Wild Padma river Hilsa gently steamed in stone-ground mustard paste, cold-pressed mustard oil, green chillies, served with brown rice.

Tender slow-dum spiced lean mutton cooked with aged aromatic Chinigura rice, saffron, boiled egg, and cool cucumber yogurt salad.

Free-range chicken slow-braised in yogurt, cashew puree and whole spices, nested over aromatic long grain polao.

Lean beef cutlets braised in white poppy seed and cashew gravy with kewra water and fragrant saffron basmati rice.

Delicate Chitol fish koftas simmered in aromatic onion, ginger, and cardamom sauce, served with steaming jasmine rice.

Velvety red lentils tempered with garlic crisps, cumin, served with fresh Bangladeshi lime wedge, egg, and warm brown rice.

6-hour slow-simmered medley of broken wheat, yellow lentils, beef shanks, garnished with fried onions, ginger, and lime.