Authentic Bengali Dishes from My Kitchen
A selection of my most-loved Bengali recipes, ranging from daily comforts to traditional feast staples, all cooked with home-style love.
A close-up of my signature Shorshe Chingri. These are juicy prawns cooked in a pungent, flavourful mustard gravy, a true Bengali delicacy that I prepare using a secret family ingredient. It's a must-have for any authentic Bengali feast.
This is my comforting Mutton Curry, slow-cooked until the meat is tender and falling off the bone. The rich, aromatic gravy with soft potatoes is perfect with steaming hot rice, a dish that brings back memories of Sunday lunches at home.
Shorshe Pabda, a classic Bengali fish curry. Delicate Pabda fish is gently simmered in a sharp mustard sauce, garnished with fresh coriander. This dish is a favourite among my patrons for its authentic taste and beautiful presentation.
A bowl of traditional Dhokaar Dalna. These are savoury lentil cakes, first fried to a golden brown and then simmered in a light, spiced gravy with potatoes. It’s a vegetarian showstopper that even non-vegetarians love.
My take on the famous Kolkata-style Chilli Chicken. It's spicy, tangy, and full of flavour, with succulent chicken pieces tossed with crisp onions and bell peppers. This dish shows the wonderful influence of Tangra's Chinese food on Bengali cuisine.
I was so humbled and grateful to see my little home kitchen featured in this India Today article. It’s a joy to share my passion for Bengali food, and this recognition means the world to me and my patrons.
The quintessential Bengali Murgir Jhol, or home-style chicken curry. This light, soupy curry with tender chicken and potatoes is the ultimate comfort food, a dish that promises a satisfying meal and a happy afternoon nap, the true 'bhaatghoom' way.
About Featured
My kitchen operates on a simple rule: cook it like you are feeding family. For event orders, we chat directly to design your menu, whether you need a traditional course-by-course spread or a focused selection of your favourites. Since everything is prepared from scratch in my FSSAI-registered home kitchen, I can easily adjust spice levels or prepare special requests if we plan in advance.
When you look through these photos, you are seeing the dishes that started my journey—the flavours I missed from my childhood and my Thakumoni’s kitchen. This collection highlights the core of my cooking: the balance of mustard and spice in Shorshe Chingri, the slow-cooked patience required for a proper Mutton Kosha, and the delicate art of making Dhokaar Dalna.
I believe good food takes time. I don't take shortcuts or use pre-made pastes. If you order the Murgir Jhol, you get the same light, comforting stew that I would serve at my own Sunday lunch. For event catering, my goal is to recreate that specific ‘biyebari’ (wedding feast) feeling where the food is the highlight of the gathering.
Here is what you can expect when working with me:
- Freshness First: I do not believe in mass-producing. I limit my orders to ensure the quality of every portion of fish and meat stays consistent.
- Customization: If you want a specific family recipe included or have a strict vegetarian requirement, we can plan the menu around that.
- Transparent Ingredients: I use the same quality of oils, meats, and vegetables that go into my own household kitchen.
Whether you are hosting a small get-together or just craving authentic Kolkata-style food in Delhi-NCR, I am here to help you put together a meal that tastes like home.
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