“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 chhaata ka tarkari (vegetable prepared using lotus pod), mocha ka tarkari (banana flower preparation), kathbel chutney (wood apple paste), muri ka laddoo (puffed rice and jaggery sweet), pitha (steamed rice dumplings stuffed with khoya), kache aam ka kheer (ram mango pudding) and bore ka boondiya (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 saunth ka laddoo. 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 bottle gourd, cucumber, raw banana, ridge gourd, bitter gourd, lady finger made inroads into the Sheherwali kitchen.

Dining Halls: Zareen Mahal, Darbar Hall, Naubat Khana