For Bengalis, Durga Puja is a celebration of food and festivity, with traditional delicacies holding a place of pride alongside the rituals and pandal-hopping. From Luchi and Chholar Dal to Kosha Mangsho, Basanti Polao and Daab Chingri, food is central to the celebrations. Bringing this festive tradition to Hyderabad, Novotel Hyderabad Convention Centre is hosting Bhuri Bhoj & Bengal: A Pujo Celebration of Heritage & Flavour, a culinary festival led by Home Chef Ushri.
Running until October 22, the festival presents Bengali cuisine through two dining formats: a dinner buffet at Food Exchange and curated thalis at Permit to Grill, available from 7 pm to 11 pm.
From home kitchen to hotel tables
For Chef Ushri, the collaboration is an extension of a culinary journey that began in her home kitchen six years ago. Starting as a home chef, she built her approach around the authenticity of home-cooked Bengali food. Hotel collaborations have since taken her to properties across India, including Novotel Mumbai International Airport and Sahara Star, where she has presented Bengali menus through culinary pop-ups.
“Home chefs bring home-cooked food that is more authentic, traditional and rooted in familiar flavours,” she said, explaining the appeal of regional food collaborations.
Her Hyderabad menu reflects this approach, with preparations that showcase the breadth of Bengali cooking. Niramish potoler dolma, Narkel Posto Chicken, Kosha Mangsho, Daab Chingri and Chingri Malaikari feature alongside vegetarian dishes and traditional accompaniments.
More than machher jhol and mishti
Bengali cuisine is often associated with fish curries and sweets, but the festival explores a wider repertoire. Mustard, coconut and distinctive spice blends shape several dishes, while vegetarian preparations hold their own place in the spread.
Chholar dal and luchi bring the flavours of a traditional festive meal, while different styles of Bhorta , Chapor Ghonto and Golbari style Kosha Mangaho with Basanti Polao offers a rich, slow-cooked meat preparation. Seafood lovers can explore daab chingri and chingri malai curry. Patishapta, filled with coconut and jaggery, and Payesh adds a traditional Bengali dessert to the menu.
For diners looking to sample several preparations in one sitting, the thalis at Permit to Grill offer a curated selection. The vegetarian thali is priced at INR 1,300 and the non-vegetarian thali at INR 1,500, excluding taxes. Food Exchange offers a wider buffet selection of Bengali vegetarian and non-vegetarian dishes.
A festive spread with a home-cooked touch
The response from diners has been encouraging, according to Chef Ushri, who said guests had appreciated the simple yet mind blowing flavours of her preparations. She is also open to returning to Hyderabad for future collaborations, particularly during winter, when seasonal ingredients such as nolen gur feature prominently in Bengali sweets.
For guests seeking something beyond the usual festive fare, the combination of a Bengali buffet and traditional thalis offers an opportunity to explore the cuisine through recipes that have their roots in home cooking.
