A kitchen built around one pot of kacchi
Slow fire, sealed handi
Our kitchen in DhanmondiWe started with a single handi of mutton kacchi, cooked the way our grandmother did in Puran Dhaka: rice and meat layered raw, the lid sealed with dough, and hours of patience over a low fire.
Everything else on the menu followed the same rule. Spices are roasted and ground in the morning, hilsa comes from Chandpur in season, and the mishti doi sets overnight in clay pots.
K
Karim Hossain
Head chef
If the kacchi needs four hours, it gets four hours. Nobody rushes the handi.
What goes in the pot
We buy most things the same morning we cook them.
Rice
aged chinigura and basmati, washed three times
Meat
halal mutton and beef from Mohammadpur, cut each morning
Fish
hilsa from Chandpur, prawns from Khulna
Dairy
yoghurt and doi made in our kitchen