“The love for food, especially all things sweet, is an accurate label for any Sheherwali.”
Food features prominently in this community, evolving passionately through their 300-year history in Bengal. Sheherwali cuisine is the finest vegetarian spread one can find, even in modern times, and is a wonderful melange of the cuisines of the west and the east of India. Noteworthy is its unique cuisine that is a melting pot of various cultures.
Mention food and out tumbles preparations like chhaatakatarkari (vegetable prepared using lotus pod), mocha katarkari (banana flower preparation), kathbel chutney (wood apple paste), murikaladdoo (puffed rice and jiggery sweet), pitha (steamed rice dumplings stuffed with khoya), kacheaamkakheer (ram mango pudding) and boreykaboondiya (a sweet made of white bean powder) distinct to the Bengal region where such vegetables and fruits grow in plenty.
It lives in harmonious co-existence at every Sheherwali home, along with Rajasthani dishes like dal-baati-choorma, kairsangri, gatta and saunthkaladdoo. While the Rajasthani food used ingredients like gramflour i.e. besan, pulses and rich, oily preparations in keeping with the dry desert climate, the Sheherwalis adopted the regional spices and green vegetables as part of its cuisine. While adhering to its vegetarian palate, they developed a taste for the local vegetables, fruits and spices. So, a plethora of green vegetables like bottlegourd, cucumber, raw banana, ridge gourd, bittergourd, lady finger made inroads into the sheherwali kitchen.