Shangri-La Eros New Delhi Creates a Bengali Food Experience with Chef Sharmila Sinha at Tamra

[New Delhi, September 2026] — The Shangri-La Eros New Delhi is launching a high-profile Bengali Culinary Pop-Up at its award-winning Tamra restaurant from September 17 to 19, 2026. The three-day gastronomic event aims to showcase authentic regional specialties and rare home-style recipes from Bengal, blending traditional techniques with seasonal ingredients.

The event is a collaborative effort between celebrated Bengali cuisine expert Chef Sharmila Sinha and Chef-Pin. By integrating Sinha’s deep knowledge of regional food systems with the luxury infrastructure of the Shangri-La Eros New Delhi, the pop-up intends to introduce diners to the complex balance of flavors, textures, and aromas that define the food culture of the Bengal region.

The Catalyst for the Showcase

The pop-up is triggered by a desire to preserve and promote "forgotten" culinary traditions. Unlike standard hotel menus that focus on commercial hits, this event prioritizes authentic, domestic preparations. Chef Sharmila Sinha, who brings over a decade of experience in the Delhi dining scene and a background rooted in Lucknow's Awadhi culture, has curated a menu based on years of field research and personal exploration.

A primary driver for this event is the introduction of specific, traditional preparation methods that are rarely found in commercial settings:

• Bata: These are finely ground preparations utilizing seasonal vegetables, crabs, prawns, small fish, and other local produce.
• Makha: These are hand-mashed mixtures of meats and vegetables, characterized by the heavy use of mustard oil and a precise balance of spices.

Furthermore, the event emphasizes the region's ecological connection, utilizing rare, fleeting fruits such as hog plum and star fruit for traditional chutneys, highlighting the agricultural abundance of Bengal's riverine geography.

Targeted Dining Experience

The event is structured as a three-day progression, with each day offering a distinct thematic menu to ensure variety for returning guests and comprehensive coverage of the region's gastronomy.

Day 1: Traditional Classics and Street Influence

• Beverage/Appetizers: Gondhoraj Ghol, Egg Chicken Rolls, Devilled Eggs, Ol Bruchetta, and Mochaar Chop.
• Main Course: Cholar Daal with Coconut, Chaal Kumdo Ghonto, Bhaapa Chaana, Vegetable Stew with Fresh Aloo Bukhara, Poi Saag with Prawns, and Kosha Mangsho.
• Accompaniments: Luchee and plain Bhaat.
• Interactive Elements: Live counters serving Phuchka and Jhal Muri.
• Dessert: Traditional Peethey with Pineapple Chutney.

Day 2: Regional Specialties and Seafood

• Beverage/Appetizers: Daab er Sherbet, Fish Cutlet, Mutton Chop, Vegetable Chop, and Chaanar Cutlet.
• Main Course: Moong Daal with Kishmish, Pat Saag Pakora, Lau Saag with Posto, Potol Dolma, Jhengey Posto, Pabda Jhaal, Mutton with Aloo, and Katla Bhappa.
• Accompaniments: Luchee and plain Bhaat.
• Dessert: Tomato Chutney and Potol Mishti.

Day 3: Rare Recipes and Signature Dishes

• Beverage/Appetizers: Gondhoraj Ghol, Lau Pataye Masoor Daal Paturi, Ol Bruchetta, Lau Pataye Maacher Paturi, and Mutton Chop.
• Main Course: Moong Daal, Kakrol Dolma, Begoon Shundori, Potol Posto, Kakrol Dolma with Mutton Keema, Chicken Daak Banglow, and Chingri Malai Curry.
• Accompaniments: Plain Rice and Gondhoraj Pulao.
• Dessert: Raw Papaya Chutney, Black Rice Payesh, and Radha Bollobhi.

Practical Traveler Advisory and Strategic Insights

For international travelers or expats visiting New Delhi during this window, this event provides a concentrated window into East Indian culture without requiring travel to Kolkata or the rural Bengal districts.

Financial Impact: Diners should budget for the following costs (excluding applicable taxes):

• Lunch Buffet: INR 3,500 per person.
• Dinner Buffet: INR 3,800 per person.

Logistical Note: Because the event is limited to a strict 72-hour window (September 17-19), immediate reservations are recommended. The inclusion of "live counters" for street food like Phuchka suggests a high-traffic, interactive environment within the Tamra restaurant. Travelers should be aware that the menu focuses heavily on seafood (Prawns, Katla, Pabda) and mustard-oil-based preparations, which are hallmarks of the region but may be intense for those unaccustomed to pungent spice profiles.

Sustainability and Environmental Integration

Beyond the menu, the event serves as a platform for environmental advocacy. Chef Sharmila Sinha is not only a culinary expert but has spent more than 20 years as an environmental educator and writer on development issues.

This dual expertise informs the pop-up's operational philosophy. The event promotes a "responsible ingredient" choice model, emphasizing:

Guests visiting the Shangri-La Eros New Delhi for this culinary showcase can easily access the capital via Indira Gandhi International Airport, managed by the Airports Authority of India. The hotel's central location provides convenient connectivity for international travelers exploring the city's diverse gastronomic landscape.

1. Seasonality: Using produce only when it is naturally available to reduce carbon footprints.
2. Regional Sourcing: Prioritizing local produce to support regional food systems.
3. Heritage Preservation: Treating traditional recipes as cultural artifacts that must be protected from the homogenization of global fast food.

By linking gastronomy to environmentalism, the Ministry of Tourism goals of promoting sustainable and culturally authentic tourism are mirrored in this private sector initiative.

FAQ: Bengali Pop-Up New Delhi 2026

What are the exact dates and costs for the event? The pop-up runs from September 17 to September 19, 2026. Lunch is priced at INR 3,500 plus taxes, and dinner is INR 3,800 plus taxes per person.

Which specific Bengali dishes are highlighted? Key dishes include Chingri Malai Curry, Kosha Mangsho, Pabda Jhaal, and Chicken Daak Banglow, alongside traditional sweets like Black Rice Payesh and Potol Mishti.

Is this a fixed menu or a buffet? The event is offered as a buffet for both lunch and dinner, featuring a rotating menu that changes daily over the three-day period.

Who is leading the culinary direction? The event is a collaboration between Chef Sharmila Sinha, an expert in Bengali traditions and environmental educator, and the hotel's Chef-Pin.

A rare intersection of environmental advocacy and high-end gastronomy in the heart of the capital.

#DEL-September2026 #ShangriLaEros #BengaliCuisine #ChefSharmilaSinha #TamraRestaurant #NewDelhiDining

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