every dish here is something I feed my own family, cooked without shortcuts, just honest recipes that carry a bit of nostalgia in every bite.
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