Authentic Bengali Mutton and Chicken Curries
From slow-cooked Kawsha Mangsho to comforting Murgir Jhol, my curries are crafted with memories and simple, fresh ingredients. Every dish is cooked in small batches to order.
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.
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.
This is comfort food at its best. Murgir Laal Jhol, a light chicken curry with ground spices and, of course, big chunks of potato that we Bengalis love so much.
A rich and creamy chicken dish flavored with roasted almonds. This is a light and flavorful curry that is perfect for those who enjoy subtle yet complex tastes.
Gawrom bhaateyr shathey ei Maangsher Jhol. This mutton curry with chunky potatoes is a legitimate Sunday lunch treat. For many Bengalis, the potatoes are even more loved than the meat itself.
I am often thinking of including this luscious pork preparation in my menu. It's simple, rustic, and wholesome, made with very few ingredients but packed with flavor.
Metey Chocchori, a spicy stir-fry of mutton liver, is perfect with 'gawrom gawrom ruti' (hot flatbreads) on a chilly evening. This dish is sure to spice up your winter nights.
Gawrom gawrom ruti diye Maangsher keema. This is what I call old-style decadence, the Bong way. A simple, flavorful minced mutton dish that is pure comfort.
To celebrate Christmas, we enjoyed this fatty duck curry in the balmy winter sun. Nothing tastes as lip-smacking or luscious as duck during this time of the year.
Keema Dhaniawala is a delicious minced meat dish packed with the aroma of fresh coriander. It's spicy, tangy, and goes perfectly with flaky parathas or warm rotis.
About Mangsho aar Murgi (Mutton & Chicken Curries)
When I cook meat, I focus on the basics. I do not use restaurant-style pureed gravies or shortcuts. Instead, I rely on slow-caramelized onions and mustard oil to build depth. You will always find large, tender chunks of potato in my curries—they are non-negotiable for that authentic Bengali experience.
My kitchen is driven by the pre-order model, which allows me to source the freshest ingredients from local markets every week. Because I do not maintain a bulk inventory, every pot of Mutton or Chicken curry is prepared specifically for the weekend, ensuring you get food that tastes like it came straight from a home kitchen, not a commercial pantry.
Why my approach is different
- No Smooth Purees: I prefer the rustic texture of hand-chopped ingredients. This creates a gravy that is robust and layered, rather than uniform and thick.
- The Potato Factor: In my curries, the potato is just as important as the protein. I choose Chandramukhi potatoes that absorb the spices without disintegrating, so you get the full flavor in every bite.
- Slow-Cooking: Whether it is the intense, dark base of a Kawsha Mangsho or the lighter, soulful Murgir Jhol, these dishes cannot be rushed. I allow the meat to braise slowly in mustard oil, which releases the natural juices and fats.
I am FSSAI-registered and keep the kitchen hygienic, but the real priority is the taste. I cook what I grew up eating—simple, flavorful food that pairs perfectly with steamed rice or a warm roti. My menu changes based on seasonal availability, so check back for the latest additions like Dhokaar Dalna or seasonal prawn preparations.
Sharmi's Happy Meals
I am Sharmi, and my kitchen is a way to share the nostalgic flavors I grew up with in Calcutta. I cook every meal with the same care and fresh spices I would use for my own family, delivering straight from my kitchen to yours.
Looking for something else?
Explore other dishes from my seasonal Bengali menu.
More from Weekend Bengali Meal Delivery by Sharmi's Happy Meals
More services by Sharmi's Happy Meals