Authentic Bengali Vegetarian Catering

Pui Shaakeyr Chorchori, a rustic Bengali mishmash of Malabar spinach and seasonal vegetables. This recipe comes straight from my Thakumoni's (paternal grandma's) kitchen, a simple yet tasty green dish.

Peyaaj Posto, a simple but delicious preparation where large cubes of onion are cooked in a poppy seed paste. We Bengalis love our 'posto' and this is one of the many ways we enjoy it.

Jheengey aar Potoleyr khosha baataa, a paste made from the ground peels of ridge gourd and pointed gourd. This is a traditional appetiser from East Bengal, a testament to the philosophy of not wasting any part of the vegetable.

Echorer Daalna, a curry made with raw jackfruit, which has a texture very similar to meat. My Thakumoni used to make it this way, with succulent jackfruit and potatoes cooked in spices.

Kaju Posto Paneer, a delicate and creamy dish that goes beautifully with crisp parathas. The combination of cashews (kaju) and poppy seeds (posto) creates a rich, unforgettable gravy.

Palong Shakeyr Ghonto, a simple and rustic spinach dish cooked with seasonal vegetables and fried lentil dumplings (bori) for added texture. It's the perfect first course with hot rice.

Sheem Shorshe, a zingy combination of flat beans cooked in a freshly ground mustard paste. The kick of mustard and fresh winter greens makes this a perfect side dish with steamed rice.

Aloo Jhingey Posto, a famous Bengali dish of potatoes and ridge gourd in a poppy seed paste. It's a humble preparation that is incredibly satisfying, especially during the summer.

My Niramish Aloor Dom, a classic and timeless vegetarian potato curry. I make it with baby potatoes in a dry and spicy tomato-based gravy, perfect with 'phulko luchi' (puffy fried bread).