Our Mission, Values
and Motto

I believe in living in the moment. Everybody deserves a taste of epicurean luxury for their palate. An attitude for gratitude is the secret ingredient that makes a dish amazing. What I bring to the table is not just taste, decadence or bon vivant. It’s…………Whatever Makes Your Heart and Soul Sing.

about us
Ananya Banerjee

Ananya Banerjee

Chef Consulting Author Gourmet Catering Paintings
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Why choose us

Passion

I am very passionate about food and cooking. I genuinely enjoy the whole process of procuring, preparing, cooking and serving tasty food of the highest grade.

Leadership

The leadership quality in me helps to give direction to the team and maintain an amicable atmosphere. I guide, coach and mentor the juniors.

Multitasking

The ability to multitask comes to great use in the life. Overall in charge right from planning, designing & execution at right time to get result at seamless efforts.

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Our Services

Corporate Events

We specialise in corporate lunch catering for your board meetings or for a one – time event or lunch delivery on a consistent schedule. The Chef’s Kitchen has many options and variety to choose from. We also cater for lunch, high-tea and dinner get-togethers for our clients…
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Home Delivery

Chef’s weekly gourmet food delivery is widely acclaimed and accepted. Chef creates a special 4 course to 5 course dinner almost every Friday and delivers to your doorstep. Made in fully sanitized environment, and packed well. The menu changes every week, from Ethiopian…
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Popups

Contact us for an exclusive Chef’s Table (Pop-Up) in your preferred venue (ie, restaurant, club or your home) for a cherished session with the Chef. For an evening of fine dining experience with a curated menu, Indian or International, you don’t need to look …
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Follow our Youtube Channel:

