Authentic Bengali Prawn Curries and Chingri Delights

Whether it is the pungent kick of mustard in my Shorshe Chingri or the humble, comforting blend of prawns with bottle gourd in Lau Chingri, my goal is always to bring the authentic taste of a Bengali home kitchen to your table. I do not rely on shortcuts or thick, pre-made bases. My gravies are light and balanced, designed to highlight the freshness of the river prawns and the subtle aroma of whole spices like radhuni and panch phoron.

Because I prioritize quality, my kitchen operates on a pre-order basis for weekends. I only cook what is ordered by Thursday, which ensures that nothing is frozen or stored for long periods. This means when you order a portion of Aloo Diye Chingrir Jhol, you are getting a meal prepared specifically for that weekend.

I understand how important these flavors are for lazy Sunday lunches or family gatherings. I handle each batch with the same care I would use if I were cooking for my own family. If you are planning a family meal in Delhi NCR and want to ensure a genuine Bengali spread, please send me a message before the Thursday cutoff to discuss your requirements.