Luchee

23/05/2026

What is Jamai shoshti. Is it a food binge or a festival to celebrate the diversity of summer produce. Or is it something more than that.
For this June 13th dinner pop up we will be sharing stories of Jamai Shosthi. We will have an expert advising us about farming. And of course there will be a sumptuous spread.

Join me.
DM me to to know more

28/04/2026

My father in law's pital thaali is full of nostalgia. Of stories. Of meals served. And that small spoon you see is perhaps as old as me or older -- of 'det' washing powder that ruled my growing up days. The small spoon came in every bag of detergent. These spoons were kept with care and the handle was used as scoops to clear the innards of vegetables to make dolmas and bharwa. I carried one as a memory of my childhood kitchen. I still use it to scoop parwals to make dolmas.

Dolmas... The year 1988. Patna. It was the boy's annaprashan. Pradipto Shankar Sen's house had been decked up to celebrate. Menu fixed. My father in law arrived. He looked at the menu and exclaimed. No dolma. Not possible. A man of few words took a rickshaw, went to the sabzi mandi. Chose and bought enough for 100 odd people -- the party two days later. Now the most difficult part. Scoop... All who had gathered to sing, dance, chat worked too. Baba quietly placed baskets in the middle of the adda baithak. 200 plus parwals were scrapped off the skin etc. Dolmas made and relished. Next day he helped the Maharaj make them too.

21/04/2026

We ushered 1433 Bangabdo (Bengali year) with fun, food and soul stirring music. Isn't the group Gilby fun

Those who had come to help were overwhelmed by the Bengali style of serving food, course by course. So they quietly sat watching. Bhargavi braved it on, though. Chandra chirped and served -- captured aptly by Ravista. Rakesh borrowed the guitar from Himalay and sang some beautiful numbers. I could record only one.
Khirni and mango bhappa doi cake was the highlight of the day. Here Swapan is showing off his creation while Ravista clicks on. Ullas, Shantanu, Debjani fed the battle worne party.

Leaving you with a soulful rendition by Himalay, the boy who stole my heart. He sang so so well -- giving the right pause at the right time.

Thank you Gopal for the help. Prithik you were so good.

Last but not the least. Gramiyaa and Paushtik life gratitude for sending those goodie bags

18/04/2026

Yes.... We are celebrating Naboborsho 1433. We are booked or rather over booked.
All 20 of us will meet, eat, sing, laugh and have fun... Shubho Naboborsho... May the new year fill your life with friends, happiness and loads of prosperity.

15/04/2026

Shubho Naboborsho
It's time to celebrate.
tells in his anglecised Bengali why you should join this special Poela Boishak pop up that we have organised for you on April 19th.
a brand that makes one of the best cold press oil has agreed to partner with us

15/04/2026

09/04/2026

On Sunday, April 19th
From 11:00 am onwards
At C R Park, New Delhi

Come celebrate Poela Boishak and Akshay Tritiya with Luchee foodstory. Enjoy soulful music by Jazbaat, a band of college going youth.

We bring to you a lavish spread while Jazbaat will regale you with music – folks, sufi and a lot more.

It is a special day yaar. So celebrate we must

Dastarkhan will be spread for you all.

This 10 - course Bengali meal will not only have our signature dishes with Awadhi twist but also from kitchens of probashi Bengalis living in other states – sharing memories and nowstalgia (you read it right).

Menu
While Jazbaat sings we eat
1. Paromita’s (we call her Paro) Shepherd Pies – With chicken and vegetables
2. Swapan’s fish fry
3. 8 B Bus Stop’s special Phuchka
4. Ujjwal’s special lebu cha
5. My mother Neeru’s signature – Ashgourd Shukto – cooked with tempering of randhuni or wild celery, khus khus paired with short grain Tulaipanji rice
6. My mother-in-law Sulata’s lip smacking potol or parwal dolmas – filled with coconut and other condiments (V) and filled with fish (NV) paired with Luchee

Learning, experimenting -- here are some of my specialties
7. Phalsa Chicken (NV) and Kathal Kosha (V) paired with Gondhoraj Pulao
8. Tomato chutney with a twist
9. Red rice Kheer
10. And highlight will be Bhappa Doi with khirni as sweetener and laden with shehetoot and cheeku

Contact
Sharmila: 9818482018
Gopal from Jazbaat: +91 96251 33538

04/04/2026

Saragvo; Sojne; Sujuna; Sojina; Sajna; Sehjan; Sajina; Murungai; Mulakkaya; Muringa; Mashinga all name of one superfood Moringa oleifera.

I was speaking at Maitri a Friday Club for super senior citizens -- women who have led busy lives. Senior bureaucrats themselves, or wives of men who travelled the world over, partied, laid out lavish tables but are now in a slow mental state. I will speak about Maitri, later.

It is Moringa today...
A hardy tree. Every part of it is beneficial. Removing arsenic from water to high in vitamins -- you name it Moringa oleifera has it.

I am no science person so I will not elaborate on percentage of vitamins and other nutritional value. That Google will inform. But I must share here that my grandmother would give us all (we were a merry band of a dozen or more cousins who grew up together) a tiny pellet sized ball to gulp each morning and once a week would be a moringa ball. She believed so did I when bringing up the boy that this is the magic potion that is remedy for everything. I know my entire biradari followed it for their next gen too. That doesn't mean that we are like the indomitable Mauryan soldiers who ate Moringa and defeated Alexander's army (this is a trivia I shared with the elders).

When the Moringa flowers bloom I make pakoras adding tender leaves too and mixing with rice flour. After making rotis on the warm tava spread the flowers and tender leaves. Once roasted crush. With rice and ghee add half a teaspoon of the crushed mix. Add salt to taste and eat. It is the bitter start of the lunch.

I have never heard a Bengali eat bitter for dinner. I do not know why. Karela was a new introduction to my Bengali platter. Bitters found throughout the year in form of Neem, Shephali, Giloy leaves, and several other greens adorned the kansa thaali on which our names were imprinted. And that started the lunch at my home.

This is the story I shared. And the eldest of all the Mashis the grand dame whose 95th birthday was celebrated a few months ago, said with her signature smile... we had forgotten some; thank you for reminding us

30/03/2026

I have always wondered what is "my" recipe? Is it something that one has developed, seen someone make, have eaten at a kitchen .... and then it has been replicated in my kitchen? Will I not give it my twist my way as per my mood of that day?

These chicken pies were made at home with store bought pastry sheets and the filling is ingeniously made by the Lucheefoodstory sous chef...

There is a short story too, that I need to tell. When asked me to cater for Mardigras party he instructed me to make King cake with pastry sheets. I made the cake as well as some pies with crushed walnut, mascarpone and apples.

Inspired by that effort and with left over pastry sheets what could have Swapan made other than these chicken pies under the supervision of four keen eyes. :)

24/02/2026

This is Agastya ka phool or Bok Phool in Bengali. Have you had pakoras made with these flowers.
On the March 1st lunch you will get to taste this and many more dishes that you have not relished before
Book your place soon
*Time:* 12 noon onwards
*Cost:* Rs 2500
*Call / message:* Sharmila -- 9818482018