Bhapa Puli—a beautiful steamed delicacy from my Pithe Puli series! 🌸 Soft rice dumplings filled with nolen gur and coconut, steamed to perfection and drizzled with liquid jhola gur—this is simplicity and tradition wrapped in one. This quick and comforting dessert is a winter favourite, capturing the essence of Bengali cuisine. Ingredients - 1.5 cup water - 1 cup rice flour - Nolen gurer patali (Date palm jaggery) - Grated coconut - Nolen gur liquid for drizzle Method - Boil the water & then add the rice flour - Cook for a minute stirring continuously - Cover & let it rest for 30 minutes - Take nolen gur in a pan and add the coconut and mix it well with hand - Slowly heat up the mixture till it is pulpy & thick - Ensure the mixture is not too dry. Keep aside to cool down. - Knead the rice flour dough well till it is soft & pliable - Cover it with muslin cloth and let it rest - Create small roundels from the dough and keep them covered under the cloth - Take one portion & press to make disc as shown in the video - The dumplings (pulis) are then shaped like crescents - Fill each dumpling with coconut & gur mixture and seal well - Put the dumplings in a steamer and steam them for 12 to 15 minutes - Drizzle with nolen gur & serve #vapa_pitha #bhapapitharecipe #BhapaPuli #SteamedDessert #PithePuliSeries #BengaliCuisine #TraditionalRecipes #NolenGur #WinterDelights #BengaliDesserts #FoodCulture #HomemadeHappiness #IndianSweets #FoodNostalgia #HeritageRecipes #SweetTooth #RecipeReel #YouTubeCooking #ComfortFood #AuthenticFlavors #FoodieLife Follow Chef Ananya Banerjee on: Instagram: https://www.instagram.com/chefananyabanerjee/.. Facebook: https://www.facebook.com/chefananyabanerjee Please subscribe to my channel if you are new here!
Bhapa Puli | Bhapa Puli Pitha recipe | Pithe Puli | Vapa Puli recipe
Bhapa puli | Pithe Puli series
"The journey from one passion to another is never linear, but always fulfilling." From the courtroom, to the canvas, to the kitchen—Chef Ananya Banerjee’s path has been one of creative evolution. Born into a family of lawyers, Ananya's journey was initially rooted in law, but her heart led her to art and eventually to the world of culinary creativity. Whether mixing colors on a canvas or mixing flavors in the kitchen, every phase of her life has been driven by her love for artistry and the desire to express herself. Today, Chef Ananya brings that same passion to her cooking, where every dish becomes a masterpiece. Her story is a beautiful reminder that pursuing what sets your soul on fire can lead to unexpected and fulfilling destinations. 🍽️✨ Follow Chef Ananya Banerjee on: Instagram: https://www.instagram.com/chefananyabanerjee/.. Facebook: https://www.facebook.com/chefananyabanerjee Please subscribe to my channel if you are new here!
TEDxPICT ft. Chef Ananya Banerjee | My Journey
Bringing the magic of Doodh Puli to your screens today! ✨ This post-Shankranti special is a cherished part of Bengal’s rich culinary heritage. Soft rice dumplings filled with nolen gur (date palm jaggery) and coconut, slowly simmered in creamy, fragrant milk—it’s a dessert that warms the soul and takes you back to simpler times. As part of my Pithe Puli series, I couldn’t resist sharing this family favorite. It’s a labor of love, steeped in tradition, and absolutely worth the effort. A must-try for anyone who loves authentic flavours! Ingredients For the Puli Dough: Rice flour: 1 cup Water: 1 and half cup For the Filling: Grated coconut: 1 cup Nolen gur (date palm jaggery): ½ cup For the Milk Mixture: Full-fat milk: 1 litre Nolen gur (date palm jaggery): ¼ cup Milk powder Instructions Boil water and gradually add rice flour to the boiling water, stirring continuously to avoid lumps for a minute and cover it. Mix the grated coconut and nolen gur well. Cook until the mixture thickens slightly and becomes sticky. Set it aside to cool. Knead the dough briefly and cover it with muslin cloth to rest. Take a small portion of the dough and flatten it into discs using your fingers as shown. Place a small amount of the coconut-jaggery filling in the centre. Fold the edges and seal tightly to form a crescent-shaped dumpling (puli). In a heavy-bottomed pan, bring milk to a boil. Add milk powder to thicken it. Lower the heat and let the milk simmer until it thickens slightly. Stir occasionally to prevent burning. Add the prepared pulis to the simmering milk. Cook for 10–12 minutes, ensuring the dumplings are cooked through. Finally, add nolen gur to the milk and stir gently until dissolved. #DoodhPuli #PithePuliSeries #BengaliDessert #NolenGur #ShankrantiSpecial #WinterDesserts #BengaliCuisine #TraditionalRecipes #IndianSweets #FoodNostalgia #ComfortFood #HomemadeDessert #HeritageFood #FoodBloggersOfInstagram #SweetTooth #YouTubeRecipes #RecipeReel #FoodieLife #DessertLovers #AuthenticFlavors #CookingWithLove Follow Chef Ananya Banerjee on: Instagram: https://www.instagram.com/chefananyabanerjee/.. Facebook: https://www.facebook.com/chefananyabanerjee Please subscribe to my channel if you are new here!
Doodh Puli | Pithe Puli | Dudh Puli recipe | Bengali Dessert/Sweet
Bringing the magic of Doodh Puli to your screens today! ✨ This post-Shankranti special is a cherished part of Bengal’s rich culinary heritage. Soft rice dumplings filled with nolen gur (date palm jaggery) and coconut, slowly simmered in creamy, fragrant milk—it’s a dessert that warms the soul and takes you back to simpler times. As part of my Pithe Puli series, I couldn’t resist sharing this family favorite. It’s a labor of love, steeped in tradition, and absolutely worth the effort. A must-try for anyone who loves authentic flavors! Want to see how it’s made step by step? I’ve shared the full recipe on my YouTube channel. Head over there. ( Ananya banerjee chef) and let me know how it turns out for you. Let’s keep the joy of making traditional desserts alive! #DoodhPuli #PithePuliSeries #BengaliDessert #NolenGur #ShankrantiSpecial #WinterDesserts #BengaliCuisine #TraditionalRecipes #IndianSweets #FoodNostalgia #ComfortFood #HomemadeDessert #HeritageFood #FoodBloggersOfInstagram #SweetTooth #YouTubeRecipes #RecipeReel #FoodieLife #DessertLovers #AuthenticFlavors #CookingWithLove Tag me when you make this delicious Doodh Puli! 💛 Let’s celebrate our culinary traditions together!
Doodh puli bengali recipe #bengalifood
Preserving traditions, one recipe at a time! ✨ Today, I’m sharing a glimpse of Chushir Payesh, a traditional Bengali dessert that’s as labor-intensive as it is rewarding. Each tiny chushi, hand-rolled with love, reflects the patience and dedication this dish demands. Growing up, I watched my grandmothers make this during special occasions, their hands skillfully shaping the tiny pasta-like pieces. Sadly, this beautiful tradition is slowly fading as fewer people take the time to prepare such intricate recipes. But I’m here to keep this heritage alive! Follow the recipe below and do give it a try. Ingredients - 1 cup water - 1 cup rice flour - 1 litre milk - Milk powder - Nolen Gur (Date palm jaggery) Method - Boil water & the rice for a minute and cover it and let the mixture rest for 30 minutes - Knead the mixture thoroughly and then cover it with a muslin cloth - Take tiny pea size portion from the dough and roll them to give them shapes, little longer than rice, as shown in the video - Thicken milk adding milk powder and slowly allow the mixture to become creamy - Add the chusis and slow cook - Add nolen gur and mix well #ChushirPayesh #BengaliCuisine #TraditionalRecipes #NolenGur #PayeshLovers #SlowCooking #IndianDesserts #HeritageRecipe #FoodNostalgia #Handmadewithlove #foodculture #BengaliTraditions #FoodBloggers #AweetTooth #ReceipeVideo #YouTubeCooking #FoodieLife #CookingwithLove #TraditionalDesserts #HomeMadeHappiness
Making Chusir payesh recipe at home | Chosir payesh
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