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.

Roasted yellow moong dal & fragrant rice stewed with cumin and cloves, served with sunny organic egg and grilled eggplant.

Fresh Bay of Bengal giant tiger prawns stewed in spiced fresh coconut milk gravy with green cardamom and bay leaf.

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

Seven seasonal market vegetables gently simmered with panch phoron seeds, ginger, paired with thick lemon-infused lentil dal.

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.

Naturally fermented cooling rice water rich in gut probiotics, served with pan-seared Hilsa, fire-roasted shallot & mash.

Farm vegetables poached in sweet green coconut water, baby tender coconut flesh, black pepper, and bay leaves.

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

Fresh Barramundi fillet marinated in yellow mustard seed paste and poppy seeds, wrapped in banana leaf and steamed gently.

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