Street to Plate

Crispy semolina shells filled with spiced chickpeas, tamarind water, and a hint of green chilli. The street snack that defines Dhaka evenings.

A warm, hearty stew of chickpeas, boiled eggs, diced potatoes, and onions, drenched in a tangy tamarind and chilli sauce.

Golden onion fritters seasoned with green chillies, fresh coriander, and a whisper of turmeric. Crispy on the outside, soft inside.

Tender slices of aubergine dipped in a spiced gram flour batter and fried until golden. Served with a tamarind dipping sauce.

Tender lamb slow-cooked with aromatic basmati rice, layered with saffron, rose water, and caramelised onions. Sealed with dough and steamed to perfection.

A hearty one-pot rice dish with slow-braised beef, golden potatoes, and whole spices. Rich, comforting, and unmistakably Bangladeshi.

Fragrant chicken pulao cooked in ghee with whole spices, raisins, and cashews. Delicate, aromatic, and gently sweet.

The king of Bengali fish, slow-cooked in a rich mustard and chilli paste until the sauce clings to every flake. Served with steamed rice.

Whole chicken marinated in a 12-spice blend, roasted until the skin crackles and the meat falls off the bone. Our most-ordered dish.

Puffed rice tossed with mustard oil, roasted peanuts, green chillies, diced onions, fresh coconut, and a squeeze of lime.

A crunchy Bengali trail mix of spiced lentils, peanuts, puffed rice, fried noodles, and a dusting of chaat masala.

Golden potato croquettes with a spiced mince filling, coated in breadcrumbs and fried until shatteringly crisp. Served with kasundi mustard.

A flaky, egg-stuffed layered flatbread, pan-fried in ghee until golden. Served with pickled onions and a bright green chutney.

Caramelised sweet yoghurt, slow-set in handmade clay pots. The earthy aroma of the clay is part of the flavour.

Soft, spongy cottage cheese dumplings floating in chilled cardamom-infused cream, topped with crushed pistachios.

Delicate Bengali milk sweets flavoured with date palm jaggery (nolen gur). Melt-in-the-mouth, subtly sweet, impossibly light.

Rose syrup, thin vermicelli, sweet basil seeds, and a scoop of house-made kulfi layered in a tall glass. A drink and a dessert in one.

Creamy milk tea simmered slowly with whole cardamom and ginger. The way your nanu made it — strong, sweet, and soul-warming.

Bold black tea infused with cinnamon, cloves, star anise, and black pepper. Aromatic, warming, and deeply spiced.

A tangy, savoury yoghurt drink with fresh mint, coriander, and a hit of black salt. The traditional digestif after a heavy biriyani.

Traditional sweet yoghurt smoothie with a touch of rose water and crushed cardamom. Thick, cold, and refreshing.

Fresh Alphonso mango blended with lime juice, a pinch of black salt, and ice. Summer in a glass.