New Delhi, Sep 16: Shangri-La Eros New Delhi invites guests to Tamra, its award-winning multi-cuisine restaurant, to experience the many flavours of Bengal with culinary expert Chef Sharmila Sinha in collaboration with Chef-Pin. Running from 17th to 19th September, the three-day showcase will celebrate Bengali cooking through a specially curated selection of dishes that moves between much-loved favourites, regional preparations and recipes that are less often seen beyond Bengali homes.
Within Tamra’s vibrant dining space, the pop-up offers a chance to enjoy Bengali cuisine in all its variety. From the familiar comfort of Luchee, Kosha Mangsho and Chingri Malai Curry to preparations such as Poi Saag with Prawns, Pabda Jhaal, Kakrol Dolma and Lau Pataye Maacher Paturi, the menu praises a food culture where every season, ingredient and preparation has its own place.
For Chef Sharmila Sinha, food has always been a way of bringing people together and keeping regional traditions alive. Brought up in Lucknow, she has spent more than ten years creating dining experiences for tourists and Delhi’s food community. The recipes she shares have been gathered through her travels and are also shaped by the Awadhi influence of her upbringing.
The specially curated menu unfolds over three days, with each menu offering a different look at Bengali cooking. The first day begins with Gondhoraj Ghol, Egg Chicken Rolls, Devilled Eggs, Ol Bruchetta and Mochaar Chop, before moving into a generous spread of Cholar Daal with Coconut, Chaal Kumdo Ghonto, Bhaapa Chaana, Veg Stew with Fresh Aloo Bukhara, Poi Saag with Prawns and Kosha Mangsho. Guests can enjoy these with Luchee and plain Bhaat, while the live counter serves Phuchka and Jhal Muri. Desserts include Peethey, accompanied by a refreshing Pineapple Chutney.
The second day turns to another set of Bengali favourites, beginning with Daab er Sherbet, Fish Cutlet, Mutton Chop, Vegetable Chop and Chaanar Cutlet. The main course brings together Moong Daal with Kishmish, Pat Saag Pakora, Lau Saag with Posto, Potol Dolma, Jhengey Posto, Pabda Jhaal, Mutton with Aloo and Katla Bhappa, served alongside Luchee and plain Bhaat. The meal concludes with Tomato Chutney and Potol Mishti, offering a sweet finale to the day’s spread.
The final day explores yet another side of the cuisine with Gondhoraj Ghol, Lau Pataye Masoor Daal Paturi, Ol Bruchetta, Lau Pataye Maacher Paturi and Mutton Chop. The mains feature Moong Daal, Kakrol Dolma, Begoon Shundori, Potol Posto, Kakrol Dolma with Mutton Keema, Chicken Daak Banglow and Chingri Malai Curry. These are accompanied by Raw Papaya Chutney, Black Rice Payesh, Radha Bollobhi, Plain Rice and Gondhoraj Pulao, melding the savoury, sweet and aromatic notes that make Bengali meals so distinctive.
Beyond the familiar dishes, the showcase also introduces guests to some of Bengal’s more understated culinary traditions. Chef Sharmila’s repertoire includes Bata, finely pounded preparations made using ingredients such as vegetable peels, small fish, prawns, crabs and seasonal produce, and Makha, hand-mashed preparations of meat and vegetables finished with mustard oil and spices. Her cooking also celebrates chutneys made with fleeting, micro-seasonal fruits such as star fruit and hog plum, ingredients that represent Bengal’s close relationship with seasonality and the abundance of its land and rivers.
This respect for ingredients is central to Chef Sharmila’s wider philosophy. Alongside her culinary work, she is an environmental educator who has spent more than two decades working in the field and writes on environmental and development challenges. Her understanding of sustainability and seasonality informs her approach to food, particularly her belief that regional recipes and the ingredients behind them deserve to be valued and preserved.
The Bengali Culinary Pop-Up will be available for Lunch and Dinner buffet at Tamra from 17th to 19th September 2026.
The Lunch buffet is priced at INR 3500 plus taxes per person and Dinner Buffet is priced at INR 3800 plus taxes per person.