Authentic Bengali Weekend Meals
These are the dishes that define my kitchen. A collection of recipes close to my heart, from slow-cooked curries to seasonal favourites.
This is my Shorshe Chingri, prawns cooked in a pungent mustard gravy with a secret ingredient that my family loves. It’s a dish that’s both fiery and comforting, best enjoyed with a plate of hot steamed rice. It represents the special, celebratory food I love to cook.
A bowl of my slurpy mutton curry, slow-cooked until the meat is tender and the potatoes have soaked up all the flavor. This is the ultimate Bengali comfort food, a dish that guarantees a happy afternoon nap, the true 'bhaatghoom' way.
My Shorshe Pabda is a delicate freshwater fish simmered in a sharp, vibrant mustard sauce and garnished with fresh coriander. It’s a classic Bengali preparation that is light yet packed with flavor, a true taste of home.
This is Kawsha Mangsho, a timeless Bengali classic. It’s a dry, slow-cooked mutton dish where the magic lies in the caramelization of spices and meat. The rich, dark gravy is perfect for scooping up with luchi or parathas.
Dhokaar Dalna brings back so many memories of 'biyebari' (wedding) feasts from my childhood. These are savory lentil cakes, first fried and then simmered in a fragrant gravy with potatoes. It's my go-to dish for a hearty vegetarian meal.
Nothing says Sunday lunch like a bowl of Murgir Jhol, a light and soulful chicken curry with chunky potatoes. It’s slightly spicy with a hint of tang, the kind of simple, honest food I grew up eating and now love to share.
I was so humbled and grateful when Hindustan Times featured my little food venture. It’s a wonderful feeling to have my passion for cooking authentic Bengali food recognized, and it wouldn't be possible without the love from all my patrons.
About Featured
I operate on a pre-order basis for the weekend, so I only cook what is booked by Thursday. This ensures that every dish, whether it is a light Murgir Jhol or a rich Kawsha Mangsho, reaches your table at peak freshness, prepared specifically for your order.
The dishes you see here are the cornerstones of my kitchen, the ones that my patrons come back for, season after season. I do not follow restaurant shortcuts. When I cook Kawsha Mangsho, it is about the patience needed to caramelize the onions in mustard oil, rather than using a smooth puree that masks the texture. My fish is sourced fresh from CR Park markets to maintain the delicate taste of a true home-cooked Bengali lunch.
What you get is comfort, not a meal that leaves you feeling heavy. Each portion is designed to be shared by two, meant to be eaten with hot, steamed rice on a lazy afternoon. It is the kind of food that brings on a 'bhaatghoom' (afternoon nap). Whether it is the pungent mustard hit of Shorshe Pabda or the hearty, lentil-cake texture of Dhokaar Dalna, my aim is to recreate those Sunday afternoons from my childhood. If you are planning a weekend meal, just remember that the menu changes weekly based on what the market offers.
Sharmi's Happy Meals
I started this kitchen because I missed the taste of home and simple, rustic Bengali flavours. I cook exactly what I would serve to my own family, keeping things fresh, honest, and loaded with memories.
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